‘Tis the season to finally have some warm yummy soups! Today we will be sharing 4 healthy soup recipes that are super easy to make. Our metabolism slows down in winters that’s why our bodies urge to eat more hence it’s easy to put on a few pounds in this cold season. So might as well have some healthy winter soup recipes to cut down our hunger pangs. Without further ado, let’s discover some soup recipes with a perfect balance of nourishment, taste and health.
First up is everyone’s favourite ‘Cream of Mushroom & Chicken’
In a pan add some olive oil with butter and then toss in some onions, after a few minutes throw in some mushrooms, add garlic and thyme. Stir a bit and then add salt and pepper. Put all that into the yakhni, add in the shredded chicken and boil well. Now add in the cornflour mixture (cornflour diluted in parsley) then in goes the full packet of cream. Oh, yum!
Lastly, add parsley with some herbs for garnishing.
Next up is Tomato Soup
Heat some water and add tomatoes. Boil the tomatoes well enough so that the skin comes off easily. Peel the tomatoes and simultaneously melt butter in a pan, toss in some onions and garlic (both chopped) and sauté till golden brown. Add some all-purpose flour and cook for a few minutes until it smells toasty. Dissolve chicken cubes in water, once dissolved add tomatoes and rest of the stuff to the stock. Add enough water and cover it with a lid. Cook further for at least 30 minutes. Blend in all of this in a blender and after it cools down add it some croutons.
Spinach Soup
Heat some olive oil in a saucepan set over medium heat until hot. Add some onions, garlic and a pinch of salt. Stir in the spinach and stock, bring to a simmer and cook gently as you prepare the roux.
Now melt the butter in a saucepan whisk in some flour and cook the roux for a few minutes until golden in colour. Slowly whisk in the milk and then the cream until fully incorporated. Bring to a simmer before stirring into the spinach mixture. Bring to a simmer again. Lightly puree (with a blender). Season it with lemon juice, salt and pepper.
Last up is Broccoli and Cheddar Cheese Soup
Heat your oven to 200C. On a baking sheet, toss the bread with some olive oil. Bake until golden brown and crisp simultaneously heat some more oil (medium heat) Add some celery, garlic, onion, potato, broccoli, some salt and pepper and cook, stirring occasionally until tender. Cut some more broccoli into florets. Add those and some water to the vegetables, cover and bring it to a boil. Remove from heat and blend the mixture in a blender working in batches, puree the vegetable mixture. Add milk, nutmeg and cheese, stir until melted. Serve with some fresh croutons!
