One Soup – Three Ways


I feel extra enthusiastic about this post partly because I think we are on to something good here. But also because this headline speaks so much to my magazine-publishing-heart (my previous career).
This is a dinner concept that we have played around with lately and it works particularly well for families with sensitive eaters or allergies. The idea is built around cooking one recipe base and then making some last minute add-ins to suit various preferences. Or to turn the leftovers of one dish into a new one the next day. The base can be anything from a salad, a basic stew, a cooked grain, a good sauce or, as here, a soup.
In this recipe we are taking a simple tomato broth soup in three different directions.
The kids love this with tortellini (or any other pasta) dropped into it. They actually prefer it to tomato sauce. Luise and I like to let a chunk of mozzarella (or burrata cheese) melt in the soup and serve it with some leftover cooked quinoa to make it more filling. Another favorite of ours is to stir chopped kale, chickpeas and a little chili paste into the broth and topping it with avocado for a chunkier vegan version.
The way it usually works is that we cook one big batch of broth and then pour the kids version in a smaller sauce pan, drop in the ravioli and let it cook for another minute or two until soft. While we stir in or other add-ins to our version. It’s an excellent way to add some heat and more herbs to your own soup while keeping your kids or partners soup milder.
You can of course keep it simple and just do one of these. Or mix them up, adding chickpeas to the ravioli or mozzarella to the kale. Or combine them all!
Think of it as good base to build from and use the last minute add-ins to suit your personal preference. If you like this concept we might be back with the same ideas applied on other meals in a later post.


Simple Tomato Broth Soup
Serves 4

2 tbsp olive oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
2 tbsp tomato puree
1 tsp ground paprika powder
3 carrots
3 celery stalks
1 x 400 g / 14 oz can crushed tomatoes
4 cups / 1 liter vegetable stock
sea salt

Fresh thyme
Fresh basil

Heat oil in a large thick-bottomed sauce pan on medium heat. Add tomato puree, onion, garlic and ground paprika and let sauté for 5 minutes. Peel and clean the carrots and celery and chop into bite-sized dices. Add to the pan and let sauté for a few more minutes. Then add chopped tomatoes and vegetable stock and let simmer under a lid for 15-20 minutes. Taste and adjust the flavoring, adding some fresh thyme or basil towards the end. You can also add more stock, if needed. Choose your favorite way of serving this soup, see recipe ideas below.


Vegan Cavolo Nero & Chickpea Soup
Serves 4

1 batch Simple Tomato Broth Soup (see recipe above)
5 leaves cavolo nero or kale, coarsely chopped
1/2 can cooked chickpeas (approx 100 g)
1 tsp harissa or another chili paste (optional)
1 avocado, to serve
lemon zest, to serve
olive oil

Stir in chopped cavolo nero, chickpeas and harissa to the soup during the last minutes of cooking. Laddle the soup into serving bowls and top with avocado slices, lemon zest and a splash of olive oil.


Tortellini Drop Soup
1 batch Simple Tomato Broth Soup (see recipe above)
1 bag good quality fresh tortellini
micro greens or sprouts, to serve

grated vegetarian parmesan cheese, to serve

Simply drop the tortellini straight into the soup as it’s cooking on the stove. After about two minutes (check the pasta package for exakt time), it’s ready to serve. Divide into soup bowls, grate over parmesan cheese and top with micro greens and drizzle with olive oil.


Quinoa & Mozzarella Melt Soup
1 batch Simple Tomato Broth Soup (see recipe above)
2 cups cooked quinoa
200 g buffalo mozzarella or burrata cheese

Laddle the soup into serving bowls and add a couple of spoonfuls cooked quinoa to each bowl. Break the cheese into smaller pieces and let it melt in the hot soup. Top with a drizzle of olive oil, black pepper and fresh thyme.


  • I just made this and it's delicious - no surprise since I've never had any issues with your recipes, they're all spot on! Thank you for dinner (and lunch to follow) :)
  • Jeslyn
    I would love to see more of the "one recipe, multiple ways" posts, this one was terrific, and is a new basic for my meal routine. Thank you!
  • Ainslie
    Thank you so much for this recipe, I love it! Simple, tasty, warming and nourishing. Have made this twice now, will be made many, many more times.
  • Loving the simple ingredient list. Definitely trying this!
  • I love all of your recipes and videos, andlove the versatility of the ingredients for this soup!!
  • Emilye
    love recipes like these that maximizes choice and versatility - please do share more of your ideas on this concept applied to other dishes Also appreciate how the recipes are straightforward and approachable - thank you!
  • emma
    How much dried harissa is the equivalent of 1 tsp harissa paste? Why do you recommend a paste over dried spices? Thank you for a gorgeous recipe, I had it plain with your lemon spelt bread. :)
  • Very creative! Can't wait to surprise my wife with these soup.
  • Sandie7
    This one will definitely be going into my recipe collection!I think a lot of us with vegetarian/food allergic/kids etc. cook this way to some extent refelxively. I would really appreciate more ideas along this line to widen my repertoire!
  • This sounds so good, I can't wait to try it! Probably with grated cheddar for me and parmesan for my husband. Love the idea of one base and many subsequent recipes. Thank you for posting this!
  • This is a GAME CHANGER for meal planning. Thank you!
  • Such an interesting idea. They suit perfectly a chilly day with a hot chocolate :)
  • Marlise Koehn
  • marie
    Genius ! and beautiful. As always ! and as your family ;)
    • Marlise Koehn
      Tun yen heed gun seed ken dun den won run!!
  • This is a fun idea. I love being able to just prep once! Kari
  • Nina
    Hi thanks for fabulous recipe. Is their a 'Print' button option for your recipes? thanks
  • Marlise Koehn
    Red heree dig dase gig dinne gran
  • Marlise Koehn
    greden beg safe her
  • Katie
    These pictures are gorgeous and make my mouth water, especially as we’re coming into cooler weather here in Australia. This is a constant dilemma for many parents - preparing different meals for fussy kids - and let’s face it, it’s a pain. This is an easier way to deal with this common issue so thank you! I’m imagining a dollop of pesto would happily sit in any of these soups too...yum!
  • Claudia
    I made the tortellini version for dinner tonight, and it turned out absolutely amazing. I will be making it (or either of the 3 versions) on the regular for sure.
  • Yum, this is such a great idea! the vegan cavalo nero and avocado one is my favourite.
  • Mona
    I love your concept! All three soups sound amazing and I will test them next time I go grocery shopping. I also love your baked sweet potato with dhal recipe because there are so many ways to eat the left over dhal the next day (my favorite being with roti). Your food prep ideas lately are really inspiring as well since I don't like eating the same thing over and over again (which seams to be a trend on youtube). Keep up your amazing work and I can't wait for another cookbook of yours!
  • Stef
    Love this idea already!! Let's do that! Will test the concept this weekend. Maybe the tortellini will help to motivate my picky eater at home to overcome her lately acquired aversion to large pots of soup (which the adults in this household love so much) ...
    • Stef
      PS: Did you use homemade vegetable stock...? If so: Would you mind to share your recipe here as well?
  • birgit
    very very great idea - can't wait to read more ideas you have on other recipes i'm always cooking too much for our small 2person household and my husband is no friend of eating the same leftovers several days but with this ideas every thing is ok :)
  • Candice
    This is wonderful! As someone with a lot of allergies I love recipes that are easily adaptable or that provide a few options for how to prepare it and this soup looks delicious. We're just heading into colder weather here so it's perfect timing too!
  • Is the tomato 'puree' called for the same as tomato 'paste'?
  • My favourite soup base is definitely tomato - I dislike cream soups in general. I love this! ✨ I always make the same tomato-based soup and it'd be nice to spice it up once in a while. I think the chickpea variation is my favourite out of this lot - been roasting chickpeas as a snack lately and I can't get enough of them. ❤️ Charmaine Ng | Architecture & Lifestyle Blog

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