Nutrition,  Top Tips

Super Soups

Colder water swimming requires your body to work harder to keep you warm. Long gone are the myths of catching a cold from being cold, but it makes sense to nourish ourselves with the nutrients that help build our immune system and keep it working effectively, especially when the body is more susceptible to ‘picking up’ infectious organisms like cold and flu viruses that thrive in colder conditions

Try these energy boosting, nutritious soup recipes to help you swim well into the colder months and warm up after a cold water dip.

Chicken & Mushroom Soup (Serves two)

I Stock 26027126 Large

1 tbsp olive oil

4oz boneless, skinless chicken/turkey thighs, diced

1 tablespoon unsalted butter

3 cloves garlic, minced

8oz mushrooms, sliced

1 onion, diced

2 carrots, peeled and diced

1 stalk celery, diced

1/2 teaspoon dried thyme

1/8 cup all-purpose flour

2 cups chicken stock

1 bay leaf

1/4 cup milk

1 tablespoon chopped fresh parsley leaves

1 sprig rosemary

Heat the oil in a large saucepan over a medium heat. Season the chicken thighs with salt and pepper and add to the saucepan, cooking until golden. Set the chicken aside and then melt the butter in the saucepan over a medium heat. Add the garlic, mushrooms, onion, carrots and celery and cook, stirring occasionally, until tender. Stir in the thyme until fragrant.

Whisk in the flour until lightly browned then whisk in the chicken stock, bay leaf and chicken thighs and cook, whisking constantly, until slightly thickened.

Stir in the milk until heated through, season, and cook until required consistency. If the soup is too thick, add more milk as needed. 

Carrot & Coriander Soup (serves two)

Carrot Coriander Crop

2 large carrots, chopped

1 onion

3 cloves crushed garlic

1 red pepper

1 medium sized diced potato

50g butter

1 pint vegetable stock

1 bunch chopped coriander

The secret to a thick creamy soup is to gently fry the onions, garlic, carrots and peppers in the butter over a medium heat until softened before adding the stock. Add the chopped coriander and large pinch of salt and cook for 1 minute to release the coriander aroma.

Once softened, add the potato and stir through for a few minutes to release the starch into the butter and softened vegetables, creating a smooth and creamy texture.

Pour in the stock and bring to the boil, reducing to a medium simmer for 20 minutes until all vegetables are tender.

Whizz in a blender/smoothie maker, adding more water and seasoning if required, to form a thick and creamy soup.

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