Healthy And Hearty Soups That Will Fill You Up
Potato Leek Soup
Ingredients
for 8 servings
2 tablespoons butter
3 large leeks, chopped
3 cloves garlic, minced
2 lb potato, cubed
salt, to taste
pepper, to taste
6 cups vegetable broth
2 cups water
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh chive, chopped
hot sauce, to taste
Preparation
- Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
- Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
- Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
- Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
- Uncover and remove thyme and bay leaf.
- Use an immersion or countertop blender to blend the soup until smooth.
- Stir in chives and hot sauce (optional).
- Allow to cool 2 minutes and serve.
- Enjoy!
Butternut Squash Soup
Ingredients
for 8 servings
2 tablespoons butter
3 cloves garlic, minced
½ cup onion, chopped
1 potato, cubed
1 stalk celery, chopped
1 carrot, sliced
salt, to taste
pepper, to taste
2 lb butternut squash, peeled, seeded, and cubed
6 cups vegetable broth
2 cups water
1 bay leaf
2 sprigs fresh thyme
Preparation
- Melt butter on medium heat in a large pot, then add the garlic and onion and sauté 1-2 minutes until onion is translucent.
- Add potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
- Add the butternut squash, broth, water, bay leaf, and thyme, and stir. Bring to a boil.
- Cover and reduce to a simmer for 25-30 minutes.
- Uncover and remove thyme and bay leaf.
- Use an immersion or countertop blender to blend the soup until smooth.
- Allow to cool for 2 minutes then serve.
- Enjoy!
Cauliflower Parmesan Soup
Ingredients
for 8 servings
2 tablespoons butter
8 cloves garlic, minced
1 onion, chopped
2 heads cauliflower, riced
salt, to taste
pepper, to taste
8 cups vegetable broth
2 cups water
2 sprigs fresh thyme
½ cup vegetarian parmesan cheese
¼ cup fresh chive
Preparation
- Melt butter on medium heat in a large pot. Add the garlic and onion, and sauté 1-2 minutes until onion is translucent. Stir in salt and pepper.
- Add the cauliflower, vegetable broth, and water, then stir.
- Bring to a boil, add the thyme then cover and reduce to a simmer for 15 minutes.
- Uncover and remove the thyme.
- Use an immersion or countertop blender to blend the soup until smooth.
- Mix in vegetarian Parmesan and chives.
- Allow to cool 2 minutes then serve.
- Enjoy!
Tomato Basil Soup
Ingredients
for 8 servings
1 tablespoon oil
1 onion, chopped
1 stalk celery
3 cloves garlic, minced
salt, to taste
pepper, to taste
2 tablespoons tomato paste
¼ cup fresh basil
28 oz crushed tomato, 2 cans
6 cups vegetable broth
½ teaspoon baking soda
2 sprigs fresh thyme
Preparation
- Combine oil, onion, celery, and garlic on medium heat in a large pot. Sauté for 3 minutes until onions are translucent.
- Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, water, baking soda, and thyme. Bring to a boil.
- Lower heat and cover, simmering for 15 minutes.
- Uncover and remove thyme.
- Use an immersion or countertop blender to blend the soup until smooth.
- Allow to cool 2 minutes and serve topped with basil.
- Enjoy!
Protein-Packed Chili
Ingredients
for 8 servings
1 tablespoon oil
8 cloves garlic, minced
1 onion, chopped
1 red bell pepper, chopped
1 jalapeño, chopped
salt, to taste
pepper, to taste
1 tablespoon cayenne pepper
4 tablespoons chili powder
1 tablespoon cumin
4 tomatoes, cubed
28 oz crushed tomato, 1 can
4 cups vegetable broth
2 cups water
1 ½ cups quinoa
1 cup red kidney bean
1 cup pinto bean
1 cup black bean
1 cup corn
1 tablespoon lime juice
1 teaspoon dried oregano
1 tablespoon fresh cilantro
avocado, for garnish
Preparation
- In a large pot, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent.
- Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
- Cover and reduce to a simmer for 25-30 minutes.
- Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
- Allow to cool 2 minutes. Serve topped with avocado and cilantro.
- Enjoy!
How to cook Healthy And Hearty Soups That Will Fill You Up:
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