This Winter Soup is a Margaret Fulton recipe, although I have altered it very slightly. I’ve been cooking this soup every Winter for a few years now. It is a hearty soup, even though it is quite liquid and is very nutritious.

You can vary the vegetables and the beans to whatever is in season or what you have in your crisper. I sometimes substitute the potatoes for turnips or sweet potatoes. The dark bits in the photo are pieces of zucchini. Serve with some crusty bread on the side, or as an entree.

Best of all, it is easy to make, makes a huge pot of soup and it only costs a few of dollars.

Method

1. Heat the olive oil  in a large saucepan over low to medium heat and gently sauté all the vegetables except the spinach for about 15 minutes.
2. Add the stock or water and bring to the boil. Simmer gently for about 20 minutes or until the vegetables are tender.
3. Add the cannellini beans and spinach and simmer for a further 5 minutes. Season to taste.
4. Serve very hot. Sprinkle each bowl with grated parmesan. Finish off with a trickle of olive oil (best quality you have).

Serves 6.

This soup never fails to remind me of the story about stone soup, a frugal soup that goes to show that you can make a nourishing meal from very little.

Method

• Melt butter in a large saucepan and cook leek and celery over medium heat until soft.
• Add the potatoes and stock. Bring to the boil and simmer covered for 20 minutes or until the potato is tender
• Blend soup until smooth. Stir in the Worcestershire sauce, cream and salt and pepper. Heat gently and serve.

Serves 4.

This recipe is tasty and filling. If you don’t have Worcestershire sauce, try substituting kecap manis or soy sauce. You can substitute onions for part or all of the leeks – it is not quite as nice but it is also tasty and filling and a little more frugal. Also the cream can be left out, substituted with milk or a swirl of sour cream or yoghurt can be added for extra flavour. This recipe is also suitable to microwave.