Soup as Medicine

And winter is truly upon us.

We have found that the trusty ol’ Soup is the best medicine to get us through the cold, grey, and shorter days! It is warming, comforting, and packed with all the goodness of fresh organic vegetables - it is nourishing and full of nutrition.

You don’t need us to tell you the anti-inflammatory qualities of garlic and onions and ginger, or the kinds of vitamins and minerals vegetables like carrots and broccoli and the likes can offer you! Loading up on these in your main meals is a sure way to keep your immune system strong!

Winter often also traps us into a state of lethargy - it’s much easier to stay huddled under the covers in a warm bed. It is also easy to find warmth and comfort in big stodgy meals which only leaves us in more of a food coma, as they say. We find that the easy-to-digest nature of soup means fighting off that lethargy and maintaining a consistent energy throughout the day.

So to get you into the mood, here are some yummy recipes that our own staff and friends have shared with us - made proudly with produce and ingredients from the store! What are some of your favourite soup recipes we should try?

Sue’s Neil Perry chunky chicken and celeriac soup

1½ tablespoon olive oil
15g unsalted butter

1 medium trimmed leek, white and light green parts only, finely sliced
¼ cup rindless smoky bacon, finely diced
1 clove garlic
¼ teaspoon rosemary leaves, finely chopped
½ teaspoon sea salt
200g peeled celeriac, cut into 1½ cm pieces
2 tablespoon white wine
250g chicken thigh fillet, cut into 1cm dice
1 cup tinned tomatoes, chopped
6 cups chicken stock
400g tin borlotti beans, rinsed well
Freshly ground pepper
2 tablespoon flat leaf parsley, finely sliced, to serve
Greshly grated parmesan cheese, to serve
Extra virgin olive oil, to serve

In a heavy-based pot, heat the olive oil and butter over medium heat.
Gently cook the leeks, bacon, garlic, rosemary and salt until softened. (About 5 minutes)
Add the celeriac and cook for 2 minutes.
Deglaze the pot with wine then simmer for 1 minute.
Add the chicken, tomatoes and stock. Bring to boil, skim the surface and simmer for 40 minutes.
Add the beans and simmer for a further 10 minutes.
Check seasoning and add more chicken stock if needed for correct consistency.
When serving, give a good grind of pepper, sprinkle with parsley and parmesan, and a drizzle of olive oil.

Leah’s Slow cooked pumpkin and veg soup


Cut ½ Large Jap Pumpkin into chunks
1 red onion
1 white onion
Some spring onion
1 sweet or regular potato cut into chunks
Fresh Coriander
Chicken or veg stock - enough to cover veg
1 garlic clove
1 chilli (optional)
A dusting of Cumin powder
A dusting of Coriander powder

Salt and pepper

Put everything in slow cooker and cover with veg or chicken stock. Leave on low overnight. Bar mix until smooth. Serve with crusty bread and butter.

Eve’s winter bean soup for breakfast!

½ tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, pressed
½ celery
¼ cabbage
5 roma tomatoes
4 dutch cream potatoes
1 leek
1 can lima beans
1 stock cube

In a medium pot, heat the vegetable oil over medium heat. Sauté the onions for 2 minutes and then add the garlic.
Dissolve the stock cube in water and add to the pot, along with the remaining vegetables.
Bring the soup to a boil, then reduce heat to low and simmer (uncovered) for 40 minutes to allow those yummy flavors to develop.
Ten minutes before serving add the lima beans to just let them go tender.
Serve with fresh rosemary

Jamie Lewis