5 Warming Soup Recipes for Wild Swimming

Warming up after your wild swim is made easier – and more nourishing – by these five warming soup recipes from the excellent chefs at Tesco Ireland! These soups are quick and easy to make, and will be easy to drink from your flask when your hands are shaking! So next time you’re planning a dip, consider taking a hearty flask of soup instead of just tea or coffee.

Harissa-roasted carrot soup recipe (can be vegan)

Try this spicy carrot soup recipe that’s packed with vibrant vegetables.

  • Serves 4
  • 15 mins to prepare and 1 hr to cook
  • 200 calories / serving
  • Freezable
  • Healthy


  • 2 x 500g packs Chantenay carrots, scrubbed and tops trimmed
  • 1½ tbsp olive oil
  • 2 tbsp harissa paste
  • 1 tsp cumin seeds
  • 4 large garlic cloves, skin on
  • 1 large onion, finely chopped
  • 1 vegetable stock pot, made up to 1ltr
  • 1 tbsp clear honey

To serve

  • 4 tbsp Greek or natural yogurt (omit to make vegan_
  • 40g pomegranate seeds
  • fresh coriander leaves (optional)
  • crusty bread and butter (optional)


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the carrots on a large, shallow roasting tray and toss with 1 tbsp oil, the harrisa and cumin; season. Add the garlic and roast for 45-50 mins until tender and starting to turn golden.
  2. Heat the remaining ½ tbsp oil in a large saucepan over a low heat. Cook the onion for 10 mins, then add the carrots and squeeze in the garlic (discard the skins). Pour over the stock and 100ml water, bring to the boil, then reduce the heat and simmer for 10 mins.
  3. Pour into a blender in batches (or use a stick blender) and blend until smooth. Pour through a sieve, scraping back into the pan. Add the honey, season with pepper and heat through. Add a little more water or stock to loosen, if you like.
  4. Spoon into bowls with a swirl of yogurt, a scattering of pomegranate seeds and some coriander leaves, if using. Serve with crusty buttered bread, if you like.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

Potato and corn chowder recipe (vegan)

Made with seasonal Maris Piper potatoes, this easy vegan recipe is a comforting bowl of autumnal goodness. Packed with flavour, a hint of spice, and entirely dairy-free, it’s perfect topped with a sprinkling of fresh herbs and served with warm fresh bread for dunking.

  • Serves 4
  • 20 mins to prepare and 50 mins to cook
  • 178 calories / serving


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 3 garlic cloves, crushed
  • 1 tsp smoked paprika
  • 1 Maris Piper potato (approx 250g), peeled and diced
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp plain flour
  • 500ml almond milk, plus extra to taste
  • 200g tin naturally sweet sweetcorn, drained
  • 5g fresh flat-leaf parsley leaves
  • 5g chives, finely snipped
  • fresh bread, warmed, to serve


  1. Heat the oil in a large, heavy-based saucepan over a medium heat. Add the onion, celery, garlic and paprika, and cook gently for 6-7 mins until the onion is translucent. Stir in the potato, chilli and flour, and cook for a further 2-3 mins until the flour has dissolved.
  2. Pour over the almond milk (it should just cover the potatoes, so top up with cold water if necessary) and continue to cook over a medium heat for 15 mins or until the potato is tender. Add the corn and stir to heat through. Blitz half the soup using a handheld blender, or gently mash with a potato masher, then return the blended soup to the pan.
  3. Add extra almond milk to thin the soup to your desired consistency. Reheat gently, seasoning to taste, then sprinkle with the parsley and chives. Serve with chunks of warmed bread.

Easy pea, mint and ham soup

An easy soup recipe that’s ready in just half an hour. Packed with peas straight from the freezer, the whole family will love this pea and ham soup’s vibrant colour and flavour, topped off with a little honey roast ham for a meaty finish.

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 188 calories / serving
  • Healthy


  • 1 medium potato, peeled and diced into 1-2cm pieces
  • 1 tbsp olive oil
  • 100g frozen diced onions
  • 900ml low salt vegetable stock
  • 350g (12oz) frozen peas
  • 1-2 fresh mint sprigs, leaves picked
  • 85g sliced honey roast ham, cut into small pieces


  1. Heat a large saucepan over a medium heat. Add the frozen diced onion, and cook for 2-3 mins to thaw and remove any excess liquid. Add the oil and cook for another 3 mins until softened. Add the diced potato and the stock.
  2. Bring to the boil, then reduce the heat and simmer for 10-15 mins until the potato is tender. Add the peas and mint leaves, bring back to a simmer, and cook for 3-5 mins more until just cooked through.
  3. Take the saucepan off the heat. Allow to cool a little, then use a stick blender to whizz the soup until smooth. Top up the soup with a little more stock or water if needed. Add most of the ham, stir through, and then season according to taste. Ladle into bowls and top with the remaining ham to serve.

Cook’s tip: The frozen peas only need a few minutes to cook, otherwise they will lose their vibrant green colour.

Smoky roasted pepper soup recipe

The contrasting flavours of the roasted peppers and soured cream are what make this smoked roasted pepper soup recipe one to remember.

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 397 calories / serving
  • Freezable
  • Healthy


  • 4 red, orange or yellow peppers, deseeded and sliced
  • 2 tbsp olive oil
  • 4 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 2 x 400g tins chopped tomatoes
  • 1 reduced-salt vegetable stock cube
  • 7g fresh parsley, roughly chopped
  • 1 tbsp chipotle chilli paste
  • 50ml soured cream


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the peppers with ½ tbsp oil and season with pepper. Roast for 20 mins until charred.
  2. Meanwhile, heat ½ tbsp oil in a saucepan over a medium heat. Add the celery and cook for 5 mins. The garlic and cook for 2 mins more, then add the tomatoes and 2 tins full of water. Crumble in the stock cube, increase the heat and simmer for 5 mins, then add the peppers and simmer for 5 mins more.
  3. Remove the pan from the heat and stir through the chipotle paste. Blitz using a stick blender and season to taste. Divide the soup between 4 bowls, and swirl through the soured cream. Scatter with the parsley.

Freezing and defrosting guidelines
Freeze soup only. In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read Tesco’s article Love Your Freezer.

Ben’s mum’s ‘warming’ carrot and coriander soup

Carrot and coriander soup is Tesco veg grower Ben’s favourite, especially after a hard day out in the fields. He still cooks his mum’s original recipe, made with delicious veg, fresh coriander, and a sprinkling of warming paprika to finish. It’s a delicious recipe with all the comforting tastes of home.

  • Serves 4
  • 10 mins to prepare and 45 mins to cook
  • 317 calories / serving
  • Healthy


  • knob of butter
  • 1 onion, finely chopped
  • 650g carrots, peeled and roughly chopped
  • 1 potato, peeled and chopped
  • 1 tsp ground coriander
  • 1 vegetable stockpot, made with 1ltr hot water
  • 4 bake-at-home petit pains, to serve
  • 30g pack fresh coriander
  • 4 tbsp single cream
  • ½ tsp paprika


  1. Melt the butter in a saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 4-5 mins until soft. Add the carrots, potato, and ground coriander and some seasoning, and mix well.
  2. Pour the stock over the vegetables. Stir to coat and bring to the boil. Cover, reduce the heat to low and simmer for 30-35 mins until the vegetables are tender.
  3. Meanwhile, preheat the oven following the petit pains pack instructions. Bake for the last 8-10 mins of the soup’s cooking time, then remove the soup from the heat.
  4. Add two-thirds of the coriander leaves and stalks to the soup, then blend until smooth using a hand blender. Roughly chop the remaining coriander leaves.
  5. Divide the soup between 4 bowls and swirl 1 tbsp cream into each. Garnish with the chopped coriander leaves, a sprinkling of paprika and a twist of black pepper. Serve immediately with the warm petit pains alongside.

See more Soup recipes

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