Soup Recipes For Winter Nights
Updated: Apr 15
Depending where you live, some of us will be making our way through another long, cold winter. Savoring steaming hot soups can keep you and your family warm and toasty. Soup not only takes the bite out of a frosty night, it is a fuss-free way to get dinner on the table quickly.
Imaging if you will after you have come home from a long day of work, there is nothing better than be curled up in your favorite lounge pajamas and blanket enjoying a bowl of winter night soup that took only minutes to prepare.
The following are some of my favorite soup recipes.
SPICED ROOT VEGETABLE SOUP:
2 tbsp. olive oil
2 onions, finely chopped
2 sweet potatoes, chopped
2 carrots, chopped
2 parsnips, chopped
1 red chili, roughly chopped
1 tbsp. ground cumin
75g dried green lentils
1.3l vegetable stock
100g Greek yogurt
1 tbsp. coriander leaves, chopped
Heat the olive oil in a large pan. Add the onions and fry for 5 mins until softened. Tip in the remaining veg and cook for another 5 mins, adding the chili and cumin for final 2 mins.
Add the lentils and stock to the pan. Bring to the boil, then lower heat and simmer for 25 mins until veg are tender and lentils are soft. Blitz until smooth with the milk and a little extra water or stock, if necessary. Season, then reheat until piping hot.
Ladle into bowls and serve with a dollop of Greek yogurt and a sprinkle of chopped coriander.
ROASTED BUTTERNUT SQUASH SOUP:
70g pack cubetti di pancetta
1 butternut squash , peeled and chopped
1 large onion , chopped
2 garlic cloves , chopped
1 tbsp. clear honey
3 rosemary sprigs
600ml chicken stock
150ml white wine
100ml double cream
juice 1 lemon
25g toasted pine nut
Heat oven to 200C/180C fan/gas 6. Put the pancetta in a frying pan and fry until crispy. Set aside. Put the squash, onion and garlic in a large roasting tin. Add the honey and rosemary, then roast for about 30 mins, turning squash halfway through, until cooked, tender and golden brown.
Remove tin from the oven, take out the rosemary and discard. Transfer contents of tin to a food processor with the stock, wine, cream and lemon juice. Season, then blend until smooth.
Transfer mixture to a large saucepan and reheat. Divide soup between individual bowls and top with a sprinkle of pine nuts and pancetta.
1 large cauliflower (1.5kg), cut into florets
½ tbsp. ground cumin
2 tbsp. olive oil , plus extra for drizzling
4 thyme sprigs
1 onion , finely chopped
1 celery stick, finely chopped
1 garlic clove , crushed
750-850ml veg or chicken stock
100ml single cream
½ small bunch of parsley , finely chopped
Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets in a roasting tin with 1 tbsp. olive oil, the cumin and the thyme. Roast for 15 mins or until golden and tender. Discard the thyme.
Heat the remaining oil in a saucepan with the onion and celery and fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and bring to a simmer. Cook for 10 mins.
Blitz the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil.
SWEET POTATO LENTIL SOUP:
2 tsp. medium curry powder
3 tbsp. olive oil
2 onions, grated
1 eating apple, peeled, cored and grated
3 garlic cloves, crushed
20g pack coriander, stalks chopped
thumb-size piece fresh root ginger, grated
800g sweet potatoes
1.2l low-sodium vegetable stock
100g red lentils
juice 1 lime
Put the curry powder into a large saucepan, then toast over a medium heat for 2 mins. Add the olive oil, stirring as the spice sizzles in the pan. Tip in the onions, apple, garlic, coriander stalks and ginger, season, then gently cook for 5 mins, stirring every so often.
Meanwhile, peel, then grate the sweet potatoes. Tip into the pan with the stock, lentils, milk and seasoning, then simmer, covered, for 20 mins. Blend until smooth using a stick blender. Stir in the lime juice, check the seasoning and serve, topped with roughly-chopped coriander leaves.
SPICED CARROT LENTIL SOUP:
2 tsp cumin seeds
pinch chili flakes
2 tbsp. olive oil
600g carrots, washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk or if you prefer dairy-free consider alternatives like plain yogurt and naan bread, to serve
Heat a large saucepan and dry-fry 2 tsp. cumin seeds and a pinch of chili flakes for 1 min, or until they start to jump around the pan and release their aromas.
Scoop out about half with a spoon and set aside. Add 2 tbsp. olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
Simmer for 15 mins until the lentils have swollen and softened.
Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
I think it goes without saying that sometimes a delicious hot soup can really warm us up from the inside. It is truly refreshing and nourishing to have a bowl of hot soup on a cold day. Plus, it’s just comforting to sit down and enjoy a steaming bowl of soup when the weather outside is frightful.
About The Author: Steve is a Christian Blogger, Videographer, and Personal Trainer. His content creation focuses on Societal Lifestyles, Health/Fitness and Faith. #healthylifestyle