Natural Balance Foods

Wonderful Warming Winter Soups

Winter Soups

Our friends at Hillmotts are here to share some delicious winter soup recipes to hug you from head to toe. Best of all, these recipes are gluten, wheat and dairy free, so everyone can feel souper all the way through to spring!


Four Bean and Tomato Soup - Serves 4

  • 1 Onion, chopped
  • 1 Celery Stick chopped
  • 2 carrots, peeled and sliced
  • 1 can tinned Tomato, chopped
  • 1 glug extra-virgin Olive Oil
  • 4 cups gluten free Vegetable Stock
  • Salt and Pepper to season
  • 2 cans Four-Bean mix, drained and rinsed

Sweet Potato and Chilli Soup - Serves 4

  • 1 glug of extra-virgin Olive Oil
  • 1 Onion, chopped
  • 3 Celery sticks, chopped
  • 1 clove Garlic, finely chopped
  • 1 tbsp fresh Ginger, grated
  • 1/2 tbsp Curry Powder
  • 500g Parsnips, chopped
  • 250g Carrots, chopped
  • 4 cups gluten free Vegetable Stock
  • 2 tbsp Pumpkin Seeds, toasted

Winter Cannellini Bean Soup - Serves 4

  • 1 glug Olive Oil
  • 4 Shallots, finely chopped
  • 2 Garlic Cloves, finely chopped
  • 1 Carrot, finely chopped
  • 2 Leeks, finely chopped
  • 4 cups gluten free Vegetable Stock
  • 2 bay leaves
  • 2 tsp chopped fresh Oregano
  • 2x 450g cans Cannellini Beans, drained and rinsed
  • A handful of flatleaf Parsely, chopped and 4 Parsley sprigs


Four Bean and Tomato Soup

  1. Heat a glug of oil in a larg soup pot and fry the onion, celery and carrot for 4-5 minutes
  2. Add remaining ingredients and simmer until carrots and celery are soft and beans are cooked (4-5 minutes)
  3. Depending on preference you can now use a stick blender and pulse a few times to reach a thick consistency, or you can leave it as it is, watery with chunks (we like to leave it).

Sweet Potato and Chilli Soup

  1. Heat the Olive Oil in a pan over a medium heat.  Add the onion, celery sticks, garlic and ginger, and cook for 5 minutes
  2. Stir in the curry powder and cook for a further 5 minutes.  Add the parsnips and carrots
  3. Pour in the vegetable stock, cover and simmer for about 30 minutes until the vegetables are tender
  4. Puree the soup in batches, adding more stock, if desired, to get the right consistency - or leave it chunky
  5. Top with the toasted pumpkin seeds. (To toast pumpking seeds, place in a pan over a medium heat and dry fry until the seeds begin to pop)

Winter Cannellini Bean Soup

  1. Heat the oil in a large saucepan and tip in the shallots, garlic, carrot, celery and leeks.  Cover over a medium heat for 5 - 7 minutes, stirring occasionally, until softened but not browned.
  2. Pour in the stock, then add the bay leaves and oregano.  Season and bring to the boil, then cover the pan and simmer gently for 15 minutes.  Tip in the beans, cover again, and simmer for further 5 minutes.
  3. Swirl in the chopped parsley, ladle into warm bowls and top each with a drizzle of olive oil and a parsley sprig

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