3 Healthy Soup Recipes to Warm You Up

Not only perfect to warm a chilly night or winter, with the right mix of ingredients, a bowlful of warm soup is also a great healthy meal for your regular lunch or dinner. Try these
3 healthy soup recipes of our picks to warm you up:

Vegetarian kale Soup

- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 tablespoons chopped garlic
- 1 bunch kale, stems removed and leaves chopped
- 8 cups water
- 6 cubes vegetable bouillon (such as Knorr)
- 1 (15 ounce) can diced tomatoes
- 6 white potatoes, peeled and cubed
- 2 (15 ounce) cans cannellini beans (drained if desired)
- 1 tablespoon Italian seasoning
- 2 tablespoons dried parsley
- salt and pepper to taste


Heat the olive oil in a large soup pot. Cook the onion and garlic until soft. Stir in the kale and cook about 2 minutes until wilted. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season it with salt and pepper.

Source: allrecipes.com

Red lentil & carrot soup

- 1 white onion, finely sliced
- 2 tsp olive oil
- 3 garlic cloves, sliced
- 2 carrots, scrubbed and diced
- 85g red lentils
- 1 vegetable stock cube, crumbled
- generous sprigs parsley, chopped (about 2 tbsp) plus a few extra leaves


1. Put the kettle on to boil. Heat the oil in a medium pan, add onion and fry for 2 minutes while you slice the garlic and dice the carrots. Add them to the pan, and cook briefly over the heat.
2. Pour in 1 liter of the boiling water from the kettle, stir in the lentils and stock cube, then cover the pan and cook over a medium heat for 15 minutes until the lentils are tender. Take off the heat and stir in the parsley. Ladle into bowls and scatter with extra parsley leaves if you like.

Source: bbcgoodfood.com

Hot & sour chicken broth

- 2 shallots, finely diced
- 3 sticks of lemongrass, remove the outer leaves then finely chopped
- 1 thumb-sized piece of ginger, peeled and finely grated
- 3 garlic cloves, grated
- 1-2 red chilies, sliced
- ½ a bunch of fresh coriander, trimmed
- 1 bunch of spring onions, shredded
- 2 free-range chicken breasts, cut into finger-width strips
- groundnut oil
- 1.75 liters light organic chicken or veg stock
- fish sauce
- 3 limes
- 1 large handful of bean sprouts


1. Gently sweat the shallots in a splash of oil until soft. Throw in the lemongrass, ginger and garlic, and fry for 1 minute. Add the stock and most of the chili. Add the chicken and simmer for about 8 minutes or until the chicken is cooked through. Add a splash of fish sauce and squeeze in the lime juice.
2. Taste and add more fish sauce, lime juice or chili as needed. At the last minute, add the coriander, bean sprouts and spring onions.

Source: jamieoliver.com

“Good soup is one of the prime ingredients of good living.” – Louis P. De Gouy

photo: taste.com.au

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