Healthy Soup Recipes That Are Perfect for Fall
Preparing healthy meals can be incredibly time consuming – not to mention expensive. We believe that in order to eat right and feel great, eating shouldn’t feel like torture.
We’ve devised healthy soup recipes that everyone can try and will help promote a balanced diet.
Homemade Soup Recipes
Buying a readymade tin from the supermarket isn’t the same as preparing the ingredients from fresh in your kitchen. Nurture your ingredients and bond with your food.
Skinny Tomato Soup
This soup is packed with vitamin A and C.
Ingredients
- 800g or 28 ounces of fresh tomatoes, chopped
- 1 tbsp tomato puree
- 1 large onion
- 2 basil leaves
- ½ liter or 17 ounces broth/organic vegetable stock
- 2 garlic cloves
- Pepper to taste
- Olive oil
Method
- Add the chopped onion and garlic to a saucepan with olive oil for around 6 minutes. Stir regularly.
- Add broth/stock with basil leaves, chopped tomatoes and tomato puree to the pan.
- Bring to the boil and simmer for 20 minutes.
- Season to taste and blend in a food processor.
Tasty Vegetable Soup
Vegetable soups are the best way to nourish your body with vitamins and minerals. Try adding your favorite veggies!
Ingredients
- 2 potatoes
- 2 carrots
- 1 cup broccoli
- 1 parsnip
- 1 cup cabbage
- ½ liter or 17 ounces broth/vegetable stock
- 1 onion
- ½ celery
- 1 tbsp olive oil
- Optional: Single cream
Method
- Microwave the potatoes for 2 minutes to make them soft.
- Heat olive oil in a pan. Add vegetables and stir on a medium-heat for around 5-7 minutes. Add the onion for last minute to prevent burning.
- Add broth/stock to the pan and bring to the boil. Simmer for 20 minutes.
- Optional: Add cream to mixture and stir for a creamier taste.
Butternut Squash and Sweet Potato
This is tasty and perfect for those cold, winter nights.
Ingredients
- 1 large butternut squash
- 1 large sweet potato
- 1 large onion, chopped
- ½ liter or 17 ounces broth/vegetable stock
- ½ tsp cayenne pepper
- 1 tbsp olive oil
Method
- Microwave the squash and potato separately for 2 minutes to soften.
- Cook them in the oven for 40-45 minutes at 400 degrees Fahrenheit. Drizzle with olive oil to prevent drying.
- Remove from oven and chop up into small pieces and place into a pan. Add broth/stock and boil. Simmer for 20 minutes.
- Add to a blender and mix in cayenne pepper for an extra kick!
With soup, there’s no excuse to not eat healthily. They’re easy and cheap to make!
