Nourishing Winter Soups (That Do More Than Fill You Up)

In winter, our bodies naturally crave meals that feel warm and grounding. Soup is one of the easiest ways to deliver nourishment in one bowl – combining vegetables, fiber, protein and carbs in a way that supports steady energy, digestion and overall wellness.

For heart-healthy, high-fiber options, look for soups built on lentils, beans, and whole grains like barley. For a protein-boost, classics like lemon chicken orzo, chicken noodle or a veggie-loaded chili can make a comporting meal that keeps you full. And immune-supporting flavors - soups with ingredients like ginger, turmeric, miso and garlic - bring both warmth and functional benefits.

One of the best parts of soup season: it’s comforting, flexible, and often even better the next day.

To make it easy to bring one of these nourishing soups into your rotation, here’s one of our favorite winter staples: Turkish Red Lentil Soup. It’s simple, budget-friendly and packed with fiber and plant-based protein - the kind of balanced eating Easyfeast supports.

Turkish Red Lentil Soup (Mercimek Çorbası)

Ingredients

• 2 tablespoons olive oil

• 1 yellow onion, chopped

• 2 carrots, peeled and diced

• 2 garlic cloves, minced

• 1 tablespoons tomato paste

• 1 teaspoons ground cumin

• 1/4 teaspoons chili powder

• Pinch black pepper

• 4 cups of vegetable broth

• 1 cup red lentils

• 1/4 teaspoons salt, plus more to taste

• 2 tablespoons fresh lemon juice

• Optional: cayenne pepper, flavored olive oil

Directions

1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add onion and carrots with a pinch of salt and sauté until softened, about 4 minutes. Add garlic and sauté until fragrant, about 1 minute.

2. Stir in tomato paste, cumin, chili powder, and a pinch of black pepper. Sauté for 2 minutes, until the tomato paste darkens slightly.

3. Add broth, lentils, and 1/4 teaspoons salt. Bring to a simmer, then partially cover and reduce heat to medium-low. Simmer until lentils are soft, about 20 minutes. Taste and adjust salt if needed.

4. Purée using an immersion blender (or regular blender/food processor) until smooth and no large chunks remain. If too thick, add water or additional broth. Taste and adjust salt and pepper. Add a pinch of cayenne pepper, if desired (omit cayenne if you don’t like spicy foods!)

5. Reheat soup if needed, then remove soup from heat and stir in lemon juice. Taste and add more salt if needed.

6. Serve with a drizzle of high-quality or flavored olive oil (chili, garlic, or lemon).