Healthy Winter Soups

Healthy Winter Soups Healthy Winter Soups

Soups with fresh vegetables are the perfect vitamin suppliers in the wintertime. Moreover, they are the best warmers. It was my grandmother`s home recipe to treat every cold and illness with a nutritious vegetable soup. I chose my three favorite soups that are delicious, but very uncomplicated to cook at the same time. All listed ingredients are sufficient for 3-4 persons.


Vegetable Broth


  • 1l water
  • 1 carrot
  • 1 onion (unpeeled)
  • 1 garlic clove
  • 1/2 leek
  • Piece of celery
  • Small thyme branch
  • 1/2 bunch of flat leaf parsley
  • Salt, pepper
  • Grated nutmeg (pinch)
Vegetable Broth
Vegetable Broth

Start with a homemade vegetable broth. It is so easy to make and the best base for a good soup. Simply heat water and add the carrot, unpeeled onion, garlic clove, leek, celery, parsley and thyme. It is important not to peel the onion, because the skin of the onion will give the broth a nice brownish color. Let it boil for about 30 minutes and season with salt, pepper and a pinch of nutmeg. You can let it stand for a while; the longer the vegetables are left in the broth, the more intense the taste. Finally, remove the cooked vegetables and herbs. If you fill the vegetable broth in a glass bottle and store it in the fridge, you can use it for other dishes as well.


1. Zucchini-Curry


  • 2 zucchinis
  • 1 onion
  • 1 garlic clove
  • 1 tbsp. flour
  • 0.5 – 0.75 l vegetable broth
  • 100 ml milk
  • Curry (pinch)

This Zucchini-Curry soup is one of my favorites. It is quickly prepared, but tastes delicious- I love the subtle curry spice. First, braise the finely diced onion and garlic in olive oil and add the sliced zucchinis. Next, add a tablespoon of flour and continue to let the vegetables cook. Season with curry, salt & pepper. Add the vegetable broth and puree all ingredients to a fine soup. Finally, pour in the milk. Taste and add some more seasoning if necessary. The soup is nutritious, but light at the same time.


2. Pumpkin Spice


  • 600 g Hokkaido-Pumpkin
  • 1 garlic clove
  • 1 onion
  • 1 l vegetable broth
  • Chili powder (pinch)
  • Salt & pepper
  • Chopped coriander

Braise a chopped pumpkin, onion and garlic lightly in olive oil. Add the  vegetable broth and let cook for about 20 minutes. Puree everything and season with chili powder, salt & pepper. The chili powder gives the soup a slightly spicy twist. Finally, you can add some chopped coriander and enjoy a delicious pumpkin soup with an exotic touch.


3. Mushroom


  • 250 g brown mushrooms
  • 1 onion
  • 3 tbsp. butter
  • 3 tbsp. flour
  • 125 ml liquid cream
  • 750 ml vegetable broth
  • 100 ml white wine
  • Grated nutmeg (pinch)
  • Flat leaf parsley

Start with chopping the onions and slicing the mushrooms. Next, braise both in some butter (1 tbsp.) and leave. In another pot, heat 2 tbsp. butter; add flour under stirring and hot vegetable broth little by little. Continue stirring until the flour-butter mixture is dissolved. Pour in about 100 ml of white wine and boil, whilst stirring. Add the liquid cream and season with salt, pepper and a pinch of grated nutmeg. Finally, add the onions and mushrooms. As a finish, you can fry some bread cubes in olive oil and sprinkle some minced flat leaf parsley before serving.


I hope these soups help to get through the winter.

– Stay healthy –