Warm Up With Wholesome, Nourishing Soups
Soup is warm, comforting, nutritious, and a great way to make use of every bit of your harvest season veggies. Soup is also easy to prepare, especially if you have a few go-to recipes to work with.
This week, we've rounded up a few of our favorite soups for you to try, including Pumpkin Turmeric, Hungarian Mushroom, and Brothy Miso White Bean. These soups all pack a ton of nutrition and comfort into one bowl, and are great recipes to keep on hand as we head into the cold and flu season. Plus, these soups freeze well and are great for weekly meal prep. They make the perfect grab-and-go lunches or heat-and-serve weeknight dinners for busy days.
- Pumpkin Turmeric: This classic autumn soup is made with pumpkin, white beans, and warm spices.
- Hungarian Mushroom: This creamy and flavorful soup is made with mushrooms, onions, dill, and paprika.
- Brothy Miso White Bean: This hearty and flavorful soup is made with white beans, miso paste, vegetables, and broth.
No matter what your taste preferences are, there's sure to be a soup recipe out there that you'll love or be able to make your own.
1. Pumpkin Turmeric Soup
Pumpkin and turmeric combine in this comforting, nourishing autumn soup. Pumpkin provides potassium, vitamin C, fiber, and antioxidants while turmeric lends its golden hues, anti-inflammatory and antioxidant properties to support immune function.
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped (approx 1 cup)
- 3 medium garlic cloves, minced
- 2 tablespoons chopped sage (approx 10 sage leaves)
- 4 cups vegetable broth
- 1 15oz can pumpkin puree
- 1 15.5oz can cannellini beans
- 1 teaspoon turmeric
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- Pepper to taste
- Optional: Pepitas for garnish
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- In a 4 quart pot, heat olive oil over medium heat.
- Add onion and cook for 5-7 minutes, or until translucent. Add garlic and sage and cook for another minute, or until fragrant.
- Add broth, pumpkin, beans, turmeric, nutmeg and salt and stir to combine. Bring to a simmer.
- Transfer to a high-speed blender or use an immersion blender to puree the soup. If using a high-speed blender, transfer soup back to the pot. Let cook for 5-10 more minutes on medium-low heat. Add pepper to taste.
- Optional: Garnish soup with pepitas (pumpkin seeds).
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2. Hungarian Mushroom Soup
A hearty blend of earthy mushrooms, savory spices, and creamy goodness is a celebration of all things cozy! Mushrooms are an excellent source of essential nutrients like selenium and vitamin D, supporting immune function and gut and bone health.
- 4 tablespoons unsalted butter
- 2 cups chopped onions
- 1 pound fresh mushrooms, sliced
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon paprika
- 2 teaspoons dried dill weed
- 1 cup milk
- 3 tablespoons all-purpose flour
- ½ cup sour cream
- ¼ cup chopped fresh parsley
- 2 teaspoons lemon juice
- 1 teaspoon salt
- ground black pepper to taste
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- Melt butter in a large pot over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add mushrooms and sauté for 5 more minutes. Stir in broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes.
- Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer for 15 more minutes, stirring occasionally.
- Add sour cream, parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through, about 3 to 5 minutes. Serve immediately.
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3. Brothy Miso White Bean Soup
This simple yet nutritious miso white bean soup packs a nourishing punch. Loaded with protein, fiber and vitamins, the real star is the miso, infusing each spoonful with umami richness. Quick to make but mighty in nutrition, this soup delights as a healthy, hearty meal.
- 1 tablespoon butter
- 3-4 scallions, thinly sliced whites and greens
- 1 cup cooked white beans, in their broth
- 2 teaspoons miso paste
- 1-2 teaspoons lemon juice
- Freshly cracked black pepper
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- Melt butter in a small skillet. Add the sliced scallions and cook until soft and just starting to brown. Add in the beans with their broth. Add more broth if needed (can use vegetable or chicken broth if needed). The broth should resemble a thin soup.
- Bring the mixture to a boil, reduce to a simmer, and cook until the liquid has thickened/reduced a bit. It's still going to be a bit brothy.
- Remove the skillet from the heat and stir in the miso and lemon juice. Taste and adjust as needed. Serve with a good amount of black pepper.
- This dish is a good-size serving for one person but could potentially be two if serving with other dishes. It’s wonderful over steamed rice with some simple roasted root vegetables or served with a good crusty bread.
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