27 Jun 2019

3 Easy, Tasty Winter Soup Recipes

Winter and soup go hand-in-hand. You just can’t have one without the other. And when the days are short and the temperature drops, the last thing you want to do is think about cooking a whole dinner for the family. We’re here to help! These are the kind of soup recipes that are tasty, nutritious and will have you back on the couch, under a blanket, in no time. 

PS: don’t forget to get all your kitchen utensils to make these from Crazy Plastics. 

Spiced root vegetable soup from BBC Good Food

Ingredients:

2 tbsp olive oil

2 onions, finely chopped

2 sweet potatoes, chopped

2 carrots, chopped

2 parsnips, chopped

1 red chilli, roughly chopped

1 tbsp ground cumin

75g dried green lentils

1.3l vegetable stock

425ml milk

100g Greek yogurt

1 tbsp coriander leaves, chopped

Method:

Heat the olive oil in a large pan. Add the onions and fry for 5 mins until softened. Tip in the remaining veg and cook for another 5 mins, adding the chilli and cumin for final 2 mins.

Add the lentils and stock to the pan. Bring to the boil, then lower heat and simmer for 25 mins until veg are tender and lentils are soft. Blitz until smooth with the milk and a little extra water or stock, if necessary. Season, then reheat until piping hot.

Ladle into bowls and serve with a dollop of Greek yogurt and a sprinkle of chopped coriander.

Creamy Chicken and Gnocchi Soup from Cooking Classy

Ingredients:

Veggies – onion, carrot, celery, garlic, spinach

Fats – olive oil, butter

Liquids – chicken broth, milk, cream

Seasonings – rosemary, thyme, nutmeg, S&P

Chicken breasts

Gnocchi

Flour

Method:

Saute onion, carrots, celery in pot in oil. Saute garlic briefly.

Add broth, seasonings and chicken and bring to a boil.

Simmer until chicken is cooked through.

Meanwhile cook butter and flour then stir in milk, stir and let boil.

Shred chicken.

Cook gnocchi in soup.

Stir in milk mixture, shredded chicken and spinach. Heat through.

Chunky Beef and Vegetable Soup from Taste of Home

Ingredients:

1-1/2 pounds beef stew meat, cut into 1/2-inch pieces

1 teaspoon salt, divided

1 teaspoon salt-free seasoning blend, divided

3/4 teaspoon pepper, divided

2 tablespoons olive oil, divided

4 large carrots, sliced

1 large onion, chopped

1 medium sweet red pepper, chopped

1 medium green pepper, chopped

2 garlic cloves, minced

1 cup Burgundy wine or additional reduced-sodium beef broth

4 cups reduced-sodium beef broth

1 can (14-1/2 ounces) diced tomatoes, undrained

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

1 bay leaf

4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes

Method:

Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan.

In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer.

Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours.

Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.

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