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Try These 3 Wonderful Winterous Soups

Oh the weather outside is frightful but these soups are so delightful!  Whether you’re a meat eater or vegetarian, we are sure you will enjoy these scrumptious soups!


Paleo Karuzo Sweet Potatoe and Kale Soup







Serves 8

1 large onion diced

2 tablespoons olive oil

8 ounces of spanish chorizo

3 stalks celery

3 carrots

2 teaspoons

1 tablespoon paprika

1/2 teaspoon kosher salt

1 teaspoon fresh ground pepper

5 garlic cloves

2 sweet potatoes

8 cups of chicken broth

1 lemon juiced



  1. Cook and stir onion in olive oil in a soup pot over medium-high heat for 5 minutes. Add chorizo and continue cooking, stirring frequently, for another 3 minutes.
  2. Add celery and carrots; continue stirring and cooking until vegetables have softened slightly, about 3 minutes. Add cumin, paprika, turmeric, kosher salt, ground black pepper, saffron threads, and garlic. Cook and stir until garlic is fragrant and slightly soft, 3 more minutes.
  3. Add sweet potatoes and chicken broth. Bring to a boil, reduce heat to medium-low, and cook until sweet potatoes are tender, about 20 minutes. Add kale and cook until vegetables are soft and the kale is wilted and cooked through, about 10 more minutes.
  4. Stir in lemon juice; adjust salt and ground black pepper to taste. Garnish with harissa and parsley.





Spicy Chicken And Hominy Soup






1 onion, chopped
2 celery stalks, chopped

1 clove garlic, chopped
2 tablespoons olive oil
1 teaspoon kosher salt
5 cups low sodium chicken broth
3 cups low sodium chicken broth
3 cups shredded rotisserie chicken
1 15 ounce can hominy
1 tablespoon chipotles in adobo
fresh salsa for serving


  1. Cook the onion, celery, and garlic in the oil with ½ teaspoon salt in a large pot over medium heat, stirring occasionally, until softened, 4 to 6 minutes.
  2. Add the chicken broth, chicken, hominy, and chipotles. Simmer for 5 minutes.
  3. Serve the soup with the tortilla chips and salsa.



 Mushroom Barley Soup



2 tablespoons olive oil
1 pound mushrooms, sliced
4 cups carrots chopped
2 cloves garlic, sliced

sprigs fresh thyme
kosher salt and black pepper
6 cups low-sodium vegetable broth
3/4 cup pearl barley
1 tablespoon chopped flat-leaf parsley


  1. Heat the oil in a large pot over medium-high heat. Add the mushrooms, carrots, garlic, thyme, and ¾ teaspoon each salt and pepper. Cook, stirring occasionally, until the carrots are tender, 8 to 10 minutes.
  2. Add the vegetable broth and barley. Simmer, partially covered, until the barley is tender, 30 to 35 minutes. Top with the chopped flat-leaf parsley before serving.



Recipes from realsimple.com

Ebony Allison attended The Art Institute of Atlanta where she studied Fashion/Retail Management. She is currently the Fashion Editor for Bombshell by Bleu. Follow her @ebonyaalayah

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