Super soups for winter lunches

Posted on January 10, 2017 by Brynna Gabrielson

Winter soupsJudging by the frost appearing on our cars every morning, it seems winter is upon us! As you bundle up in your thick winter coat, slip on your hat and gloves and head for work, don't forget to pack a warming winter lunch to keep you nice and toasty through the day. If you're looking for some lunch inspiration then we've got some great ideas to help you out. Today we're looking at delicious winter soups. They're easy to make, and can be divided up easily for lunches over the week ahead. They're also easy to freeze.

White bean and bacon
This tasty soup is creamy and thick, perfect for a shiver filled day. Serve with some crusty bread for extra deliciousness.


  • 1 300g can of cannellini beans
  • 3 medium sized white potatoes, cubed
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 chicken stock pots
  • 1 litre of water
  • 400 ml of milk
  • 1 package of bacon lardons
  • 2 sprigs of rosemary
  • 1 tbsp butter or olive oil

In a frying pan cook the bacon lardons until crispy and then divide in two and put to the side. Next, heat a large stock pot over warm heat and add the butter or oil, then stir in onion and garlic. Cook until soft, but not browned. Add the two chicken stock pots and water, stir until dissolved. Add the potatoes, half the bacon lardons, the can of beans and two sprigs of rosemary. Stir well and then simmer (stirring occasionally) until the potato is soft through. Remove the rosemary sprigs and then puree the soup with an immersion blender. Serve with the remaining bacon lardons sprinkled on top.

Taco Soup
With a little spice this warm winter soup will keep you and your taste buds warm.  The protein from the beans, chickpeas and beef will keep you full long after you've slurped back your last spoonful.


  • 500g beef mince (swap for Quorn or Turkey mince for less calories)
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 3 tbsp taco Seasoning
  • 1 400g can kidney beans
  • 1 400g can chickpeas
  • 1 200g can corn
  • 1 400g can of chopped tomatoes
  • 100g of tomato puree
  • 500ml of water

In the bottom of a stock pot brown 500g beef mince with the onions and garlic. Drain any excess grease. Add the water, chopped tomatoes, tomato puree, kidney beans, chickpeas, corn and taco seasoning (you can use a pouch from the shop, or make your own). Stir well, bring to a boil, and then reduce to a simmer for 10 minutes.

Serve as is or for some extra texture and flavour top with shredded cheese and crushed tortilla chips.

Chicken and rice
A warming favourite, this delicious soup is packed full of veg and is low in calories.


  • 2 large stocks of celery, chopped
  • 2 large carrots, chopped
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 3 chicken stock pots
  • 1.5 litres of water
  • 3 chicken breasts, shredded
  • 1 cup uncooked rice
  • 2 tbsp of olive oil or butter
  • 1 bay leaf
  • 3 sprigs of fresh thyme

In the bottom of your stock pot add the butter or oil, and then stir in the carrots, celery, onion and garlic. Heat over medium until softened but not brown. Add the stock pots and water (stir until combined) and then the rice, chicken, thyme and bay leaf. Simmer over medium heat for 10-20 minutes. When finished remove the sprigs of thyme and the bay leaf.