The Best Hearty Soup Recipes for Autumn

Pea and ham soup

As the weather becomes colder, the most satisfying meal to come home to is a hearty bowl of soup (and it is cheap).

The best thing about soup is that there is an endless variety of ways to make it, both in flavour and in texture.

By having a hot bowl of soup for dinner, not only are you tricking your body into upping your water intake for the day, but you are also less likely to feel sickeningly full afterwards.

We are big soup-lovers at Bondi Beauty so here are our favourite hearty soups to cook in Autumn.

Satisfaction guaranteed.

Pea & Ham Soup

The perfect soup to share with your partner on a rainy Autumn’s night.

Pea and Ham soup
Pea and Ham soup


2 tablespoons of butter

½ an onion, diced

2 ribs of celery, diced

3 cloves of garlic, sliced

0.5kg of ham, diced

1 bay leaf

0.5kg of dried split peas

1 cube of chicken stock

2 ½ cups of water

Salt and pepper to taste


  1. Place butter in a large pot over medium heat until melted.
  2. Stir in diced onion, celery and sliced garlic.
  3. Cook for 5-8 minutes until onions are translucent, or just about to turn brown.
  4. Mix in diced ham, bay leaf and split peas.
  5. Pour in chicken stock and water.
  6. Stir on low heat intermittently for an hour until peas are tender and soup is thick.
  7. Season with salt and pepper before serving.

Chicken and Corn Soup

A cult classic that is velvet in texture and exquisite in taste.

Chicken and Corn Soup
Chicken and Corn Soup


2 cans of chicken broth

1 can of cream-style corn

½ a cup of shredded, cooked chicken

¼ teaspoon of white pepper

Salt to taste

2 tablespoons of cornstarch

½ of water

1 tablespoon of sesame oil

¼ cup of spring onions, chopped

1 egg white


  1. In a medium pot combine broth, corn and chicken and bring to boil.
  2. Reduce heat and add pepper and salt.
  3. Bring back to a boil.
  4. Mix corn starch and water in a separate bowl.
  5. Add mixture to pot and stir continuously until well mixed.
  6. Season with sesame oil by adding a few drops at a time.
  7. Lower heat and slowly add egg white while swirling soup with a fork in order to create egg pieces.
  8. Garnish with spring onion to before serving.

Cauliflower and Leek Soup

A delicious soup to pair with freshly toasted bread.

Cauliflower and Leek Soup
Cauliflower and Leek Soup


2 cloves of garlic, minced

2 tablespoons of vegetable oil

1 head of cauliflower, broken into florets

3 tablespoons of butter

2 leeks (white part only), chopped

¼ cup all-purpose flour

1 cube of chicken stock

¼ cup of heavy whipping cream

1 teaspoon of dried chervil

1 teaspoon of salt

1 teaspoon of black pepper


  1. Preheat the oven to 190°C
  2. Stir minced garlic and vegetable oil together in a small bowl.
  3. Arrange cauliflower florets on baking paper on a tray
  4. Pour oil mixture over cauliflower florets and toss to coat.
  5. Bake cauliflower for 30 minutes until tender and brown.
  6. Melt butter in pot on medium heat.
  7. Stir in leeks and flour for 5-10 minutes until fragrant and well-mixed.
  8. Add cauliflower, chicken stock and cream and simmer for 20 minutes until flavours are combined.
  9. Stir in chevil, salt and pepper.
  10. Simmer until desired thickness for around 10 minutes, then serve.

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