2 Healthy Winter Soup Recipes

As the winter chill sets in, nothing beats the warmth and comfort of a good bowl of soup. But why settle for the same old recipes when you can try something new, healthy, and nourishing? These two unique winter soups are packed with nutrients, bold flavors, and cozy vibes. Plus, they’re both easy to make and perfect for adding variety to your cold-weather meals. Let’s move to these two unique healthy winter soup recipes!

1. Spiced Carrot and Red Lentil Soup

This warming soup combines the natural sweetness of carrots with the earthiness of red lentils, all spiced with warm, aromatic flavors. Red lentils provide a healthy dose of protein and fiber, while carrots are rich in beta-carotene, making this soup both satisfying and nutrient-packed.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 large carrots, peeled and chopped
• one cup red lentils, rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground ginger
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional: A squeeze of lemon juice or a dollop of yogurt

Instructions:

1. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until softened and fragrant.
2. Add the spices: Stir in the cumin, coriander, cinnamon, turmeric, and ginger. Cook for another minute, letting the spices release their fragrance.
3. Cook the vegetables and lentils: Add the chopped carrots and red lentils to the pot, stirring to combine with the spices. Pour in the vegetable broth and diced tomatoes, and bring the mixture to a boil.
4. Simmer the soup: Reduce the heat to low, cover, and let the soup simmer for about 25-30 minutes, or until the lentils and carrots are tender.
5. Blend the soup: Once the vegetables are cooked through, use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender in batches.
6. Season and serve: Taste and adjust with salt, pepper, and a squeeze of lemon juice for extra brightness. Serve the soup with a sprinkle of fresh cilantro and a dollop of yogurt for added creaminess.

2. Roasted Beetroot and Apple Soup

This vibrant, slightly sweet, and earthy soup is a unique winter option that combines the richness of roasted beets with the tartness of apples. Beets are full of antioxidants, fiber, and vitamins, while apples add a touch of sweetness and extra nutrients. This soup is both a feast for the eyes and the palate.

Ingredients:

• 4 medium beets, peeled and cubed
• 2 apples, peeled, cored, and chopped (preferably tart apples like Granny Smith)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon ground allspice (optional)
• Salt and pepper to taste
• 1 tablespoon apple cider vinegar
• Fresh parsley for garnish
• Optional: A swirl of coconut cream or yogurt for creaminess

Instructions:

1. Roast the beets and apples: Preheat your oven to 400°F (200°C). Place the cubed beets and chopped apples on a baking sheet, drizzle with olive oil, and toss to coat. Roast for 25-30 minutes, or until the beets are tender and slightly caramelized.
2. Sauté the aromatics: While the beets and apples are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened and fragrant.
3. Combine roasted vegetables: Once the beets and apples are roasted, add them to the pot with the onions and garlic. Stir to combine, and let the flavors meld for a couple of minutes.
4. Simmer the soup: Pour in the vegetable broth, and add the thyme, allspice (if using), salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes to allow the flavors to come together.
5. Blend the soup: Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
6. Finish and serve: Stir in the apple cider vinegar for a touch of acidity and adjust the seasoning with salt and pepper. Serve the soup with a drizzle of coconut cream or yogurt and a sprinkle of fresh parsley.