Nothing is more comforting and satisfying than a warm, cozy, nutrient-rich bowl of soup in the wintertime. I love cooking soups because I can load them with delicious vegetables and herbs that keep me feeling radiant inside and out. Plus, they make perfect leftovers for the week, so I can stay aligned with my health goals while attending all the merry holiday happenings!
I’ve compiled three of my favorite plant-powered soups I’ll be making all winter long. They’re so simple yet nourishing, and they’re great to share with friends and family.
1. Creamy Wild Rice Mushroom Soup
This Creamy Wild Rice Mushroom Soup is loved by many. The rich dairy-free base, hearty wild rice, and savory mushrooms add unbelievably mouthwatering layers of texture and umami that keep you coming back for more. And not only is this soup tasty, but it’s also sneakily filled with amazing health-boosting benefits. The beans, which are a good source of plant-based protein, can help improve heart health and metabolic protection. And the mushrooms contain vitamins, minerals, and antioxidants that can lower blood pressure and strengthen the immune system.
1 cup wild rice blend, 1 ¾ cup water
2 cup mixture of shiitake, cremini, and white button mushrooms, diced (make sure to save the mushroom stems)
1 cup white onion, diced
2 cloves of garlic, minced
4 T olive oil
2 T parsley
2 tsp thyme
2 cup vegetable broth
1 cup Native Forest Unsweetened Coconut Milk
2 cup Malk Almond Milk
1 can cannellini beans
2 tsp salt
2 tsp pepper
Place wild rice, water, and salt in a saucepan over medium-high heat. Give it a stir. Put the lid on.
Bring it to a boil, turn the heat down to low and let it simmer for 40-45 minutes. If you use soaked wild rice, it should be ready in about 20-30 minutes. Drain the excess liquid and set aside.
While the rice is cooking, heat up a medium pot with olive oil on medium heat and mix in the onion, garlic, and diced mushrooms. Make sure to sauté them for 15 minutes until they start to brown. Add the parsley, thyme, pepper, and salt to taste.
Add the almond milk, white beans, and mushroom stems to a blender, then blend until silky smooth. Set your mushroom blend to the side.
In the pot with the vegetables, add the vegetable broth, mushroom blend, strained wild rice, and coconut milk. Mix together until all the ingredients are fully combined.
Bring the soup to a boil, then reduce the heat to simmer and cook covered for 20 minutes. Then cook uncovered for another 15 minutes. Remove the soup from the heat and let it sit for 5 minutes to thicken. Enjoy!
2. Butternut Squash Soup
Another soup that is so satisfying and gets me excited for the colder months is my Butternut Squash Soup! I especially crave butternut squash during this time of year because its flavor and nutrients are at their peak. Butternut squash contains valuable amounts of vitamin C, calcium, magnesium, and potassium. And just one serving of butternut squash provides 100% of your daily vitamin A needs, which is vital for your skin, bones, vision, and immunity. This amazing one-pot meal is a winter must!
1 T olive oil
½ large yellow onion, chopped
½ teaspoon sea salt
fresh ground black pepper
1 butternut squash, peeled, seeded, and cubed
1 garlic clove, chopped
½ T minced fresh rosemary
½ tsp grated fresh ginger
2 cups vegetable broth
½ cup cashews
Pumpkin seeds, garnish
Heat the oil in a large pot over medium heat. Add the onion, salt, and fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally for 8 to 10 minutes. Add the garlic, rosemary, and ginger. Stir and cook for 30 seconds to 1 minute, until fragrant, then add 2 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
Let the soup cool slightly, then pour into a blender, working in batches if necessary. Add the cashews and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Garnish with pumpkin seeds. Enjoy!
3. Creamy Curry Carrot Soup
If you’re looking for a more aromatic addition to your weekly meals, you have to try this Creamy Curry Carrot Soup. Curry powder is made from a combination of several spices, with a central component being turmeric. Turmeric is known to help reduce inflammation, maintain blood sugar levels, and fight cancer. Coupled with fibrous carrots, which contain the antioxidants vitamins A, C, and K, you’re sure to look and feel amazing after a bowl of this soup.
1 tsp cumin seeds
1 tsp coriander
1 tsp peppercorns
1 tsp curry powder
1 bunch carrots, chopped
¾–1 cup full-fat coconut milk
1 T fresh ginger, minced
1 T garlic, minced
1 cup yellow onion, chopped
3 cups vegetable broth, low sodium
Olive oil to coat the pan
Herbamare or salt to taste
Toast cumin, coriander, and peppercorns in a pan over medium heat, including the ground curry powder. Shake the pan from time to time to prevent burning. When spices become aromatic and start to lightly smoke, they are ready. Allow to cool and grind in a spice grinder.
Add olive oil to a medium pot. Sweat onions, ginger, and garlic with salt until the onions are translucent. Add carrots, vegetable broth, and coconut milk, and bring to a simmer. Once simmering, stir in the spices with a whisk and continue to whisk for 30 seconds to ensure the spices don’t stick to the bottom. Simmer until carrots are tender for 25-30 minutes.
Transfer the soup to a blender and blend. Add salt or Herbamare to taste.
If you love these recipes, you can try even more ready-to-go, nutrient-dense varieties with my S.O.U.P. Cleanse! This cleanse is a gentle yet powerful way to take that first step toward rejuvenating a healthy lifestyle—I can’t recommend it enough. I have several options available, so there’s sure to be a perfect cleanse for you and your needs this winter. Book your S.O.U.P. Cleanse here to get started!