Chicken and spelt soup
Whole spelt adds a nutty hint to this soup and a depth of flavour that is rather satisfying. It doesn’t break down like oats, so you if you want a creamier texture, add a handful of oats and cook for a further 20 minutes.
Tomato, lentil and noodle soup (kesme asi)
Kesmek means “to cut” in Turkish – a reference to the noodles in this soup, which are cut by hand. This hearty dish is perfect for the region’s harsh winters. It’s flavoured with reyhan, an anise-y variety of Turkish basil, but Thai basil makes a good substitute.
Black and blue corn tortilla soup with bacon and pumpkin
Black bean soup is a classic for a reason. It’s comforting, hearty and one of the most versatile soups you will ever come across. You can add your favourite vegetables and herbs and spices to complement and liven up the earthy nature of this soup. This version uses bacon and ham hock to develop a really solid base and is served with pumpkin (winter squash) and goat’s cheese crema for sweetness and balance.
Lamb shank, barley and mushroom soup
There is something lovely about lamb shanks and barley. And barley and mushrooms. And mushrooms and lamb shanks. So here they are all combined in a delicious and comforting winter soup. Slow-cooking whole lamb shanks results in tender meat that will easily fall off the bone, and elevates this soup to a rich and hearty meal.
Baked cauliflower and juniper soup
The lesser-practised technique of roasting cauliflower whole brings out a distinctly different flavour, one that is nutty and more caramel-like. It is enhanced in this recipe by brown butter and fragrant juniper. Adding the cream is optional. Enjoy with some rye bread or buttered crispbread on a cold day.
Celeriac, potato and roast garlic soup
Lesser known in Australia than other root vegetables, celeriac is the brown root of a variety of celery, although not the one we commonly eat. Similar in make up to potatoes, yet very low in carbohydrates and with a mild celery flavour, this vege can be eaten raw, braised or roasted. This soup is thick and rich with a wonderful flavour, but doesn’t feel heavy due to the minimal starch.
Red lentil soup with milk (sütlü mercimek çorbasi)
There are loads of different Turkish red lentil recipes, and this is just one of them. If you are driving through the night and you stop at a roadhouse, you will see many people eating this soup before the main course. Sometimes they eat it for breakfast as a cure for hangovers.
Packham pear, parsnip and potato soup with walnuts
This is a simple, gentle, warming winter soup with a subtle pear sweetness. The nutty salsa on top provides the contrast: a little tangy and slightly salty with a hint of bitterness and crunch from the walnut.