LIFESTYLE
10/02/2015 06:22 GMT | Updated 10/02/2015 06:59 GMT

Quick And Easy Soup Recipes To Help You Through The Cold Spell

If you're still stuck in winter-mode and not yet ready to embrace the summery salad, then fear not, there are other ways to get your daily vegetable intake.

Right now, we're talking about a hearty (and healthy) soup - after all, what better way to ward off that lingering cold and flu?

You might not think it, but making soup at home is super easy - it really is just a case of throwing lots of ingredients into a saucepan and leaving them to work their magic.

Try these three tasty recipes out for size:

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Three Healthy Yet Delicious Recipes From Expert Foodie And Nutritionist Madeleine Shaw

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Red lentil soup with vegetables

1) Put your saucepan (or pot) on a medium-high heat on the hob.

2) Add 2 tablespoons of olive oil, one diced onion, four cloves of chopped garlic and four stalks of chopped celery.

3) Season with salt.

4) While the veg is being sautéed, peel a turnip and dice it. Then add to the pot, alongside 1.5 cups of chopped tomatoes and 1.5 cups of red lentils.

5) Add six cups of water and bring the mixture to the boil. Then reduce the heat and leave it to simmer for 20-25 minutes.

6) Finally, add half a cup of chopped, fresh parsley and a teaspoon of red wine vinegar.

soup

Kimchi stew with chicken and tofu

1) Put your saucepan (or pot) on a medium-high heat on the hob.

2) Add three and a quarter cups of low salt chicken stock and 2.5 cups of water.

3) Add one tablespoon of chopped garlic, two teaspoons of finely minced ginger, one teaspoon of minced anchovy and two raw chicken thighs.

4) Bring the mixture to the boil and reduce the heat. Simmer for 15 minutes until the chicken is cooked.

5) Wait for the chicken to cool and then shred it from the bone. Put the shredded chicken back into the pot.

6) Add two 16 ounce jars of kimchi to the mixture, as well as a handful of silken tofu portions.

7) Spoon the mixture into a dish.

soup

Mushroom and lima bean stew

1) Put your saucepan (or pot) on a low heat on the hob.

2) Add a tablespoon of olive oil, one diced onion and four cloves of chopped garlic.

3) Cook until nice and tender, then put in a bowl.

4) Turn the heat up to medium-high and add another tablespoon of olive oil. Add sliced shiitake mushrooms and sear them. Then put into the bowl with the onions and garlic.

5) Add sliced portobello mushroom to the saucepan and sear. Then tip the contents of the bowl - onion, garlic and shiitake mushrooms - back into the saucepan.

6) Add two pounds of chopped butternut squash, one bay leaf, eight cups of low-salt chicken stock and one cup of lima beans (make sure you soak them over night).

7) Simmer the soup for an hour, before adding half a bunch of kale. Simmer for an additional five minutes and then dish up your stew.

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