Warm up this winter with some hearty—and creative!—super soup recipes.
Looking for a way to warm up from the inside out? Try a delicious soup. Make the prep easy by purchasing pre-chopped veggies if you’re short on time. And don’t worry if you’re cooking for one or two people—the leftovers can often be even better the next day!
Hearty Lentil Vegetable Stew
Author: Dr. Debra Rouse
- 3 cups low sodium vegetable or chicken broth
- 1 1/4 cups lentils, rinsed
- 2 cups water
- 2 cups sweet potatoes, cubed
- 1/2 cup onion
- 1/2 cup celery
- 2 cloves garlic, minced
- 1 cup low salt chicken broth, or vegetable broth
- 1 teaspoon tamari soy sauce
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1 1/2 cups sliced zucchini
- 1 1/2 cups broccoli florets
- In a large pot or Dutch oven, combine lentils with 3 cups of broth (or water) and bring to a low boil. Reduce heat to medium and cook until lentils are barely tender (about 20 to 30 minutes). Add sweet potatoes, onion, celery, garlic, water, tamari and spices and cook for about 40 minutes on medium heat. Add zucchini and broccoli florets, cover, and continue to heat another 10 minutes.
Want to try something on the creative soup side? How about one of these?
Roasted Squash with Coconut Soup
Author: Chef Mark Reinfeld
- 1 small butternut squash, unpeeled, 5 cups (3/4 inch cubes)
- 1 tablespoon oil (try coconut)
- 1/2 cup water
- Pinch sea salt and ground black pepper
- 1 1/4 cup chopped onion
- 1/2 cup diced celery
- 5 cloves garlic
- 2 cups vegetable stock or water
- 2 15-ounce cans coconut milk
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon crushed red pepper
- 2 teaspoons sea salt, or to taste
- 1/4 teaspoon white pepper
- 2 tablespoons finely chopped cilantro
- Preheat the oven to 475°F. Place the squash, oil, water, pinch of salt and pepper on a small baking sheet or casserole dish and mix well. Bake in the oven for 20 minutes. Carefully transfer to a large blender.
- Meanwhile, place the vegetable stock in a 3-quart pot over medium heat. Add all of the remaining ingredients except the salt, pepper, and cilantro, and cook for 15 minutes, stirring occasionally. Add the salt, and pepper, and mix well.
- Carefully transfer half of the contents of the pot to the blender. Blend until creamy. Transfer to a large serving bowl. Place the remaining contents of the pot in the blender and carefully blend until creamy. Add to the serving bowl, along with the cilantro, and mix well before serving.
Recipe courtesy of The 30-Minute Vegan: Soups On by Mark Reinfeld of Vegan Fusion and the Doctor and the Chef. Mark is the author of 7 vegan cookbooks and a 2017 Inductee into the Vegetarian Hall of Fame.
Mushroom and Bok Choy Potsticker Soup
Author: Annie Chun
- 2 ounces Bok Choy
- 1 ounce glass noodles
- 1 pack Annie Chun’s Chicken & Vegetable Potstickers or Pork & Vegetable Potstickers
- 1 teaspoon oil
- 2 cans (14.5 oz.) chicken broth
- 2 ounces white mushrooms, quartered
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
- 1 tablespoon chopped scallions
- Slice the Bok Choy into bite-sized pieces. Soak the glass noodles with warm water until soft, drain and set aside. Follow heating directions on package to pan-fry the Annie Chun’s Potstickers until crispy, set aside.
- Heat up the chicken broth in a medium-sized pot. Bring it to boil. Add the Bok Choy, glass noodles, Potstickers and mushrooms. Cook for 1 minute, season the soup with sesame oil. Add the scallions into the soup and serve immediately.
Please seek the advice of your health-care practitioner before making any changes to your diet.