It’s a new year, which means that many of us are trying to eat a healthier diet. Less sugar, more veggies, right?If you’re like me, salads and other cool veggie dishes are very unappealing when the temperatures are hanging steady below 32F. Luckily, vegetable soup recipes are a great way to up your vegetable intake while warming yourself from the inside out. Here are some ideas for you during National Soup Month:
Butternut Squash Soup
Whenever I make this, I basically feel like I am creating something out of nothing, and I wonder how a soup with such a short ingredient list can possibly taste so good.
Really, it just takes a squash, a little butter and cream, some onion, and a few spices, and you have a bowl of colorful, nutritious, and delicious soup.
Plus, butternut squash are plentiful and cheap this time of year, which makes this a very economical dish.
Carrot Cardamom Soup
If you’re in the mood for more yellow soup, check out this one from NomNom Paleo. Chef Michael Ruhlman shared this recipe, so whip up a batch with confidence!
This one combines root veggies, apples, and chicken broth to make a smooth soup that’s packed with nutrition.
(If you hate cardamom, feel free to leave it out, or sub curry powder for the cardamom.)
Broccoli Cheese Soup
Like butternut squash soup, this is a blended soup that tastes like far more than the sum of its parts.
Also, it not only includes broccoli, a high-nutrient veggie, it also includes spinach, which is considered to be a superfood, and chicken broth, which boasts a range of health benefits.
Cream of Tomato Soup
You can buy this in a can, of course, but making it from scratch takes it to a whole new main-dish-worthy level, and it’s really not that hard. Plus, you can include nutritious homemade chicken broth when you make your soup from scratch.
Ina Garten’s recipe calls for vine-ripened fresh tomatoes, but since it’s winter and vine-ripened tomatoes are a faded memory, just substitute an equivalent amount of whole canned, unseasoned tomatoes.
Most of these soups call for chicken broth, and while you can certainly use store-bought broth, homemade broth can’t be beat for taste and price.
Feeing inspired now? Kick the salads to the curb ‘til spring and go make a big pot of veggie-filled soup for dinner tonight (and lunch tomorrow!)