From all the seasons we witness, it’s safe to say a majority of us absolutely love the winter season. We can finally pull out our favorite sweatshirts and coats from the back of the closet, drink some delicious hot cocoa and laze around in our warm and comfy clothes. Although we love this cozy season we must always be prepared, especially with today’s fluctuating climate which has made many of us fall sick. The best way to prevent getting a cold this winter, is with some good food, more specifically some good soup! So if you want to prevent taking a trip to the doctor, scroll down to find some delicious soup recipes to keep you healthy this winter!
Spinach is a nutrient-dense vegetable hence spinach soup can have positive effects on one’s health. According to the World’s Healthiest Foods, spinach has earned a reputation as one of the world’s healthiest foods. Spinach is abundant in iron which is a crucial mineral required to control cell growth. Another plus point of spinach is that it can provide loads of iron without any of the calories or fats of iron-rich meat products.
2 teaspoons olive oil
1 medium potato, peeled and cubed
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
2 cups chicken or vegetable broth
2 cups milk or fat-free milk
1 (6-ounce) bag baby spinach, divided
Freshly ground black pepper, to taste
Salt, to taste
Gather the ingredients and in a large saucepan or Dutch oven, heat the oil and sauté the potato, onion, celery, and garlic for 5 minutes. Then add the chicken broth or vegetable and the milk. Bring to a boil, cover, and simmer on low for 10 minutes. Stir in half of the spinach, cover, and simmer for 10 more minutes. Cool slightly, then transfer the soup to a blender. You can also use, an immersion blender to blend the soup. Add the remaining fresh spinach to the soup and blend until smooth. Pour the soup into gently into a bowl and serve.
The best treatment for keeping warm when suffering from a fever, cough, or cold is lemon-coriander soup. It is a cozy dish that is also wholesome and delectable. Lemon-coriander soup is simple to prepare and is almost similar to a broth. It is super light and makes a great appetizer. Non-vegetarians can make a Chicken Lemon Coriander Soup by simply adding some boiled chicken.
1 tbsp oil
1 tbsp garlic, chopped
1 tsp green chili, chopped
¼ cup green onion, chopped
¼ cup cabbage, chopped
¼ cup coriander stems, sliced
1 tsp lemon zest
¼ cup carrots, chopped
3 cups veg stock/ water
1 tbsp lime juice
2 tbsp coriander leaves, chopped
1 tbsp corn flour slurry
In a saucepan heat your oil and sauté the garlic and green chilies for a minute. Now add the onion, cabbage, carrots, coriander stems, and lime zest and sauté for another 2 minutes on medium flame. Next add in the stock, lime juice, and cornflour slurry and cook for another 2-3 minutes. Adjust the salt and finish with coriander leaves. It is best served immediately.
Chickpeas have been farmed and consumed for decades in Middle Eastern countries. Their nutty flavor and gritty texture complement a wide range of dishes and components. Chickpeas, which are high in vitamins, minerals, and fiber, can provide a range of health advantages, including weight control, improved digestion, and a lower risk of illness. Furthermore, this bean is packed with protein and may be used in lieu of meat in a variety of vegetarian and vegan meals.
1/2 onion (minced)
1 clove garlic (minced)
1 stalk celery (chopped)
1 potato (chopped small)
2 1/4 cups chickpeas (3/4 cups of dried chickpeas (should equal 2 1/4 cups) soaked for 8 hours in cold water, then drained and rinsed.)
1 can peeled tomatoes (nothing added) (14.4 oz or 356 grams)
3 cups water
1-2 tablespoons fresh parsley
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
hot pepper flakes to taste
1 1/2 cups cooked pasta
In a large pot heat some olive oil and then add in minced onion, garlic, and celery, sauté on low or medium heat for 2 minutes or until clear. Once the onions are clear, add in the potatoes, chickpeas, tomatoes, water, and spices and simmer on low/medium for around 60 minutes or until the chickpeas are tender and the soup thickened. Towards the last 15 minutes, start cooking the pasta until al dente then drain well. Next, remove half of the cooked soup and blend it until smooth (you can use a blender or an immersion blender), return the blended mixture to the pot, then add the pasta and heat until hot. By mixing half the mixture and then adding it to the rest, makes the soup naturally creamy. You can grate some fresh parmesan cheese on top if you want and serve then serve it with some bread.
There is nothing more comforting than a warm cup of chicken soup. This age-old cure for a bad cold or cold weather chills is popular among both children and the elderly. The steaming hot soup is an excellent approach to relieve congestion in the nasal passages. Chicken is an excellent source of lean meat, which aids in the recovery of strength and vitality. Vegetables added to the chicken soup function as wonderful probiotics for the body and serve as a terrific source of rich fiber.
2 teaspoons refined oil
2 units of black cardamom
1 unit cinnamon sticks
2 units bay leaf
1 teaspoon salt
8 pieces Spinach without roots
50 g Broccoli
50 g French Beans
10g Coriander Leaves
4 pieces Garlic
2 cups chicken stock
Clean and cut the chicken into strips. Peel and finely chop the onion, garlic, carrot, beans, broccoli, and shredded spinach. Heat oil in a pot, add all your spices and sauté it till the fragrance of all the spices comes out. Add in the chopped garlic, and cook till it turns a light golden color. Once it turns golden color add the chopped onion, coriander roots, and carrot. Sauté well. Once the carrot is tender add the broccoli and beans to it along with strips of chicken breast and sauté it again for a few seconds. Add the chicken stock and mix well. Cover it with a lid and allow it to cook for 15 -20 minutes or till all the flavors are combined together. Once it starts boiling, use a strainer and remove the spices and let it cook on a slow fire for another 5-10 minutes. Adjust the seasoning according to your taste preference. Once the chicken is fully cooked, double-check the seasoning and then serve when hot.
You could also turn it into a chicken noodle soup by simply boiling some egg noodles and adding them to the soup!
Chicken dumplings are a traditional comfort meal that everyone enjoys. This comfort food has fluffy pillowy dumplings and fragrant chicken broth-based soup. There’s nothing better than a warm bowl of soft chicken dumplings in an aromatic broth.
2 quarts chicken broth
3 to 4 tablespoons low sodium soy sauce
1 to 2 tablespoons freshly grated ginger
1 heaping tablespoon sesame oil + more if needed
green onions diced
In a large pot, add the chicken broth, soy sauce, and grated ginger and bring to a boil. Boil for a few minutes and then carefully add in your frozen dumplings. Let them cook for about 4 minutes, or until warmed through. Once the dumplings are cooked, turn off the heat and pour them into a bowl. Drizzle some sesame oil over the top and add the diced green onions over the top as well. Serve when hot and enjoy.