10 Winter Soups We Love From Instagram

Soups from Instagram

April 5, 2021

By Stephanie Schoenster

Nothing beats the winter blues like a comforting, hearty bowl of soup. Chicken noodle and beef stew are classics, of course, but we wanted to kick it up a notch. We turned to some of our favorite Instagram foodies for their best bowlfuls. Here are 10 winners that are guaranteed to thaw you out, fill you up and leave you feeling awesome.



This rustic, thick soup is hearty and packed with protein.

Instagram: @lindsaysb 


Put down that take-out menu–you can make a better, healthier version on the fly.

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Started feeling under the weather last night????so I made a big pot of this hot and sour soup with shiitake mushrooms, bok choy, and tofu. . . Last nights version was made extra spicy and with lots of ginger to try and drive away the impending cold.???????????????? . So far, so good, but I'll probably have to eat a couple more bowls just to make sure…???????????????????? . Recipe on the blog, link in profile, or go to: http://girlontherange.com/2016/12/10/hot-and-sour-soup/ . . . . . #hotandsoursoup #asian #soup #food #vegan #vegetarian #mushrooms #cabbage #tofu #ginger #garlic #broth #nourish #feedfeed @thefeedfeed #glutenfree #dairyfree #eatclean #cleanesting #fitness #f52grams #vegetables #healthy #heathyeating #healthyfood #winter #cold #lunch

A post shared by Jennifer Fields (@girl.on.the.range) on

Instagram: @girlonrange


Top your soup with coconut chips instead of croutons for a healthy twist.

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NEW WINTER WARMER RECIPE✨ Whether it’s home-made soups, fruitful crumbles or slow cooked one-pots winter comfort foods conjure up different memories for us all but what’s so magical is that they all share that yummy feeling of inner warmth. . This #carrot, #cauliflower and ginger #soup is one of my favourites topped with cumin and pepper spiced #coconut bacon and crispy kale. It’s hearty, healthy and above all else, healing. Have you tried using cauliflower as a natural creamer and thickener instead of dairy? It’s the best. Blended in my @vitamix for the ultimate smooth texture. This soup has the perfect balance of ginger and lime to add delicious flavour without overpowering. . And of course what soup wouldn’t be complete without a fancy topping? Keep your eyes peeled next month for my ultimate guide to soup toppers. My favourite ways to pimp up soups like never before. New, creative and awesomely inspiring! Soups are just about to get a whole heap more fun peeps????. Recipe is up on the blog at paleocrust.com, link's in my bio. I'd love to know what you think, jo X #feedfeed @thefeedfeed #fooddeco #plantbased

A post shared by Jo Harding (@modernfoodstories) on

Instagram: @paleocrust 


Get your anti-inflammatory turmeric boost from the curry in this flavorful bowl.

Instagram: @fooddeco


Mediterranean spice blend za’atar gives classic tomato soup an exotic kick.

Instagram: @thewellnecessities 


Add some Banza chickpea pasta shells to this chili for even more protein.

Instagram: @amandafitlife


Why not make bone broth from fish, and turn it into a fish-veggie soup? Haddock is a good sustainable choice.

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Literally chugged this easy peasy haddock bone broth in between all the running around ????????????????????????‍♀️I mean did you guys see how many steps I took yesterday?! ???? . . Bring 2 c organic chicken bone broth + 2 c water to a boil. Add veggies. I went with organic kale, carrots, onions, cauli and also broccoli. Pretty much a little bit of everything in my fridge. Season with @kouzinifoods basil and garlic seasoning, cumin, coriander and pepper. Cook over low medium heat till veggies are tender. Add a @sizzlefishfit Haddock filet, lends SO much flavor!!???????????????? continue cooking until you've finished getting ready for work. Pour into a tupp. Enjoy at work with avo + a little hot sauce and original @jilzcrackerz ???????????? #easy

A post shared by Adriana Marcano, MD (@fitandwellmedgal) on

Instagram: @fitandwellmedgal


Switch noodles for zoodles for a veggie-packed bowl.

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Nothing like a warm bowl of soup when you're not feeling well on a rainy day, especially when it's this spicy ginger and garlic zucchini noodle soup. Comforting and nourishing with tons of veggies and just the right amount of spice to feel cleanse. Here's how I made this warming soup: 2 tbsp. @chosenfoods spicy sesame oil 1 tbsp. fresh garlic finely chopped 1 tbsp. fresh ginger finely chopped 4 or 5 white mushrooms sliced 4 cups water 1 tbsp. of @justspices_us vegetable broth seasoning. 2 to 3 tbsp. Coconut aminos or soy sauce 1 head of baby bok choy chopped 1 large carrot peeled and spiralized 1 medium zucchini spiralized Sea salt to taste Heat sesame oil in a medium pot. Add garlic and ginger and sauté until tender. Add mushrooms and cook for another 2 to 3 minutes. Add the 4 cups water and veggie broth seasoning and bring to boiling. Add coconut aminos, bok choy and carrot and let simmer for 3 to 4 minutes. Stir in zucchini noodles and simmer for an addition 2 minutes, remove from heat and season with salt to taste. Let cool for a few minutes before eating.

A post shared by Marlena Kur (@zestmylemon) on

Instagram: @zestmylemon


Try this healthier spin on a Chinese classic.

Instagram: @savoringtheflavoring


Its gorgeous color and smooth, luxurious texture make this so satisfying.

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Check out this Roasted Cauliflower Red Pepper Soup I created for @bollandbranch that I dropped my phone into soon after this pic ????, it's so warm and cozy for this cold weather and tastes amazing! ???? . Serves 6-8 people 1 large head cauliflower 4 smaller red bell peppers 2 cloves garlic 1 medium white onion, trimmed and cut into large chunks 5 cups low sodium vegetable stock ½ tbsp turmeric spice ½ tbsp nutritional yeast (or substitute with Parmesan cheese) ½ cup raw roasted cashews 1 tsp ground pepper 1 tsp sea salt ½ tsp red chili flakes 2 tbsp olive oil . Directions: Preheat oven to 400 degrees F. Cut cauliflower into florets and place on a parchment paper covered baking sheet. Toss or spray thoroughly with olive oil and season with turmeric spice, nutritional yeast, and several grinds of pepper. Slice red bell peppers down the middle and remove stems/seeds. Cut into quarters and place on a separate parchment paper covered baking sheet along with onions. Spray with oil. Bake in the oven for 40 minutes and when done, scoop cauliflower, red peppers and onions into high-powered blender with 2 cups vegetable stock, garlic and seasonings. Blend on high for 3–4 minutes. Add in the rest of the vegetable stock (3 cups) and the roasted cashews to blend once more for 5 minutes, or until very creamy. Pour the whole mixture into a large soup pot and heat. Garnish with your favorite herbs, seeds or cheeses (I topped with pumpkin seeds, goat cheese & green onion) ✨

A post shared by Rachael DeVaux, RD, CPT, PES (@rachaelsgoodeats) on

Instagram: @rachaelsgoodeats

Clean Plates

Good food brings people together.
So do good emails.

Clean Plates

Good food brings people together.
So do good emails.