3 Lean-Eating Winter Recipe Soups You Need To Try Now

by | Jun 19, 2024 | Recipes

Though often sidelined as a simple warm-up act, soups needn’t mean Heinz. Done right, they deliver flavour and nutrition by the bowlful. 

READ MORE: Celebrate Father’s Day with a Hearty Winter Lunch

Whether you’re tired of your boring al-desko lunch or seeking to scale your veg intake, batch-cooking homemade soup is a satisfying, cost-effective answer to your winter woes. Let these recipes fuel your final push towards spring.

Doctor’s Orders Squash and Roasted Red Pepper

Course dinner, Soup
Cuisine Healthy
Servings 6


  • A butternut squash
  • 5 Red peppers
  • A sweet potato
  • A white onion
  • 1 tsp Five-spice
  • 1 tsp Cumin
  • 300 ml Vegetable stock
  • A sprig of rosemary


  • Cover the peppers with foil and oven-roast at 160°C for 25 minutes.
  • Peel and dice the squash, sweet potato and onion. Sweat the onion in an oiled pan until soft, then add the sweet potato, squash, five-spice and cumin.
  • Cook for five minutes. Add the stock and red peppers, then simmer for 35 minutes.
  • Blend in a food processor until smooth. Return to the saucepan, season and top off with scattered rosemary.
Keyword soup, squash, winter

Lean Eating Barley and Bean

Course Main Course, Soup
Cuisine Healthy, Mediterranean
Servings 6


  • 100 g Pre-cooked pearl barley
  • 4 Garlic cloves
  • 2 White onions
  • A celery stalk
  • 2 Carrots
  • A sprig of rosemary
  • 400 g Chopped tomatoes
  • 350 ml Vegetable stock
  • 100 g Pre-cooked white beans
  • 3 sprigs of Fresh basil


  • Prep and dice your garlic, onion, celery and carrots. Heat some oil in a saucepan, then sweat the vegetables for five minutes until tender.
  • Add the rosemary and tomatoes and simmer for a further five minutes. Pour in the vegetable stock, bring to a simmer, then add the pearl barley and white beans. Blitz in a food processor for a smooth soup, or leave it as it is for a chunky broth.
  • Top with fresh basil, season and serve.
Keyword barley, bean, dinner, soup, winter

Iron Man’s Energising Clam Chowder

Course Soup
Cuisine French, Mediterranean
Servings 6


  • 1 kg Clams
  • 120 g Pancetta
  • A white onion
  • 2 Celery stalks
  • 2 Garlic cloves
  • 1 L Fish stock
  • 60 ml Dry white wine
  • 450 g Maris Piper potatoes
  • tsp Thyme
  • 2 Bay leaves
  • 200 ml Double cream
  • 3 tbsp Parsley


  • Cover the clams with a litre of cold water and boil. After 10 minutes, extract the meat and chop.
  • Fry the pancetta, then remove.
  • Sweat the onion, celery and garlic in butter. Add the stock and wine, then the potatoes, thyme, bay leaves and half of the pancetta. Simmer for 25 minutes.
  • Discard the bay leaves. Blitz a quarter of the soup, then mix in with the rest.
  • Add the clams, cream and parsley. Heat through and serve with the remaining pancetta on top.
Keyword dinner, soup, winter

From: Men’s Health UK

Pin It on Pinterest

Share This