Superfoods: hearty soups

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11 Jun 2014

When it comes to preparing meals, Australian food blogger Jules Clancy believes in keeping things simple. Pure and simple. Using real whole foods.

Most of the recipes on Jules’ blog — — contain only five ingredients and are designed to be made in minutes. “The thing is,” says Jules, “you can make healthy, delicious meals without spending hours in the kitchen.” 

Jules, who has a degree in food science and lives in the Snowy Mountains, believes in stripping food back to its essentials: “When you let the ingredients speak for themselves, it can only mean good things from a flavour perspective.” With winter upon us, here are a couple of Jules’ recipes for simple but hearty soups.

Chunky zucchini and pesto soup (serves 1)

1 onion, chopped
1½ cups vegetable or chicken stock or water
200g zucchini
2 garlic cloves, peeled
1½ cups fresh basil leaves
¼ cup pine nuts
¾ cup grated parmesan cheese
l 6 tblsp extra virgin oil

To make the pesto: Place the garlic, basil leaves, pine nuts, parmesan cheese and olive oil into a blender, and on a low speed blend intermittently until sauce is creamy

To make the soup:
Heat a little oil in a medium saucepan. Add the onion and cook, covered for 5-10 minutes until soft and golden. Add the stock or water and zucchini. Simmer for 15-20 minutes or until the zucchini are cooked. Taste. Season and serve with a dollop of pesto on top.

Broccoli and parmesan soup  (serves 2)

2 heads broccoli, chopped
including tender stalks
1 small piece of parmesan rind (optional), plus shaved parmesan to serve
1 tblsp soy sauce
1 tblsp lemon juice

To make the soup: Bring 2 cups of water to boil in a medium saucepan. Add broccoli, parmesan rind (if using) and soy sauce. Cover and simmer rapidly for about 8 mins or until broccoli is tender. Puree in the saucepan with a stick blender until smoothish. Taste and season with salt, pepper and lemon juice. Serve with extra parmesan sprinkled on the top.

For more simple, healthy recipe ideas visit