The second the weather looks like it’s changing, I declare it is soup season. Essentially every social experience I’ve had since the dawn of Autumn has been centred around eating a big bowl of soup or stew, accompanied by thick slices of fresh bread.

A bit more light-hearted than usual, this post is going to elaborate on my love for soup, and why I think everyone should jump on the bandwagon.

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In my general search for better balance and wellness, nutrition has taken centre stage; I typically find that I feel better when I eat better. And there’s science to support it!

Of course, that doesn’t mean I think junk food has no place in your diet – it can be a part of an overall balanced diet, but there’s something to be said for eating food that is genuinely nutritious, and there’s a reason soup has prevailed as the top choice food for when people are feeling under the weather.

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7 Reasons I Love Soup

1. Soup can be incredibly simple: It’s essentially a bunch of ingredients thrown together. Of course, there can be really complex renditions that involve multiple stages of cooking, but making a delicious and nutritious bowl of soup can be as simple as throwing ingredients in a pot and letting it simmer.
2. Soup has the potential to reduce food waste: I used to be awful for buying fresh vegetables that would rot in the back of my fridge, or having leftover side dishes that I couldn’t find a use for. Enter soup. I don’t know why it took me so long to start turning slightly sad looking vegetables or meagre leftovers into a soup – I remember this being a really popular way of reducing food waste in my school canteen. I’ve made soups with leftover roasted root veg, cauliflower cheese, and wrinkly carrots in the bottom of the vegetable drawer. It also freezes really well!
3. Soup can be really convenient: With the capacity for freezing soup, it’s easy to fill your freezer with a selection of soups that you can defrost at your convenience. I live alone, so it often feels like a chore to stand and cook a meal for one person. However, with a pot of soup I can easily make 8-10 servings that go into my freezer for those days I really don’t want to cook. Think ready meals without preservatives!
4. Soup is packed with nutrients: Obviously the exact nutrition will vary depending on the ingredients you use, but at its heart it’s a big bowl of water, vegetables, fibre, and protein. It’s a beautifully balanced meal!
5. Soup is incredibly versatile: There are so many flavour combinations you can make using your leftovers and spice staples. Sometimes I’ll go distinctly European with classic herbs like rosemary and thyme as my seasoning. Other times I’ll pack it full of chillies, star anise, Sichuan peppercorns, and cinnamon for a numbing knock-off malatang. Occasionally, my cravings will call for a can of coconut milk, cumin, garlic and turmeric for a South Asian flavour profile. The options are numerous! On top of this, some soups can make an excellent base for casseroles, curries, or stews!
6. Soup can be budget-friendly: Of course, some soups that use premium ingredients can become quite expensive, but if you’re going for something simple, a lot of portions can be made for relatively little cost. I love yellow-sticker concoctions and seasoning with things I already have in my cupboard to keep costs down – I don’t think I’ve made a soup that costs me more than £1 a portion (excluding bread).
7. Soup feels magical: Throwing ingredients into a pot (cauldron) and stirring it on the hob (over a fire) is basically witchcraft. Kitchen magic is an established thing. I always feel like I’m casting a spell when I’m making a big pot of soup, especially as I throw my herbs and spices in.

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The Basics of Making Soup

There are a plethora of different easy soup recipes available on the internet. I “measure with the heart” when I’m cooking, so don’t have any specific recipes to share with you, but thought it could be useful to share a fairly basic formula that will allow you to adapt based on what you have available.

1. Start with a base stock: I’m vegetarian, so it’s always a vegetable stock base for me. I usually use vegetable bouillon cubes and base vegetables, like a simple mirepoix (celery, carrots, onions). The base vegetables will, of course, vary depending on the cuisine I’m borrowing from and sometimes will be influenced by what ingredients I have to hand. Consider complimentary herbs and spices for the flavour profile you’re aiming for. If you’re not a vegetarian or vegan, you might consider boiling leftover meat or bones to add to your stock before straining.
2. Choose a protein: To keep it balanced, it’s good to have a protein source. Lentils, peas, beans, tofu, and grains are my usual protein sources. If you’re not a vegetarian, obviously different meats might be an idea for you.
3. Add fat: Fat is essential for good nutrition, and aids in the absorption of vitamins A, D, and E. It took me a long time to realise this, after years of being beaten over the head by the anti-fat rhetoric of 2000s diet culture. It also improves flavour, making your soup even more delicious. Again, it depends on the theme of your soup, but my choices of fat vary between butter, olive oil, sesame oil, cheese, or cream.
4. Pack it with vegetables: Whatever vegetables you like. Whatever is at risk of rotting in the back of your fridge. Whatever is on offer in the supermarket. Yellow sticker deals. Literally anything.

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Soup will always be a go-to meal for me. It’s versatile, convenient, delicious and nutritious. I feel like serving a bowl of soup to my friends is a true act of love.

I love soup so deeply, and think everyone else should, too.

What are some of your favourite soup recipes?