Coming into the cooler months there is nothing better than a hot mug of soup to warm the soul on a cold and dreary day. These soup recipes are simply delicious!

Vegan Pumpkin Soup with Hommus

Preparation and cook time: 10 minutes prep | cook time: 50 minutes | Serves 6

The ideal creamy soup on a cold winter’s evening – this Vegan Pumpkin Soup uses Hommus for flavour and to thicken the soup. If you didn’t know you would think it was full of cream and parmesan thanks to the savoury kick that the SSS Foods Spicy hommus brings to the dish.


  • 2 tablespoon extra virgin olive oil
  • 1 large brown onion – quartered
  • 4 cloves garlic skin on
  • 1 teaspoons ground coriander
  • 1 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon chilli powder (optional)
  • 1 whole butternut pumpkin – diced and skin removed
  • 2 litres vegetable stock
  • 1 x 400 gram tins chickpeas, drained and rinsed
  • 1 x tub SSS Foods Hommus – Coriander, Cumin and Mild Chilli Flavour
  • Pepper
  • Salt
  • ¼ cup fresh parsley, finely chopped


  1. Preheat oven to 200°C /180°C fan-forced. Line 2 large baking trays with baking paper. Place pumpkin, onion and garlic in a bowl. Add oil and spices and toss to coat the vegetables in the mix. Arrange pumpkin mixture, in a single layer, on prepared tray. Bake for 40 minutes or until pumpkin is golden and tender.
  2. Squeeze garlic cloves from skin, discard skin, and put garlic back on tray with pumpkin.
  3. Heat a large saucepan over medium-high heat, add stock and bring to a boil.
  4. Add pumpkin, onion and garlic, and all of the chickpeas. Cook, stirring often, for 4 minutes until heated through.
  5. Stir in ¾ of the tub of SSS Foods Hommus (reserving ¼ for decoration).
  6. Turn off soup, and then blend soup using a hand blender – or if using a standing blender do carefully in batches as the soup will be very hot.
  7. Return to saucepan, add pepper and salt for seasoning.
  8. Serve with a dollop of Hommus and fresh parsley.

Note: You could make the same soup with carrots, sweet potato, or a mixture with the pumpkin.
You could also roast leeks instead of onion if you have them.
This soup will keep in the fridge for up to 3 days or can be frozen for 2 months.

Recipe via SSS foods

Delicious bouillabaisse

Preparation and cooking time: 80 min | Serves 4


  • Dash of olive oil
  • 2 onions, cut into rings
  • 2 cloves of garlic, minced
  • 1 bulb of fennel, coarsely chopped
  • 1 leek, cut into rings
  • 4 tomatoes, coarsely chopped
  • 1 can (70 g/2.4 oz) tomato purée
  • 1 tablespoon flour
  • 100ml/3.5 fl oz pastis (anis flavored liqeur)
  • 2 liters fish stock
  • A few sprigs of fresh thyme
  • 2 fresh bay leaves
  • A few saffron threads
  • 500g/1.1 lbs firm white fish such as tub gurnard fillets, cod, redfish, whiting, anglerfish, etc. (choose 2 or 3 types)
  • 8 king prawns
  • Salt and pepper
  • 2 cloves of garlic, crushed
  • 3 egg yolks
  • 300ml/10.5 fl oz extra virgin olive oil
  • 100ml/3.5 fl oz bouillabaisse stock
  • 1 tablespoon vinegar
  • Juice of 1 lemon
  • Pinch of salt and cayenne pepper
  • 1 tablespoon tomato purée
  • A few saffron threads


  1. Heat a dash of olive oil in a frypan. Sauté the onion and garlic until transparent.
  2. Add the fennel and braise for a few minutes, then add the leek and tomatoes.
  3. Stir the tomato purée in with the vegetables. Cook for a few more minutes, stirring frequently.
  4. Sprinkle the flour over the sautéed vegetables, stir briefly and flambé with a dash of pastis.
  5. Please note: never flambé dishes under an extractor hood which is switched on!
  6. Pour the fish stock into the pan. Add the thyme, bay leaves and saffron threads.
  7. Simmer for 45 minutes over a low heat.
  8. Cut the fish into bite-sized pieces. De-vein the king prawns by making an incision along the back and removing the intestinal tract.
  9. Add the fish and king prawns to the pan and poach for a few minutes. Season with salt and pepper.
  10. Serve the bouillabaisse with warm, crusty garlic bread and rouille.
  11. Garnish with fennel leaves.

“Rouille” sauce: Crush the garlic and stir in the egg yolks. Slowly add half the oil, stirring consistently.

  • Add the bouillabaisse stock and tablespoon of vinegar.
  • Now add the rest of the oil very slowly, still stirring consistently.
  • Season with salt, lemon juice and cayenne pepper. Stir in the tomato purée and finish with the saffron.

Recipe via Greenpan

Chicken noodle soup

Preparation and cooking time: 60 min | Serves 6


  • 2 chicken breasts
  • 2l water
  • 1 large onion (cut in half)
  • 1 large garlic clove (cut in half)
  • 1,5cm piece fresh ginger (peeled and sliced)
  • 2 celery stalks (chopped)
  • 1 leek (chopped)
  • 4 scallions (finely shredded)
  • 120g/4.2 oz egg noodles
  • 4 carrots (peeled and shredded)
  • 1 bunch fresh cilantro
  • Salt and pepper


  1. Put the chicken breasts and water into a stockpot and bring to a boil. Reduce the heat and simmer.
  2. Add the onion, garlic, ginger, pepper and salt.
  3. Continue to simmer for 20 minutes, or until the chicken is tender and completely cooked.
  4. Remove the chicken, the halved onions and garlic. Keep the chicken aside.
  5. Add the celery, leek and scallions to the stock.
  6. Bring the stock to a boil, then add the noodles and cook according to the packaging directions.
  7. Meanwhile, chop and shred the chicken, add to the pan with the shredded carrot and continue cooking for about one minute.
  8. Season to taste with salt and pepper, garnish with chopped fresh cilantro.

Recipe via Greenpan

Chicken and miso noodle soup

Total cooking time: 24 minutes | Servings: 2

Find the recipe for this delicious Miso soup RIGHT HERE on Mamamag.

Thai Red Curry Noodle Soup

Find the recipe for this delicious Thai Red Curry Noodle Soup RIGHT HERE on Mamamag.

Spicy Vegetable Soup


  • 1 pouch Tilda Garden Vegetable & Quinoa rice
  • 2 tbsps olive oil
  • 1 red onion chopped
  • 1 stalk celery chopped
  • 1 carrot sliced
  • 1/2 red pepper diced
  • 2 tsps Moroccan seasoning
  • 750ml vegetable stock*
  • 1 small can drained chickpeas
  • Yoghurt
  • Handful of Coriander


  1. Heat the oil in a large pan, add the chopped vegetables and fry for 5 minutes.
  2. Add the Moroccan seasoning and fry for a further 2 minutes.
  3. Pour over the stock, chickpeas and Tilda Garden Vegetable & Quinoa rice: heat for 3-5 minutes.
  4. Serve with natural yogurt & chopped coriander.

Recipe via Tilda

Creamy Chicken Soup Recipe

Find the Quick & Easy Creamy Chicken Soup Recipe here on MamaMag

Pumpkin soup

Find this delicious Butternut Pumpkin Soup – MamaMag

Italian Style Minestrone Soup

Try this Italian Style Minestrone Soup – MamaMag