There’s nothing quite like a hearty broth on a cold winter’s day. Soups are often very versatile: they can be ideal for lunch or dinner and you can serve them in a bowl or pour them into a flask to take with you. They can also be very healthy, while also being very filling. While some soups are best served in warmer weather, many are better suited for the cold months. Below are 7 super examples to try now that winter is here.
Roasted Butternut Squash soup
This creamy soup is a very popular winter option. It’s very easy to make: simply slice up some butternut squash, roast the slices in the oven, puree them in a blender, heat the mixture up, and voila – you have roasted butternut squash soup.
You can roast other vegetables with the butternut squash to add extra flavors such as carrots, onions, garlic, and celery. Adding some salt, pepper, and various herbs will also help to give it an extra kick. The whole thing usually takes a couple of hours to cook and prepare.
Danish Split Pea Soup
This Danish broth is made primarily from split peas, however, it commonly contains other ingredients such as ham, sauteed onions, carrots, celery, and thyme. It’s the ideal soup for a cold evening when you need something warm and comforting.
For best results, let the mixture simmer for a couple of hours so that all the flavor oozes out. Some people add a ham hock to the soup – when the soup is done, the meat should be able to slip from the bone. Serve up with a slice of crusty bread for dipping.
This Mexican soup is made from shredded chicken, hominy, and a spicy tomatillo and pepper blend. It’s a great hearty soup for when you want a touch of spice in the winter and could be a great entree for a Mexican night (although if you cook enough of it, it can be a meal on its own).
For a simple recipe, try this pozole Verde article – it takes about an hour to whip up and is very straightforward. Feel free to customize the recipe by adding your own custom toppings, which could include anything from avocado to jalapenos.
If you like fish soups, this is definitely one to try. Cullen Skink is a traditional Scottish soup made from haddock, potatoes, milk, onion, and parsley. To make it, start by frying the potatoes and onions in one pan. Meanwhile, in a second pan, cook the haddock in milk.
When both are cooked, combine the two into one pan and serve. The result is fishy and creamy soup. Cullen Skink could be a great dish to have on Burn’s night which takes place on January 25th. You could even serve it with some haggis for the complete Scottish experience.
Pumpkin and Bacon
Pumpkin and bacon soup is ideal for around the Halloween period, however, it makes a tasty soup in the winter too. The key ingredients are in the name – pumpkin, and bacon – however, you can also add onion and chicken for extra flavor.
It’s best cooked with cream to give it some thickness. It’s commonly garnished with pumpkin seeds or maple syrup (the latter could help to give it an extra sweetness and pairs well with the bacon).
The winter twist on the classic Italian soup combines winter vegetables, pasta, and pancetta. You can add pretty much any veggies into it – carrots, squash, onions, and celery are a few well-suited examples. Pancetta and pasta will help to give it that Italian minestrone taste.
You can also add pesto to the mix, as well as sprinkling some parmesan over the top. Quite often the soup will use a small pasta such as rigatoni. However, there’s nothing to stop you from using spaghetti and cannelloni.
What should you do with all those leftovers after Xmas day? One simple solution is to turn them into a soup. Simply blend all the veggies you’ve got left – this could include roasted parsnips, roasted potatoes, Brussels sprouts, and carrots – and heat it up.
You can also add in leftover gravy and any meat. Feel free to add touches of extra ingredients such as cranberry. It’s pretty much Christmas dinner condensed in a bowl.