There’s nothing quite like a bowl of hearty soup to warm you from the inside out. Making large batches of soup and having lots of leftovers is a great meal strategy.
The next time you’re in the mood to whip up a batch of homemade soup, try one of these easy, delicious and healthy winter soup recipes. You’ll feel warm, and full, all season long.
This delicious recipe from Food Faith Fitness combines in-season acorn squash with a mouthwatering spice blend of cumin, smoked paprika, cinnamon, and allspice. The result is a creamy, nutrient-packed soup you’ll want to make over and over again.
If your cooking style is more “set it and forget it,” this veggie-filled soup will become a favorite.
Lightly coat your slow cooker with non-stick spray. Toss everything in. Cover and cook on high for 3 to 5 hours, or until the quinoa has popped and the chicken shreds easily. Shred the chicken, return it to your slow cooker, and adjust the seasonings if needed.
Yes, you read that correctly. This robust, flavorful soup can be prepared in approximately 15 minutes. You’ll turn to this recipe often on busy weeknights.
Here’s another Asian-inspired soup to get you through the winter, and this one is bursting with healthy veggies and, of course, flavor.
You can’t beat chowder, and this recipe from Foodie Crush puts a delicious spin on a classic soup style.
Melt 2 tablespoons of butter in a large pot over medium high heat. Add the garlic and cook for 30 seconds. Add red bell pepper and carrots and cook for 10 minutes or until the pepper softens.
Next, toss in the potato, cauliflower, vegetable broth, milk, bay leaf, thyme, and salt. Bring to a boil, then reduce heat and simmer for 10 to 12 minutes or until cauliflower and potato are soft. Turn heat to low.
While the vegetables are cooking, rinse the quinoa in cold water, put it in small pan, and cover with 2 cups of cold water. Season with pinch of kosher salt and bring to boil. Reduce to a simmer and cook until quinoa is softened. Fluff with fork and set aside.
Remove 3 cups of broth and veggies, mostly potatoes and cauliflower, from the pot (leave some pieces of veggie in the pot for texture) and blend until smooth. An immersion blend works great for this, but if you don’t have one, a traditional blender will work. Just be sure to vent the lid of your blender container because hot liquids tend to explode when blended in a closed container. Pour the blended the mixture back to the soup pot, remove the bay leaf, add the quinoa and remaining butter. Cook on low for an additional 5 minutes.