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Video: Winter Soup: 5 Warm And Comforting Recipes To Savor
2023 Author: Lynn Laird | [email protected]. Last modified: 2023-08-25 09:49
Winter is knocking on the door. No matter what part of the country you live in, you should have experienced at least a few degrees of temperature drop by now. Cold weather only means one thing - the time for vitamin bombs to boost immunity and boost morale has come. After we have already introduced you to the seasonal apple salad, keto hot chocolate, turmeric tea and winter smoothie recipes, today we are putting the focus on the hot, thick and fragrant winter soup that has the ability to warm you up in just one spoonful. Here are some quick and easy soups to prepare to wow your taste buds.
Stewy winter soup in 5 recipes to be at your ease on freezing days
In order not to exhaust your body, food in the winter should be warm and emphasize plant foods. This means that at least 2/3 of the menu should consist of seasonal vegetables providing the minerals and vitamins necessary for the health and beauty of hair and skin. Against this background, it makes sense that restrictive diets are not recommended to be followed during this season, since the autumn-winter changes are already aggressive enough for humans. However, the recipes cited fall into the list of low-calorie preparations that at the same time contain enough nutrients to maintain your tone and your top form.
Winter lentil and chard soup
- 1 tablespoon of olive oil
- 1 onion, diced
3 carrots, diced
3 celery stalks, diced
- 2 garlic cloves, minced
- 5 bunches of Swiss chard stems and leaves, roughly chopped
- 1 cup cubed butternut squash
- 1/2 tablespoon of dried thyme
- 1/2 teaspoon dried oregano
- 1/2 tablespoon of sea salt
- 1/2 tablespoon ground black pepper
- 1/2 cup green lentils
- 420 g canned tomatoes, diced with juice
- 420 g chickpeas, rinsed and drained
- 5 cups of vegetable broth
- 1/2 cup grated Parmesan cheese
Pour the olive oil into a large saucepan and preheat over medium heat. Add the onion, carrots, celery and garlic and sauté for 5 to 8 minutes or until the vegetables are softened.
Then add the chard stalks, squash cubes, dried herbs, salt and pepper. Stir to coat with oil and spices and cook for 1 minute.
Add the rest of the ingredients (except the chard leaves and Parmesan) to the pot. Bring the mixture to a boil, cover, reduce the heat and simmer for 20 to 25 minutes or until the squash is tender and the lentils are cooked.
Stir in the chard leaves and cook until just wilted, about 1 to 2 minutes.
Finally, divide the light winter soup between bowls and garnish with Parmesan, if desired. Enjoy your meal !
Thick Winter Potato Soup (Whole30 Diet, Paleo)
- 450 g bacon, cut into 2.5 cm pieces
- 3 tablespoons of bacon fat
- 1 chopped onion
- 4 garlic cloves, minced
- 1300 g potatoes, peeled and cut into small pieces (about 1 cm)
- 3 tablespoons of tapioca or arrowroot flour
- 4 cups of chicken bone broth
- 1 can of whole coconut milk (400 g)
- 3 tablespoons of nutritional yeast
- 1 teaspoon of fine sea salt
- 1/4 teaspoon black pepper
- sliced green onions for garnish
- additional sea salt and black pepper to taste
First, heat a large pot over medium-high heat and add the bacon to cook. Once crispy, use a slotted spoon to drain the bacon onto paper towels and save for later. Reserve about 3-4 tablespoons of bacon fat in the pot and discard the rest. Lower the heat to medium and add the onions. Fry for about 3 to 5 minutes or until tender and fragrant.
Secondly, add the garlic and cook for another minute until tender. Then add the potatoes and toss to coat. Sprinkle the tapioca flour over the potatoes and stir well. Also add the broth, coconut milk, salt, pepper and nutritional yeast. Stir to combine everything well. Bring the mixture to a boil over medium-high heat and cook until the potatoes are fork tender - about 10 to 12 minutes. Lower the heat to medium-low.
Now pour half of the winter vegetable soup into another saucepan. The other half should be reduced to a smooth puree in a blender. After, mix the mashed soup with half in pieces and stir well. Alternatively, if you want a creamier, seasonal soup with fewer pieces of potatoes, you can mash another batch of more.
So add 3/4 of the bacon to the soup and simmer for a few minutes. The bacon will make the soup saltier, so don't add extra salt until you've allowed the flavors to blend. After about 5 minutes, taste the soup and season with additional sea salt and black pepper, if desired.
Garnish with plenty of thinly sliced green onions before serving. However, keep in the refrigerator for up to 4 days.
Easy and slimming vegetable soup - winter recipe
- 1 medium sweet potato, peeled and cut into 2 cm cubes
- 3 large carrots, peeled and sliced
- 1 stalk of celery, diced
- 1 small yellow onion, diced
- 1 garlic clove, minced
- 1 pinch of kosher or sea salt, more or less to taste
- 1/2 teaspoon of black pepper
- 1/8 teaspoon hot pepper
- 1 teaspoon of paprika
- 1 bay leaf
- 420 g white beans, rinsed and drained
- 4 cups low sodium vegetable broth
- 1 can (400 g) diced tomatoes (no added salt)
- 4 cups of baby spinach
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
Put all the ingredients except the spinach and olive oil in a casserole dish. Cover and cook over low heat until the vegetables are tender, stirring occasionally so as not to stick. Then add the spinach, stir and cook until wilted, about 5 minutes. Serve and enjoy!
Tip: If you prefer a thicker preparation, remove some of your winter soup, mash the ingredients with a fork, return to the casserole dish, stir and continue cooking for 3 to 5 minutes. When ready to serve, pour a little olive oil over each bowl of soup.
Note: Olive oil helps the body absorb nutrients more efficiently and supports a healthy digestive system.
Italian winter soup with turkey sausage
- 1 tablespoon of olive oil
- 200-300g sliced turkey sausage
- 1 small onion, chopped
- 1 garlic clove, minced
- 2 cups diced tomatoes
- 4-5 cups low sodium chicken or vegetable broth
- 1 can (400 g) rinsed white beans
- 1 tablespoon of dried herbs like parsley, oregano, thyme and rosemary
- 2 cups of spinach
- 1/2 cup small whole wheat pasta such as bow ties or elbows
- salt and pepper to taste
First, heat the olive oil in a large saucepan over medium heat. Add the sliced sausage and fry for about 3 minutes. Also add the chopped onion and garlic and simmer, 4 to 5 minutes, until the onion is tender and the sausage is golden brown. Stir in the chopped tomatoes and cook for another 3 minutes.
Pour in the broth and white beans. Sprinkle with the dried herbs and bring to a boil. Reduce the heat to low, then simmer for 10 to 15 minutes.
Lastly, stir in the spinach and uncooked pasta. Return to a boil over medium-high heat, then reduce heat to low. Cover the pot and simmer for about 10 minutes until the pasta is tender.
Easy homemade porcini soup recipe
- 4 cups of boiling water
- 2 cups of dried porcini mushrooms
- 1 tablespoon of cornstarch
- 1 tablespoon of soy sauce
- ½ teaspoon kosher salt
- ½ teaspoon of black pepper
- 2 tablespoons of olive oil
- 2 cups sliced shallots
- 1 garlic clove, minced
- 1 cup of sherry wine
- 1400 g of assorted fresh mushrooms, sliced
- 1 ½ tablespoon chopped fresh thyme
- ½ cup heavy cream
First, pour 2 cups of boiling water over the porcini mushrooms. Leave to rest for 20 minutes. Drain the mushrooms in a colander over a bowl, reserving the broth. Strain the liquid through a strainer lined with gauze into a bowl. Stir in the cornstarch, soy sauce, salt, pepper and the remaining 2 cups of boiling water into the mushroom broth. Set aside.
Heat the oil in a medium nonstick skillet over medium-high heat. Add the shallots and garlic; cook, stirring occasionally, until shallots are tender, 4 to 5 minutes. Add the sherry. Bring to a boil and cook for 30 seconds. Remove from the heat.
Mix together the porcini mushrooms, broth mixture, shallot mixture, fresh mushrooms and thyme in a large pot. Cover and cook over high heat until the vegetables are very tender and the flavors blend. Then, remove the lid and cook until lightly thickened, about 20 minutes.
Transfer 2 cups of the soup to a blender. Remove the center piece from the lid to allow steam to escape; attach the lid to the blender. Place a clean towel over the lid opening to prevent splashing. Blend until smooth, about 10 seconds. Return the mashed winter soup to the pot; gently stir in the cream. Pour the soup into bowls and serve hot.
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