Does anyone have a healthy soup recipe that good for cold weather?

Answer 1

Potato Leek Soup

"Easy version of soup using wild leeks, chicken broth and instant potato flakes. Garnish with chopped fresh parsley."
Original recipe yield: 4 to 5 servings

PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min

INGREDIENTS
2 tablespoons unsalted butter
1 cup sliced leeks
1 cup chopped onion
1 2/3 cups chicken broth
4 cups milk
1 1/3 cups potato flakes
1 teaspoon salt
1/2 teaspoon celery salt
2 tablespoons chopped fresh parsley

DIRECTIONS
Melt the butter in a large pot over medium heat. Saute the leeks and onion in the butter for 5 minutes, or until tender. Pour in the broth and the milk and mix well.
Bring to a boil, reduce heat to low and simmer for 5 minutes. Stir in the potato flakes, salt, celery salt and parsley. Allow to thicken and heat through.

Answer 2

My favorite, from my Irish Gran:
Adjust of course to match how many people you are feeding or if you want left overs. If your fridge is large enough to keep leftovers, this will be good for four days, and the little skin on top is actually quite good:
Cream of Potato:
About a KG of potatoes.
.5 or so of butter
Flour, mix with butter and mash up, adjust for the thickness you want in your soup.
About a litre of milk, some cream if you have it.
Peel boil, mash potatoes in the liquid. Mix in milk, and put in the butter-flour. If not thick enough, add in a bit more flour and butter, it just makes it richer.
If you have a bit of left over gammon, or a rasher of bacon or so, that can go in too, for flavor. Teeny chopped or sliced carrots, a few peas can give colour.
A bit of cheese on top can also add to the variety.
This is a really sturdy soup, high cal, but super filling. Generally was served with bread of whatever variety was available, butter if preferred, and kept my hardworking grandfather fueled up on the coldest of days.
When I was a kid, it seemed like Gran didn't know how to fix a meal that did not have potatoes included.

Answer 3

Yes I do! I don't use specific quantities I just throw it in and mix and match with other ingredients depending on whats in the cupboard. It is quite a heavy soup but very comforting and warming.

Heat a little olive in a sturdy pan.
Add roughly chopped onion, garlic, some chilli powder and dried herbs (usually rosemary and basil)
Add carrot, swede, parsnip
Add Tin tomatos & baked beans, some tomato puree and sweet chilli sauce
Add dired pulses (lentils, spilt peas, black eyed beans, pasta etc)
Add hot vegetable or chicken stock to cover ingredients plus an inch. Add stock as required throughout cooking and to achieved desired consistancy.
Allow to simmer on medium heat for half an hour then reduce to low and heat for upwards of 1hour.

You can then blend the soup if required but I prefer it chunky.

Answer 4

Onion and potato soup is lovely!

3 -4 large onions
6 large potatoes
A little olive oil
3 cups of white wine

Peel and cube potatoes. Wash thoroughly then add to a pan of hot water which you add the white wine to and cooked until tender. The water/wine mix is the liquid part of the soup.
Slice the onions and cook very slowly in a separate pan, with the olive oil until soft and slightly caramelised.
When cooked keep some of the onion and potato back to add texture to the finished soup.
Mix the potato and onion together, using the liquid you cooked the potato in, and blitz in the food processor.
Season carefully!
Add the potato and onion you kept back and serve with crusty bread.

Delicious

Cheap, easy to make, tasty and simple. The ideal soup recipe!

Answer 5

My favourite recipe is make stock from a ham shank then strip all the meat of and stick in the soup add one cup of mixed lentils and split peas, some kale (substitute with one large leak if no kale), an onion and three carrots salt and pepper to taste cook it up then eat it tomorrow and the next day and the next just remember and boil it for 10 minutes every day.

Answer 6

Turkey Sausage soup

I 48 oz can V-8 juice
1 can ranch style beans
1 cup ketchup
1 cup diced onions
1 cups diced potatoes
1 cup diced carrots
1 cup diced ham
1 cup diced chicken or turkey
1 pound sliced smoked sausage
2 bay leaves
1tsp-1TBSP Tabasco sauce (to taste)
2 tsp garlic powder and onion powder

Mix all ingredients in a crock pot and cook on slow for 6-8 hours or mix all ingredients together in a stock pot or dutch oven bring to a boil, then simmer uncovered until carrots and potatoes are done. This tastes better the second day around, but seldom lasts that long

Serve with cornbread

Answer 7

There must be over 1000 hot soup and stew recipes. The best way to find what you like is to go to a recipe search engine and type in Soup (or low fat soup, veggie soup, etc). There you will find a wealth of recipes to experience. Some folks like spicy, some creamy, hearty or thin only you know what you like. Type in an ingredient and give this site a try:http://allrecipes.com/. Good Luck!

Answer 8

Onion Soup in Onion Bowls
Serving Size : 4

6 C yellow onions, sliced
2 T vegetable oil
2 cans beef broth (14-1/2 oz. each)
1/2 C dry sherry
1/2 t dried thyme
1/8 t black pepper
Dash cayenne pepper
2 T parsley, minced
Parmesan Toast

Sauté onions in vegetable oil over medium heat in large saucepan about 30 minutes or until onions are golden brown in color. Add broth, sherry, thyme, and peppers. Bring mixture to boil, reduce heat, and simmer 15 minutes. Serve in 12-ounce soup bowls. Sprinkle with parsley and top with Parmesan Toast.

Parmesan Toast: 4 servings.
Butter one side of each of 4 slices of baguette; sprinkle with grated Parmesan cheese. Broil or toast until cheese browns.

Serving:Serve in onion bowls if desired. Peel outer layers of 4 large onions, but leave one or two layers of skin intact. Slice top 1/4 onion and discard. Slice thin layer off bottom so onions will be even and level on the bottom. Cut an "X" in center of onion and carefully remove inner portion, leaving at least 2 layers on the outer edge. Fill with onion soup.

Answer 9

Chop & cook an onion in a little water; add a stock cube, a tin of chopped tomatoes, three diced red peppers and some chilli powder. Add herbs to suit (basil's good) Cook for twenty minutes, then blend.

Yummy and fat-free.

Answer 10

Any clear based soup with vegetables is healthy .
Just refridgerate and skim all fat off the top .