I don’t know about you, but winter makes me want to get horizontal, under the comfort of three to five fuzzy duvets, preferably with a cup of something hot in my hand. It’s not just my lazy season — it’s a time of year when I revel in spending as much time as possible indoors, and moving from my cosy perch as infrequently as humanly possible.
Where does soup come into this equation? Even sloths need sustenance. Instead of relying on bland cans or tedious stews, I've crafted five soups that are made up of five ingredients (plus a few pantry staples), take under an hour to make, and don't require exact measurements (only ratios) — so you can easily heat up a lot or a little, whenever you please. Scroll ahead for the ultimate in steamy, homemade non-recipes — from a white veggie chili, to a vegan black bean soup, and more — so you can stay lazy and soupy with me as we countdown the days until spring.
"Easy, Breezy, Vegan" Black Bean Soup
This black bean soup can be whipped up in a cinch with creamy cashew milk and smooth sweet potatoes.
Ingredients
Carton of cashew milk
Can of black beans, drained and rinsed
Garlic, minced
Parsley, chopped
Sweet potatoes, cubed
Pantry Staples
Olive oil
Salt and pepper
Instructions
1. Preheat oven to 425°. Coat cubed sweet potatoes on a sheet pan with a drizzle of olive oil and sprinkle of salt and pepper. Once oven is preheated, place sheet pan inside for 20-25 minutes.
2. Meanwhile, use pantry staples (drizzle of olive oil with a hefty pinch of salt and pepper) to sauté minced garlic, chopped parsley, and black beans over medium heat in a large soup pot.
3. Once the garlic, parsley, and beans have softened (about 3-5 minutes), add in desired 4:1 cups ratio of cashew milk and water. Bring to a boil and then reduce to a simmer.
4. Once simmering, add in roasted sweet potato cubes and remove from heat. Leave to cool before transferring to a blender or using an immersion blender in the pot (about 10 minutes). Blend until smooth and serve with a garnish of parsley, olive oil, and salt and pepper.
Illustrated by Louisa Cannell.
"That's So Rustic" Chicken Soup
Channel your inner Ina Garten (except much, much lazier) and throw some pre-made rotisserie chicken and a splash of white wine into a pot for this simple chicken soup.
Ingredients
Container of chicken stock
Store-bought rotisserie chicken, shredded or cubed
Bottle of white wine
Bunch of spring onions, finely chopped
Farro, cooked to package instructions
Pantry Staples
Olive oil
Salt and pepper
Instructions
1. Use pantry staples (drizzle of olive oil with a hefty pinch of salt and pepper) to sauté desired amount of chopped spring onions over medium heat.
2. Once translucent and softened (about 3-5 minutes), add in desired 3:1:1 cups ratio of stock, wine, and water. Bring to a boil and then reduce to a simmer.
3. Once simmering, add in desired amount of cooked farro and rotisserie chicken. Stir to incorporate, remove from heat, and leave to sit covered before serving (5 to 10 minutes). Serve with a garnish of sliced spring onions, olive oil, and salt and pepper.
Illustrated by Louisa Cannell.
"Nacho Normal" White Chili
Not all chilis are red — try this white take for a fast and fresh midweek blitz.
Ingredients
Container of veggie stock
Can of cannellini beans, drained and rinsed
Bottle of white wine
Broccoli florets
Quinoa, cooked to package instructions
Pantry Staples
Olive oil
Salt and pepper
Instructions
1. Preheat oven to 425°. Coat broccoli florets on a sheet pan with a drizzle of olive oil and sprinkle of salt and pepper. Once oven is preheated, place sheet pan inside for 20-25 minutes.
2. Meanwhile, use pantry staples (drizzle of olive oil with a hefty pinch of salt and pepper) to sauté cannellini beans over medium heat in a large soup pot.
3. Once softened (about 5-8 minutes), add in desired 3:1:1 cups ratio of stock, white wine, and water. Bring to a boil and then reduce to a simmer.
4. Once simmering, add in desired amount of cooked quinoa and roasted broccoli florets. Stir to incorporate, remove from heat, and leave covered before serving (5 to 10 minutes). Serve with a garnish of olive oil and salt and pepper.
Illustrated by Louisa Cannell.
"No Slow Cooker, No Problem" Stew
When setting it and forgetting it is still too much, try making this speedy bacon "stew" instead — no slow cooking required.
Ingredients
Container of beef stock
Bacon, chopped
Bottle of red wine
Parsley, chopped
Barley, cooked to package instructions
Pantry Staples
Olive oil
Salt and pepper
Instructions
1. Use pantry staples (drizzle of olive oil with a hefty pinch of salt and pepper) to sauté desire amount of chopped bacon and parsley over medium heat.
2. Once crispy and beginning to brown (about 5 minutes), add in desired 3:1:1 cups ratio of stock, wine, and water. Bring to a boil and then reduce to a simmer.
3. Once simmering, add in desired amount of cooked barley. Stir to incorporate, then remove from heat and leave to sit covered before serving (5 to 10 minutest). Serve with a garnish of parsley, olive oil, and salt and pepper.
Illustrated by Louisa Cannell.
"Can't Believe It's Not Cream" Tomato Soup
Creamy and comforting tomato soup is easy — all you need is a few cauliflower florets and a splash of almond milk.
Ingredients
Carton of almond milk
Tomatoes, chopped
Garlic, minced
Basil, chopped
Cauliflower florets
Pantry Staples
Olive oil
Salt and pepper
Instructions
1. Preheat oven to 425°. Coat cauliflower florets on a sheet pan with a drizzle of olive oil and sprinkle of salt and pepper. Once oven is preheated, place sheet pan inside for 20-25 minutes.
2. Meanwhile, use pantry staples (drizzle of olive oil with a hefty pinch of salt and pepper) to sauté minced garlic, chopped basil, and tomatoes over medium heat in a large soup pot.
3. Once softened (about 5 minutes), add in desired 4:1 cups ratio of almond milk and water. Bring to a boil and then reduce to a simmer.
4. Once simmering, add in roasted cauliflower florets and remove from heat. Leave to cool before transferring to a blender or using an immersion blender in the pot (about 10 minutes). Blend until smooth and serve with a garnish of basil, olive oil, and salt and pepper.
Illustrated by Louisa Cannell.
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