Soup Recipes
Coconut Curry Vegetable Soup.
Ingredients:
1 tablespoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon grated ginger
2 teaspoons curry powder
1 teaspoon ground cumin
4 cups vegetable broth
1 can of coconut milk
2 cups mixed vegetables (such as bell peppers, broccoli, carrots, and peas)
Juice of 1 lime
Fresh cilantro for garnish
Salt and pepper to taste
Instructions:
In a large pot, heat the coconut oil over medium heat.
Add the onions, garlic, and ginger. Sauté until fragrant and softened.
Stir in the curry powder and ground cumin, and cook for an additional minute.
Pour in the vegetable broth and coconut milk. Bring to a boil.
Add the mixed vegetables and simmer for 10-15 minutes, or until the vegetables are tender.
Squeeze in the lime juice and season with salt and pepper.
Ladle into bowls, garnish with fresh cilantro and serve hot.
Roasted Red Pepper Soup.
Ingredients:
4 red bell peppers
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 can diced tomatoes
1 tablespoon balsamic vinegar
1 teaspoon dried basil
1/2 teaspoon smoked paprika
Salt and pepper to taste
Greek yogurt for garnish (optional)
Instructions:
Preheat the oven to 450°F (230°C).
Place the red bell peppers on a baking sheet and roast them in the oven for 20-25 minutes, or until the skins are charred and blistered.
Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them cool.
Once cooled, peel the skin off the peppers and remove the seeds and stems. Chop the roasted peppers.
In a large pot, sauté the onions and garlic until softened.
Add the chopped roasted red peppers, vegetable broth, diced tomatoes, balsamic vinegar, dried basil, and smoked paprika to the pot.
Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes.
Use an immersion blender or transfer the soup to a blender to puree until smooth.
Season with salt and pepper to taste.
Ladle into bowls, garnish with a dollop of Greek yogurt if desired, and serve hot.
Tuscan White Bean Soup.
Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 cans white beans, drained and rinsed
4 cups vegetable broth
1 can diced tomatoes
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
In a large pot, heat the olive oil over medium heat.
Add the onions, carrots, celery, and garlic. Sauté until softened.
Stir in the white beans, vegetable broth, diced tomatoes, dried rosemary, and dried thyme.
Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes.
Use an immersion blender or transfer a portion of the soup to a blender, and blend until smooth. Return the blended soup to the pot.
Season with salt and pepper to taste.
Ladle into bowls, garnish with fresh parsley, and serve hot.
Chicken and Wild Rice Soup.
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
4 cups chicken broth
2 cups cooked chicken, shredded
1 cup cooked wild rice
1 teaspoon dried thyme
1/2 teaspoon dried sage
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
In a large pot, heat the olive oil over medium heat.
Add the onions, carrots, celery, and garlic. Sauté until softened.
Pour in the chicken broth and bring to a boil.
Stir in the shredded chicken, cooked wild rice, dried thyme, dried sage, salt, and pepper.
Reduce heat and simmer for 15 minutes.
Season with additional salt and pepper if needed.
Ladle into bowls, garnish with fresh parsley, and serve hot.
Black Bean Soup.
Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
2 cans black beans, drained and rinsed
4 cups vegetable broth
1 can diced tomatoes
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
Sour cream and chopped green onions for garnish (optional)
Instructions:
In a large pot, heat the olive oil over medium heat.
Add the onions, garlic, carrots, and celery. Sauté until softened.
Stir in the black beans, vegetable broth, diced tomatoes, ground cumin, and chili powder.
Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes.
Use an immersion blender or transfer a portion of the soup to a blender, and blend until smooth. Return the blended soup to the pot.
Season with salt and pepper to taste.
Ladle into bowls, garnish with sour cream and chopped green onions if desired, and serve hot.
Sweet Potato and Coconut Soup.
Ingredients:
2 large sweet potatoes, peeled and diced
1 onion, chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 can coconut milk
4 cups vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
Fresh cilantro for garnish
Instructions:
In a large pot, heat the olive oil over medium heat.
Add the onions and garlic. Sauté until softened.
Stir in the curry powder and cook for an additional minute.
Add the diced sweet potatoes, coconut milk, and vegetable broth to the pot.
Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
Use an immersion blender or transfer the soup to a blender to puree until smooth.
Season with salt and pepper to taste.
Ladle into bowls, garnish with fresh cilantro and serve hot.
Lemon Chicken Orzo Soup.
Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
4 cups chicken broth
2 cups cooked chicken, shredded
1/2 cup orzo pasta
Juice of 2 lemons
Zest of 1 lemon
Salt and pepper to taste
Fresh dill for garnish
Instructions:
In a large pot, heat the olive oil over medium heat.
Add the onions, carrots, celery, and garlic. Sauté until softened.
Pour in the chicken broth and bring to a boil.
Stir in the shredded chicken and orzo pasta.
Reduce heat and simmer for 10-15 minutes, or until the orzo is cooked.
Squeeze in the lemon juice and add the lemon zest.
Season with salt and pepper to taste.
Ladle into bowls, garnish with fresh dill and serve hot.
Roasted Cauliflower Soup.
Ingredients:
1 head cauliflower, chopped into florets
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup milk or cream
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Toasted almond slices for garnish (optional)
Instructions:
Preheat the oven to 425°F (220°C).
Toss the cauliflower florets with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 25-30 minutes or until golden brown.
In a large pot, sauté the onions and garlic until fragrant and softened.
Add the roasted cauliflower and vegetable broth to the pot. Bring to a boil.
Reduce heat and simmer for 10-15 minutes.
Use an immersion blender or transfer the soup to a blender to puree until smooth.
Stir in the milk or cream and dried thyme. Heat for an additional 5 minutes.
Season with salt and pepper to taste.
Ladle into bowls, garnish with toasted almond slices if desired, and serve hot.
Italian Sausage and Tortellini Soup.
Ingredients:
1 pound Italian sausage, casings removed
1 onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 can diced tomatoes
1 package cheese tortellini
2 cups baby spinach
1 teaspoon dried basil
Salt and pepper to taste
Grated Parmesan cheese for garnish
Instructions:
In a large pot, cook the Italian sausage over medium heat until browned. Break it up into small pieces.
Add the onions and garlic. Sauté until softened.
Pour in the chicken broth and bring to a boil.
Stir in the diced tomatoes and cheese tortellini.
Reduce heat and simmer for 10 minutes, or until the tortellini is cooked.
Add the baby spinach and dried basil to the pot. Stir until the spinach is wilted.
Season with salt and pepper to taste.
Ladle into bowls, garnish with grated Parmesan cheese and serve hot.
Thai Coconut Shrimp Soup.
Ingredients:
1 tablespoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon grated ginger
1 red bell pepper, sliced
1 can coconut milk
4 cups vegetable or chicken broth
1 tablespoon soy sauce
1 tablespoon fish sauce
Juice of 1 lime
1 pound shrimp, peeled and deveined
Fresh cilantro for garnish
Salt and pepper to taste
Instructions:
In a large pot, heat the coconut oil over medium heat.
Add the onions, garlic, and ginger. Sauté until fragrant and softened.
Stir in the sliced red bell pepper and cook for an additional 2 minutes.
Pour in the coconut milk and vegetable or chicken broth. Bring to a boil.
Add the soy sauce, fish sauce, and lime juice to the pot. Stir well.
Reduce heat and simmer for 10 minutes.
Add the shrimp to the pot and cook for 2-3 minutes, or until the shrimp turn pink and are cooked through.
Season with salt and pepper to taste.
Ladle into bowls, garnish with fresh cilantro and serve hot.
