Here are some Soup Recipes for You!
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Greek Lemon and Rice Soup
Ingredients
- 2 Tbl Butter
- 1/3 Cup Minced Green Onions
- 6 Cups Vegetable or Chicken Broth
- 2/3 Cup Uncooked Long Grain Rice
- 4 Eggs
- Juice of 1 Lemon
- 1/8 Tsp White Pepper Optional
Instructions
- Melt butter in medium saucepan over medium heat. Add green onions; cook and stir about 3 minutes or until tender.
- Stir in broth and rice; bring to a boil over medium high heat. Reduce heat to low; cover and simmer 20 to 25 minutes or until rice is tender.
- Beat eggs in medium bowl. Stir in lemon juice and 1/2 cup broth mixture until blended. Gradually pour egg mixture into broth mixture in saucepan, stirring constantly. Cook and stir over low heat 2 to 3 minutes or until soup thickens enough to lightly coat spoon. Do not boil. Stir in pepper if desired.
Chickpea Noodle Soup
Vegan Soup
Ingredients
- 2 Tbl Olive Oil
- 1.5 Cups Carrots
- 1.5 Cups Celery
- 1 Yellow Onion, diced
- 5 Cloves Garlic, minced
- 1 Tsp Curry Powder
- 1/2 Tsp Ground Ginger
- 1/4 Tsp Ground Turmeric
- 32 Oz. Vegetable Broth
- 1 Can full fat coconut milk 13.5 ounce
- 8 Oz. Uncooked rotini pasta
- 1 Can garbanzo beans 15 ounces
- 2 Bay leaves
- 1 Tsp Apple Cider Vinegar
- Kosher Salt
- Fresh Cracked Pepper
- Fresh Chopped Parsley for Garnish
Instructions
- Heat oil in a large heavy bottom pot over medium high heat
- Add carrot, celery and onion along with a couple large pinches of salt and pepper
- Cook for 8 minutes, stirring frequently
- Add garlic, curry powder, ginger and turmeric. Cook for another minute, stirring frequently
- Add a splash of veggie broth to deglaze the pan and scrape all the yummy bits off the bottom
- Add coconut milk, rotini pasta and chickpeas
- Add remaining vegetable broth and bay leaves along with another couple large pinches of salt and pepper
- With heat on medium high, bring soup to a simmer
- Cover and turn heat to low
- Simmer for 6-10 minutes or until pasta is just al dente
- Stir in apple cider vinegar and season to taste with salt and pepper
- Garnish with fresh chopped parsley and enjoy!
Curried Ginger Pumpkin Soup
Ingredients
- 1 Tbl Vegetable oil
- 1 Large sweet onion, coarsely choopped
- 1 Large Golden Delicious apple, peeled and coarsely chopped
- 3 Slices (1/4 inch) peeled fresh ginger
- 1 1/2 Tsp Curry powder
- 2 1/2 Cups Vegetable Broth - may need up to 3 cups, divided
- 2 Cans (15 ounces each) pumpkin puree
- 1 Cup Canned coconut milk
- 1 Tsp Salt
- Black pepper
- Roasted salted pumpkin seeds
Instructions
- Heat oil in large saucepan over medium heat. Add onion, apple, ginger and curry powder; cook and stir 10 minutes. Add 1/2 cup broth; cover and simmer 10 minutes or until apple is tender.
- Pour onion mixture into blender; blend until smooth. Return to saucepan. (Or use hand-held immersion blender.)
- Add pumpkin, 2 cups broth, coconut milk, salt and pepper; cook until heated through, stirring occasionally. If soup is too thick, add additional broth, a few tablespoons at a time until soup reaches desired consistency. Sprinkle with pumpkin seeds, if desired.
Cauliflower Soup
Equipment
- 1 Crock-Pot
Ingredients
- 2 Heads Cauliflower cut into small florets
- 8 Cups Chicken broth
- 3/4 Cup Chopped celery
- 3/4 Cup Chopped onion
- 2 Tsp Salt
- 2 Tsp Black pepper
- 2 Cups Milk or whipping cream
- 1 Tsp Worcestershire sauce
Instructions
- Combine cauliflower, broth, celery, onion, salt and pepper in crock-pot slow cooker
- Cover and cook on low 7 - 8 hours or on high 3 - 4 hours
- Pour cauliflower mixture into food processer or blender or use a submersion blender and process until smooth
- Add milk and Worcestershire sauce; process until blended
- Add back to crock-pot; cover and cook on high 15- 20 minutes or until heated through
Pumpkin-Apple Soup
Ingredients
- 1/4 Cup Butter
- 1 Clove Garlic minced
- 1 Onion chopped
- 1 Leek chopped
- 1 Apple cored peeled and chopped
- 1 Tbl Curry powder
- 2 Cup Fresh pumpkin chopped
- 4 Cups Chicken broth
- 1 Cup Whipping cream
- Salt and pepper to taste
Instructions
- Melt butter in a saucepan over medium heat; stir in garlic, onion, leek and apple. Saute' until onion and apple are tender.
- Stir in curry powder; cook one minute, stirring constantly.
- Add pumpkin and chicken broth. Bring to a boil, stirring occasionally.
- Reduce heat and simmer until pumpkin is tender.
- Puree mixture in a blender or food processor. Return to saucepan; stir in cream and heat through.
- Season with salt and pepper.
Spiced Carrot Soup with Yogurt
Ingredients
- 4 Tbl Butter
- 3 Leeks sliced
- 1 Lb Carrots sliced
- 1 Tbl Ground coriander
- 5 Cups Chicken Broth or stock
- 2/3 Cup Greek-style yogurt
- 2-3 Tbl Chopped fresh coriander
- Salt and pepper
Instructions
- Melt the butter in a pan. Add the leeks and carrots and stir well, coating the vegetables with the butter. Cover and cook for about 10 minutes, until the vegetables are beginning to soften.
- Stir in ground coriander and cook for about 1 minute. Pour in the stock and add seasoning to taste. Bring to a boil, cover and simmer for about 20 minutes until the leeks and carrots are tender.
- Cool slightly then puree the soup in a blender or with an immersion blender until smooth. Return to pan and add 2 tbl of the yogurt and fresh coriander. Taste and adjust the seasoning. Reheat gently but do not boil.
- Ladle the soup into warmed soup into warmed soup bowls and put a spoonful of the remaining yogurt in the center or each. Serve immediately.
Chicken Tortellini Soup
A great year 'round recipe' . . .it is just packed full of "good for you". . .ingredients!
Ingredients
- 8 C Chicken broth
- 1 C Carrots, diced
- 1 C Celery
- 1 Onion, diced
- 2 Bay leaves
- 1 Tsp Dried Thyme
- 2 Tbl Dried parsley
- 1 Tsp Pepper
- 1 – 1/2 C Boneless, skinless chicken breasts cooked and diced
- 1 C Cheese tortellini
Instructions
- Over low heat, simmer chicken broth, carrots, celery, onion, bay leaves, thyme, parsley and pepper about one hour or until vegetables are tender
- Bring to a gentle boil
- Add chicken and tortellini – boil about 5 – 10 minutes or until tortellini rises to the surface
- Remove bay leaves
Carrot, Parsnip & Sweet Potato Soup
A dash of curry paste gives this silky-smooth starter a kick
Equipment
- 1 Slow Cooker
Ingredients
- 1 Onion chopped
- 2 Garlic cloves minced
- 2 Sweet potatoes (1 lb)
- 2 Carrots (4 oz)
- 1 Parsnip (4 oz)
- 2 Tbl Red curry paste, such as Thai Kitchen
- 1/4 Tsp Salt
- 4 Cups Vegetable broth
- 1 (14.5 oz) can diced tomatoes with juice
- 6 Slices multigrain bread
- 6 Tbl Plain low-fat yogurt
- Microgreens and sliced red chiles (optional)
Instructions
- Place onion and garlic in bottom of 6-quart slow cooker. Peel sweet potatoes, carrots and parsnip; cut into 1 inch pieces. Transfer vegetables to slow cooker and top with curry paste; sprinkle with salt.
- Add broth, 2 cups water and tomatoes with juice; stir until c combined.
- Cover; cook on low 8 hours or until vegetables are tender. Let cool slightly.
- In batches, in blender, puree soup until smooth – or use on immersion blender in slow cooker. If using blender, transfer all soup back to slow cooker. Cook on low until heated through-about 15 minutes.
- Meanwhile, arrange bread on baking sheet; broil, flipping once, until toasted about 1 minute per side. Ladle soup into bowls, dollop with yogurt. Serve with toasts. If desired, garnish with microgreens and chiles.
Fresh Tomato Pasta Soup
Ingredients
- 1 Tbl Olive oil
- 1/2 Cup Chopped onion
- 1 Clove garlic, minced
- 3 Lbs Fresh tomatoes (about 9 medium) coarsely chopped
- 3 Cups Vegetable or chicken broth
- 1 Tbl Minced fresh basil
- 1 Tbl Minced fresh marjoram
- 1 Tbl Minced fresh oregano
- 1 Tsp Whole fennel seeds
- 1/2 Tsp Black pepper
- 3/4 Cup Cooked rosamarina, orzo or other small pasta
- 1/2 Cup Shredded mozzarella cheese
Instructions
- Heat oil in large saucepan over medium heat. Add onion and garlic; cook and stir until onion is tender
- Add tomatoes, broth, basil, marjoram, oregano, fennel seeds and pepper; bring to a boil. Reduce heat to low; cover and simmer 25 minutes. Remove from heat, cool slightly
- Puree' tomato mixture in batches in food processor blender (or use an immersion blender). Return to saucepan; bring to a boil. Add pasta; cook 7 to 9 minutes or until tender. Sprinkle with mozzarella cheese