If you’re less enthusiastic about preparing healthy meals in winter, here’s your reminder that a warm soup can be nutritious, satiating and extra comforting on a cold day.
We especially love that soup is more flavourful the day after preparation since ingredients have more time to soften and blend. Plus, they are great to cook in bulk and freeze into portions for easy defrosting and reheating. This makes soup ideal for meal planning and saving time on those extra busy or lazy days.
There’s no need to abandon your health and fitness goals for junk food, or to punish your taste buds with bland dishes.
These four winter soup recipes are all easy to prepare, and delicious when warm.
Lentil, Bacon and Bean Soup
This crispy bacon and bean soup will have dinner guests asking for more.
- 4 chopped bacon strips
- 6 chopped carrots
- 2 small diced onions
- 2 tbsp tomato paste
- 2 diced garlic cloves
- 1 tsp diced fresh thyme
- 1/2 tsp pepper
- 5 cups chicken or veg broth
- 2 cans of rinsed and drained butter beans
- 2 cans of rinsed and drained lentils
- Cook bacon on medium heat until crispy. Remove from heat and drain on paper towels.
- Braise carrots and onions in the same pot or saucepan used for the bacon.
- Add tomato paste, garlic, thyme and pepper to onions and carrots. Add stock and cook on high heat for 2 minutes while stirring to blend ingredients.
- Add butter beans, lentils and bacon to the pot and bring to a boil.
- Reduce heat and allow soup to simmer for 5 minutes before eating.
Soothing Chicken Noodle Soup
This immune boosting chicken noodle soup is perfect for anyone feeling under the weather.
- 1 tbsp oil (olive or canola)
- 2 chopped celery ribs
- 2 chopped carrots
- 1 chopped onion
- 8 cups of chicken broth
- 1/2 tsp dried basil
- 1/4 tsp pepper
- 3 cups uncooked whole wheat egg noodles
- 3 cups chopped roasted or cooked chicken
- 1 tbsp minced fresh parsley
- In a large pot, braise onions, celery, and carrots in oil. Add broth, basil and pepper and bring to a boil.
- Stir in noodles and cook until al dente.
- Add chicken and parsley and simmer for 1-10 minutes before eating.
Wild Rice Mushroom Soup
This savoury wild rice and mushroom soup is hearty enough as a main course.
- 1/2 cup uncooked wild rice
- 1 1/2 cups water
- 250g sliced smoked sausage
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken or veg broth (divided)
- 2 tbsp butter
- 1 large chopped onion
- 250g sliced mushrooms
- 1 cup milk
- 1/4 tsp pepper
- Cook wild rice in water until soft and then strain.
- In a pot or saucepan braise onions and sausage on medium heat until light brown. Add mushrooms and butter, allowing the mushrooms to cook for 4-5 minutes.
- In a separate container, mix flour and broth until smooth.
- Gradually pour flour mixture into the sausage and onion pot while stirring, as well as the remaining broth.
- Lastly, add milk, rice and pepper to the pot and stir occasionally until slightly thick and smooth.
- Allow soup to simmer for 15-20 minutes before eating.
Chunky Potato leek Soup (V)
How about a creamy potato and leek soup for lunch or dinner?
- 2 coarsely chopped medium leeks
- 1 medium chopped onion
- 3 tbsp all-purpose flour
- 1 garlic clove
- 2 tbsp olive oil
- 4 cups chicken or veg broth
- 2 bay leaves
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/8 tsp hot pepper sauce (optional)
- 1/8 tsp Worcestershire sauce
- Dash of ground nutmeg
- 5 cups of diced potatoes
- 2 1/2 cups milk or 1 ½ cups milk, 1 cup water
- Cook leeks and onion for 5 minutes until brown and then set aside.
- Add oil, flour and garlic to a saucepan and whisk in your chicken or veg broth. Then add salt, nutmeg, Worcestershire sauce, hot sauce and bay leaves. Bring to a boil and allow the mixture to thicken.
- Add cooked onions, leeks, and diced potatoes to the saucepan and bring to boil. Allow soup to simmer for 15 -20 minutes before adding milk.
See anything you’d like to try? Share the link for the post with someone who will enjoy these winter soups.