Simple soups for cosy evenings

By Lucy Boulton


A huge part of healthy eating comes down to having time to prepare food from scratch and knowing what goes well together.

Seasonal supply is also a huge bonus and should be utilised as much as possible depending on where you live.

I’ve put together two of my current favourite soups that I’m making at least once a week for a nutritious, warming boost.   They are quick and easy to prepare – from veg cupboard to bowl in forty minutes!


Celeriac, parsnip and cavolo nero soup

Time Prep 15 minutes Cooking 25 minutes

Ingredients (serves 4)

1 clove of garlic (I use two as I can’t get enough of garlic!)

1 large yellow onion, sliced

3 parsnips, peeled and chopped into small chunks

½ medium sized celeriac, peeled and chopped

Two small potatoes, peeled and chopped

6 leaves of cavolo nero, washed and chopped

Couple of sprigs of fresh thyme

1 vegetable stock cube with 700ml hot water

Black pepper

½ tsp turmeric

1tbsp avocado or coconut oil


The process

Add the oil to a deep pan, fry off the onions and garlic

Add all vegetables except the cavolo nero

Pour in the stock and mix well bringing to the boil

Add the turmeric, thyme and black pepper and turn down to simmer, stirring occasionally

Add the cavolo nero, stir and cover with a lid for a further 15 minutes

Remove from heat and allow to cool before blending with a hand blender or keep it chunky and have as more of a broth with a side of sourdough.



Mushroom and Jerusalem artichoke soup

Time prep 15 minutes cooking time 25 minutes

Ingredients (Serves 4)

Drizzle of olive oil

1 clove garlic, peeled and chopped

1 leek, washed and chopped

10 chestnut mushrooms, washed and chopped

4 Jerusalem artichokes, washed, peeled and chopped

1 vegetable stock cube and 500ml hot water

50ml oat milk

Black pepper and a pinch of salt

Fresh Coriander to garnish (optional)


The process

Add olive oil to a large pan

Fry off the garlic and add the leeks

Cook for 5 minutes until soft

Next, add the mushrooms and stir

Add the Jerusalem artichoke and stock

Bring to the boil, then turn down heat and cover, allowing to cook for 25 minutes

Add the black pepper and salt if desired

Turn off and stir in the oat milk

Carefully use a hand blender to combine, garnish with coriander and serve immediately


Former Career Nanny and now Childcare specialist recruiter at The Lady, Lucy Boulton has over 12 years’ experience with children of all ages. With a passion for exceptional childcare and giving advice, Lucy is delighted to be offering regular blogs alongside helping families find the perfect nanny through the services provided by The Lady.

If you or someone you know is searching for an experienced Nanny, contact Lucy today on