As the pomp and excitement from celebrating the New Year start to simmer down, we are almost always immediately thrown into cold and dreary January weather. Whether you’re having a hard time adjusting how dark it gets so fast or the keeping the cold out, we have a few warm and delicious recipes to comfort you from the inside out. Keeping in mind that January is a time for resolutions and perhaps one of them is to offset all of the indulgent Holiday eating you may have done – we came up with three delicious and healthy soup recipes for you to enjoy.
A good bowl of soup has always been synonymous with warmth and comfort, and that’s exactly what we need to curb the cold this month. Here are our 3 favourite soup recipes for you to make at home to get cozy with and savour!
#1: Kale & Broccoli Cream Soup
Get your greens in, with this tasty and comforting kale and broccoli cream soup.
You will need:
- 500g broccoli
- 2 medium leeks – thinly sliced
- 100gr chopped kale
- 4-6 cloves garlic – roughly chopped
- 1.5 L vegetable stock (or substitute chicken or fish)
- 500ml fresh water
- salt and pepper
- Creme fraiche – for garnish
Instructions:
- In a large, heavy-bottomed stockpot, heat 2 tbsp extra virgin olive oil over medium-low. Add your leeks, season with a pinch of salt and sauté for 12-14 minutes or until softened. Add garlic and sauté for an additional 90 seconds.
- Add stock, water, broccoli, and a healthy pinch of salt and pepper. Bring to a steady simmer, cover and cook until the yams have softened and become fork-tender (approximately 14-16 minutes). Add kale and cook for an additional 5 minutes.
- Transfer soup to a high power blender and blend until you reach the desired level of creaminess or chunkiness. Taste and adjust for seasoning.
- Ladle into individual serving bowls, garnish with a drizzle of creme fraiche.
#2: Tomato and Red Pepper Soup
Red isn’t just for Valentine’s day! Add a pop of colour this month with this gorgeous, vibrant tomato and red pepper soup. This is sure to add some heat during this cold month and the perfect way to warm up!
Ingredients:
- 2 roasted bell peppers
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- ½ cup diced carrot
- ½ cup diced celery
- Salt to taste
- 4 large garlic cloves, minced
- 1 28-ounce can chopped tomatoes with juice
- ¼ cup tomato paste
- 2 sprigs fresh basil
- Pinch of cinnamon
- ½ teaspoon sugar (optional)
- 1 ½ quarts vegetable stock or water
- Freshly ground pepper
Instructions:
- Roast your red peppers and then seed and dice when cooled.
- Heat the oil over medium heat in your stock pot and add onion. Cook until onion is translucent, and add the carrot and celery and a good pinch of salt. Cook until the vegetables are tender and fragrant. Stir in the garlic and cook, stirring, until fragrant. Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
- Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer for 30 minutes, stirring from time to time. Season with freshly ground pepper and taste to see if it needs any finishing touches . Remove the basil sprigs.
- Use your blender and purée in batches, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, basil or any other herbs of choice
#3: Butternut Squash Soup
While butternut squash may seem like a more autumnal flavour, its warmth and subtle sweetness is exactly what you need to put a smile on your face when it’s dreary outside. Enjoy making this comforting and aromatic soup anytime you feel you need something to brighten your day.
Ingredients:
- 1 large butternut squash, halved and seeded
- 1 tablespoon olive oil, plus more for drizzling
- ½ cup chopped shallot
- 1 teaspoon salt
- 4 minced garlic cloves
- 1 teaspoon maple syrup
- ⅛ teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- 3 to 4 cups vegetable broth
- 1 to 2 tablespoons butter, to taste
Instructions:
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half. Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
- Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes. Set the squash aside until it’s cool enough to handle.
- Meanwhile, in a large stock pot, warm up 1 tablespoon olive oil over medium heat until shimmering. Add your chopped shallot and 1 teaspoon salt. Cook until the shallot has softened and is starting to turn golden on the edges. Add the garlic and cook until fragrant, stirring frequently. Transfer the contents to your trustly blender.
- Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and some freshly ground black pepper to the blender. Pour in 3 cups vegetable broth or work in batches.
- Stop blending once your soup is ultra creamy and warmed through.
- If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and adjust for seasoning. Enjoy!
These were some of our favourite soups to get cozy and beat the winter blues. We hope that you recreate these recipes at home. Tag us on Instagram @stokesstores and use the hashtag #StokesMoments to share your creations with us! Enjoy.