Feeling chilly? Winter is a great time to cook up with some healthy soups and stews. Pro tip: Cook up a big batch of your favorite soup over the weekend and add fixings throughout the week for plenty of warming, healthy lunches and dinners. Read on for our 10 favorite recipes of the week.
Hearty Chicken Stew with Butternut Squash and Quinoa via Cookin’ Canuck Photo: Dara / Cookin’ CanuckThis spin on classic chicken noodle soup is loaded with flavorful squash, olives, and plenty of fresh herbs.
Vegetarian Lentil Taco Soup via Relishing It
Photo: Laurie Jesch-Kulseth Three different legumes plus 10 different spices equals one warm, filling, flavorful, crowd-pleasing soup.
Cauliflower Kale Soup via Penthouse Kitchen
This soup gets its rich flavor and texture from roasted cauliflower and kale. It might sound like a lot of work, but a little extra elbow grease adds tons of flavor to this green-hued soup.
Blueberry-Thyme Soup with Honey-Vanilla Mascarpone via Shared Appetite
Soup for dessert? Try this recipe for an impressive end to any meal. To shave off a few calories, swap mascarpone for Greek yogurt topped with vanilla and a drizzle of honey.
Miso Soba Noodle Soup via Cooking a la Mel
Thick soba buckwheat noodles, cubes of tofu, and spinach and mushrooms make this Japanese-style soup extra filling. Miso paste, scallions, and soy sauce keep the flavors light and bright.
Rustic Tuscan-Style Sausage Soup via Prevention RD
Photo: Nicole / Prevention RD Think of this rustic, hearty soup as a serious upgrade from chicken noodle soup from the can. Instead of shredded chicken and limp veggies, it uses Italian sausage, fresh spinach, carrots, and tomatoes, and whole-wheat shell pasta.
This recipe is worth breaking out the food processor. Two whole heads of superfood cauliflower means this lunch-worthy soup is chock full of vitamins and cancer-fighting glucosinolates.
Vegetarian Pho via Sacramento Street
This Vietnamese specialty is loaded with interesting, delicious flavors. Ginger, cinnamon sticks, jalapeños, and lime take center stage in this vegetarian version.
Chard Soup via A Recipe for Gluttony
Photo: Sally & Becky Morris / A Recipe for Gluttony
This tasty green soup requires just five ingredients. Plus, it uses coconut milk instead of cream and can be made totally vegan by using vegetable stock instead of chicken.
Pumpkin Soup via In Sonnet’s Kitchen
Photo: Sonnet / In Sonnet’s KitchenStill hanging on to a few cans of pumpkin puree from that Halloween bake-off? Blend it with onions, carrots, parsnips, garlic, ginger, and plenty of spices for a veggie-rich, seasonal soup. Have another recipe suggestion for us to include next week? Share with us in the comments below or get in touch with the author on Twitter @SophBreene.