Simple & hearty soups to warm you up in winter

Winter days are for soups!

In winter, we often crave hearty meals that warm us up and fill our rumbling bellies.

Packed with proteins, vegetables, and grains, soups can be a really wholesome meal option in the colder months!

Whether you’re craving a light lunch or a filling dinner, there is most certainly a soup for you.

Let’s explore three easy and delicious soup recipes to enjoy this winter…

Classic Chicken Noodle Soup

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups chicken broth
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup egg noodles
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

• In a large pot, bring the chicken broth to a simmer. Add the chicken breasts, carrots, celery, onion, garlic, thyme, and bay leaf.
• Let the soup simmer for about 20 minutes until the chicken is cooked through and the vegetables are tender.
• Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
• Add the egg noodles and cook for an additional 8-10 minutes until tender.
• Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Roasted Butternut Squash Soup

Ingredients:

• 1 large butternut squash, halved and seeds removed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• Salt and pepper to taste
• Optional

toppings: roasted pumpkin seeds, a dollop of Greek yogurt, or a drizzle of maple syrup

Instructions:

• Preheat the oven to 400°F (200°C). Place the butternut squash halves on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper. Roast for about 40-50 minutes until the squash is tender.
• In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened and fragrant.
• Scoop out the roasted butternut squash flesh and add it to the pot. Stir in the vegetable broth, cumin, cinnamon, salt, and pepper.
• Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes.
• Use an immersion blender or transfer the soup to a blender to puree until smooth and creamy.
• Serve the soup hot, garnished with your choice of toppings.

Lentil and Vegetable Soup

Ingredients:

• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 bay leaf
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

• In a large pot, heat olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are tender.
• Add the lentils, vegetable broth, cumin, paprika, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for about 30-40 minutes until the lentils are cooked.
• Remove the bay leaf and season the soup with additional salt and pepper if needed.
• Serve the soup hot, garnished with fresh cilantro or parsley.

ALSO SEE:

5 ways to incorporate more plant-based food into your diet, from a dietician