Since its freaking cold outside and all we need is perfect hot soup.

Winter is also known for its food which means warm and good food with comforting dinners are a must specially one that take advantage of seasonal produces. If you’re a vegetarian then kale, pumpkin, butternut squash, and apples are the perfect one to make soup as well as this are the perfect meal for a chilly fall night.

1. Tortellini and kale soup

 

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (14-ounce) can diced fire-roasted tomatoes
  • 1 (15-ounce) can dark red kidney beans, drained and rinse
  • 5 cups low-sodium vegetable broth
  • Juice of 1 small lemon
  • 3/4 to 1 teaspoon salt, or to taste
  • 1/4 to 1/2 teaspoon red pepper flakes, or to taste
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1 (about 10-ounce) package fresh or frozen cheese tortellini
  • 1 (about 9-ounce) bunch lacinato kale, stems removed and leaves torn into bite-sized pieces
  • Shredded mozzarella or Parmesan, for serving (optional)

Instruction

  • Add the olive oil to a large pot or Dutch oven set over medium heat. When hot, add in the onion and pepper and cook for about 5 to 7 minutes, until tender. Stir in the garlic and cook for 30 seconds, until fragrant.
  • Add sliced tomatoes, kidney beans, broth, lemon juice, salt, red pepper flakes, basil and parsley. Bring the mixture to a boil, then reduce the heat and let simmer for 15 minutes.
  • Stir in the tortellini and the kale and continue to simmer for about 6 to 8 minutes or until the tortellini is tender.
  • Remove from the heat. Season with additional salt and red pepper flakes as needed. Garnish it with cheese as it’s optional.

 

2. Cauliflower & Coconut Milk Soup

 

Ingredients

  • 1 tbsp coconut oil, or coconut oil spray for WW
  • 1 large onion, finely chopped
  • 1 cauliflower, cut into florets
  • 1 clove of garlic, minced
  • 250ml (1 cup) canned coconut milk (light for WW)
  • 375ml (1.5 cups) fat free gluten free vegetable stock or chicken
  • grating of nutmeg
  • Toasted coconut flakes (optional)

 

Instructions

  • Add the oil to a pan and then warm on a medium heat and add the onions and cauliflower and stir for about a minute or two.
  • Then turn the heat down to very low and cover the pan and sweat the vegetables for about five to ten minutes.
  • Now add the garlic, coconut milk and chicken or vegetable stock then turn up the heat until it starts to simmer (do not boil), put the lid on and turn the heat down so that the pan will still be simmering with the lid on.
  • If you want to add toasted coconut flakes then you can toast them on a low – medium heat in a dry nonstick or cast iron skillet, stir them all the time or they will burn!
  • Cook with the lid on for about 15 minutes.
  • Carefully add hot soup to a blender and blitz it until smooth.
  • Add salt and pepper to taste, and a small grating of nutmeg.
  • (Optional) just before serving add toasted coconut flakes to garnish.

 

3. Butternut Squash & Apple Soup

 

Ingredients

  • 1 1/2 pounds butternut squash peeled, seeds removed and cubed
  • 2 apples, peeled, and cubed
  • 2 cups water
  • 1/2 onion, chopped
  • 2 stalks green onions, chopped finely
  • 1 bunch of thyme sprigs (do not remove from the stems)
  • 1/4 cup coconut milk

Instructions

  • Add all the ingredients except the coconut milk in a large pot over high heat. Bring to a boil, stirring twice.
  • Reduce the heat to medium low and cook until the butternut squash is fork tender for about 20 minutes. Remove from heat.
  • Remove the thyme with a slotting spoon and using an immersion blender, puree the soup ingredients until combined and smooth.
  • Put the soup back on the stove on medium heat and add the coconut milk and stir. Cook for another 5 minutes.

 

 

4. Broccoli Cheddar Soup

Ingredients

  • 4 tablespoons butter
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup heavy cream
  • 1 3/4 cup milk (I used skim and it worked fine)
  • 3 cups chicken stock
  • 1/4 cup corn starch
  • 1/4 teaspoon nutmeg
  • 1 large carrot, peeled and dices
  • 4 cups broccoli florets
  • 2 cups grated cheddar cheese (Tillamook sharp cheddar used), plus more for sprinkling
  • 1 – 2 teaspoons of salt (to taste)
  • pepper to taste

 

Instruction

  • In a large pot over medium heat, melt the butter. Add the onion and garlic, and sauté until softened and fragrant.
  • Add the cream, milk, and chicken stock, and stir well.
  • Add the corn starch to a bowl and add enough water to cover. Whisk with a fork until the corn starch is dissolved and the mixture is smooth, and then add it to the pot.
  • Add the nutmeg and cook until slightly thickened. Stir in the carrot and broccoli and simmer until tender, about 10-15 minutes.
  • Remove from heat and stir in cheese.
  • Add 1 teaspoon salt, taste, and add more as needed.
  • Serve warm sprinkled with additional cheese as optional.

 

5. Spaghetti and Meatball Soup

Ingredients

  • 1-24 ounce jar spaghetti sauce
  • 1-28 ounce package beef broth (about 3-4 cups)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 garlic clove, minced
  • 1 bay leaf
  • ½ teaspoon crushed red pepper
  • 15 cooked meatballs
  • 8 ounces dry spaghetti
  • Parmesan cheese (optional)
  • Fresh chopped parsley

Instructions

  • In a 5 quart pot, stir together spaghetti sauce, beef broth, basil, oregano, garlic, bay leaf and crushed red pepper. Add fully cooked meatballs. Bring to a boil over medium-high heat, stirring occasionally. Turn heat down to low, cover and simmer for at least 20 minutes. *If using frozen meatballs, increase the time as needed.
  • In the meantime, cook pasta according to package directions. Drain and set aside. If using spaghetti, cut into bite-sized pieces (optional).
  • To serve, add about some pasta to each bowl and ladle soup over. Top with freshly grated Parmesan cheese and chopped parsley.

 

6. Creamy Tomato Tortellini Soup

Ingredients

  • 1 medium onion diced or 1 cup
  • 3 garlic cloves, minced
  • 1 teaspoon olive oil
  • 1 spring of fresh rosemary chopped or ½ teaspoon dried
  • 28 ounce can diced tomatoes
  • 15 ounce can tomato sauce
  • ½ teaspoon dried oregano
  • 4 large fresh basil leaves or ½ teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups chicken stock
  • ½ cup heavy cream
  • 20 ounces three-cheese tortellini
  • ½ cup shredded Parmesan cheese + extra for garnish
  • salt and pepper, to taste (optional)
  • fresh basil, to garnish
  • shredded Parmesan cheese, to garnish

Instructions

  • Place the onion, garlic, and olive oil, and fresh rosemary in a 6-quart soup pot or Dutch oven. Saute over medium heat for 5 minutes or until the onions is translucent.
  • Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream and stir to combine. Simmer for 20 minutes.
  • Place the three-cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through.
  • Serve and garnish with fresh basil and shredded Parmesan cheese.

Are you ready for the winters and delicious food this holiday season? Let me know in comments below which soup are you gonna try first. If you have any other healthy and yummy soup recipes, share them with use.

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