Winter Soups To Warm You Up

The colder months mean we generally look to foods that are extra comforting and super delicious – enter Winter soups. When you are fasting, soups are the ultimate winter warmer because they tick so many boxes. They can be low calorie, cheap and easy to make as well as oh so satisfying. Check out some of our favourite winter soups, straight from the SFD kitchen!

By choosing recipes that are packed full of nutritious vegetables you will also be well on your way to getting the recommended 5 serves of vegetables per day. So get heavy on the veg and light on the pasta! Include some grains to get the high fibre benefit and some extra texture and heartiness to your dish. Being prepared with meals ahead of time can be the make or break of your fasting days. So why not save time and stress and cook up a big batch of soup so you are all set for quick lunches for the week. Give yourself the warm and fuzzies from the inside and try these fresh tasting recipes which a perfect for your fast day!

SERVES 6 ppl

PREP 5 mins

COOK 10 mins

PER SERVE

Calories: 179 Cal (or 749 kJ)

• 1 tbsp coconut oil
• 200g leeks chopped
• 2 tbsp ginger chopped
• 2 broccoli heads florets
• 1 large potato peeled & chopped
• 1 tsp ground tumeric
• 1 tsp salt
• 1 tbsp sesame oil
• 6 cups (3 litres) stock
• 6 tbsp natural yoghurt (or dairy free option)
• 6 tsp sunflower seeds

Heat the oil in a large pot over medium heat. Add the leeks and cook for around 5-6 minutes, until leeks are softened.

Add in the ginger, broccoli florets, chopped potato, turmeric, salt, sesame oil and stock.

Bring to a boil, reduce the heat and simmer for 10 minutes until the vegetables are soft.

Blend until creamy and smooth with a hand blender, then season to taste with salt and freshly ground black pepper.

Serve topped with yoghurt and sunflower seeds.

The soup can be stored in the fridge for up to 5 days, or in the freezer for up to 3 months.

lentil soup with vegetables & coconut cream

SERVES 4 ppl

PREP 15 mins

COOK 40 mins

PER SERVE

Calories: 280 Cal (or 1172 kJ)

• 150g brown onion diced
• 100g celery diced
• 150g carrot diced
• 3 cloves garlic crushed
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp curry powder
• 1 tsp salt
• 300ml coconut cream
• 500ml vegetable stock
• 600g canned lentils drained & rinsed
• olive oil
• 4 sprigs coriander chopped
• 1 chili sliced

Place a large heavy bottomed saucepan over a medium heat, add a drizzle of olive oil. Once hot add the celery and onion and cook for 4-5 minutes until starting to go golden.

Add in the carrot and garlic and sauté for a further 2 minutes being careful not to burn the garlic. Add a splash of water if needed.

Add in the paprika, cumin, curry powder and salt and sauté for a further 1 minute to toast the spices.

Pour in the coconut cream and stock and leave to simmer for 30 minutes until the carrot is soft and the flavours have come together.

Stir through the lentils, simmer for a further minute and serve topped with fresh coriander and sliced chili.

coconut pumpkin soup

SERVES 4 ppl

PREP 20 mins

COOK 35 mins

PER SERVE

Calories: 361 Cal (or 1510 kJ)

• 1kg pumpkin peeled & diced
• 100g onion diced
• 3 cloves garlic peeled
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp sea salt
• 250ml vegetable stock
• 200ml coconut cream
• 250g cannellini beans drained & rinsed

Preheat your oven to 190 degrees Celsius.

Add the onion, garlic and pumpkin to a baking tray, toss with olive oil and bake in the oven for 30 minutes until soft.

Remove from the oven, sprinkle with curry powder and salt and bake for a further 5 minutes.

Take a large pot and add the roasted pumpkin mix, coconut cream, stock and cannellini beans. Blend with a hand stick blender until smooth. Taste and add more salt or stock according to your taste.

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