Nothing says winter quite like a big bowl of soup cooking away on the stove. Not only does it makes for the perfect evening meal, but most soups can be easily frozen and saved for future suppers or lunches. Here is a collection of some of our favourite winter soup recipes, collected from various spots around the web!
For the Soup
- 1 cauliflower head, cut into florets (about 4 cups total)
- 1 (15 ounce) can chickpeas, rinsed and drained
- 5 garlic cloves, peeled
- 4 tablespoons extra-virgin olive oil, divided
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/8 tsp. paprika
- 2 medium Yukon gold potatoes, peeled and cubed (about 2 1/2 cups total)
- 1/4 tsp. black pepper
- 4 cups vegetable broth
- 1 cup water
- 1/2 cup heavy cream
- Reserved roasted cauliflower mix
- Red pepper flakes
- Fresh thyme leaves
- Heavy cream
- Pre-heat your oven to 400 degrees.
- On a large rimmed baking sheet, toss the cauliflower florets, chickpeas and garlic cloves with 3 tablespoons of the olive oil and the cumin, salt and paprika.
- Roast in your pre-heated oven for 30 minutes, stirring once half way through.
- Remove from your oven and set aside. Reserve about 1/2 cup for the garnish.
- Meanwhile, heat the remaining 1 table-spoon of olive oil in a large pot over medium heat.
- Add the cubed potatoes and black pepper.
- Cook for about 2 minutes, stirring frequently.
- Add the vegetable broth and the water and increase the heat to bring the mixture to a boil.
- Once boiling, turn the heat down to maintain a simmer. Simmer, uncovered, until the potatoes are very soft, about 15-20 minutes.
- Remove the pot from the heat.
- Stir in the roasted cauliflower mix.
- Puree the soup using an immersion blender.
- Alternatively, you can use a food processor or blender, working in batches if necessary and being careful when transferring and blending hot liquids.
- Return the pureed soup to the stovetop and gently re-warm it. Stir in the heavy cream. Season to taste with salt and pepper.
To serve, ladle the soup into bowls and top with the reserved roasted cauliflower mix, red pepper flakes, fresh thyme leaves and a drizzle of heavy cream, if desired.
You can store leftovers in your fridge for 2 to 3 days.
- 2 tablespoons canola oil
- 1 large onion finely chopped
- 4 cloves garlic, minced
- 3 tablespoons red curry paste (or to taste)
- 6 cups chicken or vegetable broth
- 2 large sweet potatoes, peeled and cubed (1/2-inch cubes)
- 1 can (15-ounce) petite-diced tomatoes, undrained
- 1 1/2 cups red lentils, picked over
- 1 can (14.5-ounce) coconut milk, light or regular
- salt and freshly ground black pepper, to taste
- 1/4 cup chopped cilantro plus more for garnish if desired
- Heat oil over medium-high heat in a large heavy pot such as a Dutch oven.
- Add the onion, reduce heat to medium and cook 5 to 7 minutes or until onion begins to soften.
- Add the garlic and red curry paste, give it a quick stir, then add the broth, sweet potatoes, tomatoes and lentils.
- Bring to a boil, cover slightly and simmer until potatoes and lentils are tender, about 20 minutes.
- Add the coconut milk and heat through.
- Season to taste with salt and black pepper.
- Stir in cilantro.
Can be made up to 2 days ahead.
Reheat on the stovetop or in the microwave for individual servings.
Cool thoroughly and package as desired.
Freeze up to 2 months.
- 1 lb beef stew meat
- 1 tsp salt
- 1 tsp pepper
- ½ cup
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 large carrot, peeled and chopped
- 2 celery stalks, cleaned and chopped
- 3 cloves garlic, minced
- 1 tbsp fresh oregano, chopped (or 1 tsp dried oregano)
- 3 tbsp tomato paste
- 4 cups low sodium beef broth
- 3 cups water
- ¾ cup barley
- 1 tbsp fresh parsley, chopped
- Season the beef stew meat generously with salt and pepper.
- Place the beef in a ziploc bag and add the our over the beef.
- Close the ziploc bag and shake until each piece of beef is fully covered in flour.
- Add more flour if needed.
- Heat the olive oil in a Dutch oven over medium-high heat.
- Add the beef to the pot and cook just until the meat starts to brown.
- You will have to do this in 2 or 3 batches, since you do not want to crowd the meat.
- Remove the meat from the pot after you’re done and set aside.
- In the same pot, you will have a lot of brown bits on the bottom, add the chopped onion, carrots and celery.
- Cook the vegetables until soft, about 5 minutes, stirring occasionally.
- Add the garlic, oregano and tomato paste to the pot and stir.
- Add the meat back to the pot, then the beef broth and water and season with salt and pepper.
- Bring to a boil, then turn down the heat to a medium and cook for about 45 minutes, stirring occasionally.
- You want to cook this for so long so that the beef becomes tender, it will melt in your mouth.
- Add the barley to the pot and cook for another 30 minutes or until the barley is cooked through.
- Make sure you stir occasionally so the barley won’t stick.
- If you find that too much liquid has evaporated or the soup is too thick add more water as necessary until you get the desired consistency.
- Remove the soup from heat and garnish with fresh parsley before serving.
- 20-25 ounces of fresh assorted mushrooms, halved and quartered as necessary
- 3 garlic cloves, minced
- 1 large onion, chopped
- Olive oil• Salt and pepper
- 4 cups vegetable broth
- 1 1/2 tbsp. fresh thyme OR 1/2 tsp. dried thyme
- 1 lemon, freshly squeezed
- 1/4 cup heaving whipping cream *optional
- Croutons *optional
- Preheat oven to 450F.
- Add the mushrooms, garlic, and onions to a baking sheet.
- Drizzle with enough olive oil to coat the veggies and season with salt and pepper.
- Toss well.
- Place into oven and roast for 15-20 minutes, or until lightly browned (stirring every so often.)
- When the mushrooms have browned, add the contents of the pan to a large pot.
- Pour in broth and season with 1 tbsp. fresh thyme.
- Bring to a boil, reduce heat, and simmer, uncovered, for 20 minutes.
- Remove from heat and transfer to a blender (work in batches because you can make a big mess otherwise!)
- Puree until smooth.
- Pour back into pot and add in the cream.
- Sprinkle with rest of thyme if desired!
- Serve in individual bowls and squeeze in some fresh lemon juice (about 1/2-1 tbsp.)
- Sprinkle with croutons and additional thyme if desired!
- 4 small potatoes, peeled and diced
- 1 small white or yellow onion, chopped
- 1 cup shredded carrots
- 1/2 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 3 cups chicken broth
- 1 pound lean ground beef
- 3 tablespoons butter
- 1/4 cup all-purpos our
- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (16 oz.) package Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese
- Place potatoes, onions, carrots, celery, dried basil and parsley in a large crockpot.
- Pour chicken broth over vegetables.
- Cover with lid.
- Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.
- About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat.
- Drain any grease.
- Pour cooked ground beef into crockpot.
- Carefully wipe out hot skillet with a paper towel then add butter.
- When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.)
- Whisk in the milk, salt and pepper.
- Pour mixture into the crockpot and stir to combine everything.
- Add the cubed Velveeta cheese or shredded cheese to crockpot.
- Stir again.
- Cover with lid and cook another 30 minutes or until cheese is melted.
Serve and enjoy!