As it gets colder, there is something comforting about a big bowl of hot soup. Eating soup feels cozy
Not only will these soups warm you from the inside out, but they are also nutrient rich and give your body what it needs.
These soups really are joy filled nourishment to help you through the winter!
1. Tomato-Quinoa Soup
This vegetarian-friendly soup contains a substantial amount of nutrient-rich grains and vegetables. Learn more about this recipe here.
Total Time: 30 Minutes
- 2 medium shallots
- 1 TBSP fresh chives
- 2 garlic cloves
- 1/2 TSP crushed red pepper
- 1 TBSP fennel seeds
- 2 cans of whole peeled tomatoes
- 1/4 c. roasted, salted pumpkin seeds
- 1 cup of quinoa
- 3 TBSP butter
- 1 TBSP olive oil
- 2 cups of low-sodium chicken or vegetable broth
Step 1: Cook your quinoa.
Step 2: Heat your butter and oil in a pan until the butter melts.
Step 3: Add your garlic, shallots, and fennel seeds, and cook them until they soften.
Step 4: Add your broth and tomatoes, and heat them until they simmer. Simmer the mixture for 15 minutes.
Step 5: Add the mixture to a blender, and mix until smooth.
Step 6: Transfer the mixture to a bowl; then, add your red pepper, pepitas, chives, and quinoa.
2. Chickpea Tortilla Soup
This vegan-friendly soup is filled with brightly-colored vegetables and protein-rich grains. It is perfect to eat with tortilla chips. Learn more about this recipe here.
Total Time: 30 minutes
- 1 TBSP of olive oil
- 8 cups of vegetable broth
- 1/4 TSP of pepper
- 4 cloves of garlic
- 1 medium-sized red onion
- 2 cans of no-salt-added chickpeas
- 1 cup of corn, fresh or frozen
- 1 can of no-salt-added black beans
- 3 medium-sized tomatoes
- 1/3 cup of cilantro
- 1 cup of red quinoa
Step 1: Heat your olive oil in a large pot.
Step 2: Add your onion, pepper, and garlic until they soften.
Step 3: Add your quinoa and broth.
Step 4: Bring the mixture to a boil; then, let it simmer until the quinoa softens.
Step 5: Add your beans, chickpeas, corn, cilantro, and tomatoes.
3. Collard Green & Black-Eyed Pea Soup
This hearty soup is rich in green vegetables and antioxidants. Learn more about this recipe here.
Total Time: 45 minutes
- 1 TBSP extra-virgin olive oil
- 1 large onion
- 1 large carrot
- 1 stalk of celery
- 1 stig of thyme
- 1/4 TSP of crushed red pepper
- 5 cloves of garlic
- 15 oz of diced tomatoes
- 5 cups of collard greens
- 15 oz of black-eyed peas
- 6 oz of a sliced whole-grain baguette
- 2 chopped, cooked bacon slices
- 4 cups of low-sodium chicken broth
- 6 TBSP of shredded Swiss or Gruyere cheese
Step 1: Heat oil in a large pot.
Step 2: Add your carrot, onion, and celery, and cook them until they soften.
Step 3: Add your thyme, pepper, and garlic, and cook them until they are fragrant.
Step 4: Add your broth and tomatoes.
Step 5: Add your collard greens, and stir until it softens.
Step 6: Add your thyme and black-eyed peas.
Step 7: Toast your baguettes in an oven, and add cheese on top of them.
Step 8: Transfer your soup to a bowl, and add your cheesy, toasted bread and bits of bacon.