Article: 6 Cozy Soups to Nourish Yourself This Weekend
6 Cozy Soups to Nourish Yourself This Weekend
A little comfort in a bowl.
Bestie, when was the last time you made yourself something warm and actually sat down to enjoy it?
Some weeks, even deciding what to have for dinner feels like one more thing on a very long list. You have spent the day answering questions, keeping things moving, and thinking about what everyone else needs. By evening, it is easy to rush through your own meal.
This weekend, give yourself a small invitation to slow down. Pull on your favorite cozy layer. Put on a playlist you love. Choose one of these soups and let dinner be something you look forward to.
At House of Caelo, we believe there is room for a little care in the everyday: clothes you feel comfortable in, a corner of your home that makes you smile, and a meal you take the time to enjoy. These six bowls fit right into that spirit.
Find your weekend bowl
Choose ginger carrot when you want something silky and gently spiced, tomato basil for familiar comfort, or white bean and rosemary for a rustic bowl. Lentil and spinach is hearty and earthy, salmon and kale brings a creamy chowder to the table, and miso mushroom is savory and brothy.
Pick the one that sounds good to you. You do not need to make all six or turn your Sunday into a meal-prep marathon.
1. Ginger Carrot Soup
A silky, golden bowl for a slow evening.
Ingredients
- 5 carrots, chopped
- 1 small potato, cubed
- 4 cups low-sodium vegetable broth
- 1 tbsp grated ginger
- ½ cup canned coconut milk
- 1 tbsp olive oil
- 1 tsp cumin
- Salt and pepper
Method
- Warm oil in a pot over medium heat. Cook carrots and potato for 6 minutes, stirring.
- Add ginger and cumin; stir for 1 minute.
- Add broth. Simmer about 20 minutes, until vegetables are tender.
- Remove from heat. Blend with an immersion blender, keeping the head submerged. Stir in coconut milk and season.
2. Salmon & Kale Chowder
Creamy comfort with salmon, greens, and a little lemon.
Ingredients
- 5 oz salmon fillet, cubed
- 1 potato, cubed
- 1 cup chopped kale
- 3 cups low-sodium fish or chicken broth
- ½ cup canned coconut milk
- 1 tbsp olive oil
- Juice of ½ lemon
- Salt and pepper
Method
- Warm oil over medium heat. Cook potato for 5 minutes, stirring.
- Add broth. Simmer about 15 minutes, until potato is tender.
- Stir in kale and coconut milk. Simmer gently until kale begins to soften.
- Add salmon. Poach gently, checking after 4 minutes, until thickest pieces reach 145°F (63°C).
- Remove from heat. Add lemon juice and season.
3. Lentil & Spinach Soup
Hearty, simple, and lovely with a slice of bread.
Ingredients
- 1 cup dried red lentils, rinsed
- 5 cups low-sodium vegetable broth
- 2 cups spinach
- 2 carrots, diced
- 1 tbsp olive oil
- 1 tsp cumin
- Juice of 1 lemon
- Salt and pepper
Method
- Warm oil over medium heat. Cook carrots until beginning to soften. Add cumin; stir for 1 minute.
- Add rinsed lentils and broth. Simmer about 22 minutes, until lentils are very soft.
- Remove from heat. Partially blend with an immersion blender, keeping the head submerged.
- Return to low heat. Add spinach and stir until wilted. Remove from heat; add lemon juice and season.
4. Tomato Basil Soup
A familiar favorite for your coziest night in.
Ingredients
- 2 cans whole tomatoes (14.5 oz each), with juices
- 2 cups low-sodium vegetable broth
- ¼ cup fresh basil
- 1 small potato, cubed
- 2 tbsp olive oil
- 1 tsp dried oregano
- 2 tbsp plain Greek yogurt
- Salt and pepper
Method
- Warm oil over medium-low heat. Stir in oregano for 30 seconds.
- Add tomatoes with juices, potato, and broth. Break up tomatoes. Simmer about 20 minutes, until potato is tender.
- Remove from heat. Add basil and blend with an immersion blender, keeping the head submerged.
- Season, then swirl in yogurt off the heat.
5. White Bean & Rosemary Soup
Rustic, fragrant, and made for lingering at the table.
Ingredients
- 2 cups cooked white beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 2 cups spinach
- 1 carrot, diced
- 1 tbsp chopped fresh rosemary
- 2 tbsp olive oil, divided
- Juice of ½ lemon
- Salt and pepper
Method
- Reserve 1 tsp oil. Warm remaining oil over medium heat. Cook carrot and rosemary for 5 minutes.
- Add beans and broth. Simmer about 15 minutes, until carrot is tender.
- Remove from heat. Partially blend with an immersion blender, keeping the head submerged.
- Return to low heat; stir in spinach until wilted. Remove from heat, add lemon, and season.
- Divide reserved oil over bowls to finish.
6. Miso Mushroom Soup
A savory bowl for a quiet reset.
Ingredients
- 4 cups low-sodium vegetable broth
- 3 tbsp white miso paste
- 2 cups mixed mushrooms, sliced
- 7 oz firm tofu, cubed
- 2 cups baby bok choy, chopped
- 1 tbsp grated ginger
- 1 tsp sesame oil
- Salt and pepper, if needed
Method
- Warm sesame oil over medium heat. Cook mushrooms about 6 minutes, stirring, until browned.
- Add broth and ginger. Simmer gently for 5 minutes.
- Add tofu and bok choy. Simmer about 3 minutes, until tofu is hot and greens are tender.
- Remove from heat. Whisk miso with a ladleful of broth, then stir into soup. Taste before seasoning; serve without boiling.
Make a little room for yourself
While your soup simmers, set out a bowl you love. Clear a place at the table. Add bread or another side if that is what you are craving, and pour yourself something to drink.
There is no perfect version of this moment. The kitchen can still be messy. The laundry can still be waiting. You can sit down and enjoy your dinner anyway.
Screenshot your favorite recipe to make this weekend, or send this to a friend who would love a cozy night in. Which bowl are you choosing, Bestie?
With love,
Jacquie
House of Caelo
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