3 Hearty, Healthy Soup Recipes to Try RN

These beautiful, vibrant hearty, healthy soup recipes are all that you need to enjoy the winter season.

 

There exists a food that binds the universe — soup! You can be in any part of the world and you’ll find out about an exceptional local shorba, consommé, gruel, broth or soup. 

In fact, soups are as old as cooking itself. They’re an astounding fusion of character ingredients, flavours and textures. 

They can be served as a snack, one-course meal or appetizer. They can be lavish, hearty, fruity, spicy, exotic, rich, creamy, chilled…the possibilities are exceptional.

If given to choose between soup and love, then choose the former.

With all the goodness of fresh vegetables and fruitness combined with an array of spices, soups are comforting and soothing. 

Be it a midday meal in a Chinese home or dinnertime in Italy, a bowl of soup is bound to be on the table!

 

3 Hearty, Healthy Soup Recipes to Try RN

 

1. Ginger and Roasted Carrot Soup

Bored of the regular carrot soup? This recipe with roasted carrots and ginger will give you a velvety, rich and smooth soup. It’s easy, healthy and vibrant. In simpler words, it’s just perfect!

 

 

Time required: 45 minutes

Serves: 4-6

 

Ingredients:

Pepper and salt, to taste

1 ½ cups half and half cream

6 cups vegetable broth

1 ½ tbsp ginger, grated

½ onion, chopped

1 tbsp unsalted butter

3 cups herb and garlic roasted carrots, roughly chopped

 

To garnish:

Black pepper

Pumpkin seeds

Cream

 

Instructions:

1. Start by melting butter in a heavy-bottomed pan. Add chopped onion. Cook for 2-4 minutes or until tender and soft. Add ginger and cook for 1-2 minutes. Stir in the vegetable broth along with roasted carrots. Bring to a boil before reducing the heat. Cover and continue to simmer for 25-30 minutes.
2. Remove the soup from the fire and puree it using an immersion blender or a food processor. Pour it back into the pot and cook for a few minutes.
3. Add cream, pepper and salt. Add water to the soup if it feels thick and simmer if it feels too runny. 
4. Serve the soup garnished with black pepper, pumpkin seeds and cream. 

 

2. Garlic and Cauliflower Soup

Full of flavour, this comforting soup is nutritious and wholesome for the entire family on a lazy day.

 

 

Time required: 45 minutes

Serves: 4-6

 

Ingredients:

Pepper and salt, to taste

⅓ cup Parmesan cheese, grated

½ cup half and half cream

3 cups chicken/vegetable stock 

5 cloves garlic, peeled

1 medium onion, diced

Cauliflower florets of 1 cauliflower head

2-3 tbsp olive oil

 

Optional toppings:

A drizzle of olive oil

A swirl of cream

Parmesan cheese

Thyme leaves

 

Instructions:

1. Heat olive oil in a large heavy-bottomed pan over medium heat.
2. Toss in garlic, onion and cauliflower and saute for 15 minutes or until caramelized.
3. Stir in the stock and reduce the heat to low. Simmer for 20 minutes or until the florets are tender and soft. 
4. Remove from fire and puree using a blender. If required, adjust the consistency by adding water. 
5. Pour the soup back into the pan. Add parmesan cheese and cream and simmer for another 1-2 minutes.
6. Add pepper and salt.
7. Serve immediately garnished with any of the optional toppings.

 

3. Pumpkin Carrot Soup

What could be more comforting than a nice, steamy bowl of soup in November? This Pumpkin Carrot soup garnished with sunflower seeds and herbs is set to delight you this winter. 

 

 

Time required: 50 minutes

Serves: 6

 

Ingredients:

Chilli powder, to taste

Pepper and salt, to taste

½ cup half and half cream

1 tsp spice mix

2 ½ cups vegetable stock

3 medium carrots, roughly chopped

1 parsley root, chopped

1 cup pumpkin, chopped

3 cloves garlic, pressed

1 medium onion, roughly chopped

3 tbsp olive oil

 

To garnish:

Roasted sunflower seeds

Fresh herbs

2 tbsp half and half cream

 

Instructions:

1. Heat olive oil on medium heat in a saucepan. Toss in the onion and garlic. Fry for 2-3 minutes or until translucent and soft. Add carrot, parsley root and pumpkin and cook for 5 minutes.
2. Stir in the vegetable stock along with the spice mix. Stir, cover and continue to cook for 25 minutes on low heat.
3. Remove the soup from fire and pulse using a food processor or an immersion blender.   
4. Add pepper, salt, cream and powdered chilli. 
5. Serve immediately after garnishing with sunflower seeds, herbs and cream.