Whether you are loading up on vegetables or want a steamy broth as a base for other soups, we have you covered. Use these fall and winter soup recipes as guides to upgrade your regular soup options and stay cozy this season.
This article was originally published by our partners at Rodale Wellness.
The array of seasonings gives it spicy flair that’s brightened by jalapeños, which bring the real party. In the words of the writers of Thug Kitchen themselves, “this old-school Southwestern soup is so goddamn good, even your grandma would approve. Just don’t let her catch you swearing in the house.”
Butternut squash soup is traditional. But with the walnut pesto (which comes with zesty herbs, flavorful cheeses, and nutritious nuts), the classic recipe gets a makeover.
The secret to a great Sunday soup is that there’s really no single recipe. The beauty of this veggie-filled dish is that it uses all your leftover vegetables (and meats, if you choose) and can be made on a chilly Sunday afternoon and stored to warm up weekday meals.
For a boost in collagen (translation: wrinkle-free skin and healthier bones), go the old-fashioned route: Bone broth made from simmering the bones of grass-fed animals will promote tissue and cartilage growth and an overall healthier gut.
Beets, carrots, onions, leeks, celeriac, potatoes of all kinds, rutabagas, turnips, parsnips, sweet potatoes, yams, garlic, broccoli, brussels sprouts, cabbage, cauliflower, celery, chard, eggplant, fennel, kale, wild mushrooms, okra, pumpkins, spinach, winter squash… You get the picture. Your ingredients list is endless and always changing, so just grab your favorite fall veggies and get to work.
Get the Classic “Stone Soup” recipe from The Soup and Bread Cookbook.
It’s meat-free, gluten-free, and dairy-free, but chock-full of flavor. A soup in the Japanese tradition, it’s flavored with a special soybean paste, which is good for up to six months, so feel free to stock up on the seasoning and make this soup all winter long.