Healthy Hearty Winter Soups

Healthy

Winter is that time of year when people feel like hibernating and snuggling up in a blanket with a big cup of warming soup. Most like it piping hot, some will drink it cold, some like it spicy, some prefer it bland, some enjoy it chunky, others would rather have it smooth. Whatever your preference… make it healthy!



When chatting to people about their food preferences during the winter months, soup stands out as a clear winner. Many people are almost embarrassed to admit they all they want to eat in winter is soup. Others are very proud of the recipes that have been handed down from one generation to the next. Most people will ask me if it is ok to eat soup. My answer is always yes!

Soup is a very versatile meal. Most soups can be modified to make them more decadent for a dinner party or leaner and meaner for everyday eating. Obviously, the creamier, cheesier soups are not suited to everyday consumption. But by adding some ingredients and substituting others, you can make yourself a delicious pot of soup that the whole family can enjoy.

8 Tips for creating a healthy hearty winter soup


  1. Start with a vegetable base. Add as many as you can! Vegetables are low in calories, but full of fibre, vitamins and minerals.
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  2. Add some low-sodium stock. If you are truly dedicated, you could even make your own! A high sodium (salt) intake has been linked to hypertension.
  3. Use herbs and spices to add amazing flavour.
  4. For creamy soups, use milk instead of cream.
  5. If you prefer a thicker consistency you could use oat bran, beans or lentils to thicken your soup.
  6. Soups often have a high carbohydrate content and a very low protein content. Adding milk, beans, and lentils to soups will increase their protein content.
  7. If you enjoy meaty soups, use lean cuts of meat to avoid adding too much saturated fat to the dish. Remember that our protein requirements are relatively low, but adding protein to soup, will make it a more sustaining meal.
  8. If your soup is purely a vegetable soup, such as spinach and mushroom, you could serve it with a slice of low GI bread, toasted and topped with some grated, melted mozzarella cheese.

Soups are a great way to use up all of the leftover veggies in your fridge. My husband is a huge soup fan! And I am not. Last week, I had a bag of spinach and a punnet of mushrooms that urgently needed to be used or thrown away. I turned them into a delicious soup that even I enjoyed!

Click here to see the recipe.

My family will definitely be eating plenty of soup this winter. How do you enjoy yours?

Wendy Signature
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