Winter Soup Recipes

It’s the perfect time of year for soups. So I thought I would share a couple of my favourite recipes. These both have a little twist to them making them slightly different. But more importantly are really tasty and packed full of goodness and nutrients. And really low calorie as well. Try my winter soup recipes.

Mexican Mixed Bean and Lentil Soup

(630 calories)

That may seem like a lot of calories but the following will provide at least 2 portions and because the lentils and beans have plenty of good carbs and protein it’s a complete meal, no need to add anything else to it.

1 onion, chopped
1 garlic clove, minced
One tsp chilli powder (more if you like)
1 X 400 grams (14 oz) tinned tomatoes
500 ml (2 cups) of vegetable stock
50 grams dried (1 ¾ oz) of red lentils
400 grams (14 oz) mixed beans, drained & rinsed
Bunch of fresh coriander (cilantro), chopped
salt and pepper to taste

Directions – Put vegetables in a pan, fry for 5-10 mins, add stock and bring to the boil. Then simmer for 20 minutes. Add the beans and cook for a further 15 minutes. Add coriander, then put in a blender. Serve.

Broccoli and Nutmeg Soup

(290 calories)

Not a lot of protein in this so I would recommend having it with a piece of poultry or fish.

600 grams (21 oz) broccoli, chopped
1 large onion, chopped
1 clove garlic, chopped
800 ml (3 cups) chicken stock
Sprinkle of nutmeg
Salt and Pepper to taste

Directions:
Put vegetables in a pan, fry for 5-10 mins, add stock and bring to the boil. Then simmer all the vegetables gently in the stock for 15-20 minutes. Then blend. Serve.

Conclusion – Winter Soup Recipes

Fresh soup is a great thing to get into making. It will last in the fridge for days so you can make a fair bit at a time. And even put it in portions and freeze it. Give these 2 a go!

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