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I. Chicken Vegetable Soup
If you’re looking for a hearty, wholesome soup to warm you up from the inside out, look no further than this chicken vegetable soup. Made with lean chicken, a plethora of mixed vegetables, and a delicious broth brimming with flavor, you won’t believe how easy it is to make.
Ingredients:
– 2 chicken breasts
– 2 carrots
– 2 celery sticks
– 1 onion
– 2 garlic cloves
– 1.5 ltrs chicken stock
– 1 cup peas
– 1 cup sweetcorn
– 2 tsp mixed herbs
– Salt and pepper to taste
– 1 bay leaf
Instructions:
1. Start by cutting the chicken breasts into small, bite-sized pieces. Place them aside for later.
2. Chop your carrots, celery sticks, onion, and garlic cloves finely.
3. In a large pot, add a swirl of olive oil over medium heat. Add your chopped onion, garlic, carrots, and celery, and cook until the vegetables start to soften.
4. Add the chopped chicken into the pot and stir well until the chicken is fully cooked.
5. Pour in the chicken stock, followed by the peas and sweetcorn.
6. Season with mixed herbs, salt, pepper, and a bay leaf, stirring well to combine all of the ingredients.
7. Lower the heat, cover the pot, and let the soup simmer for about 40 minutes. After that, remove the bay leaf, check the seasoning, and adjust if necessary.
8. Serve the soup warm with a slice of whole-grain bread on the side for a truly comforting, healthy meal.
II. Lentil Soup
Lentil soup is another winner when it comes to healthy, delicious soups that are easy to make. High in fiber and protein, lentils can help keep you full and satisfied. Combined with a mix of vegetables and a warming blend of spices, this soup offers a bold taste you’ll come back for again and again.
Ingredients:
– 2 cups of lentils
– 4 cups of low-sodium vegetable broth
– 1 onion
– 2 carrots
– 3 cloves of garlic
– 1 tsp cumin
– 1/2 tsp turmeric
– Salt and pepper to taste
– Fresh parsley (to garnish)
– Olive oil
Instructions:
1. Rinse the lentils under cold water and set them aside.
2. In a large pot, heat up a bit of olive oil over medium heat. Add your chopped onion, carrots, and minced garlic, sautéing them until they begin to soften.
3. Add the cumin and turmeric, stirring to combine and to coat the vegetables in the spices.
4. Add the lentils to the pot and pour in your vegetable broth.
5. Raise the heat to bring the mixture to a boil. Once it’s boiling, reduce the heat, cover the pot, and allow the soup to simmer for about 40 minutes, or until the lentils are tender.
6. Use a hand blender to slightly blend the soup until it reaches a texture you like.
7. Season with salt and pepper to taste, and serve the soup warm. You can top it off with a sprig of fresh parsley or a squeeze of fresh lemon juice to enhance its flavor.
And so on…
On the next segment, we will tackle a meat-free soup that is still high in protein – the Black Bean Soup. Along with it, we will also explore the realms of a classic, ever loved Tomato Soup; but with a twist.
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