Winter Warmer Soup Recipe

Introduction

Warm up on a chilly day with this comforting Winter Warmer Soup. Bursting with fresh ginger, garlic, turmeric, and vibrant greens, this soup is both nourishing and flavorful. It’s perfect for a cozy meal that’s light yet satisfying.

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 inch 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 into middle (cut into bite-sized pieces if needed)
• 1 onion, diced
• 2 cups mushrooms, quartered
• 1 cup thin rice noodles

Instructions

1. Step 1: Heat 1 teaspoon of oil in a heavy-bottomed pot over high heat. Add onions, mushrooms, and bok-choy. Sauté until mushrooms release their water and darken, and flip the bok-choy so both sides char nicely. Remove from the pot and set aside.
2. Step 2: In the same pot, heat another teaspoon of oil over low heat. Add celery, bay leaves, garlic, and ginger. Sauté frequently for about 3 minutes until softened and aromatic.
3. Step 3: Add turmeric and ground black pepper, stirring constantly on low heat for about 30 seconds to avoid burning the spices.
4. Step 4: Pour in 4 cups of vegetable stock or water. Bring to a boil, then reduce to a gentle simmer for 20 minutes. Turn off heat and season with salt and lime or lemon juice.
5. Step 5: To serve, place rice noodles, bok-choy, and mushrooms in bowls. Ladle the hot soup over the top. Garnish with fresh cilantro, chili flakes or chili garlic sauce, and extra ground black pepper. Enjoy!
6. Instant Pot Option: Use the sauté function on high to cook onions, mushrooms, and bok-choy as in Step 1, then set aside. Repeat sauté for celery, bay leaves, garlic, and ginger for 3 minutes. Add turmeric and pepper, then pour in stock or water. Close lid, seal vent, and pressure cook on Manual for 5 minutes. Let pressure release naturally for 10 minutes, then release remaining pressure. Stir in bok-choy, mushrooms, and rice noodles. Season and garnish as usual.

Tips & Variations

• For an oil-free version, skip the oil and sauté the vegetables in a splash of vegetable stock or water.
• Add tofu cubes or shredded chicken for extra protein.
• Use rice vermicelli or glass noodles as a noodle alternative.
• Adjust the chili flakes or chili garlic sauce to control spiciness.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking the noodles and vegetables. For longer storage, freeze the broth separately from the noodles and vegetables for up to 1 month and combine when reheating.

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 sauté the vegetables using a small amount of vegetable stock or water instead. This keeps the soup light and suitable for oil-free diets.

What can I substitute for baby bok-choy?

If you don’t have baby bok-choy, other leafy greens like spinach, napa cabbage, or Swiss chard work well as substitutes in this soup.

Winter Warmer Soup Recipe

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4.8 from 282 reviews

This Winter Warmer Soup is a comforting and nourishing dish, perfect for chilly days. Combining aromatic vegetables, warming spices like turmeric and black pepper, and fresh bok-choy with mushrooms, this soup offers a delightful balance of flavors and textures. It can be prepared easily on the stovetop or using an Instant Pot, making it a versatile and healthy option for any meal.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main 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 inch piece of grated ginger root
• 2 stalks of celery finely chopped
• 4 cups of 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 in the middle (cut into bite sized pieces, if needed)
• 1 onion, diced
• 2 cups mushrooms, quartered
• 1 cup thin rice noodles

Instructions

1. Prepare vegetables: Rinse and wash the baby bok-choy, slit them in the middle or cut into bite-sized pieces if necessary. Dice the onion, quarter the mushrooms, finely chop the celery, mince the garlic, grate the ginger, and chop the cilantro for garnish.
2. Stovetop sauté: Heat 1 teaspoon of oil in a heavy-bottomed pot over high heat. Add the diced onions, mushrooms, and bok-choy. Sauté until the mushrooms release water and darken, and flip the bok-choy so both sides char nicely. Remove these vegetables from the pot and set aside.
3. Sauté aromatics: In the same pot, heat another teaspoon of oil over low heat. Add celery, bay leaves, garlic, and ginger. Stir frequently and cook for about 3 minutes until softened and fragrant.
4. Add spices: Stir in turmeric powder and ground black pepper, keeping the flame low to avoid burning the spices. Cook for about 30 seconds while stirring continuously.
5. Simmer the broth: Pour in the 4 cups of low sodium vegetable stock or water. Bring the soup to a boil and then reduce heat to simmer gently for 20 minutes. After simmering, turn off the heat and season with salt and lime or lemon juice to taste.
6. Serve: Place cooked rice noodles in serving bowls, ladle the hot soup broth over them, then add the sautéed bok-choy and mushrooms. Garnish with fresh cilantro, red chili flakes or chili garlic sauce, and additional ground black pepper as desired. Enjoy warm.
7. Instant Pot sauté: Turn the Instant Pot to sauté mode on High. Once hot, add oil. Sauté onions, mushrooms, and bok-choy as in the stovetop method until mushrooms darken and bok-choy chars. Remove and set aside.
8. Instant Pot aromatics: On sauté High, add oil, celery, bay leaves, garlic, and ginger. Stir frequently for about 3 minutes until softened and aromatic, then cancel sauté.
9. Spice and pressure cook: Add turmeric and black pepper, stirring continuously. Pour in vegetable stock or water. Close lid and set to Manual/Pressure Cook mode at high pressure for 5 minutes with vent sealed.
10. Release pressure and finish: When cooking is complete, allow a natural pressure release for 10 minutes, then perform a quick release of remaining pressure. Open lid, stir in cooked bok-choy, mushrooms, and rice noodles. Season with salt and lime juice.
11. Serve Instant Pot soup: Ladle soup into bowls and garnish with chopped cilantro, red chili flakes or chili garlic sauce, and black pepper to taste. Enjoy your healthy and flavorful winter warmer soup.

Notes

• For oil-free cooking, you can omit the oil and sauté the vegetables in a little water or vegetable stock.
• If you prefer a spicier soup, adjust the amount of red chili flakes or add chili garlic sauce to your taste.
• Use low sodium vegetable stock to control the salt levels in the soup.
• Thin rice noodles cook quickly; add them just before serving to avoid overcooking and sogginess.
• This soup can be made vegan and gluten free by ensuring the stock and sauces used meet these dietary requirements.

Keywords: winter soup, warming soup, bok-choy soup, turmeric soup, Asian vegetable soup, healthy soup recipe, low sodium soup