Looking for Healthy Soup Recipes? These Never Fail to Impress!

A bowl of soup for breakfast, lunch or dinner is a great way to up your vegetable intake providing your body with all the essential nutrients that it needs. Easy to make, filling and delicious, incorporating a bowl of the stuff into your day-to-day life is a win-win. Oh, and did we mention that it was delicious?

Minestrone Soup
Serves 8
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Ingredients
  1. 2 tbsp. olive oil
  2. 1 small onion, chopped
  3. ¼ cup chopped zucchini
  4. ½ cup frozen cut green beans
  5. ¼ cup minced celery
  6. 2 cloves garlic, minced
  7. 4 cups vegetable broth
  8. 1 (15 oz) can red kidney beans, rinsed thoroughly and drained
  9. 1 (15 oz) can small white beans, rinsed thoroughly and drained
  10. (14 oz) can diced tomatoes
  11. ½ cup julienned carrots
  12. 2 tbsp. minced fresh parsley
  13. 1 tsp. dried oregano
  14. 1 tsp. salt
  15. ½ tsp. black pepper
  16. ½ tsp. dried basil
  17. ¼ tsp. dried thyme
  18. 1 ½ cups hot water
  19. 3 cups fresh baby spinach
  20. 1/3 cup small pasta shells
Instructions
  1. In a large saucepan or soup pot over medium heat, heat the olive oil and sauté onions, celery, garlic, zucchini and green beans for about 5 minutes.
  2. Add the vegetable broth, diced tomatoes, beans, carrots, hot water, herbs, salt and pepper and bring to the boil. Reduce heat and allow the soup to simmer for about 20 minutes or until the vegetable are just tender. Add the pasta and allow to simmer for a further 5-10 minutes or until the pasta is cooked to your preference.
  3. Add the spinach leaves and cook until they wilt, 1-3 minutes. Serve and enjoy!
Brieftons https://www.brieftons.com/
Zucchini Ramen Soup
Serves 2
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 serving of crispy tofu
  2. 2 tsp. sesame oil, divided
  3. 1 tbsp. white or yellow miso paste
  4. 2 baby bok choy, with the ends trimmed
  5. ¼ cup of diced green onion (and more for garnish, if desired)
  6. 1 inch piece of ginger, peeled and finely minced
  7. ½ of a sweet onion, thinly sliced strips
  8. 2 cloves garlic, minced
  9. 4 cups vegetable broth
  10. 2 tbsp. soy sauce
  11. 2 medium sized zucchinis, spiralized into noodles
  12. Optional toppings: soft boiled eggs, hot sauce (Sriracha), more chopped green onion, toasted sesame seeds and crispy seaweed.
Instructions
  1. Heat 1 tsp. sesame oil over medium heat in a large skillet. As the oil heats, rub miso paste evenly over the bok choy.
  2. Cook bok choy in the skillet for around 3 minutes on each side or until both sides are lightly charred. Remove from the skilled and set aside.
  3. In the same skillet, add the remaining tsp. of sesame oil and sauté the green onion, ginger, onion and garlic until fragrant, around 5 minutes.
  4. Pour in the stock, cover, and bring to the boil. Once boiling, reduce the heat and simmer for 5 minutes.
  5. Add the zucchini noodles and simmer for an additional 2-4 minutes, until the noodles reach your preferred texture.
  6. Remove the zucchini noodles from the broth and divide into two large soup bowls. Ladle broth over top of the noodles. Garnish with optional toppings and crispy tofu. Serve immediately!
Brieftons https://www.brieftons.com/
Hearty Chicken and Pumpkin Soup
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Ingredients
  1. 4 tbsp. extra virgin olive oil
  2. 1 cup finely chopped onion
  3. 1 cup diced celery
  4. 1 cup diced carrots
  5. 3 cups cooked shredded chicken breast
  6. 32 ounces chicken broth
  7. 15 ounce can pumpkin puree
  8. ½ cup heavy crea
  9. 1 ½ tsp salt
  10. ½ tsp freshly ground black pepper
  11. ¼ tsp garlic salt
  12. ¼ cup freshly chopped coriander
  13. 1 cup shredded cheddar cheese
Instructions
  1. In a large dutch oven or soup pot, heat olive oil over medium heat. Add the onion, celery and carrots and cook, stirring frequently, for about 15 minutes or until the vegetables have softened.
  2. Add the garlic and cook for a further minute.
  3. Stir in the chicken, chicken broth, pumpkin puree, heavy cream, salt, pepper, garlic salt and coriander. Bring to the boil and stir in cheese to melt.
  4. Once the cheese has melted, taste and season to personal preference and serve with a crusty slice of bread!
Brieftons https://www.brieftons.com/
Carrot Noodles in Clear Onion Soup with Mushrooms
Serves 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 large onions, diced
  2. 2 tsp extra virgin olive oil
  3. Salt, to taste
  4. 2 celery stalks, diced
  5. 2 garlic cloves, minced
  6. 6 cups water
  7. ¼ tsp white pepper, freshly ground
  8. 8 oz button mushrooms, sliced
  9. 1 large carrot, spiralized
  10. 3 scallions, sliced
  11. More salt and pepper to taste
Instructions
  1. In a large skillet over medium heat, heat the extra virgin olive oil. Add the onions and cook until approximately 5-7 minutes, or until they soften.
  2. Stir in the celery, garlic and pepper and sauté for a further 3-5 minutes. Add the water and bring to a boil.
  3. Once the water boils, reduce the heat to low and allow to simmer for 15-20 minutes.
  4. Strain the vegetables from the soup and add in the carrot noodles and mushrooms.
  5. Bring the soup back to a raid boil before reducing the heat to low and allowing to simmer for 2-3 minutes or until the carrot noodles are cooked to your preference.
  6. Add the scallions and stir. Allow to simmer for another minute before serving.
Brieftons https://www.brieftons.com/
Potato and Leek Soup
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 3 Large leeks
  2. 4 tbsp. olive oil
  3. 1 cup diced onion
  4. 3 cloves garlic, minced
  5. 1 pound yukon gold potato, diced
  6. 6 cups chicken stock (or veggie stock) or use ½ water
  7. 1 tbsp. fresh thyme 1 teaspoon salt
  8. ½ tsp. fresh cracked pepper
  9. ⅓ cup light sour cream
  10. 2 tbsp. fresh chives for garnish
Instructions
  1. Trim the ends of the leeks and halve them lengthwise, then rinse to remove any dirt. Slice the leeks into ¼ inch half rounds.
  2. In a heavy bottomed pot or Dutch oven, heat the oil over medium heat. Add the leeks and sauté for 3-4 minutes. Add the onion and sauté for a further 5 minutes. Add the garlic and continue to sauté for 3 minutes.
  3. Stir in the potatoes, veggie or chicken broth and fresh thyme. Bring to the boil before reducing the heat and simmering for 15 minutes, or until potatoes are tender. Season with the salt and pepper.
  4. In batches, blend the soup until it is very smooth.
  5. Return the luscious soup to the pot and simmer over low heat. Then add the sour cream and stir.
  6. Divide into serving bowls and serve with chives.
Brieftons https://www.brieftons.com/