With a warm fire blazing and the fall of the cold rain outside, there’s nothing quite like a delicious steamy soup to bring it all together. And if you are eager to experiment with some new recipes, step up to the challenge and enjoy this list of yummy soups for winter.
Mexican Street Corn Soup (50 mins to make, serves 6)
*Recipe credited to Closet Cooking.
- 2 tbsp Cilantro (aka coriander)
- 6 cups Corn
- 4 cloves Garlic
- 1 Jalapeno pepper
- 1 Lime, juice and zest
- 1 Onion
- 4 cups Chicken broth or vegetable broth
- 1 Salt
- 2 tbsp Butter
- 1/2 cup Sour cream
- 1 tbsp Fish sauce
- 2 tbsp White miso paste
- 1/2 tsp Cumin, toasted and ground
- 1/4 cup Cotija (or queso fresco, or feta, etc.), crumble
- Melt the butter in a large saucepan over medium-high heat, add the corn, toss and let it sit cooking until lightly charred, about 6-10 minutes, mix it up and let it char again, about 6-10 minutes, before setting aside.
- Add the onions and jalapeno and cook until the onions are tender, about 3-15 minutes, before adding the garlic and cumin and cooking until fragrant, about a minute.
- Add the broth and uncooked corn, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing, partially or completely, with a stick blender or in a blender or food processor.
- Add the charred corn, sour cream lime juice, fish sauce, miso paste and cilantro before seasoning with salt and pepper to taste and serving topped with crumbled cheese!
Spinach, Coconut and Zucchini Soup
*Recipe credited to Super Golden Bakes.
- 1-2 tbsp coconut oil or vegetable oil
- 1 tsp mild curry powder
- ½ tsp ground cumin
- ½ tsp ground turmeric
- 1 large leek, topped and tailed, finely diced
- 1 medium potato, such as Maris Piper, peeled and cubed
- 1 large courgette (zucchini), cubed
- 1 green chilli, deseeded and finely diced
- 240ml | 1 cup hot vegetable stock (I used a Kallo cube)
- 1x 400g | 14oz can light coconut milk
- 100-200g | 3.5-7oz fresh spinach
- salt and pepper to season
- 4 slices stale ciabatta, cubed
- 1-2 tbsp olive oil
- ½ tsp garlic granules
- ½ tsp dried herbs (I used Herbs de Provence)
- handful crisp spinach leaves to garnish
- Toss the bread cubes in the garlic granules and herbs. Heat the olive oil in a non-stick pan and then fry the bread cubes, stirring often, until crunchy and a little coloured. Set aside.
- Heat the coconut oil in large pot. Add the spices and stir for a minute.
- Add the leek, potato, courgette and chilli and stir to coat in the spices. Season well with salt and pepper, cover the pot and sweat the vegetables over low heat for five minutes.
- Add the vegetable stock and coconut milk and cook for another 10 minutes or until the potato is fork tender.
- Add the spinach and stir. Cook for another 2-3 minutes.
- Carefully transfer the soup to a blender, make sure the lid is secure and blend until completely smooth. You may need to do this in batches.
- Serve the soup topped with the croutons and a handful crisp spinach leaves.
Creamy Tuscan Garlic Tortellini Soup
*Recipe credited to The Recipe Critic.
- 2 Tablespoons butter
- 1 small white onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 28 ounce can diced tomatoes
- 1 15 ounces can white beans, drained and rinsed
- 1 cup heavy cream
- ¼ cup grated parmesan cheese
- 1 Tablespoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 cups cooked and shredded chicken (I used rotisserie)
- 9-ounce refrigerated tortellini
- 2 cups spinach
- In a large pot over medium heat, heat up the butter. Add onion and garlic and cook until tender. Add chicken broth, diced tomatoes, white beans, heavy cream, parmesan cheese, Italian seasoning, salt and pepper. Bring to a simmer.
- Add the chicken, tortellini, and spinach. Let simmer for 10 minutes to thicken up and for the tortellini to cook.