Bingo Beauty - Winter Warming Soup

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Winter Warming Soups

It’s that time of year again when the weather is starting to get chilly, the heating is on and the scarves and gloves are firmly out of retirement.

When winter approaches it’s easy to turn to warm and comforting food to make us feel lovely and cosy after a long day at work and driving home in the dark. We’ve put together our best winter soups, perfect for warming you up and full of tasty ingredients that will leave you feeling a little bit smug as they are also packed with healthy and nutritious ingredients so you don’t have to worry about over indulging!

Spiced Root Vegetable Soup with Crispy Onions – Perfect winter warmer

• 2 onions

• 3 tbsp vegetable oil

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 2 leeks , sliced

• 3 carrots , sliced

• 2 medium potatoes , chopped

• 2 parsnips or 1 small celeriac, chopped

• 2-3 tsp curry paste

• 1.2l vegetable stock from granules or a cube)

• 250ml natural yogurt , plus extra to serve

• coriander or parsley, to finish

Halve and peel the onions, then slice thinly. Heat 2 tbsp of oil in a large pan, add half the onions and fry them until they just start to brown. Add in the mustard and cumin seeds and fry until nicely browned.

Stir the veg into the curry paste until coated. Add the stock and bring to the boil, then reduce the heat, simmering for 30 minutes until the vegetables are tender. Heat some oil in a pan then add the onions and quickly fry them until they are brown and crispy. Drain on some kitchen roll.

Purée the soup, then return it to the pan and stir in most of the yogurt. Reheat gently, then serve topping each bowl with a spoonful of yogurt, some fried onions and a pinch of coriander or parsley.

Chicken Noodle Soup – A classic for anyone suffering from a cold

• 900ml chicken or vegetable stock (or Miso soup mix)

• 1 boneless, skinless chicken breast, about 175g/6oz

• 1 tsp chopped fresh root ginger

• 1 garlic clove , finely chopped

• 50g rice or wheat noodles

• 2 tbsp sweetcorn , canned or frozen

• 2-3 mushrooms , thinly sliced

• 2 spring onions , shredded

• 2 tsp soy sauce , plus extra for serving

• mint or basil leaves and a little shredded chilli (optional), to serve

Heat the stock in a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, simmering for around 20 minutes or until the chicken is tender. Take out the chicken and shred into small pieces, using two forks.

Add the chicken to the stock again along with the noodles, corn, mushrooms, half the spring onions and soy sauce. Simmer until the noodles are tender. Serve and scatter over the remaining spring onions, herbs and chilli shreds (optional). Sprinkle extra soy sauce for extra taste.

Broccoli and Blue Cheese Soup- A quick option, perfect for a chilly evening

• 1 large onion , roughly chopped

• olive oil

• 1 large potato , peeled and cubed

• 1lg vegetable stock

• 1 head broccoli , about 300g, roughly chopped

• blue cheese, such as Stilton or Roquefort, about 100g, crumbled

Fry the onion in 1 tbsp olive oil in a large pan until soft. Add in the potato and stock then simmer until the potato is tender.

Add the broccoli and cook until the broccoli is just tender but still bright green. Add half the cheese and blend to a smooth soup using a blender. Serve with the rest of the cheese crumbled on top.