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6-Ingredient Soups For Cold Winter Nights

by Lentine Alexis
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4.33/5 (9)

You don’t need a pantry overflowing with ingredients or spices to make soup on a whim, but you do need a few of the right things; six, to be exact! These three warming winter soups quickly come together, with minimal pantry or fridge diving, and barely any cooking.

Each of the three recipes below calls for just six main ingredients — and has a small list of optional add-ons to make your meal more soup-er-powered.

6-Ingredient Pumpkin + Coconut Soup


  • 1 14.5-ounce can (400g) pumpkin pureé or 1 small sugar pie or kabocha pumpkin, roasted and mashed
  • 3 tablespoons unsalted butter or olive oil, at room temperature
  • 1 14-ounce can (412g) coconut milk
  • 1 cup (200ml) vegetable broth or water
  • 1 large yellow onion, diced
  • 4 tablespoons curry paste or gojuchang
  • Optional extras:
    • Ground ginger
    • Turmeric
    • Cumin
    • Black pepper and sea salt, to taste
    • Pepitas
    • Fresh herbs
    • Croutons


In a large pot set over medium-high heat, add the onion and a drizzle of olive oil, sauteéing until the onion is translucent. Add the pumpkin flesh to the pot and stir. Add the water or broth, curry paste and optional spices, then bring to a simmer. Add the coconut milk; once the mixture is simmering again, remove from the heat and puree with a hand blender. You should have a very thick base. Now add water 1 cup at a time, pureeing between additions until the soup reaches your preferred consistency. A light vegetable stock would work here as well. Return to a simmer and add the salt (and more curry paste or other spices if desired). Top with toasted pepitas, fresh herbs or croutons.

Serves: 6 | Serving Size: 1 cup

Nutrition (per serving): Calories: 140; Total Fat: 13g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Cholesterol: 1mg; Sodium: 374mg; Carbohydrate: 6g; Dietary Fiber: 2g; Sugar: 1g; Protein: 1g

Super-Quick Chickpea + Tomato Stew


  • 1 medium onion, peeled and quartered
  • 4 cloves garlic, crushed and finely chopped
  • 1/2 cup (118ml) olive oil
  • 1 14.5-ounce (400g) can low-sodium crushed tomatoes
  • 8 cups (1,600ml) low-sodium chicken or vegetable broth
  • 1 14.5-ounce (400g) can low-sodium garbanzo beans (chickpeas) rinsed and drained
  • Optional extras:
    • Kosher salt and freshly ground black pepper, to taste
    • 2 teaspoons cumin
    • 1/2 teaspoon coriander
    • 1/4 teaspoon allspice
    • Cooked quinoa or brown rice
    • Cilantro
    • Chopped nuts
    • Greek yogurt


Process onions and garlic in a food processor until finely chopped.

Heat oil in a large saucepan over medium-high heat. Add onions and garlic, season with salt and pepper and cook, stirring often, until softened, about 3 minutes. If using, add cumin, coriander and allspice continue to cook, stirring often, until onions start to brown, about 5 minutes. Add tomatoes and cook, stirring often, until mixture reaches a jam-like consistency, about 5 minutes.

Stir in broth and bring to a boil. Add chickpeas, reduce heat and simmer, partially covered, 20 minutes.

Top soup with optional quinoa, short-grain brown rice, cilantro, chopped nuts or Greek yogurt and enjoy!

Do ahead: Stew can be made five days in advance. Let cool; cover and chill.

Serves: 6 | Serving Size: 1 cup

Nutrition (per serving): Calories: 345; Total Fat: 20g; Saturated Fat: 3g; Monounsaturated Fat: 13g; Cholesterol: 11mg; Sodium: 439mg; Carbohydrate: 19g; Dietary Fiber: 7g; Sugar: 5g; Protein: 14g

Six-Star Buckwheat Ramen With Soft-Boiled Eggs


  • 1 8-ounce (220g) package buckwheat ramen noodles
  • 4 cups (800ml) low-sodium chicken broth or vegetable broth, warmed
  • 2 cups (450g) spinach, roughly chopped
  • 2 carrots, thinly sliced
  • 4 green onions, thinly sliced
  • 2 soft-boiled eggs (or 2 chicken breasts, baked and thinly sliced)
  • Optional toppings
    • Togarashi spice
    • Sesame seeds
    • Sriracha
    • Kimchi


Cook the noodles according to package directions.

While the noodles are cooking, prepare your other ingredients. Slice carrots and spinach, warm the broth and cook the eggs and/or the chicken. (Pro tip: This is a great meal for leftover night or when you have picked up a rotisserie chicken)

When the noodles are al dente, drain well, discard the cooking water and divide the noodles between two bowls. Ladle the broth over the noodles, top with greens, carrots and eggs (or chicken), as well as any other optional spices or condiments

Serves: 4 | Serving Size: 1 cup

Nutrition (per serving): Calories: 233; Total Fat: 3g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 94mg; Sodium: 484mg; Carbohydrate: 41g; Dietary Fiber: 2g; Sugar: 3g; Protein: 12g

About the Author

Lentine Alexis
Lentine is a curious, classically trained chef and former pro athlete. She uses her bicycle, raw life and travel experiences and organic ingredients to inspire athletes and everyone to explore, connect and expand their human experiences through food. She previously worked as a Chef/Recipe Developer/Content Creator and Culinary Director at Skratch Labs – a sports nutrition company dedicated to making real food alternatives to modern “energy foods.” Today, she writes, cooks, speaks and shares ideas for nourishing sport and life with whole, simple, delicious foods.


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