Nourishing Winter Soup

WARMING ONE-POT SOUP RECIPE

A big bowl of nourishing soup is the best way to warm up on a cold winter day. Especially when it’s made with healthy and wholesome ingredients, like this nourishing winter soup.

The soup is warming and flavorful – a perfect balance of sweet, sour, and smoky.  You can serve it as a light lunch or dinner.

MEET THE INGREDIENTS

This is what you’ll need to make it:

• Olive oil
• Onions
• Garlic
• Smoked tofu
• Smoked red paprika powder
• Red lentils
• Sweet potatoes
• Sour cabbage
• Cooked chickpeas
• Turmeric
• Kale
• Tapioca flour
• Salt

HOW TO MAKE NOURISHING WINTER SOUP

STEP 1

Thoroughly rinse red lentils in a mesh strainer and set aside. Rinse sour cabbage well and drain it thoroughly. Set aside.

STEP 2

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add onions and cook over medium heat until onions are tender (3-5 minutes). Stir in the garlic, smoked tofu, and smoked red paprika powder, and then cook, stirring everything around the pot, for 30 seconds.

STEP 3

Pour in water and add red lentils, sweet potatoes, sour cabbage, cooked chickpeas, and turmeric. Bring the soup to a boil. Cover, reduce to a simmer, and cook for 10 minutes. Season with salt.

STEP 4

Mix tapioca flour with 100 ml cold water until it completely dissolves then whisk it into the soup. Also, add 2-3 handfuls of chopped kale.

STEP 5

Simmer for another 10-15 minutes, until the red lentils are cooked. Taste for seasoning and adjust with more salt if needed.

SERVING SUGGESTION

Serve in bowls and garnish with thyme.

TIPS AND HOW-TOS

Chickpeas: I always cook chickpeas the night before but if you don’t feel like cooking, feel free to add canned ones. Instead of chickpeas, you could add cooked brown lentils, adzuki, or black beans.

Tapioca flour: If you don’t have tapioca flour, try adding cornstarch or arrowroot flour to thicken the soup.

HOW TO COOK CHICKPEAS

• Wash chickpeas really well, add them to a large bowl and cover with water. The chickpeas will triple in size so it’s important to add plenty of water. Soak the chickpeas for at least 12 hours, best overnight.
• Drain and rinse soaked chickpeas and place them in a large pot. Cover the chickpeas with water and bring everything to a boil. Reduce the heat and simmer until they are tender, 1 and 1/2 to 2 hours.
• It’s best if you keep the lid on but slightly ajar allowing some steam to escape while cooking. Keep an eye on the water level during cooking and top up with fresh hot water from time to time if needed.

NOURISHING WINTER SOUP IS

• Vegan
• Gluten-free
• Nutrient-packed
• Warming
• Comforting
• Easy to make

Nourishing Winter Soup

Nensi Beram

Nourishing winter soup: a perfect balance of sweet, sour, and smoky. The best way to warm up on a cold winter day.

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Prep Time 20 mins

Cook Time 30 mins

Cuisine Gluten-free, Vegan

Servings 4

Ingredients

  

1x2x3x

Soup

• 2-3 tablespoons olive oil
• 1 onion chopped
• 4-5 cloves garlic
• 100 g smoked tofu
• 2 teaspoons smoked red paprika powder
• 200 g red lentils
• 300 g sweet potatoes chopped into cubes, approx. 2 cups
• 150 g sour cabbage approx. 1 cup
• 200 g cooked chickpeas approx. 1 cup
• 1.7 liter water
• 2 teaspoons turmeric
• salt to taste
• 2-3 handfuls chopped kale
• 15 g tapioca flour mix with 100 ml cold water

Instructions

 

• Thoroughly rinse red lentils in a mesh strainer and set aside. Rinse sour cabbage well and drain it thoroughly. Set aside.
• In a large pot, heat 2 tablespoons of olive oil over medium heat. Add onions and cook over medium heat until onions are tender (3-5 minutes). Stir in the garlic, smoked tofu, and smoked red paprika powder, and then cook, stirring everything around the pot, for 30 seconds.
• Pour in water and add red lentils, sweet potatoes, sour cabbage, cooked chickpeas, and turmeric. Bring the soup to a boil. Cover, reduce to a simmer, and cook for 10 minutes. Season with salt.
• Mix tapioca flour with 100 ml cold water until it completely dissolves then whisk it into the soup. Also, add 2-3 handfuls of chopped kale.
• Simmer for another 10-15 minutes, until the red lentils are cooked. Taste for seasoning and adjust with more salt if needed.
• Serve in bowls and garnish with thyme.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword healing soup, healthy soup recipe, nourishing soup recipe