Three soup’erb Winter warmers…


There is nothing more comforting than a hearty bowl of soup on a chilly day. We’ve got three yummy soup ideas you can try out this weekend. Your taste buds and tummy will thank you.

This soup has spice, heat and crunch, a firm winter favourite.
Serves 6-8

You’ll need: 2 x 400 g cans Rhodes Quality Chopped & Peeled Tomatoes; 1 x 400 g can Rhodes Quality Black Beans, drained and rinsed; 1 x 400 g can Rhodes Quality Whole Kernel Corn, drained; 2-3 Tortilla wraps, cut lengthways into strips; oil for frying; 15ml sunflower oil; 1 onion, chopped; 1 large jalapeño pepper, seeded and chopped; 2 garlic cloves, crushed; 1ml Chilli powder; 10ml cumin powder; 5ml paprika; 2 litres prepared chicken stock; 500ml cooked, shredded chicken; 15ml lime juice; salt and freshly cracked black pepper; 80ml coriander leaves; to serve: chopped avocado, grated cheddar cheese, sour cream

How to:

To prepare the tortillas, heat enough oil in a frying pan to shallow-fry the tortillas. Add the tortilla strips and fry for a few minutes, turning regularly, until crisp and golden on both sides. Drain on kitchen paper towel. Set aside to cool.

Heat the oil in a large saucepan and fry the onions until soft. Add the jalapeño and fry for a few minutes more. Add the garlic and stir for a minute. Add all the spices.

Add the prepared chicken stock, chopped & peeled tomatoes and the black beans. Add the whole kernel corn and the chicken.

Add the lime juice. Bring the soup to a boil and then lower the heat and simmer gently for five minutes. Stir in the coriander. Season to taste. Ladle the soup into bowls and top with tortilla crisp, avocado, cheese and sour cream. Serve immediately.

Prepared in under 20 minutes, this soup is full of flavour and uses just 4 main ingredients. Served with crispy garlic toasts.

Serves 2-4

You’ll need: 2 x 115 g Rhodes Quality Tomato Paste Cups; ½ onion; 1 clove garlic, crushed; 10ml coconut oil; 500ml non-dairy milk; 5ml sugar; 45ml fresh Basil leaves, chopped; salt and freshly cracked black pepper; garlic toasts; 6 slices vegan bread, ciabatta or similar; 125g vegan butter, softened; 2 cloves garlic, finely crushed; 10ml flat-leaf parsley or fresh basil leaves, finely chopped

How to:

Place the onion and the garlic in a food processor and process to a paste. Heat the oil in a medium saucepan over low heat.

Add the onion paste and cook, stirring without colouring, until softened. Add the tomato paste cups and fry for two minutes more. Add the non-dairy milk and bring the soup to high heat.

Season to taste with sugar, basil leaves, salt and pepper. Simmer for five minutes and remove from the heat.

To make the garlic toasts, whisk the butter until soft and smooth. Add the garlic and the herbs and mix to well combined. Season to taste.

Spread each slice of bread with garlic butter and place it on a baking tray. Toast in an oven preheated to 180°C for 5 minutes or until crisp and golden.

Serve the soup hot with the garlic toasts on the side.

Make this delicious soup from scratch or use any leftover oxtail casserole and create a second meal.

Serves 6-8

You’ll need: 2 x 400 g Rhodes Quality Chopped and Peeled Tomatoes; 1 x 115 g Rhodes Quality Tomato Paste Cup; 125ml cake flour; salt, pepper and ground nutmeg; 800g oxtail; 45ml – 90ml sunflower oil; 1 onion, chopped; 1 leek, sliced; 2 celery sticks, chopped; 45ml cake flour; 750 ml prepared beef stock, hot (plus 500ml reserved); 250ml red wine; 3 bay leaves; 400g baby potatoes, halved; to serve: Fresh crusty bread

How to:

Place the flour into a large bowl and season with salt, pepper and nutmeg. Add the oxtail pieces and toss to coat with flour, shaking off any excess.

Heat 45ml of the oil in a large saucepan. Brown the oxtail in batches until golden.

Add the remaining oil to the same saucepan and add the onion, leeks, celery and carrots. Fry until the vegetables have softened.

Stir in the 45ml cake flour. Add the 500ml stock, red wine, chopped and peeled tomatoes and the tomato paste cup. Stir well to mix and then bring the sauce to a boil. Season well to taste.

Add back the oxtail pieces, the baby potatoes and the bay leaves. Cover with a tight-fitting lid.

Turn the heat down to a very low simmer, or move the oxtail to an oven preheated to 150˚C and braise for three hours or until the oxtail is tender. Remove the bay leaves and the meat and set them aside.

Place the sauce into a blender and puree until smooth and creamy. Add a further 250ml – 500ml of the additional stock to adjust the consistency. Season to taste.

Use two forks to pull and shred the meat from the bones. Return the meat to the soup.

Heat through and serve hot with fresh bread.

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