According to meteorologists, tomorrow, June the 1st, marks the official start of winter for New Zealand. However, those following the astronomical seasons won’t welcome winter until June the 21st, known as the winter solstice, the shortest day of the year. Regardless, it’s getting cold and time to swap out salads for soups!

We’ve collated 5 of our favorite winter soup recipes from around the web, all of which have been tried and tested to ensure they pass the time and taste test! These 5 soups can all be prepared in half an hour or less and are packed with nutrients and taste delicious.

Chicken, silverbeet, lemon, and parsley soup

by Nadia Lim

This is a really easy recipe – you basically throw everything in the pot, leave it to simmer for an hour, then shred the chicken and add it back to the soup! Simply omit the pasta (or use gluten-free pasta) to make it gluten free.


Chicken and stock

  • 1 chicken, whole free-range size 16
  • 4-5 sprigs thyme
  • 1-2 carrots chopped
  • 2 celery stalks chopped
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt
  • 2 l water
  • 1.5 l chicken stock


  • orzo/risoni or macaroni elbow pasta 1 ¾ cups (optional)
  • lemon Juice of 1
  • silverbeet, spinach or chard 1 bunch (about 400-450g), bottom 1-2 inches of stem removed, remaining stem and leaves finely sliced
  • ½ cup flat-leaf parsley chopped

View the full recipe at

We love this soup as it is so fresh and nourishing, plus provides a massive hit of greens. Kale, silverbeet, and spinach are all in season right now so get your hands on the best local produce you can. We get ours from the seasonal boxes from Clevedon Herbs and Produce.

Glorious roasted pumpkin soup

by Merlin Jobst contributing writer for Jamie Oliver

This is a very versatile recipe – season the pumpkin to your taste and supercharge the soup with what you have on hand. We made a big batch of this soup and changed out the topping for each meal – dukkah, goat’s cheese, feta and pinenuts, natural yogurt and chives, and blue cheese with pumpkin seeds.


• 1.5kg pumpkin
• Olive oil
• 1 teaspoon dried chilli
• 1 tablespoon coriander seeds
• 1 large onion
• 3 cloves garlic
• 1 carrot
• 1 stick of celery
• 1 litre hot vegetable stock

View the full recipe at

The perfect tomato soup

by Felicity Cloake from The Guardian

If you haven’t checked out the ‘How to cook the perfect …’ series by The Guardian, it’s an absolute must. Staff writer Felicity Cloake cooks a selection of tried and trusted popular recipes to develop ‘the perfect’ recipe that combines the best bits from them all.


  • 1kg ripe tomatoes
  • 4 tbsp olive oil
  • Pinch of sugar
  • 1 onion, chopped
  • 1 carrot, peeled and diced
  • 2 garlic cloves, finely chopped
  • Small bunch of basil, separated into leaves and stalks
  • 600ml chicken stock
  • 1 tbsp balsamic vinegar
  • 2 tbsp creme fraiche
  • Extra virgin olive oil, to serve

View the full recipe at

Moroccan-style chickpea soup recipe

by Kristen Swensson Sturt from Serious Eats

Serious Eats is an award-winning food and drink website visited by over 7 million hungry readers every month. Serious Eats is the place to go for rigorously tested recipes, science-driven cooking techniques, robust equipment reviews, and stories that offer cultural and historical context to the foods we love to eat.


  • 3 cups low-sodium chicken or veggie broth
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1 (15-ounce) can diced tomatoes
  • 1/4 teaspoon saffron threads, crumbled
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • 1 medium onion, diced small
  • 4 medium garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 2 tablespoons cilantro, chopped
  • 5 or 6 ounces spinach, cooked (optional, but highly suggested)
  • A few lemon wedges

View the full recipe at

Broccoli and kale green soup

by Natasha Corrett for BBC Good Food

The kale can be substituted for silverbeet or spinach – whatever you have on hand.


  • 500ml stock
  • 1 tbsp sunflower oil
  • garlic cloves, sliced
  • thumb-sized piece ginger, sliced
  • ½ tsp ground coriander
  • 3cm/1in piece fresh turmeric root, peeled and grated, or 1/2 tsp ground turmeric
  • pinch of pink Himalayan salt
  • 200g courgettes, roughly sliced
  • 85g broccoli
  • 100g kale, chopped
  • lime, zested and juiced
  • small pack parsley, roughly chopped, reserving a few whole leaves to serve

View the full recipe at