In true Hanoi style this version is garnished very lightly, though if you like you can add sprouts, basil and more herbs. I would advise to double the broth recipe as it freezes beautifully, and you can do this by simply adding an extra pound or two of chicken bones.

Unlike the stock tutorial previously written on this site, this recipe uses a slightly different technique more common in Asian stock recipes. The meat and chicken bones are first boiled to extract as much of the impurities as possible. This water is then discarded and replaced with clean cold water in an attempt to get the clearest stock possible. Both methods will work and I have tried both on this recipe.

When cooking a recipe that is all about a leafy dense green, I often turn to bacon to liven it up and make it more pleasing. Somehow it is much easier to sell Swiss chard soup as a dinner option when I tell the husband it is bacon and chard soup. Ni lie involved, that’s what it is and it is delicious.

This chickpea and kale stew is the ideal nutrient dense comfort food to inhale after a day of wintery outdoor activity. Beans and greens are both hearty and healthy and will warm you from the inside up. In this recipe a portion of the chickpeas are blended to form a sauce so creamy that you will swear that a heel of parmesan has been bubbling away in it all day.

This chickpea stew can be easily converted to vegan simply by omitting the chorizo. The recipe makes for excellent leftovers and great lunches and freezes well.

Here is another adult-oriented tomato soup recipe for the colder weather. Rather than warm Indian spices and cashews, this tomato soup is inspired by the south of France. The soup has subtle flavours of fennel and lavender and is finished with whipping cream and fresh tarragon.

Try serving this soup with a grilled sandwich of brie and apples. If you have fresh tomatoes feel free to substitute for the canned whole tomatoes the recipe calls for, just make sure they are skinned first.

Carrot soups are endlessly variable and very inexpensive to make. Carrots also pair very well with almost every nut imaginable, making this carrot, tarragon and walnut soup recipe very much a meal unto itself. The cream is a nice addition but very much not necessary if you are watching your figure or want to make a vegan carrot soup recipe. If you are freezing the soup, don’t add the cream until you are reheating it.

This corn chowder recipe doesn’t have very many ingredients, so I suggest making this with really fresh corn. Instead of the usual bacon, this chowder uses chipotle powder for heat and smokiness making it a perfect vegetarian chowder recipe.

This fragrant soup recipe has warm aromas of cumin, cinnamon and ginger. With your first mouthful you will taste sweet tomatoes softened with the tangy yogourt. After each sip, your mouth will tingle from the gentle spice. I suggest you make a double batch and freeze it for those cold winter months.

(Don’t forget to serve with a grilled cheese.)

As much as I love thick winter soups that cling to spoons and ribs, I am just about done. Done with root vegetables. Done with canned tomatoes.

I mean, do you want potato and leek, or curried pumpkin or butternut squash soup this time of year? Yeah, I didn’t think so.

Despite my fantasies of asparagus and rhubarb, the farmers market I attended this past weekend was a disappointment. With beets as it’s only available produce I was reminded that as much as I want to cook the Spring season; locally, it is still winter.

So, here is one more winter soup. I tarted up this easy parsnip soup recipe with a little apple and a slice of prosciutto. It elevates the presentation of a monochromatic blah, into something your eyes want to eat. Plus, it’s made from a local root vegetable, and it’s a wonderful vessel for a grilled cheese.

Is there a particular ingredient which always goes rotten or off in your fridge before you can cook with it? Cream, fresh herbs, and celery are things which frequently go past their prime and expiry date before they get used in my house. This celery soup recipe is just one idea, so you don’t have to eat any more flaccid and brown celery.

Since celery is such a subtle flavour it is lovely with a light sweetness from the apples and a gentle warmth from the coriander. Serve this soup with a grilled cheese sandwich or some crusty French bread.

Traditionally Caldo Verde is a Portugese soup made primarily with potatoes, onions, kale, and frequently a portugese cured meat such as chouriço or linguiça. This version simply omits the meat for a healthy, Vegan alternative. Perfect to warm you up on a cold day.