Five of the best winter soups

Here are five of the best winter soups to thaw you out as the frosts creep in and the nights begin to linger.

TODAY marks the official opening of soup season but you would be forgiven for enjoying the warming dish all year round given Tasmania’s extended winters. Here are five of the best soups to thaw you out as the frosts creep in and the nights begin to linger.

Cafe Lola, 1/1 Franklin Wharf, Hobart

Whatever the soup is at Cafe Lola today, it is certain to be healthy, hearty and wholesome, but most importantly, tasty. One of the signature soups of new chef Fabio Luciano is asparagus, broccoli and spinach ($8.50 small, $12.50 large). It is refreshing, suitable for all seasons and dietary requirements and full of nutritious goodness. The vegetables are blanched before blending and the soup is garnished with the optional extras — parmesan, coconut cream and fried shallots.

One of the seasonal soups at Cafe Lola. Picture: NIKKI DAVIS-JONES

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Pigeon Hole, 93 Goulburn St, West Hobart

All of the produce used to create the soups at Pigeon Hole comes from Weston Farm, owned by the same people. The soups of the day ($13.50) are something for everyone as they are usually vegan, warm and hearty, served with Pigeon Hole toast. In the rotation is the wintry root vegetable soup. In the bowl is cream of celeriac and cauliflower, olive oil and Pangratta (a garlic and herb crumb).

The Lotus Eater Cafe, 10 Mary St, Cygnet

Visit this cafe enough and you will encounter every kind of soup you can imagine. More often than not, the $15 service will be vegan, and gluten free. The soup changes every second day or so but is always served with half a baguette and plenty of butter and herbs. Much of the produce is sourced from the local area and when chicken soup is on the menu it is organic, free-range and fresh.

Irish Murphy’s, 21 Salamanca Pl, Hobart

The soup ($12.50) changes every other day at Irish Murphys and is made to suit the coming weather. A warmer day might be met with a farmhouse chicken and vegetable soup, while an icy day might warrant a hearty minestrone or seafood chowder. All are served with sourdough toast and the seasonal vegetables are sourced from Salamanca Market, out the front door.

Passion Pot, found at 131 Collins St, Hobart and 992 Richmond Rd, Richmond

Passion Pot makes about 15 super healthy soups ($12.90), which are sold in Fullers Bookshop’s Afterword cafe ($12.90) and at Puddle Duck Vineyard ($13.50). Made with as much local and organic produce as possible, every soup is filled with organic quinoa and chia seeds, some kind of nut, some kind of super food and loads of vegetables. Spice combinations further set these soups apart.

Chef Fabio Luciano with a seasonal soup at Cafe Lola. Picture: NIKKI DAVIS-JONES