The Five Steps to the Perfect Winter Soup

Soup always reminds me of those winter evenings when the sun slipped away early and the cold crept in through the seams of the house. We’d tumble through the front door, cheeks stinging, boots muddy, fingers stiff from the bite of the wind. The smell would hit us first – something simmering, something good. It drifted from the kitchen like a welcome home.

It starts the same way every time. A pot, a little time and the promise of something to warm the body through the belly. There are hundreds of ways to make soup – but at the heart of each one, the same quiet process unfolds. A rhythm that doesn’t rush. A sequence you learn by feel, not just by recipe.

Here are the five steps to a truly good winter soup.

1. Start Softly

Fire up the plate on your gas stove and set the pot over a gentle flame. A heavy-bottomed one works best – it holds heat steadily, letting flavours build without scorching. This first step is quiet but important: warming the pot, adding a little butter, oil or ghee and letting the sizzle speak before anything else does.

What comes next depends on the soup you’re making – but whatever you choose, this is the moment to fry in the flavour. It might be the classic trio – chopped onion, garlic and celery. It might be cumin seeds, mustard seeds or crushed black pepper warming in the oil. Sometimes it’s a spoonful of curry powder, a sprig of herbs or tomato paste stirred through to deepen the base.

Whether it’s the classic trio or a spiced variation, the key is patience. Keep the heat low and steady -one of the benefits of cooking with gas is that it gives you more control over the heat. Let the aromatics bloom. Let the oil carry their essence through the pot. This isn’t just about cooking – it’s about laying the foundation. The soup begins here.

2. Build the Body

This is where your soup starts to show its character. You choose your ingredients – the stars of the bowl.

Sweet potatoes, lentils, cabbage, beans, chicken, tomatoes, beef shin, meaty bones, barley – whatever you’ve got in the fridge or pantry, this is the time to bring it in.

And remember – browning your ingredients on the stovetop or in the oven creates deep, savory flavors that you won’t get from simply adding those same ingredients straight to a pot of water. That’s flavour you can’t fake.

Everything should feel well coated in the base. Stir, season lightly and get ready to move on.

3. Pour and Simmer

Now you add the liquid – stock, broth or seasoned water. It should just cover the ingredients.

Bring it to a boil – but don’t linger there. Once it reaches a rolling bubble, reduce the heat until it gently simmers. Not a boil. Not idle. A soft, steady movement just beneath the surface.

Simmering is the quiet engine of soup. This is when the flavours get to know each other. This is when transformation happens.

Precision control is necessary here – and if you’re cooking with gas, you can achieve this so perfectly. Reduce your flame to that perfect simmer with a flick. With an electric stove, it might take a little patience, but once you find your level, you’re golden.

Let it go for 30 to 90 minutes, depending on what you’ve added. Beans need longer. Butternut is quicker. Either way, the scent will let you know when it’s ready.

4. Blend, Brighten or Leave It Be

Your soup is cooked. But how you finish it is entirely up to you.

If you want something silky, blend it – either partially or all the way. Add cream or coconut milk for richness. Or leave it chunky and hearty, a spoonful of everything in each bite.

You can add fresh herbs at the end for brightness – parsley, coriander, even a handful of spinach to wilt. A splash of lemon juice or vinegar can lift the flavour beautifully.

This is where your soup becomes yours.

5. Serve With Generosity

Pour it into bowls. Add a swirl of yoghurt, a few croutons, a sprinkle of cheese or just a crack of black pepper. Soup loves a finishing touch.

Serve it with fresh bread if you have it – or a toasted sandwich or dumplings – or just as it is, warm and fragrant.

Soup doesn’t demand much – but it gives a lot.

Four South African Winter Favourites

Now that you know the method, here are four soups that always earn a second bowl. Each one follows the five steps, with room for your own spin.

Classic Creamy Butternut Soup

Serves 4–6

Ingredients:

1 medium butternut, peeled and cubed
1 onion, chopped
1 medium carrot, chopped
1 thumb of fresh ginger (optional but worth it) grated
2 garlic clove, minced

2 tablespoons butter or olive oil

1/2 teaspoon ground cinnamon or curry powder (optional)
3 cups vegetable or chicken stock
½ cup fresh cream or coconut cream (optional)
Salt & pepper to taste
Fresh coriander, parsley or pumpkin seeds for garnish

Method:

In a large pot, fry onion in butter or oil over medium-low heat.
Add garlic, ginger and spices; stir for 1 minute.
Add butternut and carrots, fry gently then add stock. Bring to a boil, then reduce to a gentle simmer.
Simmer for 30 – 40 minutes until everything is soft.
Blend until smooth. Stir in cream if using. Season well.
Put into bowls, add your garnish and serve.

Sopo ya Marapo (Bone Soup)

Serves: 4 – 6

Ingredients

1 cup dried red speckled beans, soaked overnight
1 large onion, chopped
2 cloves garlic, crushed
1 tbsp cooking oil
1 tsp paprika
1 tsp curry powder
500g beef bones (marrow bones or meaty bones work best)
1 large carrot, chopped
1 potato, peeled and cubed
1 tsp dried mixed herbs
Salt and pepper to taste
4-5 cups water (or enough to cover ingredients)

Method

In a large pot, heat oil over medium heat.
Add the chopped onion and garlic and sauté until softened.
Stir in the paprika and curry powder.
Add the beef bones and brown them slightly for extra flavour.
Pour in the soaked beans (drained), followed by the water. Bring to a boil.
Once boiling, reduce the heat and simmer for about 1½ hours or until the beans and meat are tender.
Add carrots, potatoes, mixed herbs, salt and pepper.
Continue simmering for another 30 – 45 minutes until the vegetables are soft and the soup has thickened.
Taste and adjust seasoning if needed. Serve hot.

Notes

Traditionally enjoyed with jeqe (steamed bread) or dumplings.
Rich, hearty and ideal for cold winter days – packed with flavour and protein.

King Soup (Rasam)

Serves: 4

Ingredients

1 large ripe tomato, chopped
2–3 cloves garlic, crushed
1 tsp cumin seeds
1 tsp black peppercorns
1 tsp mustard seeds
1 sprig curry leaves (optional but traditional)
½ tsp turmeric powder
½ tsp chilli powder
1 tsp tamarind paste (or juice from a small lemon as substitute)
4 cups water
Salt to taste
Fresh coriander for garnish
1 tbsp oil or ghee for tempering

Method

In a mortar and pestle, crush the cumin and peppercorns coarsely. Set aside.
Heat oil or ghee in a deep pot. Add mustard seeds and let them pop.
Add curry leaves (careful – they may splatter), garlic and the crushed cumin-pepper mixture. Sauté for a minute.
Add chopped tomatoes and cook until soft.
Sprinkle in turmeric and chilli powder. Mix well.
Add tamarind paste and water. Stir and bring to a boil.
Reduce heat and simmer for 10 -15 minutes. Season with salt to taste.
Garnish with chopped coriander. Serve hot.

NotesThis soup is traditionally served as a warm, spicy starter or poured over rice.
Known for its comforting, immune-boosting properties – especially during cold and flu season.

Chicken & Vegetable Soup

Serves 6

Ingredients:

2 chicken thighs or leftover roast chicken
1 onion, chopped
2 carrots, chopped
2 potatoes, cubed
1 baby marrow, chopped
1 stick celery, chopped
1 tsp dried oregano
1 litre chicken stock
Salt & pepper to taste

Method:

Sauté onion, celery and carrots in a pot until softened.
Add garlic and vegetables.
Add chicken (raw or cooked) and stock. Bring to a boil.
Reduce to a gentle simmer. If using raw chicken, cook for 30 minutes, then shred the meat and return it to the pot.
If using pre-cooked chicken, simmer just 20 minutes. Season to taste.

Optional: add a handful of pasta or rice halfway through cooking for extra heartiness.

The Quiet Joy of Soup

There’s a reason we return to soup every winter. It’s not just the warmth – it’s the way it slows the day, fills the home with gorgeous aromas and stretches what we have into something that feels generous.

And whether you’re cooking in a tiny flat or a busy family kitchen, all it asks is your time and care.

A pot. A stir. A simmer.

That’s all it takes. Bon appetit!

Disclaimer: This article is for general information only and not a substitute for professional advice. SimsGas urges all consumers to follow safety guidelines and buy gas only from verified suppliers. We are not liable for any harm caused by using gas from unregistered sources. Stay safe – choose sealed, reputable LP gas every time.

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