Soups are easy to cook, healthy, refreshing, and delicious option for a light dinner. Soups always give you that vibrant specific feeling of fullness, especially during winter evenings when they pleasantly warm you up. Here are 3 easy soups for week nights.
Here are three recipes for easy soups suitable for weeknights when you come from work and have no time for big cooking. To make things easier and faster, you can wash and peel your vegetables the day before, or even a few days earlier and keep them in the fridge in an airtight container. Just peel them and soak them in a baking soda solution for 15 minutes, then rinse, dry with a paper towel, and place in the airtight container. You can keep them refrigerated for up to 5 days.
Easy Soups Recipes:
1. Pumpkin Soup
Serves: 6
Preparation: 15 minutes + 15 minutes soaking time
Cooking: 30 minutes
Ingredients:
- 1 kg butternut pumpkin, peeled, seeded and coarsely chopped
- 1 onion
- 3 carrots
- 1 parsnip
- 2 celery sticks
- 3 cloves garlic
- 1 green capsicum
- 2 tsp homemade dry seasoning
- 1 tsp Himalayan salt
- ½ tsp black pepper
- ½ cup parsley leaves finely chopped to serve
- Greek yoghurt natural style to serve
Method:
- Peel the pumpkin, onion, carrots, parsnip, garlic, and capsicum, add celery sticks and soak in baking soda solution for 15 minutes, then rinse, pat dry, and put in a medium pot.
- Add filtered water to cover the vegetables well.
- Add dry seasoning, pepper, and salt and cook for 30 minutes, or until softened.
- Set aside to cool for 10 minutes.
- Use a stick blender to blend the soup.
- Divide the soup between serving bowls and spoon in the yogurt to taste. Top with a chopped parsley leaf.
2. Healthy Vegetable Soup
Serves: 6
Preparation: 15 minutes + 15 minutes soaking time
Cooking: 30 minutes
Ingredients:
- 1 medium broccoli
- 1 small cauliflower
- 3 carrots
- 1 parsnip
- 1 onion
- 2 celery sticks
- 1 capsicum
- 3 cloves garlic
- 1 cup frozen pees
- ¼ cup parsley leaf finely chopped
- 2 tsp homemade dry seasoning
- 1 tsp Himalayan salt
- ½ tsp pepper
- 20 ml extra virgin olive oil
- ½ cup vermicelli pasta
Method:
- Peel the vegetables and soak in a baking soda solution for 15 minutes, then rinse, pat dry, and put in a medium bowl.
- In a medium saucepan put the olive oil, chopped onion, sliced carrots, and parsnip, and cook over medium heat for 5 minutes.
- Add the chopped capsicum, celery, and garlic and stir to combine. Cook for further 5 minutes. Add filtered water to cover the vegetables well and bring to a boil over medium heat.
- Put in coarsely chopped cauliflower and broccoli and add frozen peas. Add dry seasoning, pepper, and salt and cook for 30 minutes, or until softened. Add the parsley and pasta, and stir to combine.
- Remove from heat and set aside for 5 minutes.
- Divide the soup between serving bowls and serve hot.
3. Vegetarian Lentils Soup
Serves: 6
Preparation: 25 minutes
Cooking: 60 minutes
Ingredients:
- 500 g brown lentils soaked
- 500 g potatoes chopped
- 200 g carrots grated
- 300 g zucchini grated
- 200 g celery chopped
- 1 red capsicum shopped
- 2 medium onions chopped
- 3 garlic cloves chopped
- ½ cup organic tomato passata
- 2 bay leaves
- 2 tsp homemade dry seasoning
- 1 tsp Himalayan salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional)
- 2 tbs extra virgin olive oil
- Fresh parsley leaves finely chopped to serve
- Greek yoghurt natural style to serve
Method:
- Peel the vegetables and soak in a bicarb soda solution for 15 minutes, then rinse, chop/grate, and put in separate bowls.
- Rinse lentils and soak in a bicarb soda solution for 15 minutes. Rinse again and immerse in filtered water for another 15 minutes, or until needed.
- Heat the olive oil in a large saucepan over medium heat and fry onions until translucent. Add the potatoes and carrots and fry for 5 minutes, stirring constantly.
- Add zucchini, celery, garlic, and capsicum and mix well to combine. Add 2 litres of filtered water and lentils, bring to a boil, then reduce the temperature and simmer.
- Add salt, pepper, cayenne pepper, dry seasoning, bay leaf, and tomato passata, stir to combine, and cook for 45 minutes. Remove from heat and set aside for 5 minutes.
- Divide the soup between the serving bowls, spoon in yogurt to taste, and top with parsley.
Try these easy soups and don’t forget to share recipes with your friends!
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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.