Sarah Di Lorenzo is a trusted name in nutrition.

And on Tuesday, she showcased a number of winter soups.

Today, Sarah will be showcased three soups:

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Lasagne soup – this is a viral trend at the moment, it’s basically all the elements of lasagne in a hearty meat soup with pasta in it (Sarah will use rice & corn pasta as a health substitute).

Greek meatball soup.

Mediterranean fish soup.

Recipe below:

LASAGNA SOUP WITH A TWIST

Serves 6

750 grams of beef mince

1 onion, diced

6 cloves of garlic, minced

2 teaspoons of dried thyme

2 teaspoons of dried basil

Pepper and salt

1 litre of beef stock

750 grams of pasta sauce

1 cup of mozzarella cheese

225 grams of wholemeal lasagne sheets uncooked and broken (or corn and rice lasagne sheets)

1/2 cup of shaved parmesan cheese

Method

Cook the beef in a casserole dish, once browned add the garlic, herbs, salt, pepper, onion and cook for another couple of minutes.

Add the pasta sauce and cook for another 5 minutes. Next add the beef stock.

Stir in the lasagna pasta sheets and cook until al-dente which is around 15 minutes more.

Serve with a mix of mozzarella and parmesan.

GREEK MEATBALL SOUP

Serves 6–8

Ingredients Method

Broth

8 cups water3 tablespoons extra-virgin olive oil

1⁄2 teaspoon sea salt

Meatballs

500 grams beef mince1 cup uncooked brown rice1 large onion, grated1 egg1⁄2 cup chopped fresh flat-leaf parsley 1⁄2 cup chopped fresh mintsalt and pepper1⁄4 cup olive oil

Avgolemono

2 eggs2 large lemons, juiced

freshly squeezed lemon juice, cracked pepper and sourdough, to serve

1. For the broth, put all the ingredients in a large soup pot and bring to the boil. Reduce the heat and simmer for about 15 minutes.

2. For the meatballs, combine all the ingredients and mix together well. Roll spoonfuls of mixture about the size of an apricot intolittle meatballs in the palm of your hand. Be sure to roll them tight so they don’t break apart during cooking. You should get about 40 from the mixture.

3. Transfer the meatballs to the simmering broth and cook for about 30 minutes.

4. Meanwhile, make the avgolemono. Separate the eggs, placing the whites in a mixing bowl and the yolks in another bowl. Whisk the whites until fluffy. Then add the yolks and lemon juice, whisking until incorporated.

5. When the meatballs are cooked, take some broth from the meatballs and slowly whisk into your egg mixture, and repeat one more time. Add this mixture back into the soup and stir through, it will look foamy. Turn off the heat and let the soup sit for about 15 minutes until it reaches a thick consistency.

MEDITERRANEAN FISH SOUP

Serves 6

As a young girl, I remember eating my first lobster tail and thinking it was the best thing ever. There’s also something sensational about a good fish soup. Fish has many health benefits – it’s a great source of protein, good fats, zinc, iodine and iron. Try to have three serves of fish a week to reap all those wonderful health benefits.

Ingredients

1 teaspoon ground cumin

1 teaspoon chilli flakes

2 teaspoons ground coriander

1 teaspoon ground turmeric

1 teaspoon sweet paprika

salt and pepper

750 grams white fish fillets, cut into mouth-sized pieces

3 tablespoons extra-virgin olive oil

1 red onion

1 capsicum

2 celery stalks

5 cloves garlic, crushed

1 x 400-gram can crushed tomatoes

1 litre chicken stock

¼ cup apple cider vinegar

juice of 1 lemon

2 spring onions, chopped

1 cup chopped fresh coriander

1 cup chopped fresh parsley

Method

1. Put all the spices in a bowl. Season the fish with salt and pepper then coat in the spice mixture.
2. Heat the olive oil in a soup pot and add the onions, capsicum, celery and garlic. Cook for 5 minutes before adding any remaining spice mixture.
3. Add the tomatoes, chicken stock and vinegar to the pot and cook for 20 minutes on a simmer. Add the fish at the 15-minute mark and cook for the last 5 minutes.
4. When ready to serve, stir in the lemon juice, spring onions and fresh herbs.