This month we asked Sarah Hughes, one of our wonderful Head Chefs about what's good comfort food for this time of year?
"As the chill of January and February settles in, there’s nothing quite as comforting as a bowl of homemade soup. I believe that soup is one of the simplest yet most nourishing meals you can enjoy during the colder months.
Making soup isn’t just about creating something to eat; it’s an experience that warms both body and soul. From the moment you start chopping fresh, seasonal vegetables, the process itself can be a calming ritual. And the benefits of soup go far beyond its comforting warmth.
Firstly, soups are a fantastic way to pack in nutrition. Using fresh, wholesome ingredients means you’re getting a hearty dose of vitamins, minerals, and antioxidants that can help support your immune system. This is especially important in winter, when we’re more susceptible to colds and flu. For example, our Vietnamese prawn noodle soup is a delightful way to combine light, fragrant flavours with immune-boosting ingredients like ginger, coriander, and lime. It’s a wonderful option for when you want something both nourishing and energizing.
For those craving something heartier, our Moroccan roasted vegetable soup is a vibrant bowl packed with spiced warmth and deep flavours. It’s made with a medley of roasted vegetables, including carrots, butternut squash, and bell peppers, spiced with cumin, coriander, and a touch of cinnamon. This soup not only delights the palate but also provides a hearty dose of fiber and antioxidants to keep you full and healthy.
Soups are also wonderfully versatile and can be tailored to suit any dietary need. Whether it’s a light, brothy soup like the Vietnamese prawn noodle soup or a creamy, spice-laden bowl like the Moroccan roasted vegetable soup, there’s something for everyone. You can even experiment with adding lentils, beans, or whole grains for an extra boost of protein and fiber to keep you fuller for longer.
Another benefit is how budget-friendly and sustainable soups can be. It’s the perfect dish for using up leftover ingredients or vegetables that might otherwise go to waste. A few humble ingredients, simmered with care, can transform into something truly special.
Finally, there’s something about soup that brings people together. Whether it’s a quick weekday lunch or a leisurely meal shared with family, the act of serving and enjoying a pot of soup fosters a sense of connection and comfort.
You will find my favourite soup recipes below and, whether it’s the light and fragrant Vietnamese prawn noodle soup, or the warming Moroccan roasted vegetable soup, they’ll keep you warm, healthy, and wonderfully sustained.
Here’s to staying nourished and cosy this season!"
Sarah Hughes
Head Chef, Howth Castle Cookery School
This soup is typical of Hanoi cuisine – it uses no spicy flavours but still achieves a fantastically complex flavour. A great head clearer using lovely bright flavours and healthy ingredients.
You can use a good bouillon to deepen the flavour of your broth also.
Serves 4 – 6
Ingredients:
50g shitake mushrooms
2-3 tsp vegetable oil
2 large beaten eggs
400g shredded cooked chicken
200g cooked king prawns (use shells for stock)
Broth:
1.5 litres chicken stock
Gia Vi (Vietnamese stock flavouring recipe) - 1 tbsp palm sugar, 1 tsp sea salt, ½ tsp ground black pepper, 1 tsp finely chopped garlic, 2 tsps finely chopped ginger, 1/2 tsp shrimp paste (mix all these ingredients together in a bowl with 3 tbps hot water).
4 nests of vermicelli dried rice noodles
4 tbsps chopped spring onions
2 handfuls of mange tout, green beans or sugar snap peas.
1 large handful of roughly chopped coriander
To garnish – Lime quarters, Pickled ginger, 1 - 2 tbsp sesame oil and a sprinkling of black and white sesame seeds.
Method:
Soak the dried shiitake in warm water until soft, then drain and let them dry off a little. Chop into small strips.
Heat the oil in a wok or frying pan on a medium heat and fry the beaten egg in a very thin omelette. Once cooled a little, remove to a chopping board and slice the egg into long thin strips.
Stir fry the chicken, the prawns and the green veg of choice for a 3-4 mins in a little oil until warmed through and slightly golden in colour. Do not overcook the prawns.
Bring the chicken stock to the boil in a large pan. Turn the heat down to low, then add the Gia Vi (Vietnamese Stock flavouring).
Taste the broth and adjust with more salt or sugar as necessary.
Cook the noodles according to the packet instructions and divide between your bowls.
Arrange the shredded chicken, prawns and green veg on the noodles. Divide the shiitake mushrooms, fried egg strips, spring onions and chopped herbs between the bowls.
2 red onions, cut into wedges
300g carrots, cut into 3 cm chunks
300g parsnips, cut into 3cm chunks
300g peeled butternut squash, 3 cm chunks
1 medium potato, cut into chunks
2 red peppers, cut into chunks
1 yellow pepper, cut into chunks
3 garlic cloves, finely chopped
½ tbsp ground cumin
½ tbsp ground coriander
1 tbsp grated ginger
1.5 tbsp olive oil
1.5 litres of vegetable stock – or 1 and ½ kallo stock cube.
6 tablespoon Greek style yoghurt
2 tbsp chopped mint to serve.
Heat oven to 200 C. Tip all the prepared vegetables and garlic onto 2/3 lined (with baking parchment) roasting trays.
Sprinkle over the olive oil, cumin, coriander and some salt and pepper. Roast for 35 minutes turning over half way until the vegetables are tender and are starting to caramelise.
Transfer to a large saucepan and pour over the hot stock, adding the ginger. Stir over a medium heat and simmer for 8 -10 minutes or so.
Blitz soup with a hand held blender and serve hot with a dollop of Greek yoghurt and a sprinkle of chopped mint.
Posted on 18 Jan 2025.
