You already know that eating healthfully in the winter is important to fend off colds and the flu, but did you know it might help keep you warm, too? Nothing beats a warming bowl of soup on a cold winters day.
Filled with vegetables, potatoes, beans and more hearty ingredients, bowls will be brimming with flavor in every spoonful. Try all these delicious soups which will make your mouth water and make you crave for one more serving.
- 1 tbsp olive oil, (or 1/4 cup water for sauteing)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 2 onions, chopped
- 2 carrots, cut in circles
- 2 sprigs fresh thyme
- 1 tsp parsley flakes
- 1 tsp dried basil
- 1 small green cabbage, roughly chopped
- 8 cups water, or vegetable broth
- 1 bay leaf
- 1 tbsp nutritional yeast flakes
- 1/2 tsp paprika
- 1 tsp pink salt
- Heat oil in a large pot on medium high heat. Add onion and cook until soft, about 4 minutes.
- Add garlic, celery, onions, cook for 2 minutes, stirring constantly. Stir in carrots, thyme, parsley, basil, and cabbage.
- Cook for another 2 minutes. Add water or broth, bay leaf, yeast flakes, paprika, pepper and salt.
- Cover pot and bring to a boil. Reduce to heat to simmer for 20-30 minutes. Serve!
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 6 medium beets, peeled and chopped
- 2 cups vegetable stock
- salt and freshly ground pepper
- heavy cream
- Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
- Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
- In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.
Mixed Vegetable Soup
- 1 1/2 cups roughly chopped tomatoes
- 1/4 cup roughly chopped onions
- 1/2 cup roughly chopped cabbage
- ½ cup Boiled green peas
- 1/4 cup roughly chopped capsicum
- 2 tsp oil
- salt and freshly ground black pepper (kalimirch) to taste
Heat the oil in a pressure cooker, add the onions and saute on a medium flame for 1 minute. Add the tomatoes, cabbage, green peas and capsicum and saute on a medium flame for 2 minutes. Add 1½ cups of water, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Cool and blend in a mixer till smooth. Transfer the soup into a deep non-stick pan, add the salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Serve hot.
- 1/4 cup butter
- 1 1/2 cups chopped onion
- 1 tablespoon finely chopped peeled fresh ginger
- 1 1/2 teaspoons minced garlic
- 1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
- 2 tomatoes, seeded, chopped (about 1 1/3 cups)
- 1 1/2 teaspoons grated lemon peel
- 3 cups vegetable stock
- 2 tablespoons fresh lemon juice
- 4 tablespoons sour cream
- 1 small carrot, peeled, grated
- Melt butter in heavy large pot over medium-high heat. Add onion; saute 4 minutes. Add ginger and garlic; saute 2 minutes. Add chopped carrots, tomatoes and lemon peel; saute 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
- Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
- Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.
Spring onion soup
- spring onions 2 bunches, trimmed and sliced
- floury potatoes 750g, peeled and chopped
- vegetable stock 1.5 litres
- double cream 100ml
- Melt a knob of butter in a large pan and add the spring onions (keeping a small handful of the green slices aside for garnishing).
- Cook gently until very soft, add the potatoes, season well, then add the stock and bring to a simmer.
- Cook until the potato is really soft then whizz everything with a stick blender until smooth, or tip into a food processor and blend until smooth.
- Add the cream and taste for seasoning. Serve in bowls topped with slices of green spring onion.