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Hydrating Recipes to Warm You Up This Winter
It may be the season of cold and snow, but it’s also the time for cozy evenings and comfort foods! Soups and stews are easy, satisfying one-pot meals that are hydrating and full of antioxidants and other key nutrients. Try something new with these hydrating recipes to warm you up this winter, and make sure to pair them with an ice-cold bottle of Absopure All Natural Spring Water for a well-rounded and satisfying meal.
Roasted Tomato Boursin Soup
There’s nothing like a savory tomato soup and a gooey grilled cheese on a cold afternoon! Get your taste buds tingling with this homemade roasted tomato soup with Boursin cheese.
Ingredients:
- 1 pound tomatoes
- 1 onion
- 1 head garlic
- 1 (10.4 ounce) package Boursin Garlic & Fine Herb Cheese
- 4 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- Fresh Basil for garnish
Instructions:
- Preheat the oven to 425 F.
- Wash your tomatoes of choice, and remove the stems. Quarter the onion and remove the dry outer layer of skin. Cut only the head off the top of the garlic and keep the rest intact.
- Spread out the tomatoes, onion, and garlic on a 9×13” baking dish.
- Drizzle the veggies with olive oil.
- Season with salt, pepper, paprika and Italian seasoning, then toss and coat veggies in seasoning and olive oil.
- Bake for 15-20 minutes until the tomato skins start breaking and the onion has browned to your liking.
- Take out of the oven and add 1 package of Boursin Garlic and Fine Herb Cheese and ¼ cup of filtered water to the baking dish.
- Bake for an additional 15 minutes.
- Scoop everything from the dish excluding the garlic and place into a blender.
- Squeeze out the soft garlic cloves from the base into the blender. Discard the dry outer base of the garlic.
- Blend until your desired consistency is achieved (1-2 minutes).
- Serve with a fresh sprig of basil on top for color.
A fresh and hot homemade tomato soup. Using fresh tomatoes gives you the maximum benefits from their vitamins. One single ripe tomato has around 4 ounces of fluid and 1.5 grams of fiber, making this soup a great choice to rehydrate and nourish your body.
Chicken, Couscous, and Vegetable Soup
A slight variation on the classic chicken noodle soup, this chicken, couscous and vegetable soup is savory and comforting. Full of anti-inflammatory ingredients like turmeric, ginger and garlic—this recipe is sure to have you feeling your best.
Ingredients:
- 1 tablespoon avocado oil or olive oil
- 6 cloves of garlic, minced
- 1 yellow onion, diced
- 2 large carrots, thinly sliced
- 2 celery stalks, roughly chopped
- 1 tablespoon fresh grated ginger
- 1 tablespoon fresh grated turmeric
- 6 cups low sodium chicken broth
- 1 pound boneless skinless chicken breast or thighs
- 1 teaspoon freshly chopped rosemary
- 1 teaspoon freshly chopped thyme, stems removed
- ½ teaspoon salt
- Freshly ground black pepper
- 1 cup pearl or Israeli couscous
- 2/3 cup frozen peas
Instructions:
- Heat a large dutch oven or soup pot to medium-high heat and pour in oil.
- Add in your garlic, onions, carrots, and celery and cook until the onions are translucent.
- Add in ginger and turmeric and sauté for thirty seconds, then add in chicken broth, chicken breast, salt, pepper, rosemary and thyme.
- Bring soup to a boil, then stir in couscous. Ensure the chicken is fully covered by the broth.
- Reduce heat to medium-low and simmer covered for 20-25 minutes, or until chicken is fully cooked.
- When chicken is fully cooked, remove from soup and shred on a cutting board.
- Add chicken back into the soup and add in frozen peas. Simmer for 1-2 minutes. For a thinner soup, add another cup of broth if desired.
This chicken soup is a quick and easy recipe you can enjoy as a pick-me-up anytime, especially when feeling under the weather. The fresh turmeric and ginger contain anti-inflammatory properties and the salty broth provides fluids and electrolytes to the body.
We need electrolytes to regulate pH levels, nerve and muscle function and rebuild damaged body tissue. Keeping your fluids up keeps you feeling your best!
Spicy Coconut, Chicken and Mushroom Soup
This rich and spicy coconut, chicken and mushroom soup is bursting with flavor and will certainly warm you up this winter.
Ingredients:
- 2 teaspoons canola oil
- 1 cup sliced mushrooms
- ½ cup chopped red bell pepper
- 4 teaspoons minced peeled fresh ginger
- 4 garlic cloves, minced
- 1 (3-inch) stalk lemongrass, halved lengthwise
- 2 teaspoons sambal oelek (ground fresh chili paste)
- 3 cups chicken stock or reduced-sodium chicken broth
- 1 ¼ cups light coconut milk
- 4 teaspoons fish sauce
- 1 tablespoon sugar
- 2 cups shredded cooked chicken breast (about 8 ounces)
- ½ cup green onion strips
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
Instructions:
- Warm a dutch oven or soup pot on medium heat. Once hot, add your oil and coat the pan.
- Add your garlic, mushrooms, bell pepper, ginger and lemongrass, and cook for three minutes until vegetables soften.
- Add chili paste and cook for an additional 1-2 minutes.
- Add chicken stock, coconut milk, fish sauce, and sugar. Bring to a simmer.
- Reduce heat to low and simmer for 10 minutes.
- Add shredded cooked chicken to the pot and simmer 1-2 minutes until thoroughly heated.
- Discard the lemongrass stalk from the pot.
- Garnish with green onion, cilantro, and lime. Enjoy!
Coconut milk provides key nutrients like vitamins C, E, and B, as well as magnesium, copper and iron. Cold temperatures can dry out our skin and our bodies, and drinking fluids through soup and broth is an easy way to fuel your body with food and keep yourself hydrated. Plus, coconut milk and chicken stock have natural electrolytes to keep you hydrated and nourished, making it a great choice for a winter dish.
Italian Beef Tortellini Stew
Stews have big pieces of vegetables and meat, making them super satisfying and filling! This Italian Beef Tortellini Stew is a warm hug on a cold winter day.
Ingredients:
- ⅓ cup All Purpose Flour
- 1 teaspoon pepper, divided
- 1 pound of beef stew meat, cut into 1-inch cubes
- 3 tablespoons of olive oil, divided
- 2 medium zucchini, cut into ½ inch pieces
- 1 large onion, chopped
- 2 celery ribs, sliced
- 3 small carrots, sliced
- 3 garlic cloves, minced
- 1 ½ teaspoons of dried oregano, basil, and marjoram
- ½ cup dry red wine
- 1 can of crushed tomatoes (28 ounces)
- 3 cups reduced sodium beef broth
- 1 teaspoon sugar
- 1 package (9 ounces) of refrigerated cheese tortellini
- 1 package (6 ounces) of fresh baby spinach
Instructions:
- In a large shallow dish, combine flour and ½ teaspoon black pepper. Add beef and coat each piece well. Shake off any excess flour.
- In a large soup pot or Dutch oven (preferred) brown the beef in two tablespoons of oil. When finished browning, drain and set aside.
- Using the same pan, sauté the zucchini, onion, carrots, and celery. Cook until tender.
- To the vegetables add the basil, garlic, oregano and marjoram. Cook down for one minute.
- Add the dry red wine to the vegetables, stirring and deglazing any browned bits.
- Return the browned beef to the pot and stir in the tomatoes, broth, sugar and remaining pepper.
- Bring the pot to a boil then reduce heat to medium-low and simmer for 1 ½ hours, until beef is tender.
- Add tortellini and spinach and return to a boil. Cook uncovered for 7-9 minutes, until tortellini are tender.
Staying consistently hydrated in winter helps keep your energy up and sluggish feelings away. Carrots, tomatoes, cabbage, mushrooms and other veggies contain significant amounts of water, fiber and flavor. Whether you’re looking for a cozy night in or a quick and delicious lunch, these four hydrating recipes will surely warm you up this winter. Make sure to enjoy them with a refreshing bottle of Absopure Water!
