There’s nothing better than eating a delicious, warm bowl of soup on a cold, winter day. That’s why I’m sharing a few of my all-time favorite soup recipes today. They’re not only packed with flavor, they are chocked full of vitamins and healthy ingredients. Hope you all enjoy!
Roasted Cauliflower & Chickpea SoupRecipe via Floating Kitchen
For the Soup:
- 1 cauliflower head, cut into florets (about 4 cups total)
- 1 (15 ounce) can chickpeas, rinsed and drained
- 5 garlic cloves, peeled
- 4 tablespoons extra-virgin olive oil, divided
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/8 tsp. paprika
- 2 medium Yukon gold potatoes, peeled and cubed (about 2 1/2 cups total)
- 1/4 tsp. black pepper
- 4 cups vegetable broth
- 1 cup water
- 1/2 cup heavy cream
- Reserved roasted cauliflower mix
- Red pepper flakes
- Fresh thyme leaves
- Heavy cream
- Pre-heat your oven to 400 degrees. On a large rimmed baking sheet, toss the cauliflower florets, chickpeas and garlic cloves (just leave them whole) with 3 tablespoons of the olive oil and the cumin, salt and paprika. Roast in your pre-heated oven for 30 minutes, stirring once half way through. Remove from your oven and set aside. Reserve about 1/2 cup for the garnish.
- Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the cubed potatoes and black pepper. Cook for about 2 minutes, stirring frequently. Add the vegetable broth and the water and increase the heat to bring the mixture to a boil. Once boiling, turn the heat down to maintain a simmer. Simmer, uncovered, until the potatoes are very soft, about 15-20 minutes. Remove the pot from the heat. Stir in the roasted cauliflower mix.
- Puree the soup using an immersion blender. Alternatively, you can use a food processor or blender, working in batches if necessary and being careful when transferring and blending hot liquids. Return the pureed soup to the stovetop and gently re-warm it. Stir in the heavy cream. Season to taste with salt and pepper.
- To serve, ladle the soup into bowls and top with the reserved roasted cauliflower mix, red pepper flakes, fresh thyme leaves and a drizzle of heavy cream, if desired. Enjoy immediately.
- Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
Moraccan Butternut Squash & Goat Cheese SoupRecipe via Half Baked Harvest
- 1 head garlic, for roasting (or you may sub 2 cloves garlic, not roasted)
- 2 tablespoons coconut oil
- 1 red bell pepper, chopped
- 4 cups butternut squash, peeled + cubed
- 1 teaspoon spicy curry powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried)
- 1 (14 ounce) can coconut milk (I used full fat, but lite will work too)
- 2 cups veggie broth
- salt and pepper, to taste
- 4 ounces goat cheese, softened + more for topping
- roughly chopped cilantro + pistachios, for topping
- arils from one pomegranate, for topping
- , for serving
- Coconut Ginger Cream
- 1/2 cup cooled canned coconut milk
- 1-2 tablespoons fresh ginger
- Preheat the oven to 400 degrees F.
- Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off the bulb of garlic. Pour about one teaspoon of olive oil on top of the garlic cloves and cover with foil. Roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze garlic out of the paper skin into a small bowl, mash well with a fork and set aside.
- Meanwhile, add the coconut oil to a large soup pot set over medium heat. Once hot, add the red pepper and cook for 3-5 minutes or until soft. Add the cubed butternut squash, spicy curry powder, smoked paprika, cumin, cinnamon, cayenne and thyme. Season with salt and pepper. Cook for 3-5 minutes then pour in the coconut milk and veggie broth. Bring the soup to boil, reduce the heat, cover and simmer for 20-25 minutes or until the butternut squash is fork tender.
- While the soup is cooking, make the ginger cream. Add the cold coconut milk and 1 tablespoon ginger to a small bowl. Taste and add more ginger if needed. Cover and place in the fridge until ready to serve.
- Once the butternut squash is tender, add the roasted garlic and the crumbled goat cheese to the soup. Remove the pot from the stove and allow to cool slightly, then puree the soup in a blender or food processor. Return the soup back to the stove and heat through.
- To serve, ladle the soup into bowl. Drizzle the coconut ginger cream over the soup and swirl with a spoon. Garnish with chopped cilantro, chopped pistachios and crumbled goat cheese. Sprinkle with pomegranate arils. Serve aside a hot piece of naan .
Chicken, Wild Rice & Mushroom SoupRecipe via Simply Stacie
- 1 tbsp olive oil
- 3 medium sized mushrooms, sliced
- 2 tbsp butter
- 1 onion, peeled and finely chopped
- 1 stick of celery, sliced
- 2 tbsp all-purpose flour
- 1/3 cup milk
- 1 cup basmati and wild rice blend (or long grain and wild rice blend)
- ½ cup white wine
- 4 cups hot chicken or vegetable stock (water plus a couple of stock cubes is fine)
- 1 tsp dried thyme
- ¼ tsp salt
- ¼ tsp black pepper
- Juice of half a lemon
- 1/3 cup heavy cream
- ½ packed cup shredded gruyere cheese
- 2 cups leftover cooked, shredded chicken
- 2 tbsp fresh parsley, chopped
- Heat the oil in a large sauce, and fry the mushrooms on a medium heat until browned. Remove from the pan.
- Melt the butter in the same pan, and fry the onions and celery for 4-5 minutes until softened. Add the flour to the pan, and stir together using a whisk, until the flour is incorporated with the vegetables and butter. Turn the heat up to high, and pour in the milk in a slow stream, whilst stirring with the whisk, until the milk is completely mixed in.
- Add the rice and white wine, and stir. Then add in the stock and dried thyme and stir again. Bring to gentle bubble and simmer for 20 minutes – stirring 2 or 3 times during cooking. Test the rice – it should be cooked at this point (give it a couple more minutes if it needs it).
- Add in the salt, pepper, lemon juice, cream, cheese, cooked chicken and the mushrooms. Stir together and test for seasoning. If you prefer your soup a little thinner, you can stir in a splash of milk.
- Heat until the chicken is warmed through, then serve topped with fresh parsley.
Beatroot, Ginger and Coconut SoupRecipe via Waitrose
500g beetroot, scrubbed
2 tbsp olive oil
2 essential Waitrose leeks, finely sliced
2 essential Waitrose celery stalks, finely sliced
30g fresh root ginger, cut into matchsticks
1 litre fresh vegetable stock
1 tbsp lemon juice
4 tbsp coconut milk yogurt (or use coconut cream), plus extra to serve
small handful dill leaves
- Preheat the oven to 200oC, gas mark 6. Top and tail the beetroot and cut into bite-sized chunks (there’s no need to peel them). Toss with 1 tbsp oil, season, and roast for 30 minutes, tossing halfway.
- Meanwhile, heat the remaining 1 tbsp oil in a large saucepan over a medium heat. Sauté the leeks, celery and ginger for 10-15 minutes, until softened and starting to caramelise. Stir in the cooked beetroot, then the stock and bring to the boil. Season, simmer for 5 minutes, then take off the heat and leave to cool for 10 minutes.
- Transfer to a blender with the lemon juice, coconut milk yogurt and most of the dill. Whizz (in batches, if necessary) until smooth, adding more seasoning and lemon juice as required, and a little water to loosen, if needed. Serve in bowls with a spoonful more yogurt and a scattering of dill.
Healing Turmeric Soup with Lentil & FarroRecipe via Honest Cooking
- 2 tablespoons olive oil
- 1 small onion, grated (about 1 cup)
- 1 small zucchini, grated (about 1 cup)
- 1 cup grated carrots
- 1½ teaspoons salt
- ¼ teaspoon pepper
- 1½ teaspoons turmeric
- ½ teaspoon cumin
- 5 cups vegetable broth (or chicken broth)
- ½ cup quick cook farro (I use the 10 minute farro from Trader Joes)
- ½ cup red lentils
- 1 cup chopped kale, stems removed
- 6-8 slices of french baguette, cubed
- 1 clove garlic
- Olive oil
- Heat the oil in a medium sized pot over medium/high heat. Add the onion, zucchini and carrots and cook for 1-2 minutes. Add the salt, pepper, turmeric, and cumin and cook for 2-3 more minutes. You should start to smell the spices toasting.
- Stir in the broth and bring to a boil. Once boiling add the farro and lentils and simmer over low heat for about 20 minutes or until lentils and farro are cooked through.
- Meanwhile, make the breadcrumbs. Add the bread and garlic into a food processor. Pulse until the bread is in small crumbs. Pour onto a baking sheet and toss with a little bit of olive oil and a pinch of salt. Bake for 5-7 minutes, or until golden brown.
- In the last couple of minutes of the soup cooking, add the chopped kale and stir until wilted. Serve immediately and top with the toasted breadcrumbs.
Anything-You-Have Cocunut Curry SoupRecipe via Pinch of Yum
- 1 tablespoon oil
- 1 onion, chopped
- 3 cloves garlic, smashed
- 1 knob of ginger, peeled and grated
- 1-2 tablespoons red curry paste
- 1-2 tablespoons turmeric
- 1 teaspoon salt
- 2 tablespoons sugar
- 12 baby yukon potatoes
- 2 14-ounce cans coconut milk
- 3 cups vegetable broth
- 24 ounces extra firm tofu
- anything you have for fresh veggie toppings! see notes
- Start smushing the tofu in that nifty TOFU PRESS. It’s amazing. (Or rig up some kind of system to press the water out of the tofu while you prepare the soup.)
- Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and stir fry for a few minutes until fragrant. Don’t let the garlic burn or brown. Add the curry paste, turmeric, salt, and sugar. Stir fry for another few minutes. Add the potatoes, coconut milk, and broth. Simmer until the potatoes are soft.
- Allow to cool slightly (I can never wait very long…) then transfer to a blender and puree until smooth and silky. The soup should be rich and thick so that it coats the back of a spoon. Add in more water or broth (I think I ended up adding about 2-3 cups) to thin out the soup as needed.
- Remove the tofu from the press and cut into small pieces. In the same pot, heat a little more oil and add the tofu, stir frying until light golden brown. Pour in a small amount of the pureed soup – it will sizzle and pop, and it will also give the tofu the most wonderful color and caramelized exterior. Remove from heat with the tofu is deep golden brown and crispy.
- Top each serving of soup with fresh veggie toppings and crispy caramelized tofu and enjoy your luscious salad-meets-soup combo.