Yummy, Healthy, Quick Soup Recipes

Winter is great for soups, but I'm trying to cut down on canned soups. I do not know my way around the kitchen and would love for folks to share some recipes. Thanks and Happy Holidays.

Tue. Dec 18, 2:22pm

I just love this soup receipe and make it alot its a tortellini and spinach soup i found a few years back been a hit with the family and friends.

1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 clove garlic, minced
4 to 6 cups broth, chicken or vegetable
1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped
1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
Coarse grained salt and cracked black pepper
10 ounces fresh or frozen spinach, defrosted and chopped
1/4 cup freshly grated Parmesan, very loosely packed

In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.

Nutrition Information
Nutritional Analysis per serving Calories 263
Fat 9 g Saturated Fat 2.8 g
Carbohydrates 29.3 g Fiber 5.4 g
Protein 19.2 g

Tuesday, December 18, 2007, 3:04 PM

Leak and Potato

2 leeks
3 medium potatoes
1 onion
900ml vegetable stock
pepper to season

chop veggies and soften in pan for 8 mins, add stock and season, bring to boil then cover and simmer for 20mins until veggies soft, blend half the mixture for a chunky soup and return to remaining soup to reheat or belnd all for a smooth soup.

Wednesday, December 19, 2007, 5:32 AM

My favourite soup ever:

3 sweet potatoes
2 carrots
1 onion
stock
coriander (cilantro?)
creme fraiche (optional)

Roughly chop vegetables, throw in a pot with a little oil, fry for 5 mins, stirring.
Add stock, enough to cover the veg, or more if you want the soup thinner.
Simmer for 30min, then cool for 10mins or so.
Blend (I find a stick blender easiest). Add herbs. Bring back to boil, add a bit of creme fraiche if desired.
It's really yummy, and filling; a great winter soup. The above quantities make about 4 generous servings.

Wednesday, December 19, 2007, 8:20 AM

8:20, you may like this variation on the same idea:

Winter Soup

2-3 carrots, sliced
2-3 parsnips, sliced
1 medium onion, chopped
Olive oil
1 clove garlic, minced
3-4 sweet potatoes (the red-fleshed kind sold as yams are best for this soup), pared and chopped
Chicken or vegetable stock (I use chicken), enough to cover vegetables
Handful barley

Brown onions, carrots, parsnips in a little olive oil. Add all other ingredients and simmer until vegetables are soft and barley is fully cooked. Can be eaten as is, pureed, or (as I like it) mashed slightly to give a chunky soup with a thick creamy broth.

Wednesday, December 19, 2007, 10:26 AM

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