31 Delicious and Healthy Soup Recipes to Warm Your Soul

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Soups are a comforting and nutritious way to enjoy a variety of flavors and ingredients. Here’s a collection of 31 healthy soup recipes to keep you warm and satisfied throughout the month.

1. Classic Chicken Noodle Soup

This timeless favorite is perfect for comforting cold symptoms or simply enjoying a hearty, warming meal.

Ingredients:

  • 1 whole chicken (about 4 lbs)
  • 8 cups water
  • 3 medium carrots, sliced
  • 3 celery stalks, sliced
  • 1 medium onion, diced
  • 2 bay leaves
  • 1 tsp dried thyme
  • 8 oz egg noodles
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped

Method:

  1. Place chicken in a large pot with water. Bring to a boil, then reduce heat and simmer for 1 hour.
  2. Remove chicken, let cool, then shred meat discarding skin and bones.
  3. Strain broth and return to pot. Add carrots, celery, onion, bay leaves, and thyme.
  4. Simmer for 20 minutes, then add noodles and cook for 6-8 minutes.
  5. Return shredded chicken to pot, season with salt and pepper.
  6. Garnish with parsley before serving.

2. Hearty Vegetable Lentil Soup

Packed with protein and fiber, this lentil soup is a nutritious and satisfying meal in a bowl.

Ingredients:

  • 1 cup dried lentils
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 tsp cumin
  • 1 tsp dried thyme
  • 2 cups chopped kale
  • Salt and pepper to taste

Method:

  1. Rinse lentils and set aside.
  2. Heat oil in a large pot. Sauté onion, carrots, and celery for 5 minutes.
  3. Add garlic and cook for 1 minute.
  4. Stir in lentils, tomatoes, broth, cumin, and thyme. Bring to a boil.
  5. Reduce heat and simmer for 25 minutes or until lentils are tender.
  6. Add kale and cook for 5 more minutes.
  7. Season with salt and pepper before serving.

3. Creamy Tomato Basil Soup

This classic soup combines the rich flavors of tomatoes and basil for a comforting and delicious meal.

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (28 oz each) whole peeled tomatoes
  • 2 cups vegetable broth
  • 1/4 cup fresh basil leaves
  • 1 tsp sugar
  • 1/2 cup heavy cream (optional)
  • Salt and pepper to taste

Method:

  1. Heat oil in a large pot. Sauté onion until soft, about 5 minutes.
  2. Add garlic and cook for 1 minute.
  3. Add tomatoes with their juice, broth, basil, and sugar. Bring to a boil.
  4. Reduce heat and simmer for 15 minutes.
  5. Use an immersion blender to puree the soup until smooth.
  6. Stir in cream if using. Season with salt and pepper.
  7. Garnish with additional basil leaves before serving.

4. Butternut Squash Soup

Creamy and slightly sweet, this butternut squash soup is a fall favorite that’s both comforting and nutritious.

Ingredients:

  • 1 large butternut squash, peeled and cubed
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Salt and pepper to taste
  • 2 tbsp maple syrup
  • 1/4 cup heavy cream (optional)
  • Roasted pumpkin seeds for garnish

Method:

  1. Heat oil in a large pot. Sauté onion until soft, about 5 minutes.
  2. Add garlic and cook for 1 minute.
  3. Add squash, broth, cinnamon, and nutmeg. Bring to a boil.
  4. Reduce heat and simmer for 20 minutes or until squash is tender.
  5. Use an immersion blender to puree the soup until smooth.
  6. Stir in maple syrup and cream if using. Season with salt and pepper.
  7. Garnish with roasted pumpkin seeds before serving.

5. Minestrone Soup

This Italian classic is loaded with vegetables and pasta, making it a hearty and satisfying meal.

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 zucchini, diced
  • 3 garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup small pasta (like shells or elbow macaroni)
  • 2 cups chopped spinach
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Method:

  1. Heat oil in a large pot. Sauté onion, carrots, and celery for 5 minutes.
  2. Add zucchini and garlic, cook for 2 minutes.
  3. Stir in tomatoes, broth, beans, oregano, and basil. Bring to a boil.
  4. Add pasta and cook until al dente, about 8-10 minutes.
  5. Stir in spinach and cook until wilted.
  6. Season with salt and pepper.
  7. Serve with grated Parmesan cheese on top.

6. Thai Coconut Curry Soup

This aromatic soup combines the flavors of Thai cuisine for a warming and slightly spicy meal.

Ingredients:

  • 1 tbsp coconut oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp red curry paste
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 2 cups mixed vegetables (bell peppers, broccoli, carrots)
  • 8 oz firm tofu, cubed
  • 1 tbsp lime juice
  • 1 tbsp soy sauce
  • Fresh cilantro and sliced red chili for garnish

Method:

  1. Heat coconut oil in a large pot. Sauté onion until translucent.
  2. Add garlic, ginger, and curry paste. Cook for 1 minute until fragrant.
  3. Pour in broth and coconut milk. Bring to a simmer.
  4. Add vegetables and tofu. Cook for 10-15 minutes until vegetables are tender.
  5. Stir in lime juice and soy sauce.
  6. Garnish with cilantro and sliced chili before serving.

7. Tuscan White Bean Soup

This rustic Italian soup is both creamy and satisfying, perfect for a cozy dinner.

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 2 cups chopped kale
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 2 tbsp lemon juice
  • Grated Parmesan cheese for serving

Method:

  1. Heat oil in a large pot. Sauté onion, carrots, and celery for 5 minutes.
  2. Add garlic and cook for 1 minute.
  3. Add beans, broth, rosemary, and thyme. Bring to a boil.
  4. Reduce heat and simmer for 15 minutes.
  5. Use an immersion blender to partially puree the soup, leaving some chunks.
  6. Add kale and cook for 5 more minutes.
  7. Stir in lemon juice and season with salt and pepper.
  8. Serve with grated Parmesan cheese on top.

8. Roasted Red Pepper and Tomato Soup

This vibrant soup combines the sweetness of roasted peppers with tangy tomatoes for a flavorful meal.

Ingredients:

  • 4 red bell peppers
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes
  • 4 cups vegetable broth
  • 1 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • Salt and pepper to taste
  • 2 tbsp balsamic vinegar
  • Fresh basil for garnish

Method:

  1. Roast bell peppers under the broiler until charred. Let cool, then peel and chop.
  2. Heat oil in a large pot. Sauté onion until soft, about 5 minutes.
  3. Add garlic and cook for 1 minute.
  4. Add roasted peppers, tomatoes, broth, paprika, and red pepper flakes. Bring to a boil.
  5. Reduce heat and simmer for 15 minutes.
  6. Use an immersion blender to puree the soup until smooth.
  7. Stir in balsamic vinegar and season with salt and pepper.
  8. Garnish with fresh basil before serving.

9. Mushroom Barley Soup

This hearty soup is full of earthy flavors and chewy textures, making it perfect for mushroom lovers.

Ingredients:

  • 1 oz dried porcini mushrooms
  • 1 cup boiling water
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 oz fresh mushrooms, sliced
  • 3 garlic cloves, minced
  • 6 cups vegetable broth
  • 3/4 cup pearl barley
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped

Method:

  1. Soak dried porcini in boiling water for 20 minutes. Drain, reserving liquid, and chop mushrooms.
  2. Heat oil in a large pot. Sauté onion, carrots, and celery for 5 minutes.
  3. Add fresh mushrooms and garlic, cook for 5 more minutes.
  4. Stir in porcini, their soaking liquid, broth, barley, and thyme. Bring to a boil.
  5. Reduce heat and simmer for 45 minutes or until barley is tender.
  6. Season with salt and pepper.
  7. Garnish with fresh parsley before serving.

10. Carrot Ginger Soup

This bright and flavorful soup combines the sweetness of carrots with the zing of ginger for a refreshing meal.

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 lbs carrots, peeled and chopped
  • 2 tbsp grated fresh ginger
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 1 tbsp honey
  • Salt and pepper to taste
  • Fresh cilantro and toasted pumpkin seeds for garnish

Method:

  1. Heat oil in a large pot. Sauté onion until soft, about 5 minutes.
  2. Add carrots and ginger, cook for 5 more minutes.
  3. Pour in broth and bring to a boil.
  4. Reduce heat and simmer for 20 minutes or until carrots are tender.
  5. Use an immersion blender to puree the soup until smooth.
  6. Stir in coconut milk and honey. Season with salt and pepper.
  7. Garnish with cilantro and pumpkin seeds before serving.

Certainly! Here are the next 10 recipes, following the same format:

11. Lemon Chicken Orzo Soup

This light and zesty soup combines tender chicken, orzo pasta, and a bright lemon flavor for a refreshing meal.

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 2 cups cooked, shredded chicken
  • 1 cup orzo pasta
  • Zest and juice of 2 lemons
  • 2 cups baby spinach
  • 2 tbsp fresh dill, chopped
  • Salt and pepper to taste

Method:

  1. Heat oil in a large pot. Sauté onion, carrots, and celery for 5 minutes.
  2. Add garlic and cook for 1 minute.
  3. Pour in broth and bring to a boil.
  4. Add orzo and cook for 8 minutes or until al dente.
  5. Stir in chicken, lemon zest, and juice.
  6. Add spinach and cook until wilted.
  7. Stir in dill and season with salt and pepper.

12. Broccoli Cheddar Soup

Creamy and cheesy, this classic soup is a comforting way to enjoy your vegetables.

Ingredients:

  • 2 tbsp butter
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth
  • 2 cups milk
  • 4 cups broccoli florets
  • 2 carrots, grated
  • 2 cups shredded cheddar cheese
  • 1/4 tsp nutmeg
  • Salt and pepper to taste

Method:

  1. Melt butter in a large pot. Sauté onion until soft.
  2. Add garlic and cook for 1 minute.
  3. Stir in flour and cook for 1 minute.
  4. Gradually whisk in broth and milk. Bring to a simmer.
  5. Add broccoli and carrots. Cook for 10 minutes or until tender.
  6. Stir in cheese until melted.
  7. Add nutmeg, salt, and pepper to taste.

13. Spicy Black Bean Soup

This hearty and flavorful soup is packed with protein and a kick of spice.

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 3 cans (15 oz each) black beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tbsp lime juice
  • Salt and pepper to taste
  • Sliced avocado and cilantro for garnish

Method:

  1. Heat oil in a large pot. Sauté onion and bell pepper for 5 minutes.
  2. Add garlic, cumin, and chili powder. Cook for 1 minute.
  3. Add beans, broth, and tomatoes. Bring to a boil.
  4. Reduce heat and simmer for 15 minutes.
  5. Use an immersion blender to partially puree the soup.
  6. Stir in lime juice and season with salt and pepper.
  7. Garnish with avocado and cilantro before serving.

14. Creamy Cauliflower Soup

This velvety soup is a low-carb alternative to potato soup, packed with flavor and nutrients.

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 large head cauliflower, chopped
  • 4 cups vegetable broth
  • 1 cup milk
  • 1/2 tsp dried thyme
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Chopped chives for garnish

Method:

  1. Heat oil in a large pot. Sauté onion until soft.
  2. Add garlic and cook for 1 minute.
  3. Add cauliflower, broth, and thyme. Bring to a boil.
  4. Reduce heat and simmer for 15 minutes or until cauliflower is tender.
  5. Use an immersion blender to puree the soup until smooth.
  6. Stir in milk and Parmesan cheese.
  7. Season with salt and pepper and garnish with chives.

15. Moroccan Chickpea Soup

This aromatic soup combines warm spices and hearty chickpeas for a satisfying meal.

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 cups chopped spinach
  • Lemon wedges for serving

Method:

  1. Heat oil in a large pot. Sauté onion, carrots, and celery for 5 minutes.
  2. Add garlic and spices. Cook for 1 minute.
  3. Add chickpeas, tomatoes, and broth. Bring to a boil.
  4. Reduce heat and simmer for 15 minutes.
  5. Stir in spinach and cook until wilted.
  6. Serve with lemon wedges on the side.

16. French Onion Soup

This classic French soup features caramelized onions in a rich broth, topped with melted cheese.

Ingredients:

  • 4 tbsp butter
  • 4 large onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 tbsp flour
  • 6 cups beef broth
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 6 slices French bread
  • 1 1/2 cups grated Gruyère cheese

Method:

  1. Melt butter in a large pot. Add onions and cook over low heat for 30 minutes, stirring occasionally, until caramelized.
  2. Add garlic and flour. Cook for 1 minute.
  3. Stir in broth, wine, bay leaf, and thyme. Bring to a boil.
  4. Reduce heat and simmer for 30 minutes.
  5. Preheat broiler. Ladle soup into oven-safe bowls.
  6. Top each bowl with a slice of bread and sprinkle with cheese.
  7. Broil until cheese is melted and bubbly.

17. Sweet Potato and Red Lentil Soup

This vibrant soup combines the sweetness of sweet potatoes with protein-rich lentils for a nutritious meal.

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 2 sweet potatoes, peeled and cubed
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • Salt and pepper to taste
  • Coconut milk for drizzling

Method:

  1. Heat oil in a large pot. Sauté onion until soft.
  2. Add garlic and ginger. Cook for 1 minute.
  3. Add sweet potatoes, lentils, broth, cumin, and turmeric. Bring to a boil.
  4. Reduce heat and simmer for 20 minutes or until sweet potatoes and lentils are tender.
  5. Use an immersion blender to puree the soup until smooth.
  6. Season with salt and pepper.
  7. Serve with a drizzle of coconut milk on top.

18. Greek Lemon Chicken Soup (Avgolemono)

This creamy Greek soup features a velvety egg-lemon sauce for a unique and comforting flavor.

Ingredients:

  • 6 cups chicken broth
  • 1/2 cup orzo pasta
  • 2 cups cooked, shredded chicken
  • 3 eggs
  • Juice of 2 lemons
  • Salt and pepper to taste
  • 2 tbsp fresh dill, chopped

Method:

  1. Bring broth to a boil in a large pot.
  2. Add orzo and cook until al dente, about 8 minutes.
  3. Stir in shredded chicken.
  4. In a separate bowl, whisk eggs and lemon juice.
  5. Slowly pour 1 cup of hot broth into egg mixture, whisking constantly.
  6. Gradually add egg mixture back into the pot, stirring constantly.
  7. Cook over low heat until soup thickens slightly.
  8. Season with salt and pepper, and garnish with dill.

19. Gazpacho

This refreshing cold Spanish soup is perfect for hot summer days.

Ingredients:

  • 2 lbs ripe tomatoes, roughly chopped
  • 1 cucumber, peeled and chopped
  • 1 red bell pepper, chopped
  • 1/2 red onion, chopped
  • 2 garlic cloves
  • 2 tbsp sherry vinegar
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Diced vegetables and croutons for garnish

Method:

  1. Combine tomatoes, cucumber, bell pepper, onion, and garlic in a blender.
  2. Blend until smooth.
  3. Add vinegar and olive oil. Blend again.
  4. Season with salt and pepper.
  5. Chill for at least 2 hours before serving.
  6. Serve cold, garnished with diced vegetables and croutons.

20. Miso Soup

This light Japanese soup is a comforting and umami-rich starter or light meal.

Ingredients:

  • 4 cups water
  • 2 tsp dashi granules
  • 3 tbsp miso paste
  • 1/2 block silken tofu, cubed
  • 2 green onions, thinly sliced
  • 1/4 cup wakame seaweed, rehydrated

Method:

  1. Bring water to a boil in a medium pot.
  2. Add dashi granules and stir to dissolve.
  3. Reduce heat to low and add miso paste, whisking until fully incorporated.
  4. Add tofu and wakame.
  5. Simmer for 2 minutes.
  6. Serve hot, garnished with green onions.

Certainly! Here are the final 11 recipes to complete the list of 31 healthy soup recipes:

21. Pho-Inspired Vietnamese Noodle Soup

This aromatic soup brings the flavors of Vietnam to your kitchen with a quick and easy preparation.

Ingredients:

  • 6 cups beef or vegetable broth
  • 1 cinnamon stick
  • 2 star anise
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 8 oz rice noodles
  • 1 cup bean sprouts
  • 1/2 lb thinly sliced beef (or tofu for vegetarian option)
  • 2 green onions, sliced
  • Fresh basil, cilantro, and mint leaves
  • Lime wedges and sliced chili for serving

Method:

  1. In a large pot, combine broth, cinnamon, and star anise. Bring to a boil, then simmer for 10 minutes.
  2. Remove spices and stir in fish sauce and brown sugar.
  3. Cook rice noodles according to package instructions.
  4. Divide noodles among bowls and top with bean sprouts and beef (or tofu).
  5. Pour hot broth over the noodles and beef.
  6. Garnish with herbs, lime, and chili.

22. Roasted Garlic and Potato Soup

This creamy soup is rich in flavor and perfect for garlic lovers.

Ingredients:

  • 1 whole head of garlic
  • 2 tbsp olive oil
  • 4 large potatoes, peeled and cubed
  • 1 onion, diced
  • 4 cups vegetable broth
  • 1 cup milk
  • Salt and pepper to taste
  • Chives for garnish

Method:

  1. Preheat oven to 400°F (200°C). Cut the top off the garlic head, drizzle with 1 tbsp oil, wrap in foil, and roast for 30 minutes.
  2. In a large pot, heat remaining oil and sauté onion until soft.
  3. Add potatoes and broth. Bring to a boil, then simmer for 15 minutes until potatoes are tender.
  4. Squeeze roasted garlic cloves into the pot.
  5. Use an immersion blender to puree the soup until smooth.
  6. Stir in milk and season with salt and pepper.
  7. Garnish with chives before serving.

23. Kale and White Bean Soup

This hearty soup is packed with nutrients and fiber for a satisfying meal.

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups vegetable broth
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 bunch kale, stems removed and leaves chopped
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Method:

  1. Heat oil in a large pot. Sauté onion, carrots, and celery for 5 minutes.
  2. Add garlic and cook for 1 minute.
  3. Pour in broth and add beans and rosemary. Bring to a boil.
  4. Reduce heat and simmer for 15 minutes.
  5. Add kale and cook for 5 more minutes until wilted.
  6. Season with salt and pepper.
  7. Serve topped with grated Parmesan cheese.

24. Chicken and Wild Rice Soup

This hearty soup combines tender chicken with nutty wild rice for a comforting meal.

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 2 cups cooked, shredded chicken
  • 1 cup wild rice blend
  • 1 tsp dried thyme
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method:

  1. Heat oil in a large pot. Sauté onion, carrots, and celery for 5 minutes.
  2. Add garlic and cook for 1 minute.
  3. Pour in broth and add wild rice and thyme. Bring to a boil.
  4. Reduce heat and simmer for 45 minutes or until rice is tender.
  5. Stir in chicken and cream. Cook for 5 more minutes.
  6. Season with salt and pepper.
  7. Garnish with fresh parsley before serving.

25. Roasted Red Pepper and Goat Cheese Soup

This creamy soup combines the sweetness of roasted peppers with tangy goat cheese for a luxurious flavor.

Ingredients:

  • 4 red bell peppers
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 tsp smoked paprika
  • 4 oz goat cheese
  • Salt and pepper to taste
  • Fresh basil for garnish

Method:

  1. Roast peppers under the broiler until charred. Let cool, then peel and chop.
  2. Heat oil in a large pot. Sauté onion until soft.
  3. Add garlic and cook for 1 minute.
  4. Add roasted peppers, broth, and paprika. Bring to a boil.
  5. Reduce heat and simmer for 15 minutes.
  6. Use an immersion blender to puree the soup until smooth.
  7. Stir in goat cheese until melted.
  8. Season with salt and pepper and garnish with basil.

26. Split Pea Soup

This classic soup is hearty, comforting, and packed with protein.

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 lb dried split peas, rinsed
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Optional: diced ham for non-vegetarian version

Method:

  1. Heat oil in a large pot. Sauté onion, carrots, and celery for 5 minutes.
  2. Add garlic and cook for 1 minute.
  3. Add split peas, broth, bay leaf, and thyme. Bring to a boil.
  4. Reduce heat and simmer for 45 minutes or until peas are tender.
  5. Remove bay leaf and use an immersion blender to partially puree the soup.
  6. If using ham, add it now and cook for 5 more minutes.
  7. Season with salt and pepper.

27. Spinach and Tortellini Soup

This quick and easy soup combines cheesy tortellini with nutritious spinach for a satisfying meal.

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 6 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 9 oz cheese tortellini
  • 4 cups fresh spinach
  • 1 tsp dried basil
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Method:

  1. Heat oil in a large pot. Sauté onion until soft.
  2. Add garlic and cook for 1 minute.
  3. Pour in broth and tomatoes. Bring to a boil.
  4. Add tortellini and cook according to package instructions.
  5. Stir in spinach and basil. Cook until spinach is wilted.
  6. Season with salt and pepper.
  7. Serve topped with grated Parmesan cheese.

28. Cream of Asparagus Soup

This elegant soup showcases the delicate flavor of fresh asparagus.

Ingredients:

  • 2 lbs asparagus, trimmed and chopped
  • 1 tbsp butter
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Lemon zest for garnish

Method:

  1. Melt butter in a large pot. Sauté onion until soft.
  2. Add garlic and cook for 1 minute.
  3. Add asparagus and broth. Bring to a boil.
  4. Reduce heat and simmer for 15 minutes or until asparagus is tender.
  5. Use an immersion blender to puree the soup until smooth.
  6. Stir in cream and season with salt and pepper.
  7. Garnish with lemon zest before serving.

29. Mexican Street Corn Soup

This soup brings the flavors of Mexican street corn into a creamy, comforting bowl.

Ingredients:

  • 4 ears of corn, kernels removed (or 3 cups frozen corn)
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 cup heavy cream
  • 1/4 cup cotija cheese, crumbled
  • 2 tbsp fresh cilantro, chopped
  • Lime wedges for serving

Method:

  1. Heat oil in a large pot. Sauté onion until soft.
  2. Add garlic and corn kernels. Cook for 5 minutes.
  3. Add broth, tomatoes, chili powder, and cumin. Bring to a boil.
  4. Reduce heat and simmer for 15 minutes.
  5. Use an immersion blender to partially puree the soup.
  6. Stir in cream and heat through.
  7. Serve topped with cotija cheese, cilantro, and a squeeze of lime.

30. Wonton Soup

This light Chinese soup features delicate dumplings in a flavorful broth.

Ingredients:

  • 6 cups chicken broth
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1-inch piece of ginger, sliced
  • 16 frozen wontons
  • 2 green onions, sliced
  • 1 cup baby spinach leaves

Method:

  1. In a large pot, combine broth, soy sauce, sesame oil, and ginger. Bring to a boil.
  2. Reduce heat and simmer for 10 minutes.
  3. Remove ginger slices.
  4. Add wontons and cook according to package instructions.
  5. Stir in spinach and cook until wilted.
  6. Serve garnished with green onions.

31. Immune-Boosting Turmeric Ginger Soup

This vibrant soup is packed with anti-inflammatory ingredients to support your immune system.

Ingredients:

  • 1 tbsp coconut oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 tbsp ground turmeric
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 2 cups chopped mixed vegetables (carrots, cauliflower, broccoli)
  • 1 cup cooked chickpeas
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method:

  1. Heat coconut oil in a large pot. Sauté onion until translucent.
  2. Add garlic, ginger, and turmeric. Cook for 1 minute until fragrant.
  3. Pour in broth and coconut milk. Bring to a simmer.
  4. Add vegetables and chickpeas. Cook for 10-15 minutes until vegetables are tender.
  5. Stir in lemon juice and season with salt and pepper.
  6. Garnish with fresh cilantro before serving.

These 31 healthy soup recipes offer a variety of flavors and nutrients to keep you satisfied and nourished throughout the month. Experiment with different ingredients and spices to find your favorite combinations and enjoy the comforting warmth of homemade soup!

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