Healing vegetable soups that will keep you warm


Although it’s been a long time since the winter season, the temperature calendars don’t tell us about it, and we spend the last few weeks of January with sunny days… But, according to meteorologists, the cold air waves are very close. . So a return to seasonal norms is only a matter of time. This means that more space on our tables is occupied by soups that will warm us in the cold. In this article, we decided to prepare our soup recipes before the onset of cold weather and collected delicious, practical and healthy vegetable soups. Here are vegetable soup recipes that will keep you warm on cold winter days:

Creamy cauliflower soup

It can be said that cauliflower is not a very popular vegetable; especially for kids… But when combined with a little cream and the right flavors, it can be a great taste. Here’s what you’ll need for this delicious cauliflower soup:


  • 40 grams butter
  • 1 bulb
  • 1 medium cauliflower
  • 1 regular or sweet potato
  • 1 liter water or vegetable stock
  • 500 ml whole milk
  • 150 ml cream
  • a pinch of salt
  • Extra virgin olive oil and chopped green onions for serving


  • Coarsely chop the onion and cauliflower.
  • Take the oil in a large saucepan and fry the onion.
  • When the onion starts to change color, add the cauliflower and potatoes.
  • Cook, stirring, until vegetables are soft.
  • Add water and let it boil.
  • Then add milk and stir.
  • After adding the salt, add the cream and bring back to a boil.
  • Mix and serve sprinkled with chopped green onions.

Onion soup

The legendary taste of French cuisine: Onion soup. You can enter the global cuisine with just a few ingredients, keep you warm on cold winter days and boost your immune system.


  • 6 red onions
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 1 tablespoon granulated sugar
  • A pinch of salt, thyme and black pepper
  • 2 garlic cloves
  • 8 cups water, vegetable broth or stock
  • 1-2 bay leaves (optional)
  • grated parmesan for serving


  • Peel the onion and thinly slice.
  • Take the olive oil and butter in a large saucepan and add the onion.
  • Lightly toss the onion until it caramelizes.
  • Cook for about 15-20 minutes until the onion turns brown.
  • Add powdered sugar and continue beating, add minced garlic and stir.
  • Add a pinch of salt and keep stirring.
  • Add the spices, stir in the onions, add the water you want to use and let it boil.
  • If desired, you can still throw a couple of bay leaves at this time.
  • After boiling, turn off the heat and try. Add more seasonings if you like.
  • Serve with a grater of parmesan.

Carrot Lentil Soup

This time we are coloring and flavoring the lentil soup with some carrots, as if it were a mother’s hand. Here are the necessary ingredients for a delicious and warm recipe:


  • ½ kilogram of carrots
  • 150 grams of red lentils
  • 1 liter hot water (or vegetable stock)
  • 125 ml milk (you can choose coconut milk for plant milk)
  • 2 teaspoons cumin
  • pinch of cayenne pepper
  • 2 tablespoons olive oil
  • croutons for serving


  • Grate the carrots on a coarse grater and put in a large pot with washed lentils.
  • Add olive oil, water and milk and bring to a boil.
  • Cook for about 15 minutes until the lentils are soft and plump.
  • Mix it and get a uniform consistency.
  • Add spices, boil again and serve with croutons.

Mushroom soup

Delicious, practical soup with almost one ingredient: Mushroom Soup…


  • 90 grams of butter
  • 2 onions
  • 1 garlic clove
  • 500 grams of mushrooms
  • 2 tablespoons flour
  • 1 liter hot water or chicken stock
  • 4 tablespoons cream
  • 1-2 teaspoons of salt
  • Handful of parsley for serving


  • Melt the butter in a large saucepan, and sauté the onion and garlic until soft but not browned, about 8 to 10 minutes.
  • Fry the sliced ​​mushrooms in a separate pan for 3-5 minutes until they are soft. Sprinkle it with flour and stir.
  • Then add it to a large saucepan and stir.
  • Add water or chicken stock and bring to a boil.
  • Pass it through a blender to get a smooth consistency.
  • Then add cream and salt and stir.
  • Serve with parsley leaves.

celery soup

If you don’t like celery by itself, try this soup. Here’s what you’ll need for this delicious recipe to help you brace yourself for the winter days:


  • 300 grams peeled and chopped celery
  • 1 garlic clove
  • 2-3 potatoes
  • 2 tablespoons olive oil
  • ½ liter water or vegetable stock
  • 100 ml milk
  • a pinch of salt


  • Heat oil in a large saucepan over medium heat, add celery, garlic, and potatoes, add about ½ cup water and a pinch of salt, and cook for 15 minutes, stirring regularly.
  • If you see vegetables starting to stick to the pot, add some more water.
  • Then add the rest of the water, cover the pot and cook for another 20 minutes until all the vegetables are soft.
  • Pass through a blender and add milk. You can also opt for plant-based milk if you wish.
  • Taste and add some more salt if needed and serve.

Bonus: Healing Ginger Soup

Although we are used to seeing ginger in hot drinks and herbal teas, this time we add it to the soup:


  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 1-2 pieces of ginger (about 3 cm cubes)
  • 1 hot pepper
  • 1 green onion
  • 1 carrot
  • 1 handful of finely chopped cabbage
  • 1 capsicum
  • 4 glasses of water
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon hot sauce (optional)
  • ½ teaspoon salt, sugar, ground paprika

For refueling:

  • 2 tablespoons cornmeal
  • ¼ glass of water


  • Heat 2 tablespoons of oil in a large saucepan and add the cayenne pepper, ginger and garlic.
  • Then add finely chopped green onions and continue cooking.
  • Then add grated carrots, shredded cabbage and capia pepper.
  • Cook for 3-4 minutes until vegetables are semi-soft.
  • Add 4 cups water, 2 tablespoons soy sauce, 2 tablespoons vinegar, and 1 teaspoon hot sauce.
  • Continuing to stir, add salt, sugar and ground pepper.
  • Bring the soup to a boil, stirring occasionally, for 3-5 more minutes.
  • In a separate bowl, mix the cornmeal and water thoroughly until a homogeneous solution is obtained.
  • Add a spoonful of soup water to the mortar and mix well.
  • While slowly adding the flour mixture to the pan, keep stirring so it doesn’t break.
  • Boil for a few more minutes and, if desired, pass through a blender or serve with pieces of vegetables.

Enjoy your meal!

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