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Three winter soup recipes to keep you healthy and warm!

When it’s a cold, blustery winter day, nothing warms you quite like a hearty soup! Here are three easy and healthy soup recipes that are sure to keep your taste buds happy and your body feeling warm and cosy.

The Flu-Fighter Chicken Soup:

Winter is prime-time for nasty colds and flus. Our flu-fighter recipe will help you fight whatever the season throws at you, with plenty of natural remedies for the pesky winter sniffles.

What you’ll need:

1 tablespoon of olive oil

1 teaspoon of white peppercorns

2 tablespoons of tamari

1 red chili, finely chopped

1 crushed clove of garlic

1.5 kg of chicken

1 small head garlic, sliced horizontally

3 finely chopped garlic cloves

5cm piece ginger, peeled and chopped

2 teaspoons of turmeric ground

270ml of coconut milk

1 lime, juiced, plus wedges

Fresh coriander sprigs to serve



Place chicken in a stock pot. Add 16 cups of water to cover and boil. Reduce heat to low and add ginger, one clove of garlic and peppercorns and let it simmer until chicken is tender. Transfer chicken to a plate to cool. Shred the meat and discard the skin and bones. Strain chicken stock and discard the solids while preserving the liquid. Heat oil in a large saucepan and add the chili, extra garlic and extra ginger. Stir to cook for two minutes. Stir in the turmeric and continue to stir for an additional minute. Slowly pour in the preserved chicken stock and add coconut milk. Simmer for 20 minutes. Add shredded chicken and simmer for five minutes. Stir in the tamari and lime juice. Season to taste. Serve with coriander and extra lime wedges.


Mexican Chicken Soup (our personal favourite!):

Coming up next is our personal favourite, the Mexican Chicken soup. This feisty soup is sure to fire up your taste buds while keeping you healthy and warm this winter.

What you’ll need:

1 tablespoon of olive oil

1 finely chopped onion

2 diced celery stalks

1 crushed garlic clove

1 teaspoon ground cumin

1 litre chicken style liquid stock

420g of can corn

2 420g cans medium chilli beans

2 cups of shredded barbeque chicken

2 tablespoons of chopped parsley



Heat the oil in a large frying pan on medium heat and cook onion and celery for five minutes until softened. Add cumin and garlic until fragrant. Add stock and corn and bring to the boil. Reduce heat to low. Add beans and simmer for five minutes. Stir through chicken and parsley. Serve with cheesy toast.    


Winter vegetable soup:

Soups don’t always need meat to be delicious and nutritious. This healthy, nutritious, and delicious winter vegetable soup is sure to delight vegans, vegetarians and omnivores alike!

What youll need:

1 tablespoon olive oil

1 finely chopped red onion

2 finely chopped garlic cloves

2 peeled and chopped carrots

1 peeled and finely chopped potato

300g of peeled and chopped celeriac

1 tablespoon of ground cumin

270g of rinsed and drained red lentils

4 cups of vegetable liquid stock

1 cup of water

¼ cup of freshly chopped coriander leaves

Sliced bread to serve



Begin by heating the oil in a large saucepan over medium heat. Add onion and stir cook for five minutes, or until softened. Add garlic and cook for a minute. Add carrot, potato, celeriac and cumin and stir to cover. Add lentils, stock and water. Reduce heat and let it simmer, partially covered until vegetables are tender. 

Serve with toasted bread.



Ready to fight the winter blues and enjoy the soup season? Find all your winter warming ingredients at Top Ryde City!

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