3 Winter Soups for Cold Nights

When the temperature drops, soup becomes more than just dinner — it’s comfort, warmth, and an easy way to nourish yourself on cold nights. These three winter soups are hearty, simple to make, and perfect for slowing down when winter feels long.

1. Vegan Lentil Goulash

This plant-based take on a classic is rich, warming, and deeply satisfying. Lentils add protein and body, while paprika and vegetables bring comfort-food flavor.

Ingredients

• 1 tablespoon olive oil

• 1 onion, diced

• 2 cloves garlic, minced

• 1 red bell pepper, chopped

• 2 carrots, sliced

• 1 tablespoon paprika

• 1 teaspoon smoked paprika

• 1 cup dried brown or green lentils, rinsed

• 1 can diced tomatoes

• 4 cups vegetable broth

• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Sauté onion and garlic until soft.

3. Add bell pepper, carrots, paprika, and smoked paprika. Stir until fragrant.

4. Add lentils, tomatoes, and broth. Bring to a boil, then reduce to a simmer.

5. Cover and cook for 30–35 minutes, until lentils are tender. Season to taste.

2. Creamy Butternut Squash Soup

Smooth, slightly sweet, and comforting, this soup is a winter favorite. It feels indulgent but stays light enough for an easy weeknight meal.

Ingredients

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 4 cups cubed butternut squash

• 4 cups vegetable broth

• ½ cup coconut milk (optional)

• Salt and pepper to taste

Instructions

1. Heat olive oil in a pot over medium heat.

2. Cook onion and garlic until softened.

3. Add squash and broth. Bring to a boil, then simmer until squash is tender, about 20 minutes.

4. Blend until smooth using an immersion blender or blender.

5. Stir in coconut milk if using, and season to taste.

3. White Bean and Kale Soup

This rustic soup is filling, nourishing, and perfect for cold nights when you want something hearty without being heavy.

Ingredients

• 1 tablespoon olive oil

• 1 onion, diced

• 2 cloves garlic, minced

• 1 teaspoon dried rosemary

• 2 cans white beans, drained and rinsed

• 4 cups vegetable broth

• 2 cups chopped kale

• Salt, pepper, and lemon juice to taste

Instructions

1. Heat olive oil in a pot over medium heat.

2. Sauté onion, garlic, and rosemary until fragrant.

3. Add beans and broth and simmer for 15 minutes.

4. Stir in kale and cook until wilted.

5. Season with salt, pepper, and a squeeze of lemon.

Why Winter Soups Work So Well

Soups are easy to make ahead, affordable, and endlessly adaptable. Whether you’re cooking for one or feeding a family, a pot of soup on the stove makes cold nights feel a little warmer.

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