My Number One Soup

Winter warmer

Britni Pepper
2 min readJun 15, 2021


Photo by Ella Olsson on Unsplash

Winter in Melbourne. Cool, cloudy, wet, and this time of year the daylight only lasts for, like, half an hour.

I have a fallback recipe for a good warm spicey meal. Nothing specific but you have to allow an hour or two.

  1. Heat up the oven. Reasonably hot, something like 175°.
  2. Cut up the following into chunks:
    Roma tomatoes
    Red capsicum
    An onion
  3. Add a clove or two of garlic crushed and cut up a bit, a bit of chilli sliced fine, maybe a few strips of sundried tomatoes, capers, salt and pepper to taste, oregano and parsley. Depends how spicey you want it.
  4. Add a small roast. A chicken breast, a lamb shank, a tiny cut of oyster blade. Something like that.
  5. Whack it all in a roasting dish, glug some oil on, give it a good rub.
  6. Put the lid on, slide the dish into the oven, wait half an hour.
  7. Take it out, check it, add some stock (and maybe a bit of wine if there’s some left over from the previous night/weekend), put it back in.
  8. Keep on checking every twenty minutes or so. Give it a slosh around to keep everything moist. Doesn’t really matter if you get a bit of colour on the capsicum.
  9. When it’s done and the meat is cooked through, take out the meat, set aside, and pour the roasted vegetables and stock into a blender.
  10. Add more stock — maybe rinse some hot water into the dish to get any last flavour out — until you have the desired quantity of soup.
  11. Whiz it up. Not too much: you want some texture left in the soup.
  12. Pour it into bowls or mugs, add a swirl of cream and a sprinkle of parsley.
  13. Slice the meat, make thick sandwiches with some crusty bread, serve as an accompaniment to the soup.

This is a simple, nourishing meal. Skimp on the stock and you can make it into a chunky sauce to go with a larger cut of meat, or as the basis for a bolognese sauce; just be careful that the vegetables don’t dry out in the dish while roasting.




Britni Pepper

Britni Pepper has always enjoyed telling stories. About people, places and pleasures.