3 Simple Soup Recipes That Will See You Through the End of Winter
With just over a month and a half left of winter (who’s counting?) there’s never been a better time to embrace the ultimate healthy comfort food that makes the chilly season more enjoyable—hello, soup. No matter your flavour of choice, it’s nutritional, hearty, and super tasty—what’s not to love? And as winter nears the end (hooray!) it’s time to squeeze in a few more bowls of warm, delicious goodness. We’ve chosen our three all-time favourite soup recipes that will get you through the last few days of winter with ease. Scroll on and add these easy dinners to your meal plan for the next month—just add crusty bread, a crackling fire, and a goblet of red.
3 sweet potatoes, peeled and cut into bite-size chunks.
3 beetroots, peeled and cut into bite-size chunks.
2 tablespoons coconut oil, melted.
1 tablespoon ground cumin.
1 onion, finely chopped.
500ml bone broth, chicken or veggie stock.
5 tablespoons walnuts, chopped.
10g finely chopped fresh dill.
Salt and pepper.
1. Rub the chunks of sweet potato and beetroot in 1 tablespoon coconut oil, the cumin and a grind of salt and pepper.
2. Heat 1 tablespoon coconut oil in a large saucepan over a medium heat for 1 minute, add the onion and saute with a pinch of salt for 5 minutes. Throw in the sweet potato and beetroot and saute for 3 minutes, stirring constantly so nothing burns, then add the broth or stock, and the water.
3. Bring the temperature to a simmer for 30 minutes, puree with a hand blender, and serve with walnuts and dill scattered over.
By Jamie Oliver
1 large celeriac
2 banana shallots
2 cloves of garlic
1 organic chicken stock cube
1 teaspoon ground cumin
1 pinch of ground cinnamon
1 teaspoon sugar
1 small handful of walnuts
1 tablespoon crème fraîche
A few sprigs of fresh dill
1. Peel and roughly chop the celeriac, quince, shallots and garlic.
2. Add a generous lug of oil to a large pan and place over a medium-low heat, then add the chopped veg, along with all the other ingredients, crumbling in the stock cube.
3. Cook slowly for 20 to 25 minutes, or until the vegetables start to soften, stirring occasionally to make sure nothing catches on the bottom.
4. When everything is softened, pour in enough boiling water to cover the vegetables by 2cm. Pop the lid on and gently simmer for 20 to 25 minutes, or until the vegetables are cooked through.
5. Using a stick blender, blitz to the consistency you like.
6. Roughly chop the walnuts and toast in a little butter. Top the soup with a swirl of crème fraîche, a little picked dill and a handful of chopped toasted walnuts.
By Bon Appetite
Spicy Chicken Stock
1 2-pound kabocha squash
4 cups thin wedges mixed cabbages (such as bok choy, Napa, and savoy)
4 cups cooked chicken (see Spicy Chicken Stock)
Kosher salt, freshly ground pepper
1 jalapeño, thinly sliced
Basil leaves, cilantro leaves with tender stems, and chili oil (for serving)
1 2-inch piece ginger, peeled, finely grated
3 limes, cut into wedges
1. Heat stock in a large pot over medium.
2. Meanwhile, cut squash into 4 wedges and remove seeds. Cut each wedge into 4 pieces. Add squash to stock and simmer until tender, 8–10 minutes. Add cabbage and cooked chicken and cook until warmed through, about 4 minutes. Season with salt and pepper.
3. Divide soup among bowls. Top with jalapeño and some basil and cilantro; drizzle with chili oil and finish with a pinch of ginger. Serve with lime wedges for squeezing over.