Soups are a great addition to your diet. Not only are they packed with nutrients, they're naturally filling. Adding ingredients like garlic, ginger and turmeric can help support your immune system and fibre-rich additions support a healthy gut.
Cooking up a large pot is just as easy as a small batch and you can portion leftovers to freeze for later. I find that if I'm going to get all the equipment out I may as well make a day of it and do a few different recipes at once!
Here are 3 quick and easy soup recipes for you to try this winter:
Hamburger Soup
This hearty and nutritious soup is perfect for a cozy meal. It’s packed with protein, vegetables, and flavour, making it a balanced dish for the winter months.
Ingredients:
1 lb (450 g) lean ground beef
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 medium red bell pepper, diced
1 can (14 oz/400 g) diced tomatoes (with juice)
4 cups (1 liter) beef or vegetable broth
1 medium potato, diced
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp smoked paprika (optional)
Salt and pepper, to taste
Instructions:
Cook the Ground Beef In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain excess fat if necessary. Remove the beef from the pot and set it aside.
Sauté the Vegetables In the same pot, add the onion, garlic, carrots, and celery. Cook for 3-5 minutes until the vegetables are softened.
Combine Ingredients Add the cooked beef back into the pot. Stir in the diced tomatoes, tomato paste, broth, diced potato, bell pepper, and spices (oregano, basil, smoked paprika). Season with salt and pepper to taste.
Simmer the Soup Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes or until the potatoes are tender.
Carrot Ginger Soup
This vibrant and velvety soup is full of flavour, anti-inflammatory ingredients and immune-boosting properties.
Ingredients:
1 tbsp olive oil or coconut oil
1 medium onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
1 lb (450 g) carrots, peeled and chopped
4 cups (1 liter) vegetable or chicken broth
1/2 cup (120 ml) coconut milk or heavy cream (optional for added richness)
1/2 tsp ground turmeric (optional for extra anti-inflammatory benefits)
Salt and pepper, to taste
Instructions:
Sauté Spices Heat the oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes. Stir in the grated ginger and turmeric (if using) and cook for 1 minute until fragrant.
Cook the Carrots Add the chopped carrots to the pot. Pour in the broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 15-20 minutes, or until the carrots and potatoes are tender.
Blend the Soup Use an immersion blender to puree the soup until smooth or transfer the soup to a blender in batches, then return it to the pot. I find my Vitamix does a much better job at creating a smooth, velvety texture.
Add Coconut Milk/Seasoning Stir in the coconut milk or cream for added richness. Season with salt and pepper to taste.
Coconut Butternut Squash Soup
This creamy, fragrant soup combines the sweetness of butternut squash with the richness of coconut milk and the warmth of spices.
Ingredients:
1 tbsp olive oil or coconut oil
1 medium onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
1 medium butternut squash (about 2 lbs/1 kg), peeled, seeded, and cubed
3 cups (750 ml) vegetable or chicken broth
1 can (14 oz/400 ml) coconut milk
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
1/2 tsp turmeric or curry powder (optional, for extra flavor)
Salt and pepper, to taste
Instructions:
Sauté Spices Heat the oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes until softened. Stir in the garlic and ginger and cook for 1 minute until fragrant.
Cook the Squash Add the butternut squash cubes to the pot along with the cinnamon, nutmeg, and turmeric (if using). Stir to coat the squash with the spices.
Add Broth and Simmer Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the squash is very tender.
Blend the Soup Use an immersion blender to puree the soup until smooth or transfer the soup to a blender in batches, then return it to the pot.
Add Coconut Milk and Season Stir in the coconut milk and lime juice (if using). Season with salt and pepper to taste. Warm the soup gently over low heat for a few minutes, but do not boil.
**Note that the instructions are for stovetop cooking. I prefer to use the saute setting on my InstantPot for the spices, then add the rest of the ingredients and pressure cook.
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