2 savoury ready-for-winter soup recipes

After a long winter's day, nothing sticks to the ribs quite like a hearty cup of soup. Fortunately, these two dinner-style recipes will steal the show and satisfy the most voracious of appetites.

[Photo Credit: iStock.com/Lana_M]

Here's a tasty, hearty version of borscht, the famous and beloved Eastern-European beet soup. The beets are full of folate and vitamin C, while the potatoes contribute vitamins C and B6. The result? A hot cup of comfort on a chilly winter day.

Preparation time: 30 minutes
Cooking time: 35 minutes
Serves: 4

Ingredients

• 10 ml (2 tsp.) olive oil
• 6 scallions, thinly sliced
• 4 cloves garlic, minced
• 1.15 kg (2 1/2 lb.) fresh beets, peeled and cut into 1 cm (1/2 in.) cubes
• 375 g (3/4 lb.) all-purpose potatoes, peeled and cut into 1 cm (1/2 in.) cubes
• 2 carrots, thinly sliced
• 50 ml (1/4 c.) red wine vinegar
• 20 ml (4 tsp.) sugar
• 5 ml (1 tsp.) salt
• 1 ml (1/4 tsp.) pepper
• 375 g (3/4 lb.) well-trimmed top round beef steak, cut into 0.6 cm (1/4 in.) chunks
• 50 ml (1/4 c.) reduced-fat sour cream

Preparation instructions

1. In large pot, heat oil over moderate heat. Add scallions and garlic then sauté for two minutes or until scallions are tender.
2. Add beets, potatoes, carrots, vinegar, sugar, salt, pepper and 1.25 litres (4 1/2 c.) water. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until beets and potatoes are almost tender.
3. Add beef and cook for 15 minutes or until just cooked through. Serve topped with a dollop of sour cream.

Nutritional information

Each serving contains about 440 calories; 8 g fat; 5 g saturated fat; 760 mg sodium, 55g carbohydrates and 38 g protein.

Corn is high in folate while the other vegetables add vitamin C. What's more, the milk adds calcium to this all-time favourite soup that's actually good for you!

Preparation time: 20 minutes
Cooking time: 45 minutes
Servings: makes 2.6 litres (11 cups)

Ingredients

• 60 g (2 oz.) reduced-sodium bacon, coarsely chopped
• 2 large onions, diced
• 2 large carrots, diced
• 2 stalks celery, diced
• 375 g (12 oz.) all-purpose potatoes, peeled and diced
• 1.5 L (6 c.) chicken stock
• 500 ml (2 c.) fresh or frozen corn kernels
• 500 ml (2 c.) 1% low-fat milk
• 0.5 ml (1/8 tsp.) each salt and pepper
• Cayenne pepper

Preparation instructions

1. In a four litre (four quart) pot over moderate heat, cook bacon until browned and fat rendered, about four minutes. Remove bacon with slotted spoon and reserve for garnish.
2. Add onions, carrots and celery to pot and sauté until softened, about five minutes. Stir in potatoes with chicken stock and bring to boil.
3. Simmer soup, partially covered, stirring occasionally, until vegetables are tender, about 10 minutes.
4. Add corn kernels and return soup to boil. Simmer, uncovered, about five minutes longer.
5. Remove from heat and using a ladle or slotted spoon, transfer about 635 ml (2 1/2 c.) of vegetables to a blender or food processor. Purée until smooth.
6. Add purée and milk to pot and simmer about three minutes. Season with salt, pepper and a pinch of cayenne.
7. Serve garnished with bacon.

Nutritional information

Per cup you'll get about 88 calories; 3 g fat; 1 g saturated fat; 87 mg sodium, 14 g carbohydrate and 4 g protein.

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