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Winter Warmer Soup with bold flavors is amazingly delicious and comforting. This soup combines healing nutrients from several super foods that are easy to find in your pantry and refrigerator.
This easy recipe makes “feel good soup”. It is seasoned with turmeric, ginger and garlic ! It is nice and spicy and warming. I used bok-choy and mushrooms and rice noodles to make it a filling meal.
This healing broth-y soup is entirely vegan, gluten free, and can be made in just one pot. You can make a big simmering pot of this soup and sip the broth through out the day like a warming tea.
This is our very popular winter soup recipe. If you love this soup, you may also enjoy some more wholesome and nourishing recipes from our website. These all are easy to prepare and family friendly.
Similar to Herbal Tea Mix and Apple Cider Vinegar and Lemon Juice drink, this recipe is full of kitchen remedies.
VEGAN AND GLUTEN FREE COMFORT FOOD RECIPES
- Vegan Stuffed Pepper Soup
- CURRIED BUTTERNUT SQUASH SOUP
- CREAMY TOMATO SOUP
- Instant Pot 15 Bean Soup
- LENTIL QUINOA SOUP
- HEALTHY MINESTRONE SOUP
- VEGAN SPLIT PEA SOUP
- VEGAN CORN CHOWDER
- CREAMY WHITE BEAN AND SPINACH SOUP
- VEGAN STUFFED CABBAGE STEW
- INSTANT POT DAL MAKHANI
To make this warming healing soup, you need easy to find ingredients. It also is very easy to make substitutions or alterations to the ingredients based on your dietary preferences. You can choose plenty of other vegetables like broccoli, bean sprouts, sweet potatoes, sweet bell peppers or squash varieties.
If you want this soup to have more thickness, stir in coconut milk right after it’s done cooking. To add plant protein, you can add tofu, chickpeas or canned white beans.
Mix and match easily to make numerous combinations so it doesn’t get repetitive either. Make this a routine soup recipe especially during peak winter months.
DO YOU NEED TO COOK THIN RICE NOODLES?
Thin Rice noodles cook super fast. Add the noodles to the warm broth just a few minutes before you are ready to eat. They nicely absorb the broth giving it good body. No need to pre-cook at all.
Low sodium vegetable broth is further infused with turmeric, ginger, garlic and bay leaf to make this soup. You can drink this broth as is throughout the day to feel warm especially in those cold, wintery, gray days.
The golden color from the turmeric will brighten your day and mood instantly. Not to mention, the lingering aroma is refreshing too. Adding the rice noodles and green vegetables makes it a wholesome meal. All you need is about 30 minutes of soup simmering and voila !!
Easy, quick, healthy and yummy – my favorite buzzwords to get through the kitchen chores especially on busy weeknights. This soup qualifies on all fronts 🙂
MAKING BROTHY SOUP IN INSTANT POT
If you are using electric pressure cooker like Instant Pot, this healing soup gets ready with minimal efforts. You don’t need to baby-sit the simmering soup either.
Pressure cooking method also brings out the flavors without loosing the nutrient and aroma. The flavorful broth cooked in Instant Pot tastes like you went in length preparing and infusing it.
WHAT ARE THE INGREDIENTS OF WINTER WARMER SOUP
To make the therapeutic broth: minced garlic cloves, minced ginger root, bay leaf, celery stalk, low sodium vegetable broth, turmeric powder, Oil ( for sautéing the veggies and spices – skip to make it WFPB)
For the topping and add on s : small onion or shallot , baby bok-choy, mushrooms, thin rice noodles
Additional Seasoning : salt, pepper, red chili flakes or chili garlic sauce
STOVE TOP INSTRUCTIONS :
Heat oil in a heavy-bottomed soup pot. Once the oil gets hot, add onions, mushrooms and bok-choy. Sauté on high heat until mushrooms release water and appear darkened. flip the bok-choy so both sides char nicely. Remove the content from the pan. Keep it aside.
Heat 1 tbsp. of oil in the same pot. Once the oil is heated, add celery, bay leaf, garlic and ginger. Sauté them on a low heat for about 5 minutes, stirring very frequently, until they have softened and released their aroma.
Now lower the heat to lowest minimum and add in the turmeric and crushed black pepper. Stir it to allow the spice to toast gently. Keep an eye and make sure your flame is on lowest possible as ground spices burn easily.
Add about 4 cups of water or vegetable stock. Bring the soup to the boil and simmer gently for about 20 minutes. Turn off the heat. Season with salt and lime juice.
Serve hot soup over rice noodles, and previously sautéed bok-choy and mushrooms. Garnish with fresh cilantro, chili garlic seasoning or chili flakes and ground black pepper. Enjoy your wonderful creation.
INSTANT POT INSTRUCTIONS :
Turn on the Instant Pot and select SAUTE high. Once it displays HOT, add oil. Add onions, mushrooms and bok-choy. Sauté well until mushrooms release water and appear darkened. Flip the bok-choy so both sides char nicely. Cancel SAUTE and remove the content from the pan. Keep it aside.
Turn back on the Instant Pot and select SAUTE medium. Once it displays HOT, add oil. Then add celery, bay leaf, garlic and ginger. Sauté them stirring very frequently, until they have softened and released their aroma (about 3 minutes).
Cancel SAUTE. Now, add in the turmeric and crushed black pepper. Stir the whole time as ground spices burn easily. Add about 4 cups of water or vegetable stock. Close the lid and select Manual ( Pressure Cook button on newer models) 5 minutes ( Vent Sealed) .
Once InstantPot does cooking, wait for 10 minute on keep warm setting and release the remaining the pressure. Open the lid. The warming broth is ready.
Stir in sautéed onion, bok-choy and mushrooms. Add rice noodles. Season with salt and lime juice. Using a ladle, pour a cupful in each serving bowl. Garnish with fresh cilantro, chili flakes and ground black pepper. Enjoy your beautiful creation.
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Winter Warmer Soup
Prajakta Sukhatme
Winter Warmer Soup with bold flavors is amazingly delicious and comforting. Entirely vegan, gluten free, and made in one pot!
4.62 from 84 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Comfort Food
Cuisine American
Servings 4
Calories 175 kcal
Equipment
Ingredients
For the healing broth
- 1 Tablespoon oil optional- see note for oil free cooking
- 2-3 bay leaves
- 5-6 peeled and finely diced or minced garlic cloves
- 1-2 inch of grated ginger root
- 2 stalks of celery finely chopped
- 4 cups of low sodium vegetable stock or water
- 1 teaspoon turmeric powder
- ⅛ teaspoon ground black pepper
- Handful of cilantro- chopped
- 1 Tablespoon Lime or lemon juice
- Salt per taste
- Red chili flakes or chili garlic sauce - per taste
For toppings
- 4 baby bok-choy- rinsed washed and slit into middle cut into bite sized pieces, if needed
- 1 onion diced
- 2 cups mushrooms quartered
- 1 cup thin rice noodles
Instructions
Stove-Top Instructions :
Heat 1 tsp. oil in a heavy-bottomed pot. Add onions, mushrooms and bok-choy. Sauté on high heat until mushrooms release water and appear darkened. Flip the bok-choy so both the sides char nicely. Remove the content from the pan. Keep it aside.
Heat 1 teaspoon of oil in the same pot. Once the oil is heated, add celery, bay leaves, garlic and ginger. Sauté them on a low heat for few minutes, stirring very frequently, until they softened (about 3 minutes).
Now, add in the turmeric and ground black pepper. Stir the whole time and make sure your flame is on low as ground spices burn easily. (30 seconds)
Add about 4 cups of water or vegetable stock. Bring the soup to the boil and then simmer gently for about 20 minutes. Turn off the heat. Season with salt and lime or lemon juice.
Serve hot soup over rice noodles, bok-choy and mushrooms. Garnish with fresh cilantro, chili flakes or chili garlic sauce and ground black pepper. Enjoy your wonderful creation !!
Instant Pot Instructions :
Turn on the Instant Pot and select sauté High. Once it displays HOT, add oil. Once Oil is warm, add onions, mushrooms and bok-choy. Sauté on high heat until mushrooms release water and appear darkened. Flip the bok-choy so both sides char nicely. Cancel Sauté and remove the content from the pan. Keep it aside.
Turn on the Instant Pot and select sauté High. Once it displays HOT, add oil, celery, bay leaves, garlic and ginger. Sauté them stirring very frequently, until they have softened and released their aroma (about 3 minutes). Cancel SAUTE.
Now, add in the turmeric and ground black pepper. Stir the whole time as ground spices burn easily. Add about 4 cups of water or vegetable stock. Close the lid and select Manual ( Pressure Cook button on newer models) 5 minutes ( Vent Sealed) .
Once Instant Pot does cooking and beeps when done, wait for 10 minute on keep warm setting and release the remaining the pressure. Open the lid. The warming broth is ready.
Stir in cooked bok-choy, mushrooms and rice noodles. Season with salt and lime juice. Using a ladle, pour a cupful in each serving bowl. Garnish with fresh cilantro, chili flakes and ground black pepper. Enjoy your beautiful creation !!
Notes
WFPB oil free cooking:
If you are looking to make this soup oil free, simply skip the sautéing in oil part. Warm ¼ cup water instead and sauté the onion and ginger garlic in water. Rest of the recipe remains the same.
Serve this soup warm. It can be refrigerated and stored for up-to 3 days.
Nutrition
Serving: 4big cupsCalories: 175kcalCarbohydrates: 23gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 7gFiber: 4gSugar: 5g
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