Chicken Chickpea Soup with Sausage and Spiced Tomato
This Chicken Chickpea Soup with Sausage and Spiced Tomato is a hearty soup with a few different components…they aren’t all necessary if you wanted something a bit simpler. We have a great big log burner which I just love on cold days as the top opens up for cooking on. So I often have pots of stock, soup or stew on the go 🙂 I made the base for the soup from scratch but feel free to substitute ready made chicken stock (or water) if that’s easier for you.
The Chicken Chickpea Soup with Sausage and Spiced Tomato is a sponsored recipe I came up with in conjunction with Countdown Supermarkets. I used Kings Vegetable Soup Mix (bonus: it’s on price lockdown at Countdown), making soups super affordable this Winter. I’ve got a 9 year old in the house eating like a teenager so I’ve been keeping a big pot of soup in the fridge to pull out for hearty afternoon teas when she gets home super hungry after school. I do sometimes crave something ‘Winter-y’ with an injection of flavour though, so I’ve added a spicy punch to this soup and a few added healthy elements like kale and mushrooms.
This Gluten, Dairy, Egg Free Curried Sweet Potato Soup is perfect for a cold day when you don’t have much time but want something comforting packed full of flavour 🙂 Or any other day actually!
I absolutely love creamy soups in Winter but unfortunately cream doesn’t love me or my children….so we tend to substitute coconut cream and luckily coconut is the perfect flavour combination for this Gluten, Dairy, Egg Free Curried Sweet Potato Soup. In New Zealand we have a type of sweet potato called Kumara which I used but any type of sweet potato is fine.
Creamy Cauliflower Soup is something I used to have often for a quick winter lunch when I was working in busy kitchens, and along with Jerusalem Artichoke soup (with lashings of truffle oil) would have to be one of my favourite soups of all time 🙂 I happened to have nearly a whole head of cauliflower wasting away in my fridge and a container of chicken stock left over from something I made yesterday, so even though it’s not really soup weather here right now, I thought I’d see if it was a winner for the kids. Two out of three can eat cauliflower and they both seemed to like it..I thought it was fab so definitely a winner! The coconut cream and the Moroccan spice sort of balanced each other out so it was neither really ‘coconutty’ or spicy, just really smooth and creamy. I served mine with roasted cauliflower, bacon pieces and salted whipped coconut cream with chopped chives which was a bit super naughty and nice, but you don’t have to.