Winter Warmer Soup Recipe
Introduction
Winter Warmer Soup is a comforting, flavorful broth packed with fresh vegetables, warming spices, and tender rice noodles. This hearty soup is perfect for chilly days when you need a nutritious and satisfying meal that’s quick to prepare.
Ingredients
- 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 inches grated ginger root
- 2 stalks celery, finely chopped
- 4 cups 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, to taste
- Red chili flakes or chili garlic sauce, to taste
- 4 baby bok-choy, rinsed, washed, and slit down the middle (cut into bite-sized pieces if needed)
- 1 onion, diced
- 2 cups mushrooms, quartered
- 1 cup thin rice noodles
Instructions
- Step 1: Heat 1 teaspoon oil in a heavy-bottomed pot over high heat. Add diced onions, quartered mushrooms, and bok-choy. Sauté until the mushrooms release their water and darken, and flip the bok-choy to char both sides nicely. Remove from the pot and set aside.
- Step 2: In the same pot, heat 1 teaspoon oil over low heat. Add chopped celery, bay leaves, garlic, and grated ginger. Stir frequently and sauté until softened, about 3 minutes.
- Step 3: Add turmeric powder and ground black pepper. Stir continuously on low heat for about 30 seconds to toast the spices without burning.
- Step 4: Pour in 4 cups of vegetable stock or water. Bring to a boil, then reduce heat to simmer gently for about 20 minutes. Turn off the heat and season with salt and lime or lemon juice.
- Step 5: To serve, place cooked rice noodles, bok-choy, and mushrooms into bowls. Ladle the hot broth over them. Garnish with chopped cilantro, red chili flakes or chili garlic sauce, and a pinch of ground black pepper. Enjoy your warming soup!
Tips & Variations
- For an oil-free version, skip the oil and start by dry-sautéing the vegetables or using a little water to prevent sticking.
- Feel free to use other greens like spinach or kale if bok-choy is unavailable.
- Add protein such as tofu, chicken, or shrimp for a heartier meal.
- Adjust chili flakes or chili garlic sauce to your preferred spice level.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot. If storing noodles separately, add them fresh when serving to avoid sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup without oil?
Yes, you can omit the oil and dry-sauté or lightly steam the vegetables to keep it oil-free. Using vegetable stock with good flavor will help maintain richness.
Can I prepare this soup in an Instant Pot?
Absolutely! Follow the sauté steps in the Instant Pot to cook the vegetables, then pressure cook with the stock and spices for 5 minutes. Add noodles and reserved vegetables afterward before serving.
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Winter Warmer Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
Description
This Winter Warmer Soup is a comforting and nourishing dish perfect for chilly days. Packed with aromatic spices like turmeric, ginger, and garlic, along with fresh vegetables including bok choy, mushrooms, and celery, it offers a soothing yet flavorful broth served over delicate rice noodles. Whether prepared on the stovetop or in an Instant Pot, this recipe is quick, easy, and ideal for a healthy, cozy meal.
Ingredients
Vegetables & Aromatics
- 4 baby bok-choy, rinsed, washed, and slit into the middle (cut into bite-sized pieces if needed)
- 1 onion, diced
- 2 cups mushrooms, quartered
- 2 stalks celery, finely chopped
- 5–6 peeled and finely diced or minced garlic cloves
- 1–2 inch piece of grated ginger root
- Handful of cilantro, chopped
Liquids & Seasonings
- 1 tablespoon oil (optional – see note for oil-free cooking)
- 4 cups low sodium vegetable stock or water
- 1 tablespoon lime or lemon juice
- Salt, to taste
- Red chili flakes or chili garlic sauce, to taste
- 1 teaspoon turmeric powder
- ⅛ teaspoon ground black pepper
Other
- 1 cup thin rice noodles
- 2–3 bay leaves
Instructions
- Prepare the vegetables: Rinse and slit the bok-choy, dice the onion, quarter the mushrooms, finely chop the celery, mince the garlic, grate the ginger, and chop cilantro for garnish.
- Sauté vegetables (Stovetop or Instant Pot Sauté): Heat 1 teaspoon oil in a heavy-bottomed pot or Instant Pot on high sauté mode. Add onions, mushrooms, and bok-choy. Sauté until mushrooms release water and darken, and flip bok-choy to char both sides. Remove from pot and keep aside.
- Sauté aromatics: In the same pot, heat 1 teaspoon oil. Add celery, bay leaves, garlic, and ginger. Sauté on low heat for about 3 minutes, stirring frequently until softened and fragrant.
- Add spices: Stir in turmeric powder and ground black pepper carefully on low heat for 30 seconds to avoid burning.
- Add liquid and simmer: Pour in 4 cups of vegetable stock or water. Bring to a boil and then reduce to simmer gently for 20 minutes on stovetop, or close Instant Pot lid and pressure cook on Manual/Pressure Cook mode for 5 minutes with sealed vent.
- Release pressure (Instant Pot): After cooking ends, allow natural pressure release for 10 minutes then manually release remainder. Open lid carefully.
- Season and assemble: Turn off heat and season soup with salt and lime or lemon juice. Stir in cooked bok-choy, mushrooms, and rice noodles.
- Serve: Ladle hot soup with noodles and vegetables into bowls. Garnish with fresh cilantro, red chili flakes or chili garlic sauce, and a sprinkle of ground black pepper. Enjoy your nourishing winter warmer soup!
Notes
- Oil is optional; omit or substitute with a splash of water or broth for oil-free cooking.
- Adjust seasoning like salt and chili according to taste preferences.
- Use low sodium vegetable stock to better control salt content.
- Rice noodles should be cooked or softened as per package instructions if needed before adding to soup.
- This soup can be customized with additional vegetables or proteins to suit your preference.
- Store leftovers refrigerated in a sealed container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop and Instant Pot
- Cuisine: Asian Fusion
Keywords: Winter soup, warming soup, bok choy soup, turmeric soup, ginger garlic soup, healthy vegetable soup, Instant Pot soup, Asian vegetable soup
