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–+ servings
Winter Warmer Soup Recipe

Cozy Up with This Healing Winter Warmer Soup Recipe

This Winter Warmer Soup is a quick, nourishing, and delicious vegan dish perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 tbsp Oil Add richness and flavor; substitute with water for oil-free cooking.
  • 2 leaves Bay Leaves Enhance the broth's aroma and flavor.
  • 5-6 cloves Garlic, minced Provides a robust base flavor.
  • 1-2 inch Ginger, grated Adds warmth and spice; fresh is preferable.
  • 2 stalks Celery, finely chopped Contributes texture and flavor; replace with carrots if desired.
  • 4 cups Low Sodium Vegetable Stock Serves as the soup base enhancing flavors.
  • 1 tsp Turmeric Powder Imparts a golden hue and earthy flavor.
  • ⅓ tsp Ground Black Pepper Adds subtle heat and depth.
  • Salt Adjust to taste.
For the Vegetables
  • 4 Baby Bok-Choy, cut Adds crunch and nutrition; substitute with spinach or kale.
  • 1 Onion, diced Base flavor companion to garlic.
  • 2 cups Mushrooms, quartered Provide umami richness.
For the Finish
  • 1 cup Thin Rice Noodles Adds texture and heartiness; substitute with gluten-free pasta.
  • 1 handful Cilantro, chopped Fresh garnish that brightens flavors.
  • 1 tbsp Lime or Lemon Juice Balances the soup's richness.
  • Red Chili Flakes/Chili Garlic Sauce Add heat to taste.

Equipment

  • large pot
  • Knife
  • Cutting Board

Method
 

Cooking Instructions
  1. In a large pot, heat 1 tablespoon of oil over medium heat. Add the diced onion, quartered mushrooms, and chopped baby bok-choy. Sauté for about 5-7 minutes until the mushrooms are browned and bok-choy is charred.
  2. In the same pot, add another teaspoon of oil if needed, then add the finely chopped celery, bay leaves, minced garlic, and grated ginger. Sauté for about 3 minutes until tender.
  3. Stir in 1 teaspoon of turmeric powder and ⅓ teaspoon of ground black pepper into the pot. Toast for about 30 seconds to enhance flavors.
  4. Pour in 4 cups of low-sodium vegetable stock and bring to a boil. Reduce heat to simmer gently for about 20 minutes.
  5. Add salt and 1 tablespoon of lime or lemon juice. In serving bowls, add thin rice noodles and top with sautéed mixture, pouring broth over them and garnishing with cilantro and chili flakes.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 1gSodium: 500mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

Adjust salt after simmering; flavors deepen over time. For extra creaminess, stir in a splash of coconut milk after cooking.

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