### Meike Peters’ Simple Winter Soup Recipes

We may desire various dishes, but one thing we all share at midday is the quest for a meal that is nourishing, comforting, and healthy—a meal that fuels us for the day ahead and promotes overall well-being. Rather than constantly seeking this outside our homes by dining out, we have the opportunity to take control and increase the chances of discovering what we truly seek. Cooking and preparing lunch at home, even in advance, doesn’t have to be an insurmountable task. It can be both thrilling and straightforward, suitable for the beginning, middle, or end of our day.

Kale and Sweet Potato Soup with Pasta and Poached Eggs

This soup is perfect for dreary, cold days—it embodies the essence of relaxed, cold-weather cuisine. Featuring vibrant vegetables, small pasta, and poached eggs, it provides comfort and lifts your mood. The runny egg yolk blends into the clear broth, imparting a creamy texture to the soup, while the pasta absorbs all the flavors, adding richness and substance. I opt for fregula sarda, a toasted, pearl-shaped pasta from Sardinia, known for its tenderness and silkiness, but orzo or pearl couscous can be suitable alternatives. Kale and sweet potato make a delightful pair for a winter soup, although white potatoes, parsnips, squash, or canned beans can be used as substitutes. While you can poach the eggs in the soup, I prefer to cook them separately. The vegetables require approximately 20 minutes to cook, so be mindful of the pasta’s cooking time and add it to the soup early enough for both the pasta and vegetables to be ready simultaneously.

Preparation Time: 10 min

Cooking Time: 45 min

Serves: 2-3

Ingredients:

• Olive oil, for sautéing and finishing
• 1 small onion, peeled and halved
• 1 large garlic clove, peeled and halved
• 110g trimmed kale or cavolo nero leaves, cut into short strips
• 250g sweet potato, peeled and diced
• 600ml hot vegetable stock
• 6 thyme sprigs
• 2 small rosemary sprigs
• 2 small bay leaves
• Fine sea salt and finely ground black pepper
• 110g pearl-shaped pasta, such as fregula sarda, orzo, or pearl couscous
• 2-3 large eggs

Heat a bit of oil in a medium saucepan over medium heat. Add the onion and garlic, sautéing and stirring until softened.

Incorporate the kale and sweet potato, cook briefly, then introduce the hot stock, thyme, rosemary, and bay leaves. Season, bring to a boil, then reduce the heat, cover, and simmer for 10 minutes. Remove and discard the thyme and rosemary, then cook for an additional 10 minutes, adding and cooking the pasta according to the package instructions to ensure both the pasta and vegetables are cooked simultaneously. Once tender, remove and discard the onion, garlic, and bay leaves, adjust the seasoning to taste, cover, and keep warm.

Bring a small saucepan of salted water to a gentle simmer. Crack an egg into a small bowl. Using a large spoon just above the water’s surface, carefully slide the egg onto the spoon. Lower the spoon into the water, holding it until the egg white begins to set. Using a tablespoon, gently transfer the egg from the large spoon into the hot water and poach for three minutes. With a slotted spoon, transfer the egg to a plate and repeat the process with the remaining eggs, adjusting the heat as needed to maintain a gentle simmer. Poaching can be done one egg at a time or all together, ensuring to monitor the timing for each egg.

Divide the soup into bowls and place a poached egg in the center of each serving. Cut open the egg tops with a sharp knife to allow the yolks to flow into the soup, drizzle with a touch of olive oil, and serve promptly.

Green Minestrone with Dumplings

Though this may seem like a modest bowl of minestrone, it imparts a sense of comfort. By adding store-bought dumplings, you’ll be prepared to tackle whatever challenges come your way. I utilize maultaschen, large pasta pockets originating from southern Germany typically filled with minced meat and fresh herbs. While I source them from my local butcher, spinach and ricotta-filled ravioli or tortellini would serve as excellent substitutes. This dish requires only 20 minutes to cook and couldn’t be simpler: select your preferred dumplings, simmer them in boiling stock with green vegetables, and in no time, you’ll be enjoying a soothing bowl of soup.

Preparation Time: 5 min

Cooking Time: 20 min

Serves: 2

Ingredients:

• 600ml (2½ cups) good vegetable stock
• Fine sea salt and finely ground pepper
• 310g (11 ounces) fresh or frozen mixed green vegetables, such as fava beans, green beans, peas, or small zucchini cubes
• 1 celery stalk, thinly sliced, plus a few leaves for garnish
• 340g (12 ounces) shop-bought filled dumplings, such as ravioli, tortellini, or maultaschen

In a medium saucepan, bring the stock to a boil, season with salt and pepper, then add the mixed vegetables and celery. Simmer for 10 minutes until tender. During this time, cook the dumplings according to the package instructions so they are ready simultaneously with the vegetables. Adjust the seasoning, divide into bowls, garnish with celery leaves, and serve.

Quick Chicken Soup with Lime and Vegetables

Traditionally, making proper chicken soup involves simmering a whole chicken, an assortment of vegetables, and fresh herbs in a large pot until rich and concentrated, with glistening droplets of golden fat adorning the surface. This process typically takes at least an hour. However, for a more expedient version, we’ll deviate from tradition—no offense intended, Mama. Doubling the quantities and freezing any surplus is recommended, as this soup serves as a convenient delight during inclement weather, providing inner warmth and comfort.

Preparation Time: 10 min

Cooking Time: 25 min

Serves: 2-3

Ingredients:

• 600ml good chicken stock
• 1 lime, zest finely grated (1½ tsp) and juiced (2 tsp)
• 2 small bay leaves
• Fine sea salt and finely ground pepper
• 1 boneless, skinless chicken breast
• ½ courgette, diced
• 85g fresh or frozen peas
• 2 medium carrots, peeled and thinly sliced
• 1 celery stalk, thinly sliced
• 2 tsp olive oil
• 1 spring onion, green part only, finely sliced

In a medium saucepan, bring the chicken stock, lime zest and juice, and bay leaves to a boil. Season with salt and pepper. Add the chicken, courgette, peas, carrots, and celery. Cover and simmer gently. Ensure the broth remains at a low simmer to prevent the chicken from toughening. Poach the chicken for 12 to 15 minutes until cooked through. Transfer the chicken to a cutting board, shred into bite-sized pieces using two forks.

Adjust the soup’s seasoning, return the chicken to the pot, stir in olive oil and sliced spring onion. Divide the hot soup into bowls and serve.

• These recipes are adapted excerpts from “Noon: Simple Recipes for Scrumptious Midday Meals and More” by Meike Peters, published by Chronicle Books priced at £21.99. To purchase a copy for £19.35, visit the provided link.