Best 2 Winter Wheat Soup Recipes

In the realm of hearty and comforting winter cuisine, the Winter Wheat Soup stands out as a culinary masterpiece that nourishes both body and soul. This delectable soup is a symphony of flavors, textures, and aromas that will warm you from the inside out on a chilly winter day. With its base of rich, flavorful broth, tender wheat berries, and an array of wholesome vegetables, this soup is a veritable feast for the senses. Enhanced with the savory notes of herbs and spices, each spoonful promises a satisfying and nourishing experience. But this article goes beyond just one recipe, offering a diverse collection of Winter Wheat Soup variations to cater to a variety of tastes and preferences. From the classic iteration with its comforting simplicity to more adventurous recipes that incorporate unique ingredients and cooking techniques, there's a Winter Wheat Soup recipe here to delight every palate. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey through the myriad flavors and textures of Winter Wheat Soup.

Let's cook with our recipes!

WINTER WHEAT SOUP

Winter Wheat Soup image

Provided by Barbara Kafka

Categories Soup/Stew Vegetable Vegetarian High Fiber Lunch Celery Root Vegetable Sweet Potato/Yam Winter Healthy Vegan Cilantro Simmer Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 13 cups (3.2 liters); 6 main-course servings

Number Of Ingredients 11

Ingredients

1 cup (210 g) wheat berries or spelt
1 large carrot, peeled, halved lengthwise, and cut across into thin slices
2 medium parsnips, peeled, cut in half lengthwise and then across into 1/4-inch (.5-cm) slices
1 medium turnip, peeled and cut into thin wedges
2 large leeks, white part only, split in half lengthwise, washed well, and cut across into thin slices
1 medium sweet potato, peeled and cut into 1/2-inch (1-cm) cubes
3 medium ribs celery, peeled and cut across into thin slices
1/2 cup cup (40 g) celery leaves, coarsely chopped
2 tablespoons coarse salt
1/2 cup (10 g) cilantro leaves
freshly ground black pepper, to taste

Steps:

In a medium stockpot, bring the wheat berries and 13 cups (3.25 liters) water to a boil [for added flavor, replace some or all of the water with Garlic Broth ]. Lower the heat and simmer, partially covered, for 50 minutes, or until the wheat berries are almost cooked through, but not mushy.
Stir in the carrot, parsnips, turnip, and leeks. Return to a boil. Lower the heat and simmer, uncovered, for 10 minutes. Stir in the sweet potato and celery. Simmer for 10 more minutes.
Stir in the celery leaves and salt. Simmer for 1 minute. Add the cilantro and simmer for 1 minute. Season with pepper.

WINTER TOMATO SOUP WITH BULGUR

Winter Tomato Soup With Bulgur image

Inspired by a recipe in Diane Kochilas's wonderful new book "The Country Cooking of Greece," this thick, satisfying soup is based on a summer soup made with fresh tomatoes. It looked so comforting that I decided to use canned tomatoes and make a winter version. The onion not only contributes flavor but also texture to this thick potage.

Provided by Martha Rose Shulman

Categories dinner, weekday, soups and stews, main course

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

1 28-ounce can chopped tomatoes in juice
2 tablespoons extra virgin olive oil, plus additional if desired for drizzling
2 medium onions, preferably red onions, finely chopped
Salt to taste
2 to 4 garlic cloves, to taste, minced
2 tablespoons tomato paste
1/2 teaspoon sugar
1/2 cup coarse (#3) bulgur
5 cups water (more to taste)
Freshly ground pepper to taste
2 to 4 tablespoons chopped fresh mint
2 ounces feta, crumbled (about 1/2 cup)

Steps:

Pulse the tomatoes to a coarse puree in a food processor. Heat the olive oil in a heavy soup pot over medium heat and add the onion and a generous pinch of salt. Cook, stirring often, until the onion is very soft but not browned, 8 to 10 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes, tomato paste and sugar and bring to a simmer. Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes. Add the bulgur, water, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 to 45 minutes, until the bulgur is soft and the soup thick and fragrant. Add pepper to taste and adjust salt.
Ladle the soup into bowls and sprinkle with mint and feta. Drizzle on a little olive oil if desired. Serve hot.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 1 gram, Carbohydrate 21 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 946 milligrams, Sugar 7 grams

Tips:

Use fresh, seasonal ingredients: Winter wheat is at its best during the fall and winter months. Look for plump, firm kernels that are free of pests and mold.
Soak the wheat berries overnight: This will help to soften them and reduce the cooking time.
Use a variety of vegetables: The more vegetables you add to your soup, the more flavorful it will be. Some good options include carrots, celery, onions, leeks, parsnips, and turnips.
Use a flavorful broth: Chicken or beef broth are both good options. You can also use a vegetable broth if you prefer.
Season the soup to taste: Add salt, pepper, and herbs to taste. You can also add a splash of lemon juice or vinegar for a bit of acidity.
Serve the soup hot: Winter wheat soup is best served hot, with a side of crusty bread or crackers.

Conclusion:

Winter wheat soup is a hearty, flavorful, and nutritious soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a warm and comforting meal, give winter wheat soup a try.