When it’s a bit nippy outside there’s nothing better to warm you up than a bowl of nourishing homemade soup. Here are some of our favourite healthy soup recipes that are delicious, easy to make and, best of all, they won’t pile on the kilos.
First up from our Healthy Soup Recipes is this simple vege-friendly soup that packs a vitamin punch for sure. To make it you’ll need to stir-fry one chopped onion in a saucepan over a medium heat with a little oil. When soft, add garlic and stir for one minute. Add four cups of Campbell’s Real Vege Stock and 400 grams of potatoes, peeled and coarsely chopped. Then bring this mixture to the boil and simmer for five minutes.
Add 450 grams of broccoli florets and simmer for another six to seven minutes until tender. Add 75 grams of baby spinach leaves. Set aside to cool and add ½ cup fresh basil leaves. Blend with a food processor or mouli stick. Serve in bowls with dollops of lite sour cream and pesto mixed together and crusty bread.
This chicken soup from our Healthy Soup Recipes is perfect for an easy dinner as it only takes 15 minutes to cook. Start with frying 250 grams of lean chicken mince over a medium-high heat. Cook for two to three minutes until browned, add seasoning and set aside. Blanch a bunch of trimmed broccolini in salted boiling water for around three minutes. Rinse under cold water and set aside. In a saucepan add one litre of Campbell’s Real Chicken Stock, two thinly sliced garlic cloves and one sliced chilli and bring to the boil.
Turn down the heat and add 12 king prawns (deveined and peeled), two tablespoons of fish sauce and one tablespoon of caster sugar. Cook for one to two minutes. Add broccolini, two tablespoons of lime juice, ½ cup coriander leaves, ¼ cup mint leaves. Cook 100 grams of flat rice noodles and add to serving bowls. Top with prawns and broccolini from broth, then chicken, and ladle over broth.
Last on the list from our Winter Warmer Healthy Soup Recipes is this beaitful Lentil Soup full of protein and veggie goodness, this lentil soup is a lifesaver when it comes to a wholesome lunch or dinner. First heat two tablespoons of olive oil in a large saucepan over medium heat. Add one thinly sliced leek, two finely chopped carrots and two finely chopped celery stalks. Cook for three to four minutes until soft. Add two tablespoons of tomato paste and cook for one minute. Add one cup of green or brown lentils, rinsed and drained, and then add two litres of Campbell’s Real Vege Stock and bring to boil. Reduce heat to medium-low and simmer for one hour until lentils are tender.
Add one can chopped tomatoes, one can cannellini beans (rinsed and drained), two teaspoons ground coriander, one teaspoon smoked paprika and salt and pepper. Cook for a further 20 minutes stirring occasionally until soup is thick. Stir in ⅓ cup of finely chopped flat leaf parsley. Serve with a drizzle of olive oil and crusty bread.
After preparing your soup from our Healthy Soup Recipes be sure to recycle any waste through your SINGLE or DOUBLERecyclit Chute.