10 healthy soup recipes

A soup is a great and a healthy way to feed your hunger and here are some great recipes.

Carrot Soup:

• Stir fry chopped carrots (1/2 kg), chopped celery (1 stick), sliced onions (2), turnip (1/4)  in butter (2 tbsp) for 2 minutes.
• Add flour (1 tbsp) and add 3 cups of vegetable or chicken stock and simmer the soup for 30 mins or until vegetables are soft.
• Puree the soup, adjust consistency with additional stock and re-heat gently with some cream.
• Add salt and freshly ground black pepper when serving.

Courtesy: Gud2Eat.com

Kidney Beans and Capsicum Soup

• Place olive oil(1 tbsp), chopped onion (1), and crushed garlic(1 clove) in a saucepan and cook for 1-2 mins.
• Stir in chopped tomato (1/2 kg) and tomato paste (2 tbsp) and bring it to boil than simmer for 10 minutes.
• Add boiled kidney beans (1/4 kg), chopped capsicum (1 red + 1 green), salt and pepper.
• Stir in some tabasco sauce before serving and garnish with fresh basil leaves.

Spinach Soup

• Saute chopped onion (1) in olive oil (1 tbsp) and set aside.
• Steam the spinach (2 bunches) and chopped potato (1 small) in skim milk (2 cups) until cooked, then blend onions, potato and sppinach until smooth.
• Add salt and pepper.
• Reheat just before serving with some fresh cream.

Broccoli Soup

• Saute cinnamon sticks (2 pieces), bay leaves (2) in olive oil / butter till fragrant.
• Add minced garlic (2tbsp) saute for a min than add sliced onions (2 small) and saute till soft.
• Remove bay leaves and cinnamon sticks, mix onions garlic and broccoli with skim milk (2 cups) and blend.
• Reheat the broccoli soup with salt pepper and fresh rosemary leaves.
• Garnish with chilli flakes and cream.

Green Peas Soup

• Boil Peas (250 grams) in water / veggie stock for 30 mins or till soft.
• Puree the peas with skim milk (2 cups) until smooth.
• Add chopped dill, salt and pepper.
• Serve with some boiled peas a swirl of fresh cream or yogurt.

Chicken and Mushroom Soup

• Add sliced button mushrooms (5) to boiling chicken stock (4 cups) and simmer for 3 minutes.
• Add thinly sliced chicken breasts (1 cup) for 3-5 minutes or until cooked through.
• Season with salt and pepper and stir in parsley.
• Serve immediately.

Butternut Squash Soup

• Peel the squash, remove the seeds and chop.
• Add 4 cups of boiling veggies stock to chopped squash (2 cups), carrot (1), celery(1 stick), onion (1), crushed garlic (2 cloves), sage (4 leaves) and simmer for 30 minutes till soft.
• Remove the sage and puree the soup.
• Adjust consistency with skim milk.
• Add salt and pepper to taste and serve with grated cheese.

Pumpkin Soup

• Fry chopped onions (1) and leeks (2) lightly; add garlic, cumin (1 tsp), coriander powder (1/2 tsp), nutmeg (1/2 tsp) and cook for 30 seconds.
• Add pumpkin (1 kg), potato (1) and veggie stock and bring to the boil than on simmer for 30 minutes.
• Blend and stir some cream and reheat gently.

Cauliflower Soup

• Fry chopped onions (1) and leeks (2) lightly; add garlic, cumin (1 tsp), coriander powder (1/2 tsp), nutmeg (1/2 tsp) and cook for 30 seconds.
• Add cawliflower (1 kg), potato (1) and veggie stock and bring to the boil than on simmer for 30 minutes. Blend and stir cream and reheat gently.
• Serve with fresh herbs and chilli flakes or croutons.

Roasted Pepper Soup

• Fry chopped onions (1) and leeks (2) lightly; add garlic, cumin (1 tsp), coriander powder (1/2 tsp), nutmeg (1/2 tsp) and cook for 30 seconds.
• Add tomatoes (1/2 kg), potato (1) + chargrilled chopped capsicum and veggie stock and bring to the boil than on simmer for 30 minutes.
• Blend and stir cream and fresh chopped corriander and reheat gently.