The Benefits of Soup
Is there anything more comforting and nourishing than soup? As the days get shorter, the nights colder, and the risk of sniffles more pronounced, I find that I am drawn to making big batches of soup.
There is something so soothing about sitting down to a steaming bowl after a day of cold weather. And no matter how high end the store-bought stuff is, I always think the homemade versions taste better.
I also love soups as a way to get more vegetables into my family’s diet, especially during cold and flu season, when we could all use a little boost to our immune systems.
When my kids were small, pureed vegetable soup was one of the only ways I could get my younger son to eat vegetables. We would set out a bowl of soup and some crackers or bread and he would float little pieces, almost like boats, in the soup and then scoop them up with absolute delight!
If a big pot of soup sounds like just what the doctor ordered for you and your family, here are six soups that will keep you warm and nourished all winter long!
6 Soups to Warm You Up
Whole Chicken Noodle Soup in the Slow Cooker: What could be better than setting this up in the slow cooker in the morning and coming home the delicious smell of soup in the evening?
Italian Shotgun Wedding Soup: The simplest version of an Italian Wedding Soup you’ll ever find!
Butternut Squash and Apple Soup with Crispy Sage: Described as “sinfully delicious,” this soup is incredibly healthy, but so packed with flavor you’ll be convinced you must be breaking some rule.
Soup-er Easy Black Bean and Corn Soup: This is always a huge hit in my family, and you probably have all the makings for it in your pantry right now! Serve it with a little grated cheese or sour cream on top to really make it sing.
Cauliflower Cheddar Soup: Rich, nourishing, and so yummy! This is a great way to convert skeptics into cauliflower lovers.
We Got the Beet Soup
- 1 Tbsp. extra virgin olive oil
- 1 yellow onion chopped
- 1 lb. beets peeled and chopped (about 4 beets)
- 1 lb. white potatoes peeled and chopped (about 2 potatoes)
- 1 parsnip peeled and chopped
- 1 tsp. dried dill or 1 Tbsp. fresh
- 1/4 tsp. black pepper
- 4 cups reduced-sodium vegetable or chicken broth
- 1/2 – 1 lemon juice only, to taste
- 1/2 cup crumbled goat cheese or sour cream or plain yogurt
- Heat a medium stockpot over medium-high heat. When it is hot, add the oil, and when the oil is hot, add the onions. Sauté them for about 3 minutes until they are tender.
- Add the beets, potatoes, parsnips, dill, pepper and broth, cover and bring it to a boil. Reduce the heat to a simmer, keeping it covered, and cook it for 25 minutes until the vegetables are very tender.
- Puree the soup with an immersion blender or a standing blender until it is smooth. Return it to the pot, if necessary, and stir in the lemon juice. (At this point you can serve it immediately or refrigerate the soup for up to 3 days.)
- Top the bowls of soup with the goat cheese (highly recommended!) or sour cream, and additional pepper, and garnish it with additional dill, if desired.
Calories 211, Total Fat 6g, 9%, Saturated Fat 2.5g, 13.5%, Cholesterol 6.5mg, 2%, Sodium 183.5mg, 7.5%, Carbohydrate 30.5g,10%, Dietary Fiber 5g, 20%, Sugar 8.5g, Protein 6.5g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Do you have a favorite soup recipe on The Scramble or elsewhere? I’d love to hear about it in the comments!
Do these recipes look intriguing? Check out The Scramble’s family-friendly meal plans to see just how simple getting dinner on the table can be!