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6 Delicious and Easy-To-Make Soup Recipes

 The colder seasons of the year, namely fall and winter, are loved by many - they replace the warm days, awaken the senses and create an atmosphere of peace. One of the best ways to do this is by cooking heartwarming soups that will have everyone at the table asking for seconds, and genuinely feeling the amount of effort and love that you wanted to share with the people you love. If you're looking for such delicious dishes, we invite you to try these following 6 recipes.

 

Peas soup with vegetables

Winter blankets the sky with gray clouds, blocking out the sun and making us think of ways to warm ourselves up. This pea soup will fit the bill perfectly: 

Time: 10 minutes

Servings: 6

Difficulty: Easy 

soup

Ingredients: 

  • 4 cups vegetable broth
  • 4 cups water
  • 1 onion, finely diced
  • 1 1/2 cups carrots, thinly sliced
  • 2 tbsp. olive oil 
  • 500 grams dried split peas, soaked overnight 
  • 2 bay leaves
  • 2 stalks thyme
  • 1 1/2 tbsp. onion soup powder (optional)
  • 1 tbsp. ground garlic
  • 1-2 tsp. salt
  • 1 potato, peeled and cubed 

Directions: 

1. Place a large pot on the stove over a high flame and pour olive oil, wait until it's heated and fry the onion and carrot together for 2 minutes.

2. Add the rest of the ingredients and bring to a boil, then lower the flame and cook until the peas are completely softened - about 30-40 minutes.

3. Before serving, remove the thyme and bay leaves, and season with salt and pepper if necessary.

Low-fat mushroom soup

Even if you aren't a fan of mushrooms, you are invited to get to know the most delicious mushroom soup recipe you'll ever try. The thick texture and aromas created by the combination of thyme and mushrooms will remind you of nostalgic moments that'll warm your heart - and you won't believe how easy it is to make!

Time: 10 minutes

Servings: 2

Difficulty: Easy 

soup

Ingredients: 

  • 1 large onion, finely diced
  • 280 g champignon mushrooms, sliced
  • 280 g Portobello mushrooms, sliced
  • 10 stalks of thyme, fresh with the leaves removed
  • 1 cup vegetable stock
  • 1 tbsp. tapioca flour (or corn flour)
  • 1 cup almond milk
  • 1 bay leaf
  • 1/2 tbsp. coconut milk
  • 1/2 tsp. salt
  • black pepper, to taste

Directions: 

1. Heat a large pot over a high flame, place the chopped onion in it and stir for 5-7 minutes.

2. Now move the steamed onion into one of the sides of the pot and add the mushrooms letting them cook for about 5 minutes.

3. Mix the onion and mushrooms together, add the thyme and continue cooking for about 10 minutes.

4. After half the amount of liquid released from the mushrooms during cooking has evaporated, add the bay leaf, salt and coconut milk to the pot.

5. In a separate bowl, mix 1 tablespoon tapioca flour together with the vegetable stock, and then pour into the soup pot, then add the almond milk.

6. Let the soup simmer for 15 minutes, stir occasionally, add black pepper to taste and serve hot.

Italian flavored sweet potato soup 

After you taste this rich and delicious sweet potato soup, you'll be waiting for cold days just to make it again! The excellent aroma, special flavors, and velvety texture of the soup will leave you with a taste for more and will be the first thing that'll come to mind when you talk about the winter.

Time: 10 minutes

Servings:

Difficulty: Easy

soup

Ingredients:

  • 2 sweet potatoes, peeled and cut into medium-sized cubes
  • 1 turnip, peeled and cut into medium-sized cubes
  • 1/4 tsp. salt
  • 1/4 tsp. whole black peppercorns
  • 2 tbsp. olive oil 
  • 3 pieces of ginger, peeled and about 2 cm wide
  • 1 clove of garlic, thinly sliced
  • 1 tbsp. rosemary, dried
  • 1 tsp. basil, dried
  • 2 tsp. hazelnut, peeled and roughly ground
  • 1 large green apple, cored and cubed
  • 3 tbsp. lemon juice, divided (1 tsp, and 2 tsp.)
  • 3 tsp. almond milk
  • 5 cups water
  • 1 tsp. cilantro, chopped for garnish

Directions: 

1. Heat your oven to 350 degrees F (180 degrees C) and line a baking pan with parchment paper.

2. Layer the ginger pieces, and potato and turnip cubes, evenly on the pan, sprinkle with 1/4 teaspoon of salt, 2 tablespoons of olive oil, 1/4 teaspoon whole black pepper, garlic, rosemary, and basil and mix well.

3. Place the pan in the hot oven and roast the vegetables for about 30 minutes, or until the potato is soft and can be mashed with your fingers.

4. Once you've removed the vegetables from the oven and cooled them down a little, [lace them in a food processor with the hazelnuts, apple, almond milk, and lemon juice and operate in short pulses while adding water gradually, about half a cup.

5. Once you've finished adding the liquid, transfer the contents to a pot and heat the soup.

6. Adjust seasoning if necessary, pour into bowls and sprinkle with cilantro for garnish.

Simple homemade tomato soup

Last winter I felt like pampering my family with a warm, healthy soup on a rainy day. After a brief conversation with a relative, I decided on the following amazing soup! So, if you want to pamper your loved ones and turn a rainy day into a warm and comforting ray of light, try cooking this simple, tasty tomato soup for them.

Time: 10 minutes

Servings:

Difficulty: easy 

soup

Ingredients: 

  • 2 tbsp. olive oil 
  • 2 carrots, diced
  • 1/2 an onion, diced
  • 4 cloves of garlic, crushed
  • 1 1/2 tbsp. tomato paste
  • 1 tbsp. flour
  • 4 cups vegetable stock
  • 1/2 tsp. thyme
  • 1 bay leaf
  • 800 g crushed tomatoes, canned
  • a little mozzarella cheese, grated for garnish 
  • a little heavy cream (optional), to add at the end to taste

Directions: 

1. Place a large pot on the stove over a high flame, pour olive oil and fry the garlic, onions, and carrots together for about 5-7 minutes.

2. Now add the tomato paste and mix until the sauce turns caramel brown, and immediately add the flour while stirring quickly.

3. After the flour is well incorporated, pour in the vegetable stock, crushed tomatoes, thyme and bay leaves, mix well and bring to a boil, then lower the flame to medium-low and cook for another 30 minutes.

4. Before serving, it is recommended to blend the soup with a hand blender, pour into a bowl and sprinkle some grated mozzarella over top. If you want another upgrade, add a little heavy cream to make it richer.

French onion soup

There's nothing like ending cold winter days with a bowl of soup to warm the body and heart. This French onion soup served in a crispy bread bowl will make you feel like you’re in Paris, without leaving your house.

Time: 15 minutes

Servings: 3

Difficulty: Easy 

soup

Ingredients: 

  • 3-4 large onions
  • 3 round loaves of bread, with a crisp crust
  • 2 cups vegetable stock
  • 1 cup white wine
  • 2-3 tbsp. flour
  • 4 tbsp. butter
  • a handful of mozzarella cheese, grated
  • salt, to taste
  • black pepper, to taste
  • 1 tsp. sugar
  • some thyme

Directions: 

1. Cut the onions in half and slice.

2. In a large pot, melt the butter over a medium heat and fry your onions. Be careful not to burn the onions and mix them often.

3. After they go soft and turn golden in color, add the flour and fry for another 2 minutes.

4. Add the vegetable stock and white wine to the pot.

5. Sprinkle with salt, sugar, black pepper and thyme.

6. Bring the soup to a boil and cook for half an hour.

7. When the soup is ready, it needs to go in the oven; Empty the loaves of bread so that they can be used as bowls for the soup. 

8. Place the bread bowls on a baking tray and pour the soup almost to the top.

9. Add the cheese and put in the oven for 5 minutes, until the cheese melts.

10. Once the cheese melts, remove from the oven and serve. It is recommended to serve with a refreshing green salad on the side.

Italian lentil soup

One of the things that many like to do is sit around the table with family for a warm and delicious meal, something you can easily do with this next Italian lentil soup recipe. 

Time: 15 minutes

Servings: 8

Difficulty: Easy 

soup

Ingredients: 

  • 2 tbsp. olive oil
  • 2 cups onions, diced (about one large onion)
  • 1 cup celery, diced without the leaves
  • 4 cloves of garlic, crushed
  • 7-8 cups vegetable stock
  • 1 cup lentils (red, green or brown - washed and soaked overnight)
  • 430 g tomatoes, roasted, peeled and cubed
  • 2 bay leaves
  • 1/4 tsp. dry thyme
  • 1/4 tsp. black pepper 
  • a pinch of ground chili
  • salt, to taste
  • pepper, to taste
  • 2 cups collard greens, roughly chopped
  • some parmesan cheese, grated (optional)

Directions: 

1. Heat a large pot over medium-high heat, pour olive oil, and fry the onion, celery, and carrots for 6-7 minutes.

2. When the onions become transparent, add garlic and fry for 1-2 minutes.

3. Add the lentils, tomatoes, bay leaves, thyme, chili, salt, and black pepper and stir well.

4. Bring the contents of the pot to a boil, lower the flame and cook for 25-30 minutes until the lentils soften.

5. Add the collard greens and cook for another 5 minutes.

6. Serve hot and garnish with parmesan cheese.

 

image source: thecozycook, bitesofwellness, healingtomato, pinchofyum, gimmesomeoven

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