#wintereats

A hearty and warming soup perfect for cold winter days. The combination of chicken, wild rice, and creamy broth creates a comforting bowl that will keep you cozy.

Ingredients: 1 lb boneless, skinless chicken thighs, diced. 1 large onion, finely chopped. 3 carrots, peeled and sliced. 3 celery stalks, chopped. 2 cloves garlic, minced. 1 cup wild rice. 6 cups chicken broth. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 1 cup frozen peas. 1 cup heavy cream. Chopped fresh parsley for garnish.

Instructions: In a large pot, saut the diced chicken until browned. Remove and set aside. Saut the chopped onion, carrots, celery, and garlic until softened. Add the wild rice, chicken broth, thyme, rosemary, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 40 minutes or until rice is tender. Stir in the cooked chicken, frozen peas, and heavy cream. Simmer for an additional 10 minutes. Adjust seasoning if needed. Serve hot, garnished with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 50 minutes

In this colorful and healthy Winter Rainbow Quinoa Salad, quinoa is mixed with a wide range of fruits, vegetables, and nuts. The sweet and sour dressing brings out the flavors even more, making this a delicious and filling winter salad.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1 cup carrots, shredded. 1/2 cup red cabbage, thinly sliced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup pomegranate seeds. 1/4 cup walnuts, chopped. 3 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon maple syrup. Salt and pepper to taste.

Instructions: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Fluff with a fork and let it cool. In a large bowl, combine cooled quinoa, cherry tomatoes, cucumber, carrots, red cabbage, red onion, parsley, feta cheese, pomegranate seeds, and walnuts. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper. Pour the dressing over the quinoa mixture and toss to coat evenly. Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Serve chilled, garnished with extra parsley and a sprinkle of feta cheese if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Carrot Ginger Coconut Soup is a comforting and nutritious vegan dish perfect for chilly days. The combination of sweet carrots, spicy ginger, and creamy coconut milk creates a deliciously satisfying soup that's easy to make and packed with flavor.

Ingredients: 4 cups chopped carrots. 1 onion, chopped. 2 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1 can 14 oz coconut milk. 4 cups vegetable broth. 2 tablespoons olive oil. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the chopped onion and cook it until it turns clear. Put in the grated ginger and minced garlic. Saut for one more minute. Coconut milk, vegetable broth, and chopped carrots should be added. Turn down the heat and let it simmer for 20 to 25 minutes, or until the carrots are soft. You can blend soup until it's smooth with a regular blender or an immersion blender. Add pepper and salt to taste. If you want, you can serve it hot with fresh cilantro on top.

Prep Time: 10 minutes

Cook Time: 25 minutes

Warm up this winter with a delicious bowl of Pork and Orzo Soup. Packed with hearty ingredients, this Crock Pot recipe is sure to keep you cozy.

A comforting and flavorful homemade tomato basil soup made with fresh ingredients. Perfect for chilly days or when you're craving a cozy meal.

Ingredients: 6 fresh tomatoes, diced. 1 onion, chopped. 3 cloves garlic, minced. 1/4 cup fresh basil leaves, chopped. 2 cups vegetable broth. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic, saut until softened. Add diced tomatoes and cook until they start to break down, about 8-10 minutes. Pour in vegetable broth and bring to a simmer. Let the soup simmer for 15-20 minutes to allow flavors to meld. Stir in chopped basil leaves, then remove from heat. Using an immersion blender, blend the soup until smooth. Alternatively, transfer soup to a blender in batches and blend until smooth. Season with salt and pepper to taste. Serve hot, garnished with additional fresh basil leaves if desired.

Prep Time: 15 minutes

Cook Time: 30 minutes

A warm and comforting chicken stew with lots of vegetables and herbs that add flavor. Great for cold days.

Ingredients: 1 lb chicken breast, diced. 2 carrots, chopped. 2 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups chicken broth. 1 can diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the minced garlic and diced onion and saut until the onion is soft. Put in the diced chicken breast and cook until it gets a little brown. Chop up the potatoes and carrots and add them to the pot. Add chicken broth and tomato chunks, and then bring to a simmer. Add salt, pepper, dried thyme, and dried rosemary to taste. Put the lid on top and let it simmer for 25 to 30 minutes, or until the chicken is done and the vegetables are soft. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

A delightful and flavorful soup with a kick of spice, perfect for warming up on chilly days.

Ingredients: 4 cups fresh or frozen corn kernels. 1 onion, finely chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 4 cups vegetable broth. 1 cup heavy cream. 2 tablespoons butter. 2 teaspoons cumin powder. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. Chopped cilantro for garnish.

Instructions: Melt the butter in a big pot over medium-low heat. Cut up the red bell pepper, onion, and garlic. Saut until the meat is soft. Add the paprika, cayenne pepper, and cumin powder and mix them in. Do this for two minutes. After you add the corn kernels, cook for 5 more minutes. Add the vegetable broth, bring it to a low boil, and cook for 15 to 20 minutes. Blend the soup until it's smooth with an immersion blender. You could also move the mixture to a blender in batches. Add the heavy cream and season with pepper and salt to taste. Let it cook for five more minutes. Serve hot with chopped cilantro on top. Have fun with your Spicy Corn Bisque!

Prep Time: 15 minutes

Cook Time: 30 minutes