Hearty soups that will get you excited for the cold weather

    Photo: Dena Gershkovich

    It’s almost winter, and we’re here for it! Cozy up with these easy, hearty soups that will fuel you through the cold weather. You can prepare your soup on a Sunday to enjoy throughout the week, or freeze it to enjoy later! Soup is one of the most efficient ways to reach your daily vegetable requirement, so get cooking – your body will thank you!

    Everyday Vegetable Soup with Quinoa

    Photo: Dena Gershkovich

    Quinoa transforms this hearty soup from ordinary to extraordinary. Plus, it adds some protein, allowing this soup (when paired with bread or another carbohydrate source) to pass for a light, balanced meal.

    Photo: Dena Gershkovich

    Ingredients:

    • High-heat oil, for sautéing
    • 1 large onion, chopped (1 ½ cups)
    • 6 cups low sodium vegetable broth
    • 4 cups water
    • 4 medium carrots, peeled and finely chopped (2 cups)
    • 1 large zucchini, finely chopped (2 cups)
    • 1 large yellow squash, finely chopped (2 cups)
    • 1 white potato, peeled and cut into large chunks (1 – 1 ½ cups)
    • One 15-ounce can tomato sauce or fire-roasted tomatoes
    • ¾ cup tricolor quinoa, dry
    • ½ cup fresh parsley, roughly chopped
    • 2 teaspoons garlic powder
    • 1 ½ teaspoons onion salt
    • 1 teaspoon dried basil
    • 1 teaspoon paprika
    • 1 teaspoon dried chives
    • Salt and pepper to taste
    • 1 ½ cups fresh or frozen spinach
    Photo: Dena Gershkovich

    Directions:

    Heat oil in a large pot over a medium-high flame. Add onion, and sauté until translucent.

    Add vegetable broth and water to pot. Add carrots, zucchini, yellow squash, potato, tomato sauce and quinoa to pot. Mix. Cover and bring to a boil.

    Add parsley, garlic powder, onion salt, dried basil, paprika, chives, salt and pepper to pot. Mix. Place lid back on pot, and allow to simmer for about 45 minutes.

    Stir in spinach. Simmer for another 10 minutes.

    White Bean Potato Soup

    Photo: Dena Gershkovich

    This soup has the traditional earthy flavor of potato soup, yet it provides plenty of fiber, iron and protein due to containing white beans. Enjoy this mild soup that is incredibly luscious and filling!

    Ingredients:

    Photo: Dena Gershkovich
    • High-heat oil, for sautéing
    • 2 medium onions, chopped (3 cups)
    • 10 garlic cloves, minced
    • 4 cups low sodium vegetable broth
    • 3 cups water
    • 2 to 3 medium daikon radishes, peeled and chopped (1 ½ cups)
    • 1 medium Yukon gold potato, peeled and chopped (1 cup)
    • 2 large russet potatoes, peeled and chopped (4 cups)
    • Two 15.5-ounce cans white kidney beans, drained and rinsed
    • ¼ cup fresh dill, roughly chopped
    • Salt and pepper to taste

    Directions:

    Heat oil in a large pot. Sauté onion for 1-2 minutes; add garlic. Continue sautéing until onion is translucent.

    Add vegetable broth and water to pot. Add daikon radishes, potatoes, beans, dill, salt and pepper to pot. Mix. Cover pot. Bring to a boil. Stir. Lower to a simmer, and allow to cook for about 1 hour.

    Once all vegetables are soft, remove soup from flame. Allow soup to cool for at least 20 minutes. Puree soup using an immersion blender. Serve garnished with additional dill and/or croutons.

    Orange Soup

    Photo: Dena Gershkovich

    Sweet, homey and comforting, you seriously cannot go wrong with orange soup. Top with honey-roasted shredded almonds for some extra sweetness, protein and crunch!

    Ingredients:

    Photo: Dena Gershkovich
    • High-heat oil, for sautéing
    • 2 small onions, chopped (2 – 2 ½ cups)
    • 12 cloves garlic, chopped
    • 4 cups vegetable broth
    • 3 ½ cups water
    • 2 large sweet potatoes, peeled and chopped (4 cups)
    • 1 medium butternut squash, peeled and chopped (4 cups)
    • 10 small carrots, peeled and chopped (2 ¼ cups)
    • 1 medium Asian pear, peeled and chopped (1 cup)
    • 7 stalks fresh parsley
    • 1 teaspoon nutmeg
    • ¼ teaspoon ginger
    • ½ teaspoon cinnamon
    • Pinch cloves
    • Salt and pepper to taste
    • Juice from 1-1 ½ small lemons

    Directions:

    Photo: Dena Gershkovich

    Heat oil in a large pot. Sauté onion for 1-2 minutes; add garlic. Continue sautéing until onion is translucent.

    Add vegetable broth and water to pot. Add sweet potatoes, squash, carrots and pear to pot. Bring to a boil.

    Add parsley, nutmeg, ginger, cinnamon, cloves, salt and pepper to soup. Stir. Allow to simmer for at least 1 hour.

    Once fruit and vegetables are soft, shut off flame, and allow to cool for 20 minutes. Puree using an immersion blender. Mix in lemon juice. Serve garnished with candied shredded almonds.

    Whether you’re looking for an excuse to stay inside, or something to be excited about upon returning inside, these soups are for you. Enjoy, and stay warm!

    Dena Gershkovich
    Dena Gershkovich is double majoring in dietetics and journalism at the University of Maryland. She hopes to become a registered dietitian and nutrition writer. Follow Dena on her blog (The Artsy Palate) and on Instagram (@theartsypalate) to see more of her work!