Winter Soups To Warm You Up
Winter walks call for winter warm-ups and we don’t mean in the terms of exercise. We are talking about something warm and comforting to look forward to you on your return home, a nice homemade bowl of soup. Made up of delicious winter vegetables and ingredients blended together to create inviting flavours. Soup is a hug in a bowl and perfect for those wintery nights wrapped up in blankets with your cosiest pair of pyjamas on.
Here are some mouth-watering winter soup recipes carefully selected for maximum comfort.
A super creamy soup. Add in some grated root ginger for a zesty twist.
1 tbsp sunflower oil
1 onion, finely chopped
3 garlic cloves, finely chopped
½ tsp black peppercorns ground
a handful of thyme leaves
2 large carrots, chopped
2 large parsnips, chopped
1 litre of vegetable stock
50ml double cream (optional)
STEP 1 Heat the sunflower oil in a large pan and gently cook the onion with a big pinch of salt for 10 minutes, adding a splash of water if the onion starts to catch, until completely soft. Add the garlic, black pepper and thyme, and cook for a few minutes. Tip in the carrots and parsnips, and toss to coat in the oil, then pour in the stock, bring to the boil, then reduce to a simmer and cook for 20 minutes until the vegetables are soft.
Pour in the double cream, if using, and use a stick blender to whizz the soup until completely smooth. Season and divide between four bowls, then add another drizzle of cream, if you like.
A luxurious soup, that's healthy too.
1 tbsp olive oil
Small bunch of thyme
2 bay leaves
1 onion, chopped
1 fat garlic clove, chopped
1 celeriac (about 1kg), peeled and chopped
1 potato (about 200g), chopped
1l veg stock (check the label to ensure it’s vegan – we used Marigold)
100ml soya cream
50g blanched hazelnuts, toasted and roughly chopped
1 tbsp truffle oil, plus an extra drizzle to serve
STEP 1 In a large saucepan, heat the oil over low heat. Tie the thyme sprigs and bay leaves together with a piece of string and add them to the pan with the onion and a pinch of salt. Cook for about 10 mins until softened but not coloured.
STEP 2 Stir in the garlic and cook for 1 min more, then tip in the celeriac and potato. Give everything a good stir and season with a big pinch of salt and white pepper. Pour in the stock, bring to the boil, then simmer for around 30 mins until the vegetables are completely soft.
STEP 3 Discard the herbs, then stir through the cream, remove from the heat and blitz until completely smooth. Stir through 1/2 tbsp truffle oil at a time and taste for seasoning – the strength of the oil will vary, so it’s better to start with less oil and add a little at a time.
STEP 4 To serve, reheat the soup until piping hot, then ladle into bowls and top with the hazelnuts, some black pepper and an extra drizzle of truffle oil.
The classic. A Lifestyle Guide hot tip - add vodka to your tomato soup for extra warmth!
1 tablespoon oil
1 onion, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons tomato paste
¼ cup fresh basil(10 g)
28 oz crushed tomato(795 g), 2 cans
6 cups vegetable broth(1 ½ L)
½ teaspoon baking soda
2 sprigs fresh thyme
Combine oil, onion, celery, and garlic over medium heat in a large pot. Sauté for 3 minutes until onions are translucent.
Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, baking soda, and thyme. Bring to a boil.
Lower heat and cover, simmering for 15 minutes then uncover and remove thyme.
Use an immersion or countertop blender to blend the soup until smooth and allow to cool.
A tasty dish with a crispy bacon crunch on top.
4 chopped rashers smoked streaky bacon
a drizzle of olive or rapeseed oil
1 chopped onion
1 crushed garlic clove
6 peeled and chopped parsnips
1 chicken stock cube
leaves from 4 thyme sprigs
200g cooked, chopped chestnuts
STEP 1 Fry the rashers of bacon in the oil until crisp. Scoop out half the bacon and set aside until later.
Add the onion and garlic to the pan, stirring until tender, then add the parsnips.
Cook for another 5 mins, then crumble in the chicken stock cube.
Add the milk, 600ml water, the thyme and chestnuts.
Cover and simmer for 30 mins until the parsnip is tender.
Blitz with a hand blender, then season to taste. Ladle into bowls and top with the reserved bacon.
Two underrated wintery veg combined in this delicious dish.
1 bunch broccoli
1 tbsp. olive oil
1 tbsp. unsalted butter
2 medium leeks
1 medium baking potato
1 clove garlic
360 ml low-sodium chicken or vegetable stock
3/4 tsp. salt
Pinch of freshly ground pepper
60 ml single cream (optional)
5 g snipped chives
Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove the tough outer layer, then slice into 1/4-inch-thick "coins." Break or cut the florets into small pieces. Reserve stems and florets separately.
In a medium saucepan, heat oil and butter over medium heat. Add leeks and cook, stirring often, until softened and fragrant, about 3 minutes. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes. Add 3 cups water, stock, salt, and pepper; bring to a boil. Reduce heat; cover partially and simmer until broccoli and potato are tender for about 12 minutes.
Add florets; bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth. Return soup to saucepan; add single cream (if using) and chives, and reheat briefly.
If you prefer something on the spicier side.
2 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, crushed
¼ tsp hot chilli powder
1 tbsp ras el hanout
1 butternut squash, peeled and cut into 2cm pieces
100g red lentils
1l hot vegetable stock
1 small bunch coriander, leaves chopped, plus extra to serve
dukkah (see tip) and natural yoghurt, to serve
STEP 1 Heat the oil in a large flameproof casserole dish or saucepan over medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.
STEP 2 Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezer-proof bags.
STEP 3 Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yoghurt and extra coriander leaves.
Soup topped with cheesy bread, what’s not to love.
4 tbsp. butter
3 large white onions, thinly sliced into half-moons
2 tbsp. all-purpose flour
Freshly ground black pepper
1/2 c. white wine
2 c. low-sodium chicken stock
4 c. low-sodium beef stock
8 sprigs fresh thyme, plus more for garnish
8 baguette slices
1 c. grated Gruyère
In a large pot over medium-high heat, melt butter. Add onions and cook, stirring occasionally, until deeply golden, 25 minutes. Add flour and cook 1 minute until no longer raw. Season with salt and pepper, then add white wine and let simmer until evaporated, 3 minutes. Add chicken and beef stocks and thyme and bring to a boil. Reduce heat to medium and simmer 15 minutes. Season with salt and pepper and remove thyme.
Preheat broiler to high. Place 2 baguette slices on a large baking sheet and top each slice with 2 tablespoons cheese. Place under broiler until cheese is bubbling and golden brown, 1 minute.
Serve soup in bowls or large mugs with baguette slice on top. Garnish with a thyme spring.
Combine them all. Who knew comfort food could be so good for us.
85g dried red lentils
2 carrots, quartered lengthways then diced
3 sticks celery, sliced
2 small leeks, sliced
2 tbsp tomato purée
1 tbsp fresh thyme leaves
3 large garlic cloves, chopped
1 tbsp vegetable bouillon powder
1 heaped tsp ground coriander
STEP 1 Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
STEP 2 Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
STEP 3 Ladle into bowls and eat straight away, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.
Looking for ideas for Christmas leftovers? Look no further. More leftover recipes coming soon to The Lifestyle Guide blog.
2 tsp olive oil
100g smoked bacon lardons
1 red onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
2 bay leaves
2 thyme sprigs
300g celeriac (or any other root veg), cut into cubes
200g potato, cut into cubes
400g can borlotti beans, drained and rinsed
1 ½l chicken stock or turkey stock, (fresh is best)
350g cooked turkey
75g curly kale, shredded
STEP 1 Heat 1 tsp of oil in a large saucepan. Add the bacon and fry over a medium-to-high heat for 4-5 mins or until golden, then set aside.
STEP 2 Put the remaining oil, the onion, carrot, celery and a pinch of salt in the pan. Cook gently over low heat for 8-10 mins, stirring occasionally, until the veg is soft but not coloured. Add the garlic and herbs, and cook for 2 mins more
STEP 3 Tip in the celeriac, potato, borlotti beans and chicken stock. Bring to the boil, then simmer, uncovered, for 10-15 mins. Add the cooked turkey, orzo and the bacon, and cook for 10 mins.
STEP 4 Just before serving, tip in the kale, give everything a good stir and return to the heat for about 2 mins or until the kale has wilted.
To serve with the delicious soup...
Bread, bread, bread. In all shapes and sizes. For dipping, topping and cleaning up the bowl afterwards. Bread is the perfect accompaniment to your winter warmer soup. The LG love that you can even make a bread bowl to hold your soup, genius!