4 Healthy Soup Recipes To Cook For The Family

Soup is one of the easiest and quickest meals to make for the family. Make these 4 soup recipes this week and have delicious and healthy food fast and easy.

These soup recipes are healthy, fun, and simple to make. Easily add more color and nutrition to your diet by following this guide:


Soup recipes #1: Cauliflower Soup With Toasted Garlic

Prepare: 3 sliced garlic cloves garlic, 2 Tbsp olive oil, 1 chopped cauliflower, 5 cups low-sodium chicken broth, 1 Tbsp thyme leaves, and salt and pepper.

Method: Toast the garlic. In a pot over medium heat, cook the garlic with some oil. Stir continuously for 3 minutes or until the garlic turns golden. Be careful not to burn it as it tastes very bitter. Take the garlic out and set aside. In the same pot, combine the chopped small head of a cauliflower, chicken broth, thyme, 1 tsp salt, and ¼ tsp pepper. Simmer the mixture until the cauliflower is tender, about 20 minute. Take a blender and puree the mixture until smooth. Take caution when pureeing hot soup in a blender because the air can expand and it can burst and burn you. Avoid spills and splatters by filling the blender halfway only. Remove the center cap from the lid and replace it with a folded dish towel before turning the machine on. To serve, place in a bowl and top with the reserved garlic and more thyme and olive oil.


Soup recipes #2: Creamy Broccoli and Spinach Soup

Prepare: 2 chopped leeks, 4 Tbsp unsalted butter, salt and pepper, 6 cups low-sodium vegetable broth, 1 bunch chopped broccoli, 1 small peeled and chopped russet potato, 5 oz spinach, and sour cream.

Method: Clean the leeks. They can be gritty because of sand. Chop them and place in a bowl with cold water. Give them a swirl to allow the sand to settle at the bottom. Scoop the leeks and drain in a colander. Once clean, cook in a pot over medium to high heat with some butter and ¾ teaspoon salt and ¼ teaspoon pepper. Stir occasionally until the leeks soften. To the leeks, add the vegetable broth, broccoli, and potato. Simmer until tender for about 20 minutes. Throw the spinach in next until the leaves wilt. It will only take a few seconds. Process the mixture in a blender and puree until smooth. To serve, top with a dollop of sour cream and a sprinkling of pepper to taste.


Soup recipes #3: Tomato Soup With Parmesan and Croutons

Prepare: 2 chopped onions, 2 Tbsp olive oil, salt, 1 28-oz can whole peeled tomatoes with juice, 4 cups low-sodium chicken broth, 1 tsp dried oregano, 1 c croutons, and 2 oz grated Parmesan.

Method: Make the croutons and get more out of stale bread. Cube the bread, preferably a baguette, and toss it with some olive oil on a rimmed baking sheet. Just get the bread lightly coated with oil then place in a 400 F oven. They come out when they are crisp and golden then set aside. Saute the onions with some oil in a pot over medium heat. Add some salt and cook until softened and translucent. Pour tomatoes, chicken broth, and oregano next. Simmer the mixture for 15 minutes or until it begins to thicken then transfer to a blender. Process it until smooth then serve with the croutons and Parmesan on top.


Soup recipes #4: Mushroom Barley Soup

Prepare: 2 Tbsp olive oil, 1 lb sliced mushrooms, 4 c chopped carrots, 2 sliced cloves garlic, 2 sprigs fresh thyme, salt and pepper, 6 cups low-sodium vegetable broth, 3/4 cup pearl barley, and 1 Tbsp chopped flat-leaf parsley.

Method: Saute mushrooms, carrots, garlic, and thyme with some oil in a pot over medium to high head. Season with ¾ tsp each of salt and pepper and stir occasionally for 10 minutes or until the carrots are tender. Add the vegetable broth and barley next. Let it simmer partially covered for 35 minutes or until the barley is tender. To serve, top with some chopped flat-leaf parsley before serving. Enjoy these soup recipes!

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