Healthy Fall and Winter Soup Recipes

Published 3 months ago at 25 Sep 2020 by Alexandra Soare

Why soups are superfoods?

Soups are a great idea because they help us keep the internal temperature at an optimal level and we will also add to our diet the good types of carbs and micronutrients.

When it gets cold the sweat evaporates more rapidly. Without it, we´re tricked into thinking that we are not losing fluids. This means we won´t have an accurate response to thirst.

Drinking liquids sounds like the best solution! But first, be aware of one thing! It is not important only the "what" but also the "how". In this case, drinking hot liquids is key.

Tomato soup

1 kg of cherry tomatoes

1 large onion chopped

3 garlic cloves

2 tablespoons butter

3 basil leaves

 

This is one of my favorites! The secret is to allow the cheery tomatoes to caramelize. You can do this by putting them in the oven at

200 °C for 15 minutes. In the meanwhile, chop the onion and the garlic and let them fry in the butter. Now add the tomatoes and water depending on the consistency you want. Don´t forget to blend it all for a creamy consistency.

Beetroot soup

3 whole jarred beetroot

1 vegetable stock

1 clove garlic (minced)

1 tablespoon lemon juice

salt and black pepper

Optional: boiled potatoes

Garnish: fresh dill (chopped)

 

This recipe typical from Poland is fast and easy. Slice the beetroot and bring it to boil. Add vegetable stock with garlic, salt, pepper and lemon. Let it boil for 10 minutes. Add some dill as decoration.

Broccoli soup

8 cups of broccoli florets

1 large onion chopped

1 potato, peeled and chopped

2 tablespoons butter

pumpkin seeds

 

Fry onions in a pan till they get brown. Add the butter and the chopped potato. This will create a nice texture for later. Now add the broccoli in small pieces and cover them with enough water. Let them boil for 15 min. Later blend it all with a handblender. Add salt, pepper and pumpkin seeds for some extra flavor.

Garlic soup

3 garlic heads

1 large onion chopped

1 potato, peeled and chopped

2 tablespoons butter

2 toast bread slices

 

Fry the garlic cloves in a pan with little oil till they get brown. Add the butter and the chopped potato and mix for a few minutes. This will help create a creamy texture. Now add 6 cups of water and let everything boil for 15 mins. Use a hand blender to and let the soup boil for 10 more minutes. During this time toast the bread. Cut it into small pieces and add it with some spring onion.

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Alexandra Soare

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