Excellent recipes for healthy soups that you will love. Which one will you try first?

Soups are a great and quick way to replenish the body with the necessary nutrients.

That is why we have prepared several tasty recipes for healthy soups for you today.

You can find a variant made with white beans, broccoli and wild garlic.

Treat yourself and your family to a good dose of taste and health in one!

Beetroot and carrot soup with feta cheese

A delicious and lively child-friendly soup of beetroot, carrot and potato, garnished with creme fraiche and crumbled feta cheese, is easy to prepare and warms you up perfectly!

INGREDIENTS

• 500 g of raw beetroot
• 2 carrots
• 200 g of potatoes
• ½ tablespoon of olive oil
• 1 white onion
• 2 cloves of garlic, crushed
• 1 liter of vegetable broth
• 1 tablespoon of tomato puree
• 2 bay leaves
• ½ teaspoon thyme
• salt and pepper to taste

To decorate:

• 2 spoons of creme fraiche
• 80 g of feta cheese
• 1 tablespoon parsley

METHOD

• Trim, peel and cut the beetroot, carrots and potatoes into equal sized pieces.
• Heat the olive oil in a large saucepan.
• Add the onion and sauté for 2-3 minutes until soft.
• Add the garlic and sauté for another minute before adding the diced beetroot, carrots and potatoes.
• Fry for 3 minutes, stirring regularly.
• Add the stock, tomato puree, bay leaves and thyme.
• Bring to a boil and simmer for 20 minutes or until the vegetables are cooked through.
• Blend the soup until smooth.
• Divide into 4 bowls and garnish with creme fraiche, feta and parsley.

Cauliflower-potato soup with peas

This creamy, vegan cauliflower and potato and pea soup is filling, hearty, and full of nutrients and flavor. The recipe is also gluten-free, oil-free, sugar-free and low-fat.

INGREDIENTS

• 2 cups chopped white onion
• 4 cloves of garlic, chopped
• 1.5 cups chopped celery stalks
• 1 heaping cup peeled and chopped carrots
• 1/2 teaspoon dried parsley
• ½ teaspoon of dried thyme
• 2 cups chopped cauliflower
• 2 heaping cups of peeled, diced potatoes
• 4.5 cups of vegetable broth
• 1 cup green peas, fresh or frozen
• a little fresh lemon juice (optional)
• salt and pepper to taste

METHOD

• Add onion, garlic, carrot, and celery stalks to a soup pot with 1/4 cup vegetable stock and a pinch of salt and pepper.
• Cook over medium heat until the vegetables begin to soften and become fragrant, about 6 minutes.
• Stir in the dried herbs and cook for a few more minutes.
• Add the potatoes, cauliflower and stock and cook gently for 15 minutes until the vegetables are tender.
• Carefully scoop about half of the soup into a blender and blend until smooth.
• Pour back into the pot with the remaining, unblended soup.
• Stir in the green peas, drizzle with fresh lemon juice and season with salt and pepper if necessary.
• Serve immediately or store in a sealed container in the refrigerator for up to 5 days.

Nutritious white bean soup with lemon

This soup is also great for vegetarians, has lots of fiber and is ready in just 40 minutes. You only need one pot to make it and you can make it ahead of time and then serve it on busy days.

INGREDIENTS

• 2 cans (425ml each) white cannellini beans, rinsed and drained
• 4 cups of vegetable broth
• 2 tablespoons of olive oil
• 1 yellow onion finely chopped
• 2 large carrots, finely chopped
• 1 teaspoon of salt
• 1 teaspoon ground black pepper
• 4 chopped garlic cloves
• 1 can chickpeas (425 ml), rinsed and drained
• 3 teaspoons of chopped fresh rosemary
• 1 chicory, roughly chopped (you can substitute Swiss chard)
• zest and juice of 1 lemon
• ⅓ cup grated Parmesan, plus extra for garnish

METHOD

• Combine 1 can cannellini beans and 1 cup broth in a blender; blend until the mixture is completely smooth.
• Set aside.
• In a large pot, heat the oil over medium.
• Add onions and carrots; cook, stirring occasionally, until tender, about 6 or 7 minutes.
• Add garlic, salt and pepper; cook for 2 minutes.
• Finally, add the remaining can of beans, chickpeas and rosemary; stir to combine and cook for 1 minute.
• Stir in the bean-stock mixture, the remaining 3 cups of stock, and the chopped chicory.
• Bring the mixture to a boil.
• Reduce to a simmer and cook, uncovered, for 20 to 25 minutes, or until the soup thickens slightly.
• Stir in lemon zest and juice.
• Gradually add the parmesan while stirring constantly (don’t add it all at once, it might clump).
• Ladle soup into 6 bowls and garnish with additional Parmesan cheese, ground black pepper and chopped rosemary as desired.
• Serve with crusty bread.

Bear garlic soup

You simply have to try this healthy soup! This is a luxurious soup made not only of cloves of garlic, but also of wild garlic leaves. It is perfectly warm, which you will definitely appreciate these days.

INGREDIENTS

• 1 tablespoon of butter
• 1 tablespoon of olive oil
• 1 onion, peeled and chopped
• 2 cloves of garlic, peeled and crushed
• 450 g of potatoes, peeled and chopped
• 750 ml of vegetable broth
• 150 g of wild garlic leaves, washed
• salt and pepper to taste

METHOD

• Heat the butter and oil in a large saucepan.
• Gently fry the onion until soft, add the garlic and fry for another 2 minutes.
• Pour in the potatoes and pour in the stock and bring the contents to a boil.
• Reduce the heat and simmer for 10 minutes or until the potatoes are cooked.
• Add the wild garlic to the soup and allow to wilt, which should take about 1 minute.
• Transfer the contents to a food processor (or use an immersion blender) and blend until smooth.
• Add salt to taste and divide the soup into four bowls.
• Optionally, you can decorate with cream and put wild garlic flowers on top.
• Serve with your favorite bread.

Healthy Broccoli Soup

This soup is perfectly creamy even if you don’t use cream. All members of your family will enjoy it, and you will also provide them with the necessary nutrients, which will come in handy especially now in winter.

INGREDIENTS

• 1 tablespoon of oil
• 1 teaspoon of chopped garlic
• 1 medium onion sliced
• 1 large broccoli cut into florets
• 2 medium potatoes, peeled and diced
• 1 teaspoon of salt
• 2 cups of water
• 1 cup of milk
• ½ cup extra broccoli florets
• ¼ cup extra chopped carrots
• ¼ cup grated cheddar

METHOD

• Heat the oil in a saucepan and fry the garlic and onion until the onion turns golden.
• Add the broccoli, potatoes, salt and water and bring to a boil.
• Once boiling, reduce heat and simmer for 15-20 minutes until broccoli and potatoes are tender.
• Allow the mixture to cool and mix with milk and blend.
• Pour back into the pot and add the broccoli florets and carrots.
• Simmer for 5-10 minutes, stir in the grated cheddar and turn off the heat.
• Serve hot.

When preparing healthy soups, we can also use other popular ingredients such as legumes, pumpkins, kohlrabi, zucchini, chickpeas, peas and many others.

And how did you like our recipes today? Write to us in the comments!