Soup is the cuisine that best represents the winter season. Nothing beats digging into a warm cup of soup after a long day at work or out fighting the cold – it's soul food at its finest. We've got the best winter soup recipe for you, whether you're a culinary genius looking to try out some amazingly unique soup flavours or you're trying to prepare a quick midweek supper with the leftover veggies in the fridge.
So check out this list of some of the best soups to prepare at home this season and warm up with your loved ones.
1. Radish Soup with Tofu Miso Cream
The soup is made with popular winter vegetable of radish, which is combined with spring onion, celery and vegetable stock, and garnished with cream made of tofu, orange juice and honey.
Image Courtesy: Vayu
- 2 Medium radishes, peeled
- 1 stalk spring onion with greens
- 1 tbsp vegetable oil
- 20 gms leeks (minced)
- 20 gms celery (minced)
- 1 tsp ginger, grated
- 1/2 litre stock
- 1/2 orange (juiced)
- 1 tbsp miso paste, large
- 1 bunch spinach leaves, chopped
- 1 tsp light soya sauce
For the Cream:
- 50 gms tofu
- 1 tsp miso (A Japanese seasoning)
- 1 tbsp honey
- 1/2 orange (juiced)
- 1 tsp orange zest
- A pinch of togarashi pepper (A Japenese condiment, you can substitute with red chilli pepper)
1.Heat oil in a pan, sauté radishes, radish leaves, spring onion greens, and sauté.
2.Add minced celery and leeks and give it a nice mix.
3.Add the grated ginger.
4.Deglaze with orange juice.
5.Add one big spoon of miso paste.
6.Give a nice stir, and then add the vegetable stock.
7.Bring to a steady simmer.
8.Enhance with orange zest.
For the Tofu Miso Cream:
1.In a mixer add tofu, orange juice, honey, 1 tbsp of the soup and blend till nice and luscious.
2.Mix the tofu miso cream with the soup.
3.Add spinach leaves, soya sauce, togarashi peppers, a pinch of salt and bring to a boil.
4.Serve in a nice bowl.
5.Garnish with bean sprouts.
2. Baby Corn Soup
This delicious soup is replete with a myriad of flavours from baby corns along with mushrooms, cabbage and capsicum. A perfect meal to ward off the winter blues.
Image Courtesy: Easy Cooking With Molly
- 1 cup baby corn-slit into two, lengthwise
- 4 cups water
- 1 tsp ginger-finely chopped
- 1 tsp garlic-finely chopped
- 1 tsp green chilies-finely chopped
- 1 Tbsp coriander leaves-finely chopped
- 2 Tbsp cabbage-finely chopped
- 2 Tbsp capsicum-finely chopped
- 2 Tbsp mushrooms-finely chopped
- 1 tsp pepper
- 1 tsp soya sauce
- 4 Tbsp cornflour mixed with 1 cup water
- 3 Tbsp oil
- Salt as required
1.In a pan, stir fry the ginger, garlic, coriander leaves and green chilies for about 2 minutes.
2.Add the corn and all the vegetables (except cabbage), pepper, and salt and stir-fry 2-3 times.
3.Add the soya sauce, water and salt. Let it boil, reduce the heat and add the cornflour mixed with water and stir constantly till it thickens slightly, then add the cabbage.
4.Remove from heat and serve immediately.
3. Turnip and Zucchini Soup
If sabzi made with turnip doesn't please your palate, use it to make yummy soup. Turnip is flanked by other healthy foods of zucchini and spinach. If you think the veggies are too much, just add a dash of lime juice and make it taste just to your liking.
Image Courtesy: NDTV Food
- 1/ cup water
- 2 Tbsp onions, chopped fine
- 1 Tbsp garlic, chopped
- 1 cup turnip, chopped
- 1 cup zucchini or use can also use bottle gourd
- 3 cups vegetable stock
- A handful of chopped spinach
- 1/2 Tbsp ginger, chopped fine
- 1/2 lemon, juice
- A pinch of salt
1. In a pan add a little bit of water about 1/4 cup.
2. Add to that the onions and garlic.
3. Let them saute in the water for a few minutes till it starts leaving a nice aroma.
4. Now add the turnip. Cover it and let it cook for about 5 minutes.
5. After 5 minutes uncover and add the zucchini.
6. Now add some vegetable stock.
7. Once the vegetables become soft and tender add the spinach.
8. Add a little more stock to adjust the consistency.
9. Add the ginger, lemon juice and salt.
10. Mix well. When the veggies are cooked enough puree it in a blender.
11. Leave some veggies and stock in the pan.
12. Add the puree back to the pan of veggies.
13. Heat it and serve.
14. Garnish with chopped coriander and black pepper.
4. Corn and Miso Soup
If you love corns, you'll love this soup even more. Boil corn kernels and blend to make thick, creamy soup, topped with a drizzle of chilli oil. This is one heavenly winter meal you cannot ignore.
Image Courtesy: 100% Pure Japan
- 1/2 Cup Corn
- 1 1/4 Cup Corn kernels (creamed)
- 3 Cups Vegetable stock
- 1 1/2 Tbsp Butter
- 1 Onion, finely chopped
- 2 Tbsp White miso
- To taste Salt
- 1/4 tsp Black pepper (freshly ground)
- For drizzling Chili oil
1. In a medium pot, add corn and creamed corn kernels and add 02 cups of vegetable stock, add more of the stock if require.
2. Bring to a boil, simmer until stock is infused with corn flavor, for about ½ an hour.
3. Heat butter in a non-stick pan. Sauté onion until translucent, about 3 minutes.
4. Add miso and ½ cup corn stock and stir to dissolve miso.
5. Add corn kernels and another ½ cup corn stock and cook until corn cooked through, about 02 minutes. Set aside and let it cool.
6. Blend till smooth. Add stock. Strain soup through a fine-mesh soup strainer, back into pot, season it with salt and pepper. Simmer for 02 minutes.
7. Pour the soup into 04 bowls and drizzle with chili oil.
8. Serve hot.
5. Beetroot Soup
The best way to use winter-special beetroot (chakundar) is to turn it into a delightful soup. Bottle gourd, potatoes, onion and tomatoes bring in their own health benefits and loads of flavours.
Image Courtesy: Downshiftology
- 1 Cup Beet root (chopped), peeled
- 1 Cup Bottle gourd (ghiya) (chopped), peeled
- 1/2 Cup Onion, chopped
- 1/2 Cup Tomato, chopped
- 1/2 Cup Potato (chopped), peeled
- 1/2 TSP Sugar
- To taste Salt
- 1/4 TSP Black pepper, powdered
- For garnishing Coriander leaves, chopped
1. Place the beetroot, bottle gourd, onion, tomato and potato with two cups of water in a pan.
2. Bring to a boil and then simmer till all the vegetables are soft.
3. Cool and blend in a blender. Strain through a sieve.
4. Add sugar, salt and black pepper.
5. Serve hot or chilled garnished with the cream and coriander leaves.
6. Beetroot and Coconut Soup
Another soup with coconut that you just can't dislike; because the creamy and nutty flavours of coconut milk will lift up its taste and make it one the best winter meals. A dash of lime will add some zing that you'll welcome happily.
Image Courtesy: Joyful Belly
- 2 Small Onions, sliced
- Olive oil
- 1 Carrot, chopped
- 1/2 tsp Minced ginger
- 1 Green chilli, grated
- 1 Lemongrass, chopped
- 5-6 Lime leaves
- 1 Beetroot, chopped
- 1 tbsp Rice vinegar/ white vinegar/ white wine
- 250 ml Vegetable stock
- To season Salt and pepper
- 200 ml Tetra pack of coconut milk
- 1 tbsp Cream
1. Add the green chillies, lemongrass and lime leaves. Mix well.
2. Add chopped beetroot and mix all the ingredients well.
3. Add a splash of rice vinegar.
4. After giving it a quick stir, add the stock. Adjust the stock according to your vegetables.
5. Now add some salt and pepper and pour in the coconut milk and stir.
6. Let the soup simmer for about 10 minutes.
7. Put it in a blender and blend. Add some cream and fresh herbs to garnish.
8. Best served chilled.
7. French Pea Soup
Have you noticed the fresh seasonal peas that you get in winter taste so sweet and delicious? Imagine how a hot, creamy soup made with peas would taste like? Saute peas with onions and boil, then grind to make puree and serve hot with a dollop of cream. Simple, right?
Image Courtesy: Pinterest
- 500 gm shelled peas
- 1 onion, finely chopped
- 2 1/2 cup vegetable or chicken stock
- 1 Tbsp olive oil
- 2 tsp fresh cream
- Salt and pepper to taste
1. Heat oil in a pan. Add the onion and saute till white.
2. Now add the peas and saute for about 5 minutes.
3. Add seasoning and vegetable stock.
4. Give it a boil and simmer till the peas are cooked.
5. Puree in a grinder. Heat again and serve hot topped with fresh cream.
8. Almond and Mushroom Soup
Almonds have a certain warming property that we can make full use of during winter. Combine some almonds with mushroom and make this mouth-watering soup amped up with some milk and cream.
Image Courtesy: Wishesh
- 1/2 Cup almonds, soaked and peeled
- 1/2 cup milk
- 50 gms mushrooms (wiped) and chopped fine
- 2 tbsp butter
- 4 tbsp maida
- 4 cups water
- 2 tsp salt
- 1/4 tsp white pepper powder
- 4 tbsp cream
1. Chop 2 Tbsp almonds and keep aside.
2. Blend the rest of the almonds with the milk.
3. Heat the butter and oil and add the chopped almonds and mushrooms till a little glossy.
4. Add the maida and saute over low heat till changes color slightly.
5. Add the water a little at a time, stirring all the time to blend well. (There should be no lumps of maida).
Brave the harsh weather of peak winter by keeping yourself warm from within. Do try these winter-special soup recipes and let us know how you liked them in the comments section below.