3 Soup Recipes to Keep You Warm This Winter

3 Soups Recipes to Keep You Warm This Winter

Winter has come and made itself very comfortable here in Texas, which is something we as Texans, are not used to. Last winter we usually stayed around 50 degrees on the cold days and got up into the 80’s on other days. Fast forward to a year later, I was not prepared for freezing weather this year, much less snow!

With all this cold weather I think I can say most of us prefer to be cuddled up in our warm home and avoiding the cold at all costs. Nonetheless, something about the cold makes me want to fuel my body with warm, hearty foods and drinks. Ever since yesterday, I’ve been craving a REAL good soup with all the add-ins and the whole 9 yards. After getting over the initial craving and telling myself that mixing broccoli cheddar soup, baked potato soup, and chicken tortilla soup together would not be a good idea, I took to Pinterest to see what healthy options I could throw in my crockpot.

I started off considering the basic chicken noodle soup and broccoli cheddar soup, but I ended up finding a recipe that looked amazing! To my surprise, it was a vegan option. Don’t get me wrong I love my chicken and steak and dairy etc. but sometimes I just get tired of it all and want to switch things up a bit.

While these soups are all vegan based, they all seem like you can customize them to your liking and add meats in for protein if that is what you choose. I plan on following the recipes to the T and seeing how cutting out all animal-based products effects my body. Who knows, I may end up loving it and making a huge lifestyle change! You can also check out our Healthy Grocery List that includes a ton of the items found in these recipes below!

  • 5-6 cups of cauliflower florets
  • 2- 3 tbsp curry powder or curry seasoning
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp sea salt
  • 2-3 tbsp olive oil for roasting
  • 3/4 cup red onion chopped
  • 1 tsp minced garlic
  • 2 tsp olive oil or avocado oil
  • 8 kale leaves with stems removed and chopped
  • 2 cups (5oz) chopped carrots
  • 4 cups broth (vegetable or chicken if not vegan)
  • 1 cup almond milk or coconut milk
  • 1/2 tsp red pepper or chili flakes
  • 1/2 tsp black pepper
  • salt to taste after cooking
  1. Preheat oven to 400F.
  2. In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.
  3. Spread the cauliflower florets in a baking dish or roasting pan. Place in oven and roast for 20 -22 minutes until tender but not overcooked. slightly undercooked.
  4. Remove and set aside.
  5. While the cauliflower is cooling, prep the rest of your veggies but chopping them up on cutting board.
  6. Next place cauliflower florets in a Food Processor or blender and pulse a few times until the cauliflower is chopped or “riced.” See picture in the post.
  7. Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot.
  8. Place onion, 2 tsp oil, and minced garlic in a large stockpot. Sautee for 5 minutes until fragrant.
  9. Next add your broth, milk, veggies, cauliflower “rice,” and the red chili pepper and black pepper.
  10. Bring to a quick boil (make sure milk does get too hot), then simmer for another 20 minutes or so until veggies are all cooked…
  11. Add a dash of sea salt if desired once ready to serve.
  12. Garnish with herbs and nut/seed crackers crumble..
  1. Heat the olive oil in a large saucepan or Dutch oven set over medium heat. Add the onion, celery, and carrot, and cook until the vegetables begin to soften about 5 minutes.
  2. Stir in the garlic, rosemary, thyme, red pepper flakes and pepper, and cook for 1 minute.
  3. Stir in the tomato paste and cook for 1 minute.
  4. Add the potatoes and vegetable broth, and bring to a boil over medium-high heat. Decrease heat slightly and cook at a lively simmer for 15 minutes.
  5. Add the beans and cook until the potatoes are tender, 10 to 15 minutes.
  6. Stir in the kale and cook until just wilted about 1 minute. Season with salt. Serve.
  • ¼ cup extra virgin olive oil
  • 1 medium yellow or white onion, chopped
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, pressed or minced
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon dried thyme
  • 1 large can (28 ounces) diced tomatoes, drained
  • 1 cup brown or green lentils, picked over and rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon salt, more to taste
  • Pinch red pepper flakes
  • Freshly ground black pepper
  • 1 cup chopped fresh collard greens or kale, tough ribs removed
  • Juice of ½ to 1 medium lemon, to taste
  1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
  2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
  3. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
  4. Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
  5. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).
By |2018-01-17T16:15:43+00:00January 19th, 2018|Recipes|Comments Off on 3 Soup Recipes to Keep You Warm This Winter

About the Author:

Hi there! I'm Allie, the Programs & Volunteer Coordinator here at BCCA. Outside of work, I'm a mom to my wild child, Cami & my fur baby Jax. I'm also an aspiring Pinterest chef, dedicated watcher of The Office, and make up junkie.