Nothing screams WINTER more than soup does.
On top of being warm and hearty, soup is known for its health benefits that can help you strengthen your immune system too.
Incorporate some nutrient-dense veggies into your soups to keep your family strong this flu season.
Here are our top 4 soup recipes for winter.
Creamy Curried Squash Soup
This vegan red curried soup is hearty and easy to prepare.
*Serves 6-8 helpings.
- 7 medium squashes (we’re aiming for about 1kg)
- 2 shallots, sliced in half
- 3 garlic cloves, unpeeled
- 1 can coconut milk (keep about ¼ cup for your garnish at the end)
- 1 stalk lemongrass (or you can substitute with 1 tablespoon of lime zest)
- 2 teaspoons freshly grated ginger
- 1 tablespoon red curry paste*
- 1 cup water or vegetable broth, (you can use more depending on your preferred consistency)
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
- Coconut milk
- Toasted, chopped-up cashews
- Preheat your oven to 200°C and line a large baking sheet with parchment paper.
- Cut the squash in half lengthwise and remove the seeds. Place the squash and the shallots on the baking sheet. Use olive oil and pinches of salt and pepper to drizzle and place the squash with the cut-side down.
- Wrap the all garlic cloves in foil and place them on the sheet. Roast the veggies for about 40 to 50 minutes, or until the squash is nicely tender and the shallots are golden browned.
- Cut off the root of the lemongrass and the tough upper stem of the stalk. Loosen the layers by smashing the stalk with a rolling pin. Then, pull off the thick outer layers and dice the inner, tender parts. Measure a tablespoon of chopped lemongrass.
- Scoop out the flesh from the squash and unwrap and peel the garlic.
- Place all the vegetables (squash, shallots, garlic, coconut milk, lemongrass, ginger, curry paste, and some salt and pepper). Blend until the mixture is creamy.
- Add the water or vegetable broth, lime juice, and olive oil and blend the mixture again. Add more water or broth to thin the soup until you get to your desired consistency.
- Dish the soup into bowls and garnish with coconut milk, toasted cashews, and microgreens.
This recipe was inspired by Love and Lemons.
This classic soup is a crowd-pleaser and it’s no surprise since it’s so easy to make.
- 2 carrots
- 2 sticks of celery
- 2 medium onions
- 2 cloves of garlic
- 2 tablespoons of olive oil
- 2 organic reduced-salt chicken or vegetable stock cubes
- 2 x 400g tins of tomatoes
- 6 large ripe tomatoes
- ½ a bunch of fresh basil (15g)
- Peel and slice the garlic, carrots, slice the celery, peel and chop the onions.
- Heat the olive oil in a large pan over medium heat, add all the ingredients, then cook for about 10 to 15 minutes, or until all the veggies are soft.
- Crumble the stock cubes into a jug of 1.5 litres of boiling water. Stir it until it is dissolved.
- Add the stock to the pan with the veg and the tomatoes.
- Stir and boil, then reduce to a simmer slowly for 10 minutes, keeping the lid on.
- Season to taste with sea salt and black pepper. Add in the basil leaves.
- Using a blender, slowly pulse the soup until it’s smooth according to your preference in consistency.
This recipe was inspired by Jamie Oliver.
Chicken Noodle Soup
This classic soup is perfect for a cold winter day.
Serves 6 helpings.
- 1 tablespoon butter
- ½ cup chopped onion
- ½ cup chopped celery
- 400 grams of chicken broth
- 400 grams of vegetable broth
- 200 grams of chopped cooked chicken breast
- 1 ½ cups egg noodles
- 1 cup sliced carrots
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Sea salt and ground black pepper to taste
- Melt your butter in a large pot over medium heat.
- Add your onion and celery and cook them until they are tender, which should be about 5 minutes.
- Add the chicken broth, vegetable broth, chicken, egg noodles, carrots, basil, oregano, salt, and pepper.
- Combine and bring to a boil.
- Reduce the heat and simmer for about 20 minutes.
This recipe was inspired by All Recipes.
This hearty Italian soup is filled with vegetables, beans, and pasta.
- 4 tablespoons of extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 2 medium ribs of celery, chopped
- ¼ cup tomato paste
- 2 cups chopped seasonal veggies (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)
- 4 cloves of garlic, pressed or minced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 large can or 2 small cans (700 grams) of diced tomatoes, with the juice
- 4 cups of vegetable broth
- 2 cups of water
- 1 teaspoon sea salt
- 2 bay leaves
- A pinch of red pepper flakes
- Freshly ground black pepper
- 1 cup whole grain small shell pasta
- 1 ½ cups cooked beans
- 2 cups baby spinach, or chopped kale
- 2 teaspoons lemon juice
- Freshly grated Parmesan cheese to garnish
- Warm 3 tablespoons of the olive oil in a large pot on medium heat. Add the chopped onion, carrot, celery, tomato paste, and a pinch of salt. Cook for 7 to 10 minutes.
- Add the veggies, garlic, oregano, and thyme. Cook for about 2 minutes.
- Add the diced tomatoes and their juice, broth, and water. Add the salt, bay leaves, and red pepper flakes, and ground black pepper.
- Boil, then cover the pot with the lid. Reduce heat and simmer.
- Cook for 15 minutes, add the pasta, beans, and greens. Continue simmering for 20 minutes or until the pasta is cooked al dente.
- Remove the pot from the heat, and remove the bay leaves. Stir in the lemon juice and the remaining tablespoon of olive oil.
Not in the mood to cook? Check out these Soup Deals in your city to order a hearty bowl.
Feature image: Unsplash