Healthy Soup Recipes

On a cold, winter day, healthy soup recipes, warm the tummy.

CARROT & ORANGE SOUP

1/4 cup onion, chopped
5 medium carrots
2 sticks celery
1 medium potato, chopped (use only if you are not needing to lose weight)
2 cups chicken stock or water (more if needed)
1-2 tbsp grated ginger
juice of 2-3 oranges
grated orange rind of 1 orange
salt and pepper to taste
olive oil to sauté
1 tbsp butter (optional)

Chop onions carrots, celery and potato.

Saute onions and celery in oil in the bottom of a large saucepan.

After a few minutes add carrots, and continue to sauté until onions are soft.

Stir in the potato and add chicken stock. Add extra water if needed to cover vegetables.Bring to a boil, then reduce heat and simmer until the vegetables are tender.

Add the orange juice, grated orange rind and grated ginger.

Blend the soup.

Add more stock/hot water/orange juice to achieve desired thickness.

Season with salt, freshly ground black pepper, chicken bouillon powder if needed and the optional butter.

Enjoy this healthy soup recipe!

vegetable soup

ITALIAN CHICKEN VEGETABLE SOUP

1 cup diced carrots
1 stalk celery with leaves, chopped
1 cup frozen peas, defrosted
2 tablespoons butter
3 cups chicken stock
1 jar spaghetti sauce (always read labels for sugar and fat content)
1 cup cooked and shredded chicken

Saute carrots, celery and peas in butter for 5 minutes.
Add chicken stock, cover and simmer for 10 minutes.
Stir in spaghetti sauce and chicken.
Heat for another 5 minutes.

Enjoy this healthy soup recipe for leftover chicken and a quick meal.

SPLIT PEA SOUP

1 tbsp olive oil
1 onion, chopped
3 carrots, chopped
3 stalks celery, chopped
3 cloves garlic, finely chopped
2 cups dried green split peas
1/2 tsp dried thyme
4 cups chicken broth (or vegetable broth)
3 cups of water
1 tsp salt
1 tsp pepper

Heat the oil over medium heat in a large soup pot. Saute onion, carrots, celery and garlic in the oil until softened.

Add split peas, thyme, chicken broth and water. Bring to a boil, then reduce heat. Cover and simmer for 1 - 2 hours until peas are soft.

Note: To give a smoother texture, ladle out a portion of the soup and mash with a potato masher or puree in a blender or food processor, then stir back into the soup.

Add salt and pepper and other seasonings as needed.

Another great healthy soup recipe.

WINTER SQUASH SOUP

2 winter squash (butternut, buttercup, acorn)
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, finely chopped
1 tsp ground ginger
1/2 tsp dried thyme
4 cups chicken broth
1 cup lowfat plain yogurt
1 tbsp lime juice
1 tbsp sugar or healthy alternative

Preheat to 375 degrees.

Bake squash by cutting in half, scooping out seeds, placing on a cookie sheet upside down for about an hour. When done, scoop out squash.

In a large pot, add oil with onion and garlic. Cook until soft.

Add squash, spices and broth and bring to a boil. Reduce heat, cover and simmer for about 30 minutes.

Add soup in separate batches to blender to puree. Return soup to pot and stir in yogurt. Add lime juice and sugar.

A delicious fall healthy soup recipe.

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