3 Healthy Winter Soup Recipes

In the wintertime, there’s a big fight going on in my appetite. Part of me wants something light to balance out recent holiday indulgences and start the year out right… but part of me wants to curl up on the couch in my sweats and eat only comfort food. Thankfully, Waitrose provides the perfect soup base for you to build and add whatever you have in your pantry or fridge.

Here are three of my all-time favourite quick and easy vegetable soup recipes that will keep you feeling full and satisfied:

Chicken Carrot and Coriander Soup.jpg

1. Chicken Carrot & Coriander Soup

A soup that takes inspiration from the not-at-all vegetarian, this recipe produces a bowl full of healthy heartiness. The depth of flavour comes from a lot of sautéed aromatics, and the chunky texture is due to big portions of chopped chicken breasts, carrots, and corn. Though it’s low in fat, this soup will keep you full all winter long. 

Ingredients

  • Waitrose Carrot & Coriander Soup Mix
  • 1 cup cooked chicken
  • 1/2 cup loose whole kernel corn
  • 1/2 cup sliced cooked carrts
  • 2 cups water, boiled

Instructions

  1. Boil water and empty packet in a soup bowl. Pour water over contents and stir to dissolve. 
  2. Add chicken, corn and carrots.
  3. Stir and enjoy!
One Pot Lasagna Soup.jpg

2. One Pot Lasagna Soup

This recipe is clean vegetarian cooking with a hint of decadence. It’s an all-veggie soup made a tiny bit indulgent and oh-so-dreamy by the addition of mozzarella cheese.  If you’d like to add a little crunch, whip up a batch of these paprika toasts to eat alongside. 

Ingredients

  • 1 white onion
  • 1 tbsp olive oil
  • 3 large garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 24 ounce jar pasta or marinara sauce
  • 1 can fire roasted tomatoes
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon parsley
  • ¼ teaspoon oregano
  • ¼ teaspoon basil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon paprika - optional to taste
  • 1 teaspoon granulated sugar
  • 7 cups vegetable stock/broth
  • 13 lasagna noodles
  • 2 cups fresh spinach
  • ⅓ cup heavy cream
  • 12 ounces ricotta cheese
  • 1½ cups mozzarella cheese
  • ½ cup Parmesan cheese
  • 1 medium mozzarella ball, sliced

Instructions

  1. In a large dutch oven or pot, heat olive oil over medium heat. Toss in diced onion and sautee for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.
  2. Stir in tomato paste and flour then cook for a few minutes, stirring frequently.
  3. Add pasta sauce, diced tomatoes, red pepper flakes, parsley, basil, oregano, paprika, sugar, salt and pepper to pot then stir in vegetable broth.
  4. Bring to boil then add lasagna noodles (broken into 4ths) to pot and reduce heat back to medium then cook, stirring occasionally (about 20 minutes).
  5. Once noodles are tender, stir in fresh spinach, heavy cream, ricotta cheese, mozzarella cheese and Parmesan cheese. Cut mozzarella ball into small slices and place on top. Garnish with shredded basil. Serve with crusty bread.
Tomato Soup.jpg

3. Classic Tomato Soup

If you have a constant craving for tomato soups, you’ll love this recipe for a thick vegetable soup that channels the zing and richness from those tomatoes.  The result is a soup that tastes like it’s been on the stove for hours when actually, it was never there in the first place! Nice. 

Ingredients

  • Waitrose Tomato & Basil Soup Mix

Instructions

  1. Boil water and empty packet in a soup bowl. Pour water over contents and stir to dissolve. 
  2. This is where you can have fun by added whatever vegetable you want. Mixed veg, spinach or onions. Don't forget the grilled cheese!

Which one of these healthy soups will you make first?

Let me know in the comments below!

Pumpkin and Carrot Soup with Crispy Bacon and Rosemary

Pumpkin and Carrot Soup with Crispy Bacon and Rosemary

Pumpkin soup. Perhaps the quintessential fall/winter food. That and casseroles. But soup warms you from the inside out, like only tea does. Especially on days where the winter wind chills you to the bone. 
Not that we have experienced particularly low temperatures at my latitude so far. To the contrary, it has been a fairly mild fall/winter (sometimes even mostly summer). Truth is, you don’t need to be under the blankets to enjoy pumpkin soup. This pumpkin soup is yummy, creamy, and so velvety-smooth. There’s nothing quite like pumpkin soup to warm up wet or cold days.

Read More

Mushroom and Potato Soup

Hello Lovely,

I know it's been forever since I've shared a recipe with you guys, do I was super excited to get back into the kitchen and share my newest obsession. I'm really loving soups right now. Today I bring you the third soup I experimented with. This is actually my favourite out of the three and I ate it the night I made it. It tastes like potato soup, nothing extravagant but not so plain that it's boring. You can use this as a base soup and add anything you want to it, like broccoli, turkey, chicken, carrots, etc. Have fun with it! Just remember that because of the potatoes, this soup is already high in starch, so be careful what you choose to add if you're trying to keep this recipe healthy. It is actually enough for 2-4 servings depending on how you eat it.

MUSHROOM AND POTATO SOUP

INGREDIENTS

  • 2 tbsp oil
  • 1 large mushroom, rinsed and finely chopped,
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced
  • 2 potatoes, peeled and diced
  • 3 cups vegetable broth
  • 1⁄4 cup cream
  • 1 cup part skim mozzarella cheese
  • salt and pepper to taste

DIRECTIONS

  1. In a large saucepan, heat oil over medium-high heat.

  2. Add leeks and celery and sauté until they begin to soften.

  3. Add garlic and sauté for another minute.

  4. Add potatoes and vegetable broth and bring to a boil.

  5. Reduce heat to low and simmer for about 30 minutes.

  6. Add cream (I used fat free lactose free milk) and cheese.

  7. Puree soup with an immersion blender or in batches in a traditional blender.

If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Garnish with fresh black pepper.
Enjoy!

XoX


Ginger Carrot Apple Soup

Hello Lovely!

Brr! It's cold outside! I know, in the Bahamas, it's actually cold! Granted, our version of cold is like 62 degrees, but when you're used to 80-96 degree weather daily, dropping by 20 is a major culture shock! But I love it! I love bundling up on the couch in my Star Wars pyjamas and comforter with my cats. It's such a great feeling. It also felt great waking up in the morning and not having to worry about what's for lunch because I prepared lunch for three days! I made this during my soup making spree because Martha Stewart ignited a fire within me. I added the apples as an afterthought similarly to when I added the apple to the beet soup from yesterday, but this time it was just because I know apples and carrots pair well together.

CARROT GINGER SOUP

Freshly grated ginger gives this sweet carrot puree a hint of heat and flavour. For some crunch, add a garnish of toasted pumpkin or sunflower seeds.

Freshly grated ginger gives this sweet carrot puree a hint of heat and flavour. For some crunch, add a garnish of toasted pumpkin or sunflower seeds.

INGREDIENTS

  • 2 tbsp oil
  • 2 large onions
  • 1 tsp ginger, minced
  • 6-8 carrots, diced
  • 3 cups vegetable broth
  • 1 medium red Gala apple diced
  • 1 cup pumpkin cubed and boiled
  • salt and pepper to taste

DIRECTIONS

  1. In a large saucepan, heat oil over medium-high heat.

  2. Add onions and sauté until they become translucent.

  3. Add ginger and sauté for another minute.

  4. Add carrots and vegetable broth and bring to a boil.

  5. Reduce heat to low and simmer for about 30 minutes then add apple slices.

  6. Puree soup with an immersion blender or in batches in a traditional blender.

If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
 

Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Garnish with plain yogurt and fresh pepper.
Enjoy!

XoX,


Roasted Garlic and Beet Soup

Hey Friends!

This all started because I got home early enough to watch the rerun of The Wendy Williams Show. And of course on the day I catch her, Martha Stewart is the guest. Martha just exudes a level of perfection that I don't think any human was ever meant to achieve. But because she showed colourful soups in simple drinking glasses, I felt that I couldn't be outdone (seriously, how would she know?) So after looking up her recipe and making a few tweaks, I got my supplies from the food store and got started. Can you believe I actually made three different soups in just under 2 hours? I made a roasted garlic and beet soup (even though I hate beets), potato and mushroom soup and carrot ginger soup (recipes to come later this week). 

So take THAT Martha Stewart!

Beets may take a while to roast, but their powerful healthy status makes it worth the wait. I added the apple to sweeten the taste because it was far too bitter.

Roasted Garlic and Beet Soup

INGREDIENTS

  • 1 can whole beets

  • 2 tablespoons olive oil

  • 1 teaspoon garlic & pepper seasoning

  • 1 large celery stalk, thinly sliced

  • 1 teaspoon fresh thyme leaves

  • 1 bay leaf

  • 1 medium Gala apple, diced

  • Coarse salt and pepper

  • 2 tablespoons lemon juice

DIRECTIONS

  1. Heat 2 tablespoons olive oil in a pot over medium heat. Add celery and cook, stirring, until tender, 2 to 4 minutes. Add beets and garlic, thyme, bay leaf, and 2 cups water and 1 cup vegetable broth. Season with salt and pepper.

  2. Bring to a boil, then reduce heat and simmer, 5 minutes. Discard bay leaf. Let cool slightly, then puree in a blender (with the apple) until smooth. Stir in lemon juice and adjust seasoning to taste.

Enjoy!

XoX