Refuel with these 3 Healthy Winter Soup Recipes

Soup is a seemingly healthy option, especially during the colder winter months – in fact, following an evening run in near-to-minus temperatures, through that mist-like rain, known only as drizzle, that somehow gets you wetter than a downpour, there’s few more inviting sights than that slow billowing steam ascending from a bowl of soup. However, once you’ve chucked in the yogurt, the cream, and a thousand dumplings, not to mention the fact that most soups are potato-based, what once seemed like a nutritious meal, isn’t perhaps as healthy as initially perceived.

So, while our premium hoodies keep you warm on the outside during the upcoming season, you’ll still need to sustain yourself nutritiously, too, which is why we’ve picked out three vitamin packed, wholesome, hearty soups to see you through winter.

Pork, White Bean and Kale Soup

This particular soup packs a superfood punch of vitamin A and vitamin C. The high level of spice will also wake your metabolism up, while the lack of cream and yogurt ensures it remains low in fat.

(Serves 6)

2 tablespoons extra virgin olive oil
1 pound of pork tenderloin, cubed
2 teaspoons paprika, preferably smoked
1/4 teaspoon cayenne pepper
1 large onions, diced
1 pinch red pepper flakes
2 cloves garlic,
1/2 cup white wine
4 cups beef stock
4 roma plum tomatoes, diced
4 cups of homemade chicken broth
1 bunch of kale, leaves only, chopped
1 can cannellini beans, drained and rinsed
Salt and pepper, to taste

1. Heat oil in a large pan over a medium heat
2. Add pork and continue to cook until it’s no longer pink
3. Remove the pork, but leave the juice
4. Cook the onion until it has softened, and then add the garlic, paprika, cayenne pepper and red pepper flakes, stirring for approximately thirty seconds
5. Add the wine, stock, and plum tomatoes and bring to the boil
6. Add the chopped kale, and cook for about 4 minutes until tender
7. Stir in the beans (rinsed to removed the sodium), and pork, and simmer until cooked through
8. Serve

Beetroot and Parsnip Soup

Not only a fantastic colour, as far as soups go, but this soup is also wonderfully thick, which is rare considering it doesn’t contain any of the usual, fatty thickeners. Overloaded with various vitamins and nutrients, including vitamin B, vitamin C, potassium and fibre, it is incredibly healthy, naturally sweet, and extremely fulfilling (it’s also perfect for vegetarians!).

(Serves 4)

1 tbsp olive oil
1 onion
1 large parsnip
4 medium beetroots
2 cloves of garlic
800 ml vegetable stock
Salt and pepper to taste

1. Peel and dice all vegetables
2. Heat oil in a large pan over a medium heat
3. Cook the onion until it has softened, and then add the garlic
4. Add the chopped vegetables, and cook until sautéed
5. Add the stock, and simmer for 30 minutes until the vegetables are soft, and season as necessary
6. Blend until smooth
7. Serve

Asian Chicken Soup

Nothing will transport you faster from the reality of a cold, drizzly evening, than a bowl of Asian chicken soup. Full of flavour and goodness, the chicken will serve your protein needs, while the pak choi will deliver a mawashi geri of vitamin A and vitamin C.

(serves 4)

400g wheat noodles
Half cup of shitake mushrooms
1 tbsp peanut oil
Chunk of ginger, approx 4cm in length
2 garlic cloves
2 red chillies,
1500mls chicken stock
500g chicken breast fillets
2 tbsp soy sauce
1 tbsp sesame oil
3 tsp brown sugar
4 spring onions
1 pound pak choi
Green onions, finely shredded, to serve
1 lime, cut into wedges for garnishing

1. Soak shitake mushrooms in boiling water for thirty minutes or more. Strain mushrooms, and cut into strips
2. Soak noodles in boiling water for three minutes and strain
3. Heat the peanut oil in a pan on a medium to high heat, and add the garlic, peeled and crushed, and the pepper and ginger, finely chopped.
4. Add half the stock and bring to the boil.
5. Reduce the temperature to a medium to low heat, and add the chicken. Once cooked through, remove, and cut into strips.
6. Add the remaining stock, in addition to the soy sauce, sesame oil and brown sugar. Bring to the boil, and add the shitake mushrooms, green onions and pak choi.
7. Cook for approximately one minute until the pak choi just begins to wilt.
8. Divide the noodles between the bowls, and pour next pour in the soup. Place the sliced chicken on top and garnish with a wedge of lime.

Got a great soup recipe yourself or planning to have a go at one of ours? Drop us a line in the comment box below. And if you’re still thinking about the aforementioned Be An Athlete Premium Hoodies, look no further...

Join us for Exclusive Offers and Latest News*

*As with all exercise/fitness/health regimes always consult your physician first


Post a Comment


Subscribe to our mailing list

* indicates required


Be An Athlete is a premium sportswear brand. Through the Be An Athlete blog, we hope to share health and fitness tips, in addition to exploring fashion, lifestyle and popular culture. If you would like to get in contact, please email