Soup is more than just comfort food. It offers you the opportunity to sneak in heaps of nutritious veggies into your meal in one shot. And since you retain and consume the water in which it is cooked, soups pack quite the mineral and vitamin punch. Plus, it makes your belly full and warms the body from the inside out.
So if you are ready to whip out a hearty and warm bowl of soup for today’s meal, here are 5 tasty and scrumptious soup recipes you should definitely try:
- Broccoli “Cheese” Soup
A hearty soup that can definitely be served on its own as a meal, this one is filled with protein-packed cashews, fiber-filled broccoli, and carbohydrate-loaded potatoes. And if you use a soup making gadget to puree the soup, the broccoli won’t be detected at all. This makes it an excellent option for picky eaters, especially little ones, who may not love the taste of these crunchy, nutrient-dense veggies.
Ingredients:
- Fresh lemon juice
- Pepper
- Sea salt
- 2 tsp. nutritional yeast
- 1 ½ cups broccoli, chopped
- ¼ tsp. thyme
- 2 medium potatoes, cubed
- 3 cups veggie broth
- 3 cloves garlic, minced
- 1 yellow onion, diced
- 1 tbsp. olive oil
- ½ cup cashew
- Vegan cheese, optional
Directions:
- Sauté onion in oil for five minutes.
- Mix cashews with a cup of veggie broth in a blender and processuntil smooth.
- Add garlic to the pot and sauté for another 3 minutes.
- Add remaining veggie broth, thyme, and potatoes and bring to a boil. Reduce heat, cover the pot and let it simmer for 15 minutes or until the potatoes are tender.
- Add the broccoli and simmer for another 5 minutes.
- Add the cashew mixture, nutritional yeast, pepper, salt and lemon juice to taste. Stir well.
Note: The nutritional yeast should provide a cheesy and nutty flavor, however, you can also add your favorite vegan cheese if you want a creamier texture.
- Carrot Ginger Soup
With just a few ingredients, you can create a wonderful creamy soup that is sure to please your taste buds. This one comes with carrots, ginger, onions, and garlic all loaded with minerals, vitamins, and antioxidants to help strengthen your immunity system during the coming winter months.
Ingredients:
- Pepper
- Sea salt
- 14 oz. can full fat coconut milk
- 1 ¾ cups veggie broth
- 1 ½ tsp. curry powder
- 1 tsp. garlic, minced
- 1 tsp. ginger, minced
- 2 – 3 carrots, chopped
- 1 yellow onion, chopped
- 1 tbsp. coconut oil
Directions:
- Sauté onion in oil for 5 minutes.
- Add garlic, ginger, carrots, and curry powder. Toss veggies until fully coated in spice and cook for 5 minutes.
- Add broth and bring to a boil.
- Reduce heat and simmer for 20 – 25 minutes or until carrots are tender.
- Remove from heat and let it cool.
- Puree mixture with a blender.
- Return to low-medium heat and mix in coconut milk.
- Add pepper and salt to taste.
- Ginger Shiitake Noodle soup
Getting enough vitamin D can be tough if you are not exposed to sunlight much. Fortunately, you can up your vitamin D levels with shiitake mushrooms. Make it even more powerful with the nutritional powerhouse bok choy and you got yourself a healthy bowl of yumminess!
Ingredients:
- Pepper
- Sea Salt
- 1 lemon, juiced
- 4 oz. rice noodles
- 4 cups veggie broth
- ½ tsp. red pepper flakes
- 1 tsp. ginger, minced
- 3 garlic cloves, minced
- 5 heads baby bok choy, sliced
- 3 oz. shiitake mushrooms, sliced
- ¼ cup sesame oil
- Dash of tamari (optional)
Directions:
- Sauté mushrooms in oil for 3 minutes.
- Add baby bok choy and cook for another 3 minutes.
- Add pepper flakes, ginger, and garlic and cook for about a minute.
- Add veggie broth and cook until boiling.
- Add rice noodles and cook until tender.
- Season with pepper, salt, and lemon juice.
- Add tamari before serving.
- Potato Leek Soup
Comforting— it’s the only word to describe this delicious soup. It is creamy, thick and bursting with flavor. And even though leeks are not that popular in most kitchens, they are loaded with antioxidants and vitamins, as well as being quite delicious.
Ingredients:
- Pepper
- Sea salt
- 1 tsp. parsley
- 1 tsp. oregano
- 1 tsp. rosemary
- 14 oz. can white beans
- 4 cups veggie broth
- 4 russet potatoes, cubed
- 3 garlic cloves, chopped
- 4 leeks, sliced
- 1 tbsp. olive oil
Directions:
- Sauté leeks in oil for 5 minutes or until tender.
- Add potatoes and garlic and sauté for an additional 2 minutes.
- Add spices, beans, and broth. Wait until boiling then reduce heat and simmer for another 15 minutes.
- Remove from heat and use a blender to puree. If it is too thick, add water until you reach desired consistency.
- Add pepper and salt to taste.
- Spicy Veggie Chili
There is nothing more satisfying than a bowl of warm chili with homemade cornbread on the side. Filled with legumes and healthy veggies, this soup is loaded with fiber that will make you feel satisfied for longer. And it’s got just enough spice for a mouth-watering punch of heat.
Ingredients:
- 1 cup veggie broth
- 15 oz. can tomato sauce
- 3 cups black beans, cooked or canned
- ¼ tsp. cayenne
- 1 ¼ tsp. sea salt
- 1 tbsp. cumin
- 2 tbsps. Chili powder
- 4 tomatoes, chopped
- 5 Portobello mushrooms, cubed
- 2 cups corn kernels
- 1 zucchini, diced
- 2 Serrano peppers, minced and seeded
- 2 tbsps. Garlic, minced
- 1 cup red bell pepper, chopped
- 1 ½ cups yellow onion, chopped
- 2 tbsps. Olive oil
- Cilantro, chopped green onion and sliced avocado (optional)
Directions:
- Sauté onion in oil for five minutes.
- Add Serrano peppers, garlic, and bell peppers and cook for 3 minutes.
- Add mushrooms, corn, zucchini and cook until brown.
- Add cayenne, salt, cumin, and chili powder and let it sit for about 30 seconds.
- Add veggie broth, tomatoes, tomato sauce, and beans and bring to a boil.
- Lower heat and simmer for at least 20 minutes while stirring occasionally.
- Adjust seasoning to taste.
- Add cilantro, green onions and avocado to serve.