Recipes - Soups

Easy Leftover Ham Bone and Potato Soup Recipe

Slow Cooker Split Pea Soup

183K views · 7.8K reactions | Cream of Mushroom soup without the cream 1 whole cauliflower 10 Cremini Mushrooms (or more) 1 whole onion diced 1 shallot diced 4 cloves of minced Garlic 3 TBS Olive or Avocado (Neutral Oil) 1L Chicken or Veggie Stock 1/2 Cup white wine (optional) Salt Black pepper. Garnish: Olive Oil Micro Greens #creamofmushroom #souprecipe #healthyrecipes #soupseason | Michael Giuga

33K views · 3.1K reactions | Soup Week Day 3: My viral Panera copy-cat Broccoli Cheddar Soup! It’s rich, creamy, super cheesy, and ready in just 30 minutes. Ingredients: * 4 tablespoons unsalted butter * 1 medium yellow onion, chopped * ½ teaspoon sea salt * Freshly ground black pepper * 3 garlic cloves, chopped * ¼ cup all-purpose flour * 2 cups whole milk or unsweetened almond milk * 2 cups vegetable broth * 3 cups chopped broccoli florets * 1 large carrot, julienned or finely chopped * ½ teaspoon Dijon mustard * 8 ounces shredded cheddar cheese, about 2 heaping cups * Homemade croutons, for serving, optional Instructions * Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened. Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in the milk, whisking continuously.
 * Add the broth, broccoli, carrot, and mustard and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.
 * Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy. Season to taste and serve with croutons, if desired.

#broccolicheddar #souprecipes #soupseason #broccolicheddarsoup #easyrecipes #loveandlemons | Jeanine Donofrio

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183K views · 7.7K reactions | ✨ Roasted Butternut Squash & Carrot Soup ✨
 I am desperately trying to avoid the various colds & flu in London at the moment with nourishing meals full of immune supporting vitamins & antioxidants like this warming spiced soup 🍂🍲 Ingredients (Serves 4): * 1 butternut squash (peeled, seeds removed, chopped) * 3 carrots (peeled, chopped) * 1 onion (diced) * 3 garlic cloves (minced or grated) * 1 tbsp fresh ginger (minced or grated) * 1 tsp curry powder * ½ tsp cumin * ½ tsp coriander * ½ tsp turmeric * ½ can coconut milk * 1000ml veg stock * 2-3 tbsp olive oil * Salt & pepper to taste Method:
1️⃣ Preheat your oven to 200°C. Toss the squash and carrots with olive oil, salt, and pepper, then roast for 35-40 minutes until caramelised and tender.
2️⃣ In a large pot, heat olive oil over medium heat. Cook the onion for 5 minutes, then add garlic and ginger. Stir in curry powder, cumin, coriander, and turmeric, and toast the spices for 1-2 minutes.
3️⃣ Add the roasted veggies to the pot, then pour in the stock. Simmer for 10 minutes, then stir in coconut milk.
4️⃣ Blend until smooth and adjust the consistency with more stock or coconut milk if needed. Taste and season to your liking.
5️⃣ Serve with a swirl of coconut milk and crispy chickpeas for crunch! Crispy Chickpeas Tip: * Rinse & drain a can of chickpeas, then pat them dry. * Season with salt, pepper, and paprika, then air fry at 200°C for 10-12 minutes until crispy. ✨ Save this recipe and give it a go! 🙌 #SoupSeason #ButternutSquashSoup #ComfortFood #EasyRecipes #Vegetarian | Dr Hazel Wallace BSc MSc MBBCh

90K views · 3.1K reactions | QUICK CAULIFLOWER SOUP with halloumi croutons!✨⁠ ⁠ I was craving my OG spiced cauliflower soup this week so I whipped up a batch and it did not disappoint. So creamy, nourishing and extra delicious with some panfried halloumi bites. ⁠ ⁠ Tip: For an extra hit of protein you can also blend in some white beans. Yum! ⁠ ⁠ Make sure to hit SAVE on this one. ⁠ ⁠ Jess xx ⁠ ⁠ Ingredients:⁠ - 3 tbsp extra virgin olive oil⁠ - 2 leeks, sliced⁠ - 2 cloves garlic, minced ⁠ - 1 tsp curry powder⁠ - 2 heads cauliflower, broken into florets (I used two small heads)⁠ - 4 cups vegetable stock, or water (or 2 cubes)⁠ ⁠- Salt and pepper - to your taste⁠ ⁠ To serve (all optional!): ⁠ - 50g (1.7oz) halloumi, sliced into small squares⁠ - Extra virgin olive oil⁠ - Chilli flakes⁠ - Dukkah⁠ - Chopped parsley ⁠ - Sourdough bread ⁠ ⁠ Method:⁠ Heat the extra virgin olive oil in a large saucepan or crock pot. ⁠ ⁠ Add the leeks, curry powder and garlic. Season generously with a large pinch of sea salt and ground black pepper. Sauté for 6-7 minutes or until the leeks are soft. ⁠ ⁠ Add the cauliflower and sauté for a further 3 minutes. Pour the water or vegetable stock over the top. You want the cauliflower to be just covered by the liquid. If needed, add a little extra stock or water. ⁠ ⁠ Bring to a boil and then reduce the heat to a simmer. Simmer for 20 minutes. ⁠ ⁠ Remove from the heat and blend with a stick blender. ⁠ ⁠ When the soup is almost ready, pan-fry your halloumi pieces in a little extra virgin olive oil until golden. ⁠ ⁠ Serve topped with a drizzle of olive oil, dukkah, chilli flakes, chopped parsley and your halloumi croutons. ⁠ ⁠ Time to cook: 35⁠ Serves: 4-6⁠ ‧⁠ ⁠‧⁠ ⁠‧⁠ ⁠‧⁠ #jshealthrecipe #jshealth #soup #quicksoup #cauliflowersoup⁠ | Jessica Sepel - JSHealth® 🧿

4.3K views · 806 reactions | The Perfect Veggie Bean Soup Ingredients: 2 tablespoons olive oil 1/2 onion finely chopped 4 cloves garlic minced 2 large carrots, peeled and diced 2 stalks celery chopped 1 (15-ounce) can cannellini beans, drained and rinsed 2 (15-ounce) cans pinto beans, drained and rinsed 4 cups chicken or vegetable stock 1 tablespoon tomato paste 1 tablespoon Italian seasoning 1/2 teaspoon ground black pepper 1/2 teaspoon salt more to taste 3 cups chopped kale or baby spinach 2 tablespoons lemon juice Parmesan cheese, shredded Instructions: - Heat the olive oil in a large pot over medium heat. - Add the onions, carrots and celery. Cook, stirring frequently for about 4-5 minutes until tender. - Add the garlic and cook another minute. - Add the tomato paste and seasonings, mix well to evenly coat. - Now add the drained and rinsed beans, vegetable broth, tomato paste and stir well. - Bring to a boil, then lower heat and simmer for 15 minutes, uncovered. - use an immersion blender and blend a few times to create a creamier texture. - Stir in the chopped kale or spinach and let simmer for a few minutes until wilted. - Stir in the lemon juice. - Taste and add more salt and pepper if needed. - Top with freshly grated Parmesan cheese. Enjoy! | Sarah Green

451 reactions · 70 shares | This lentil soup is high in protein, rich in fiber, and packed with antioxidants—perfect for fighting off germs during flu season. I love how customizable the toppings are, too. We enjoy it with fresh avocado and some added Serrano chilies for a bit of spice. It’s the perfect cozy bowl, low in fat and calories, for those sticking to their New Year’s resolutions. 😉 Ingredients * 2 tbsp olive oil * 1 yellow onion, chopped * 2 garlic cloves, minced * 1 1/4 cups large carrot , chopped * 1 1/4 cups celery ribs * 2 cups / 400g dried lentils , green (rinsed) * 16 oz crushed tomato * 6 cups vegetable or chicken stock / broth, low sodium * 1/2 tsp each cumin and coriander powder * 1 1/2 tsp paprika powder * 1 lemon (zest + juice) * 1/2 tsp salt and pepper, each To Serve * Chopped fresh cilantro, for garnish Instructions * Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2-3 minutes.
 * Add celery and carrot. Cook for 8 - 10 minutes or until softened and the onion is sweet. Take your time with this step, as it really sets the foundation for the soup’s flavor.
 * Add all remaining ingredients except the lemon and salt. Stir. 
 * Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 38 - 45 minutes or until lentils are soft. * Thicken Soup: Using a stick blender, do 3 or 4 quick whizzes to thicken the soup.
 * Season to taste with salt and pepper, add a squeeze of lemon juice just before serving. Garnish with cilantro if desired and serve. #SoupSeason # #SoupRecipe #FluSeason #LentilSoup #soupseries #ImmunityRecipe #Nutrientdense #EasyRecipes | Rebecca Smith

Slow Cooker Split Pea Soup

19K views · 4.8K reactions | VEGAN LEMON CHICKEN ORZO SOUP 🍲 the perfect cozy comforting soup if you’re feeling under the weather, or if you just want something tasty to enjoy. Find the full detailed recipe on the Sweet Simple Vegan blog or linked in either of our bios, but here’s everything you need to make it: 3 tablespoons oil or diary-free butter 1 (8-ounce) bag vegan chicken 1 medium onion, chopped 3 ribs celery, chopped 3 medium carrots, peeled & chopped finely Optional: ½ tsp red pepper flakes 6 cloves garlic, minced 2 bay leaves 1/2 teaspoon Italian seasoning 2 tablespoons all-purpose flour 8 cups vegan chicken broth 8 ounces uncooked orzo 1/2 tablespoon white miso Handful of fresh spinach Optional: ¼ to 1/2 lemon, zested (to taste) Juice of ½ lemon, or to taste 1/4 cup shredded parmesan cheese 1/4 cup chopped fresh parsley Salt and black pepper, to taste garnish: Chopped fresh parsley Lemon wedges Crackers or bread #soupseason #soup #soupweather #vegan #comfortfood #winterrecipes #recipes #souprecipe | Chris • Ⓥ