SPONSORED CONTENT -- (StatePoint) As the days grow cooler, nothing comforts quite like a warm bowl of soup. Welcome the crisp air by making wholesome, hearty soups the star of your meals. Ideal for family dinners, quiet nights in, or meal prep for busy weeks, soups are versatile and satisfying, offering a variety of flavors and textures that the whole family will love.
While soup has always been a cool-weather favorite, incorporating it into baked dishes can bring a new twist to classic recipes. By adding seasonal ingredients, protein and hearty grains, you can create balanced, warming meals that feel both familiar and fresh.
Soups not only provide comfort, but they also pack a nutritious punch. Filled with vegetables, legumes and whole grains, they’re a great way to create nourishing dishes that warm both the body and soul. Amy’s Kitchen, known for its high-quality, organic meals and snacks, cooks its soups from scratch—using slow-simmered broths, fresh vegetables and plant-based proteins.
This soup season, Amy’s is introducing five new soups that can transform any meal into a nutrient-rich delight. Whether you’re savoring a Sunday supper with their Pasta Fagioli, warming up with Vegetable Jambalaya, Dal Makhani, or Gumbo Soup, or whipping up a pot of 3 Bean Vegetable Chili for a football watch party or tailgate, Amy’s soups provide flavorful, wholesome solutions for every occasion.
Want to elevate your soup game? Try incorporating classic soups into new recipes! Host a cozy soup night or brunch gathering with friends, where everyone brings their favorite twist on traditional soups. Need some inspiration? Here’s a crowd-pleasing recipe to try that pairs cheesy cornbread with flavorful chili:
Chili Topped Cheesy Cornbread
Ingredients:
• 2 corn on the cobs
• 1 cup self-rising flour
• 1/2 tsp baking powder
• 1/2 tsp cayenne pepper
• 3/4 cup natural yogurt
• 4.6 fluid ounces olive oil
• 1 cup instant polenta
• 2 tablespoons maple syrup
• 1 tablespoon cider vinegar
• 1 bunch green onions, finely sliced
• 3 ounces feta, crumbled
• 1/2 can Amy’s Organic 3 Bean Vegetable Chili
• 1 1/2 ounce mature cheddar, grated
• 1 teaspoon nigella seeds
Directions:
1. Place a large frying pan over high heat and char the whole corn on all sides for 10 minutes, turning regularly until slightly blackened. Remove to a board and cut off all the kernels into a bowl.
2. Preheat the oven to 325 degrees F. Grease and line a 10-inch ovenproof skillet pan.
3. Tip the flour, baking powder, cayenne pepper and 1 teaspoon salt into a bowl and whisk together.
4. In another bowl, mix together the yogurt, oil, polenta, maple syrup and vinegar; whisk until combined.
5. Pour the wet mix into the dry ingredients and fold to combine. Add the green onions, feta and charred corn and stir again.
6. Pour the cornbread mix into the prepared skillet. Add small spoonfuls of Amy’s Organic Spicy Chili on top. Top with grated cheddar and nigella seeds. Bake in the oven for 40-45 minutes until risen and a skewer comes out clean.
7. Enjoy while warm or serve at room temperature. Best eaten that day.
Pro tip: Serve alongside smashed avocado or fresh tomato salsa. Slice the cornbread up, pop into the freezer and when you fancy a slice, simply defrost and reheat in the toaster.
