Cozy Winter Soups

There’s nothing like a bowl of hearty soup to warm you up on a chilly night. But by February, you’ve probably made more pots of chicken soup or beef stew than you can count. Try something different before the winter is over and you might have a new cold weather go-to for soup night. Here are a few of our favorites:

Rich Potato Leek Soup

Ready Time: 45min
Serves 6

3 Tablespoons olive oil
1 onion, diced
3 leeks, white and light green parts sliced
3 carrots, peeled and diced
3 stalks celery, finely chopped
3 cloves garlic, minced
5 small or 3 medium russet potatoes, peeled and diced
salt and pepper, to taste
1 Tablespoon fresh thyme, chopped
5 cups vegetable broth
Parmesan Croutons:
2 cups whole wheat bread cut into 1″ chunks
2 Tablespoons olive oil
¼ cup shredded Parmesan cheese
salt and pepper, to taste

1. In large soup pot, add olive oil over medium-high heat.
2. Add onion, leeks, carrots, celery, garlic, and potatoes, season with salt and pepper, and cook until softened, about 10-12 minutes.
3. Add thyme and vegetable broth, and bring to a simmer.
4. Reduce heat and let cook for 15 more minutes, until potatoes are softened.
5. Using an immersion blender or high-powered blender, puree until smooth.
For the Parmesan Croutons:
6. Preheat oven to 375 °F.
7. Add olive oil to a bowl, then add bread cubes, tossing to coat.
8. Toss with cheese and season with salt and pepper.
9. Place on baking sheet and bake in preheated oven for 8-10 minutes, until golden.

Smoky Turkey Lentil Chili

Ready time: 45 Minutes
Serves: 6-8

2 lbs ground turkey
1 1/2 cups whole green lentils
1 Tbsp olive oil
1 large onion, diced
3 garlic cloves, crushed
2 28 oz cans diced tomatoes
3 cups turkey or chicken broth
1 cup water
1 can black beans
1 can refried beans
1 cup fresh, frozen, or canned corn
1 package chili seasoning (or your own favorite blend)
½ can Chipotle peppers in adobo sauce (optional)
2 tsp cinnamon
2 tsp garlic powder
1 tsp sweet smoked paprika
to taste, salt and pepper

1. Heat olive oil in a large pot.
2. Add onions and cook until translucent, 5-7 minutes.
3. Add garlic and cook through, an additional 2 minutes.
4. Add turkey and cook through, 8–12 minutes.
5. Season with salt and pepper to taste.
6. Add tomatoes and stir thoroughly.
7. Add lentils, turkey broth, and water.
8. Add spices and Chipotle peppers (if using) and bring to a gentle simmer.
9. Cook for 25–35 minutes, until mixture thickens and lentils are cooked through (it might take longer to ensure lentils are fully cooked).
10. Add black beans and refried beans. Simmer for an additional 5 minutes, until flavors are thoroughly incorporated. If mixture is too thick, add additional water to desired consistency.
11. Season with salt and pepper to taste, and serve.

Pear and Sweet Corn Soup with Basil- Macadamia Pesto 

Ready time: 1 hour, 20 minutes
Serves 6

2 cups lightly packed basil leaves
3 tablespoons macadamia nuts (about 10 nuts)
2 teaspoons fresh lime juice
¼ teaspoon salt
1 tablespoon canola oil
4 ripe USA Pears, such as Green Anjou, cut into quarters
3 cups corn kernels
1 tablespoon chopped fresh ginger
4 cups water
1 teaspoon salt
1 cup coconut milk

For the pesto:
1. Combine all of the ingredients in a food processor and pulse several times.
2. Scrape down the sides once or twice and continue to pulse until you get a chunky, scoopable pesto. Set aside until the soup is ready.
For the soup:
1. In a medium pot, combine the pears, corn, ginger, and water.
2. Cover and bring to a boil, then reduce to a simmer and cook for 10 minutes. Turn off the heat and allow the soup to cool for 15-20 minutes.
3. Once cooled slightly, puree the soup in a blender in batches until smooth. For a perfectly smooth soup, pass the liquid through a fine mesh strainer.
4. Return the soup to the pot over low heat and stir in the salt and coconut milk. Once warmed through, the soup is ready to serve.
5. To each bowl of soup, add a generous spoonful of the Basil-Macadamia Pesto.