9 Soothing Soup Recipes for Cold Winter Nights

As the weather, especially around the US, is dipping into record lows we’re all in need of something soothing, satisfying, and sizzling! What better to warm us up than a nice hot bowl (or cup!) of soup? We love these spa recipes below!

Bulanglang Soup from The Farm at San Benito
4–6 servings

“This is a typical Batangas recipe that takes ingredients straight from the vegetable garden into the pot. One hundred percent natural, with all of Nature’s goodness, it has nurtured local people for centuries. Key to the dish is the garnish of moringa leaf: known as malunggay in the Philippines, it is considered a miracle tree, as all parts of the tree can be utilized. Gram for gram, moringa leaves contain SEVEN times the vitamin C in oranges, FOUR times the calcium in milk, FOUR times the Vitamin A in carrots, TWO times the protein in milk, and THREE times the potassium in bananas.”

5 cups vegetable stock
½ cup squash, cut into cubes
½ cup string beans, chopped
½ cup eggplant, cut into cubes
½ cup corn kernels
½ cup papaya, cut into cubes
2 tablespoons miso
1 inch ginger, sliced
2 cloves garlic, sliced
Salt and black pepper to taste
½ cup moringa leaf, for garnish

1. Boil first the vegetable stock for 15 minutes, then add all the ingredients and cook until everything is tender (approximately 10 minutes).
2. Season to taste, then scatter a few moringa leaves on the top — and serve hot

Corn, Ginger and Lemongrass Soup from The Farm at San Benito
4–6 servings

“This is an Asian-style soup that relies for flavor on two of Asia’s frequently used culinary and medicinal staples — ginger and lemongrass. Traditionally, Asians prescribed nourishing soups for a variety of ailments and as a preventative measure against future illnesses. This homemade nourishing soup is a good example of how food meets medicine: packed with goodness, it also tastes delicious.”

1 cup onions, diced
¼ garlic bulb, chopped
1 tablespoon coconut oil
8 cups vegetable stock
3 stalks lemongrass
1 cup squash, diced
1 cup carrot, diced
1 cup celery, diced
2 cups corn kernels
1 cup bell peppers (mixed colors), diced
½ cup ginger, minced
3 stalks lemongrass, minced
¼ cup lime juice
salt, pepper
½ cup coconut milk
¼ cup cilantro sprigs, for garnish
½ cup onion leeks, chopped, for garnish

1. Sauté onions and garlic in the coconut oil. Add stock and lemongrass, and stir. Add carrots, celery, and squash; simmer until cooked through.Remove lemongrass
2. Add the remaining ingredients, except the cilantro and onion leeks, warm through.
3. Transfer to bowls, garnish with the herbs and serve immediately.

Mushroom Soup with Fresh Herbs from The Farm at San Benito
4–6 servings

“This spicy clear soup is extremely good for the digestion — and tasty to boot. Dashi, the basis of so many Japanese soups, gives a clean, simple flavor of the ocean, while the mushrooms keep the soup earthy. A few chilis and the curry paste add more than a hint of spice.”

8 cups dashi (see recipe below)
2 Kaffir lime leafs
½ lemongrass stalk, sliced
4 thin slices galangal
3 tbsp curry paste (see recipe below)
Light soy sauce, to taste
4 cup assorted Asian mushrooms, sliced
2 cup baby corns, sliced

To garnish:
2 big red chilis, sliced
½ cup cilantro leaves
½ cup mint leaves
½ cup Thai basil leaves
1 cup chives, sliced 1 inch long

1. Bring dashi to the boil and add lemongrass, Kaffir lime leaves, galangal, curry paste and soy sauce for flavor. Add the mushrooms and baby corn and simmer for 1 minute.
2. Serve in separate bowls; garnish each serving with fresh herbs and serve immediately.

Dashi
Makes 8–9 cups

8 cups water
1 inch kumbo dashi, soaked in 1 cup water

1. Soak the kumbo dashi in cold water for 5 to 10 minutes
2. Bring 8 cups of water to the boil, then turn off the heat. Add the kumbo dashi mix
3. Use as a broth or stock for soups or other dishes

Curry Paste
Makes 2–3 cups

1½ cup shallots, chopped
2 bulbs garlic, peeled and chopped
1 cup dulse flakes or miso
20 red dry finger chili, soaked and chopped
½ cup coriander root, chopped

1. Using a mortar and pestle, pound all ingredients except dulse flakes. Thoroughly mix and grind. Add dulse flakes. Continue to pound until totally mixed in
2. Transfer the mix to a sterilized clear jar and store in the chiller. Use in curried vegetable dishes

Pois Mange-Tout and Coconut Soup with Lavender from Kamalaya Koh Samui

250ml young coconut mix
400ml pois mange-tout (small snow peas)
350g vegetable stock
15g lemongrass, sliced
30g shallot, sliced
Dash of black pepper
Dash of sea salt
2 teaspoons lavender, fresh
15ml wheat grass juice, fresh
½ teaspoon lemon juice
5ml virgin coconut oil
5ml virgin coconut oil, for garnish

1. Heat the coconut oil in a saucepan, and sauté the lemongrass and shallot on medium heat for about a minute. Add the snow peas and sauté for further 30 seconds. Add the young coconut mix and vegetable stock.
2. Let the soup simmer lightly for about 15 minutes. Remove from heat, allow to cool slightly and then blend for about 1 minute.
3. Pour the blended soup back into saucepan to heat. If it seems too thin, reduce until it reaches the right consistency. Season to taste with salt and pepper.
4. Blend the lavender with the wheat grass and lemon juice and use this liquid to garnish the soup just before serving. Finish off with a little fresh chopped lavender.

Buckwheat Soba Noodles from Kamalaya Koh Samui
Serves 2

“A light and nutritious dish to serve anytime, and suitable for when you’re detoxing. Shitake mushrooms are great for the immune system and the Lemon and Radish mix adds a kick to this dish, and helps the digestive process.”

80g buckwheat soba noodle
60g wakame
30g kale, thickly shredded
50g bok choy, leaves separated
750ml vegetable stock
5g spring onion, finely sliced
2g daikon radish, chopped very finely
4g lemon skin, chopped very finely
20g French celery, sliced
10g shitake mushroom, sliced
30g enoki mushroom, whole
1/2 teaspoon lemon juice
Pinch of sea salt
Black pepper to taste

1. Mix the finely chopped turnip, lemon skin and lemon juice and place in a small dish to be served on the side later (the enzymes in daikon radish begin to breakdown after about 30 minutes, so for the highest nutritional benefit make this as close to serving time as possible).
2. Heat the vegetable stock to a simmering point and then add the wakame and shitake mushrooms. Simmer for about 1 minute.
3. Next, add the soba noodles and celery to the stock and stir well to separate the noodles. Simmer for 2 minutes, then add the bok choy and kale and cook for a 30 seconds. Finally, add the enoki mushrooms and cook another 30 seconds.
4. Check the seasoning and add salt and pepper if necessary (the wakame has a salty taste, so you may not need to add more salt.)
5. Serve in a big bowl and sprinkle with the fresh finely sliced spring onion. Serve the daikon radish and lemon zest on the side.

For more great recipes from Kamalaya go to www.kamalaya.com/recipes/htm

Southwestern Chicken Tortilla Soup from Shane Diet
Serves 4

4 corn tortillas, cut into 1 inch strips
1 tablespoon olive oil
1 pound boneless, skinless chicken breast, cut into cubes
1 cup chopped onion
1 cup chopped bell pepper
½ cup corn
2 teaspoons ground cumin
2 teaspoons chili powder
½ teaspoon garlic powder
Black pepper to taste
4 cups reduced-sodium chicken broth
1 15-ounce can diced tomatoes with green chilis
2 tablespoons lime juice
½ cup chopped fresh cilantro
3/4 cup shredded reduced-fat Cheddar or Monterey Jack cheese

1. Preheat oven to 350°F. Spread tortillas in a single layer on a baking sheet. Bake until lightly browned and crisp, 10 to 12 minutes.
2. Meanwhile, heat oil in a pot over medium-high heat. Add chicken and cook, stirring occasionally, until brown; about 3 to 4 minutes. Transfer to a plate. Add onion, bell pepper, corn, cumin, chili powder, and garlic powder to the pot. Cook until the onions are lightly browned, about 4 minutes. Add broth, tomatoes, pepper, bring to a simmer and cook, stirring often, until the vegetables are tender, about 10 minutes more. Return the chicken and any accumulated juice to the pot and cook about 5 minutes. Remove from the heat; stir in cilantro and squeeze fresh lime juice into soup. Serve topped with the tortilla strips and cheese.

Nutrition Info per serving (about 1 ½ cups) Per serving: 357 calories | 12g fat | 24g carbohydrates | 37g protein | 4g fiber | 775mg sodium

The following three recipes come from Executive Chef Scott Crawford of Herons, the Forbes Five Star, AAA Five Diamond restaurant at The Umstead Hotel and Spa in Cary, N.C.

Pumpkin Soup with Marshmallow and Rosemary Oats
Serves 6

2 tablespoon (1/4 stick) butter
2 large carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
1 2-pound sweet baking pumpkin, peeled, seeded, chopped (about 6 cups)
6 cups (or more) chicken stock
5 whole cloves
1 cinnamon stick
¼ teaspoon nutmeg, freshly grated
1 cup fresh orange juice
Salt to taste
Maple Syrup to taste
Sherry vinegar to taste

1. Melt butter in Dutch oven over medium-high heat. Add carrots, celery and onion; sauté until tender, about 8 minutes. Add pumpkin, 6 cups stock, orange juice, cloves, cinnamon and nutmeg. Cover and simmer until pumpkin is very tender, about 25 minutes.
2. Discard cloves, and cinnamon. Purée the soup in batches in a blender. Return to Dutch oven over medium-low heat. Bring to a simmer. Season to taste with salt, maple syrup and sherry vinegar. (the soup can be made one day ahead. Chill. Bring to simmer before serving, thinning with more stock, if desired.)

Rosemary Oats

2 ounces pumpkin seeds
4 ounces quick oats
1 teaspoon rosemary, minced
¼ cup honey
¼ teaspoon cinnamon, ground
1 tablespoon brown butter, melted
kosher salt to taste

Marshmallows

17 grams sheet gelatin (8 to 10 sheets)
1/2 cup + 1/3 cup cold water
1 cup sugar
1/3 cup light corn syrup
4 large egg whites, at room temperature
pinch of salt
2 teaspoons vanilla extract
1 cup cornstarch
1 cup powdered sugar

For the rosemary oats: Combine all ingredients in a mixing bowl. Thoroughly mis until the oats are evenly coated. Season the mixture with salt and lay them on a sheet pan. Cook in an oven at 325F for 10-12 minutes or until the oats start to turn brown.
For the marshmallow: Soften the gelatin sheets in ½ cup of cold water. Place the sugar and corn syrup into a sauce pot fitted with a candy thermometer and cook over medium heat. Whip the egg whites and salt in a stand mixer over low speed. When the syrup reaches about 200F increase the speed on the mixer to high and beat until soft peaks. When the syrup reaches 240F, slowly pour it into the whipped whites while the mixer is still running. Melt the gelatin the same pan that the syrup was cooked in along with ¼ cup of the water it was soaking in. Add the gelatin and vanilla to the whites while the machine is still running. Continue to whip the egg whites until the bowl is cool to the touch. Combine the cornstarch and powdered sugar in a mixing bowl. Spread half of the mixture onto a sheet pan. Pour the marshmallow onto the pan and spread flat. Cover the top of the marshmallow with the remaining mixture. Portion the marshmallows into 1”x 1” squares.
Assembly: Lightly toast two marshmallows with a propane torch or under a broiler. Place them in the bottom of a soup bowl with a generous portion of the oats. We like to finish the dish by drizzling hickory syrup on top but and honey or maple syrup would be just as delicious. Six to seven ounces of hot soup poured tableside is the suggested portion.

Malted Parsnip Soup with Butter Poached Lobster, Tangerine, Vanilla
Serves 6

6 large Parsnips peeled and thinly sliced
1 small sweet onion peeled and sliced
1 Tangerine peeled and segments removed
1 cup milk
1 16oz. bottle spring water
2 tablespoons malted milk powder
1 teaspoon vanilla powder
3 lobster tails or 1 whole lobster blanched and removed from shell
½ pound unsalted butter cubed (cold)
2 tablespoons sliced almonds toasted (optional)
1 Tablespoon sliced chives
Salt & Pepper to taste

Soup:
In a large pot add the parsnips, onion, milk and enough water to cover. Simmer over low heat until parsnips are tender and onions are soft and translucent. Add malted milk powder and dissolve, season with salt & pepper to taste. Puree mixture in a blender (add more water if needed) and pass through a fine sieve.

Lobster:
In a small sauce pan heat 1 cup of water to boiling, lower heat and whisk in a small amount of the cold butter at a time until the butter is emulsified (not melted). Submerge lobster into the butter until warm through. Remove and allow lobster to drain on a paper towel for a few seconds.

Tangerine:
Heat the tangerine with a small amount of the butter until just warm.

Plate up:
In the center of a warm soup bowl place the lobster and warm tangerine. Pour the hot parsnip soup around. Garnish with toasted almonds, vanilla powder and sliced chives.

Butternut Squash Soup with Coconut & Malt
Serves 4

1 large locally grown butternut squash
2 6oz cans coconut milk
1 tablespoon sugar
2 tablespoons malted milk powder
2 tablespoons butter
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 cinnamon stick
Pinch fresh nutmeg
Kosher salt to taste

1. Preheat oven to 350 degrees. Cut Butternut squash in half and remove seeds. Melt 1 tablespoon of butter and brush the butternut with butter using a pastry brush. Season the squash with salt and place on a baking sheet. Roast the squash in a 350 degree oven for 45 minutes or until squash is soft and flesh is bright orange in color.
2. Remove from oven and allow squash to cool for 10 minutes. Scoop the squash away from the skin with a spoon and place in a blender.
3. In a small sauce pan gently heat the coconut milk, malted milk powder, vanilla, maple syrup, cinnamon and nutmeg. Remove from heat and allow mixture to steep for 5 minutes. Turn on blender and Add liquid mixture to butternut squash a little at a time until you achieve the desired consistency (You do not have to use all of the liquid). Add the remaining butter and sugar while blending. Season with salt to taste.

What are some of your favorite recipes to warm up during the winter months? Let us know in the comments!