As the temperatures drop, it’s the perfect time to turn hearty harvests into comforting, nourishing soups.  

Costa Group is Australia’s leading grower of fresh fruit and vegetables, including these perfect additions to your soup essentials: avocadoes, tomatoes, citrus and mushrooms. To spotlight these ingredients, we’ve uncovered six veggie-packed recipes you’ll soon have on high rotation at home, or in your Kitchen Garden Program. 

Kitchen Garden Program members can explore soup recipes adapted for the classroom on the Shared Table, our online resource library and community hub. Favourites include a pumpkin capsicum and coconut soup, a Tunisian chickpea soup or this Garden green soup that champions indigenous ingredients. 

Green garden soup 

This is your garden in a bowl. Packed with nutrients and native ingredients like Warrigal greens, sea celery, and saltbush, this flexible recipe can adapt to whatever’s growing near you. It’s vibrant, wholesome, and perfect for getting creative with seasonal produce.

Creamy mushroom soup with Parmesan and thyme toast

This is comfort food at its finest. Earthy, in-season mushrooms are transformed into a rich, velvety soup, served with golden cheesy toast made extra special with Parmesan and a hint of thyme. Simple, satisfying, and just a little bit fancy. 

Tortilla soup

Big flavours, big comfort. This tortilla soup layers smoky roasted tomatoes, fragrant spices, and a deeply savoury broth with chicken, veggies, and black beans for a hearty bowl. Pile on the toppings (avocado, coriander, a squeeze of citrus, and crunchy tortillas) for a soup that’s full of colour and texture. 

Avgolemono soup  
This simple Greek soup is enriched with rice, egg, and bright lemon for a silky, tangy finish. It’s the kind of dish that feels like a hug in a bowl, and perfect for when you need a little pick-me-up. 

Warm avocado soup 

This soup is incredibly creamy, lifted with zesty lime, garlic, and fresh Asian herbs. A hint of cumin adds warmth, while crunchy walnuts and peppery greens bring texture and balance to every spoonful.

Mushroom giouvarlakia 

A fun plant-based twist on a Mediterranean classic, this version swaps meat for mushrooms to create a hearty, flavour-packed vegan soup. It’s comforting, satisfying, and proof that veggies can absolutely steal the show.

The Stephanie Alexander Kitchen Garden Foundation and Costa Group have partnered in a values-aligned multi-year agreement that ensures more children and young people from around Australia experience pleasurable food education.   

Keen to bring the Kitchen Garden Program to your school or early childhood service? Join a free info session to learn more.

Interested in partnering with the Kitchen Garden Foundation? Learn more here.