A bowl of soup can be the finest way to beat the winter blues. When the weather is cold outside, the heart yearns for some delicious pot of hot soup which should ideally be made within a short time. Now because of the varieties available in this sector, it is very important to choose the ones that are healthy and also take minimum effort to make. This gives everyone access to making their own winter soups in their home while keeping the scrumptiousness intact.
7 Best Healthy, Delicious, Easy Soup Recipes to Try at Home
Keeping these in mind, here are 7 easy, time-saving and healthy soup recipes to try at home.
With a steaming bowl of homemade tomato soup, one may relax and unwind. This recipe is simple, healthy, and tasty, plus it uses fresh tomatoes. Prepare this by cooking the onion, carrots, and celery in the butter for 10-15 minutes, or until they are completely soft. Cook for a minute after adding the herbs, then add the tomatoes and chicken stock. Simmer for 30 minutes, remove the herbs, add 4 tablespoons of fresh cream, and blitz until fully smooth with a stick blender or food processor. Season with salt and pepper.
One can have this cream of mushroom soup on its own, with a crusty roll, or use it as a base for other delectable creams of mushroom soup-based recipes. To make this, heat butter in a large skillet over a medium-high flame and cook mushrooms and onion until soft. Combine flour, salt, pepper, and 1 can of chicken broth in a mixing bowl and whisk until smooth.
Now, stir into mushroom mixture. Pour in the rest of the broth from the can. Bring to a boil, then cook and stir for 2 minutes, or until the sauce has thickened. Reduce the heat to low and mix in the cream. Simmer, uncovered, for 15 minutes, or until flavors are integrated, stirring periodically.
This potato soup recipe is one of the most popular soup recipes all over the world. It is rich, creamy, and bursting with a smoky and tangy flavor. If someone has any leftovers, it is even better the next day. To have some texture in the soup, only purée half of it. Do this by transferring half of the soup to an upright blender, pureeing it, and then stirring it back into the pot, although an immersion blender would also work.
After pureeing half of the soup, gently smash the remaining diced potatoes and white beans with a potato masher. The soup will still be lumpy, but the chunks will practically melt into the hot, creamy base, giving it a velvety texture. Fill this soup with typical baked potato ingredients to make it even more warm and delicious.
This easy soup recipe has only 7 ingredients and is incredibly simple and tasty, with no cream, cashew cream, or coconut cream. The pureed carrots are the sole source of the soup’s creamy base. Here is another reason why it is so good: Ginger offers a delightful crispness that complements the sweetness of the carrots.
It has a rich flavor because of the onion and garlic. Richness comes from extra-virgin olive oil. It is bright and tart with apple cider vinegar or orange juice. And the vegetarian broth starts the blender going while also tying everything together. Season with salt and pepper to taste and then sweeten with maple syrup if desired.
This pumpkin soup recipe has three primary steps: roast, simmer and mix.
Carefully cut it in half vertically and scoop out the seeds with a spoon. Place the pumpkin cut-side-down on a parchment-lined baking sheet and drizzle with olive oil, salt, and pepper. Roast the pumpkin in a 400° oven for 50-60 minutes, or until totally tender. When the roasted pumpkin is cool enough to handle, take away the skin and scoop out 4 1/2 cups of soft pumpkin flesh.
Sauté the onion in a large pot over medium heat until it softens. Stir in the spices, garlic, and ginger for approximately 30 seconds, or until aromatic. Simmer for 20 minutes after adding the measured pumpkin meat, stock, and coconut milk. Take the soup off the heat and add the vinegar. Finally, combine everything.
Allow the soup to cool slightly before serving. Then, put it in a blender and puree until smooth. Because the consistency of the soup will vary depending on the amount of water in the pumpkin, if it is too thick, add 1/2 cup of water at a time until the desired texture has been achieved. Fill bowls with the mixture and serve.
Carrot coconut soup
To make this soup, apart from carrots, lemongrass also gives the dish a vibrant, invigorating flavor. If lemongrass is unavailable, 1 tablespoon lime zest can be used. Coconut milk gives this dairy-free soup a beautiful creamy texture without the use of the cream. A little bit of red curry paste will impart a hot curry taste to the soup.
If red curry paste is not available, fresh ginger can also be used instead. Adding some garlic will give the soup a zesty, lively flavor. Use extra virgin olive oil to add richness to the soup and to connect all of the tastes together, just like the coconut milk. To get the blender going, add a splash of water or vegetable broth, and season the soup with salt and pepper to taste.
Trim the cauliflower florets and cut them into chunky pieces, reserving two of the finer florets for later. Chop the stem finely. In a large skillet, heat the vegetable oil and sauté the chopped cauliflower florets and stem with the onion for 10 minutes, turning occasionally, until the cauliflower looks deep brown.
Cook for 2 minutes after adding the garlic, then 1 minute after adding the curry powder. Pour in the vegetable stock and cook for 20 minutes, or until the cauliflower begins to soften. Stir in the yogurt, then whizz with a stick blender until fully smooth.
Thinly slice the two cauliflower florets that have been saved using a sharp knife. Toss them gently with a pinch of salt and lemon juice. To serve, ladle the soup into bowls and garnish with thinly sliced cauliflower and a pinch of black pepper if desired.
Source: United News of Bangladesh