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The Fitness Zone

Healthy Slow Cooker Winter Soup Recipes
May 21, 2020 | by Molly Fabri
The original author of this article was AIF Director, Annette Chatterton in 2017; It has since been adapted.

Sticking to your health and fitness goals in winter can be hard. The cold weather makes it difficult to get out of our cosy bed in the mornings to exercise and we are far more likely to seek out warm, delicious comfort food to get us through those colder days.

That is where we turn to healthy soups; they are warm, delicious, easy to make and there is a soup to suit everyone’s tastes. 

We like to make these using a slow cooker; you simply throw it all in and leave it on a low heat for 6-8 hours - easy peasy. 

Each recipe will result in 6-8 generous servings and can be frozen and reheated - meal prep sorted!

CHICKEN NOODLE 

  • 1 large chicken breast
  • 2 cups of chicken stock
  • 2 cups of water
  • 2 cloves garlic
  • 2 diced carrots
  • 1 can of corn kernels
  • 3 full sprigs of spring onion
  • 1 tbsp of grated ginger
  • Juice of 1 lemon
  • 2 tbsp Soy Sauce

Put all the ingredients in the slow cooker and cook on a low heat for 6 hours. Add a packet of Hokkien Noodles (or any noodles of choice) and allow to soften for 2 min before serving.

VEGGIE AND LENTIL 

  • 1 large brown onion, diced
  • 4 carrots, diced
  • 4 cups of vegetable stock
  • 2 zucchinis, diced
  • 1 cup of canned diced tomatoes
  • 1 cup of split red lentils
  • 2 large potatoes, washed and cubed
  • 2 celery stalks, chopped
  • ½ bunch of kale (about 4 leaves) stems removed and chopped
  • 1 tsp oregano
  • 1 tsp paprika
  • ½ tsp chilli flakes
  • 1 tsp Salt
  • 2 cloves garlic, chopped

Put all the ingredients in the slow cooker and cook on a low heat for 6 hours. 

CREAMY CAULIFLOWER

  • 1 large cauliflower head, cut into 1-2 inch pieces
  • 3 large white potatoes, washed and cut into chunks
  • 5 cups water
  • 3 cloves garlic, chopped
  • 2 bay leaves
  • ¾ cup nonfat dry milk powder
  • 1 large brown onion, diced
  • 1 small red chilli, chopped
  • 1 tsp pepper
  • 2 tsp salt
  • 1 tbsp chopped coriander (plus a little extra as a garnish)
  • 1 tsp cumin

Put all the ingredients in the slow cooker and cook on a low heat for 6 hours. Remove bay leaves. Puree the finished product in batches in a blender. Top with coriander to serve. 

If you try these recipes at home, be sure to take some pics of your creations and tag us on Instagram - @ausinstfitness . We can’t wait to see!  If you loved this article and want to learn more about healthy eating and nutrition, why not become a Nutrition Coach!

About

Molly Fabri is the Communications and Partnerships Coordinator at the Australian Institute of Fitness.

This content is not intended to be used as individual health or fitness advice divorced from that imparted by medical, health or fitness professionals. Medical clearance should always be sought before commencing an exercise regime. The Institute and the authors do no take any responsibility for accident or injury caused as a result of this information.

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