Don’t be fooled by this week’s weather as it is about to get very cold! And what better meal than a nice warm soup to hug you inside out.
Here are 5 easy to make and delicious soups to keep you warm this winter.
By Aliaa ElSherbini
Carrot and Ginger Soup
This soup is ideal for the winter. Not only does it warm you up, but it also gives your body some immunity boosters, thanks to the ginger that gives a nice flavor kick and helps your body fight viruses and bacteria.
- 6-7 large carrots, peeled and sliced
- 1 ½ teaspoon of freshly grated or minced ginger
- 1 tablespoon apple cider vinegar
- 2 cups vegetable or chicken stock
- 2 cups of water
- 2 cups onions, chopped
- Salt and pepper to taste
- 2 tablespoons butter or 1 ½ teaspoon of olive oil
- Optional: Coconut milk to make it creamier
- Melt butter/heat oil in a pot and sauté chopped onions and carrots while stirring occasionally until soft but not colored. Add a pinch of salt and pepper while they cook.
- Add stock, water, apple cider vinegar, and ginger and bring to a simmer for 20 minutes or until carrots are soft.
- Let cool for a few minutes, then transfer to a blender and blend the ingredients smoothly and add seasoning to taste.
- Serve with parsley, some coconut milk on top, or with croutons.
Veggie Chicken Noodle Soup
This is our take on an easy Asian inspired veggie and chicken noodle soup in one pan. You can add the vegetables you like to this recipe and just get colorful and creative.
- 2 medium carrots, sliced or cut in rounds
- 1/2 sack of potatoes, chopped
- 1 pack of fresh mushrooms
- ½ medium onion, chopped
- 2 spring onions, sliced
- 1/2 cup of egg noodles or wok noodles
- 4 cups vegetable/chicken stock
- Cooked chicken to taste
- ½ lemon or 1 lime juice
- 2 tablespoons soy sauce
- 1 tablespoon ginger, grated
- Salt & pepper
- Optional: 1 tablespoon oyster sauce
- In a pan bring stock, and ginger to a boil.
- Add sliced and chopped vegetables with soy sauce (optional oyster sauce) and noodles until tender.
- Reduce heat for a few minutes and let the flavors blend and then serve with spring onions on top and the pre-cooked chicken and a drizzle of soy sauce to taste.
Cheesy Broccoli Soup
This is not an appetizer soup this is the whole meal. The Cheesy broccoli soup will leave you full and warm and is perfectly served with garlic bread and soft bread rolls.
- ½ cup butter
- 1 onion
- 3 garlic clove, chopped or minced
- 2 cups of regular milk or semi-skimmed
- 3 cups of chicken stock
- 2-3 cups of cheese, preferably Cheddar
- 1/3 cup plain flour
- 1 pound of fresh or frozen broccoli chopped
- Salt & pepper to taste
- Optional: 2 large carrots grated
- Melt butter and fry the onion over medium heat until soft, then add the garlic and cook for another 2 minutes while whisking the flour in until golden.
- Pour in the chicken stock and milk and mix well until the flour is liquid and mixed with the rest of the ingredients.
- Add the broccoli and season with salt and pepper and more garlic powder if needed for about 20 minutes. Then stir in the cheese until well combined and thick. Water down with 1 cup of water if too thick.
Creamy Corn Soup
This soup pairs well with chicken breasts and lean protein to balance the rich creaminess of the corn.
- 2 cans corn/ 2 cups frozen / corn cobs
- 1 onion
- ¼ cup chopped parsley
- 2 teaspoons olive oil
- 2 cups vegetable or chicken stock
- ½ cup light cream
- 1 cup milk
- 2 garlic cloves, crushed
- Optional: 1 celery stick, chopped
- In the oil or butter, sauté the onion, garlic, celery, and parsley until soft and tender.
- Puree the corn if you wish to have a smoother texture.
- To make it thicker, add 3 tablespoons of flour and stir in with the vegetables before adding the liquids to create a pasty mixture.
- Pour the stock and milk. Bring to a boil with the corn and cream for about 20 minutes, then season to taste.
Pumpkin Coconut Soup
Pumpkin soup is a winter favorite combining a creamy taste with the sweet pumpkin aromas, but we added a Thai twist: Coconut. We took a favorite and added a spike to it all while keeping it easy to make.
- 1 tablespoon of unsalted butter
- 1 medium onion, chopped
- 4 garlic cloves, diced
- 1 teaspoon yellow curry powder or 1 tablespoon cumin
- ½ teaspoon cinnamon, powder
- 3 chicken or vegetable stock
- 2 ½ cups pumpkin puree
- 1 can of coconut milk
- 1 tablespoon sour cream
- Melt butter and sauté the onion pieces and garlic until the onion is soft and add the curry or cumin powder and cinnamon and stir on medium heat.
- Transfer ingredients to a blender and add the stock and coconut milk and blend until well combined.
- Put the mixture into a pot and cook on medium heat until warm and add salt, pepper, and more cinnamon to taste.
- Serve with a spoon of sour cream for flavor.