When it’s cold and wet outside, there is nothing better than an amazing bowl of soup to warm your soul. Add in the viruses we can’t seem to get away from (hello flu and COVAD-19), there really isn’t a better time to enjoy a warm bowl of soup than right now. That’s why this week I’ve decided to forgo my weekly “this is what I’ll be eating” and instead I’m sharing different soup recipes for all lifestyles and flavor profiles. As an added bonus, all of the recipes below use ingredients you likely already have.
As always, if you make these, please tag me, @kimberleykasper, so I can see how they came out.
Sunday
Tonight I will be making a big pan of what I call my “Cold Buster Soup”. This soup seriously works wonders. Feeling a little congested or like you’ve got something coming on? This soup helps. It’s super easy to make and is even better the second day. The original recipe is from the Thug Kitchen Official Cookbook however, I’ve made some minor modifications to make this an even easier recipe to make. I’ve included the recipe below (bottom of this post) since it’s not on the Thug Kitchen website. I add sriracha to mine to make it a bit spicier - something I love to do when I feel a cold coming on.
Monday
Image: WholesomeYum
Vegetable soups are always good. They warm your heart, your soul, and are so incredibly nourishing for your body. Once you have a good base, you can add whatever vegetables you like so customize this for you or your family. I love the Vegetable Soup recipe from Wholesome Yum because it shows how you can make this soup low carb for anyone looking at the low carb lifestyle. It’s really as simple as changing out the veggies. And this can be done in the slow cooker!
Tuesday
Image: That Low Carb Life.
Taco Soup? Yes, please! If you’re feeling like soup on a #TacoTuesday, this soup is your answer. It’s bursting with flavor and can be made in either an Instant Pot or Slow Cooker. If you’re going dairy-free, substitute the cream cheese for a dairy-free version (my favorite is Kite Hill). As an added bonus, if you’re following a low carb lifestyle, this recipe comes in at 6 net carbs.
Wednesday
Image: Kelly Leveque
I love white bean soup and this recipe from Kelly Leveque is one of my favorites. It’s full of yummy vegetables and the broth is so incredibly tasty. It doesn’t have any of the added preservatives, sugar, or yuckiness of a white bean soup you would buy at the store. While the recipe says you can make this is 20 minutes or so, I like to make it early in the day and then let it sit to bring those flavors together. I also like to mash some of the white beans 10 minutes before serving to thicken up the soup. So good!
Thursday
Is there anything better in life than creamy tomato soup and either grilled cheese or parmesan crisps? Seriously, I could live on this stuff. This recipe is dairy-free, has a big bold flavor and is also super easy to make. This version doesn’t have cream and it won’t be missed. But if you are vegan and find that this simply isn’t creamy enough, you can always make some cashew cream and add it. Delicious!
Friday or Saturday
Image: Thug Kitchen
Having people over to for a casual night in? This beer and bean chili from Thug Kitchen (caution - the site has explicit language) will be the star of your gathering. It’s quick and easy to make and the flavors are out of this world good. This recipe makes enough for 10 hungry people so you can double it if needed. Serve with a big kale or green salad, some homemade cornbread or some crusty sourdough bread and you are ready to go. Enjoy!
Vegetable-Noodle Soup with Ginger Miso Broth
Ingredients
- 4 inches fresh ginger (I use Trader Joe’s Ginger Stir-In Paste)
- 2 big cloves of garlic
- 1 carrot
- 1 onion (Note, if I have Trader Joe’s Mirepoix I will use this instead of the carrot and onion noted)
- 6 cups either vegetable broth or water (I use Trader Joe’s Miso Ginger broth)
- 10 sprigs cilantro
- 8 ounces soba, udon, or rice noodles
- 1/4 teaspoon soy sauce or tamari
- 1 1/4 c broccoli florets
- 1 1/2 teaspoons of red miso paste (I will use use the miso broth if I can’t find this at the store)
- 1 carrot cut into matchsticks
- 1 cup snow peas cut into bite size chunks
- 1/3 c thinly sliced green onions
Instructions
- To make the broth, peel the ginger by scraping the skin off with a spoon. Cut the ginger into 1/4 inch thick slices. Slice the garlic and carrots and onions. Heat your stock pot to medium and once the pot is hot, add the ginger, garlic, onions, and carrots (no oil in the pan). Stir them for about two minutes. They will stick and that’s ok. Just keep stirring. Once the veggies are softened, add the broth and the cilantro, turn off the heat and let sit.
- Cook the noodles according to the package.
- When the broth has simmered for about 15 minutes, pull out the veggies and cilantro with a slotted spoon and throw away (in all honesty, sometimes I just leave them in). Add the soy sauce and broccoli and let simmer until the broccoli has lost some of its ray edge (about two minutes). Turn off the heat. If you are using miso paste, scoop 1/2 cup of the broth into a small bowl and mix the paste in, stirring until the chunks are gone. Pour this back into the broth mixture.
- To assemble, add some noodles to a bowl. Add a handful of carrots, snow peas, and green onions. Ladle the hot broth and broccoli over and let it sit for a minute to let the carrots and snow peas soften. Top with some more of the green onion and enjoy (I add sriracha).
- If you need extra protein, you can easily add tofu or chicken to your assembled bowl. Enjoy!
Nutrition Facts
Calories
284Fat
1 gSat. Fat
0 gCarbs
64 gFiber
4 gNet carbs
60 gSugar
8 gProtein
5 gSodium
1656 mgCholesterol
0 mg