It’s cold here, so you need to warm up a little!
That’s why we have prepared delicious hearty soups in 5 different variants for you this time.
The menu includes the popular flaky with garlic, vegetable and Japanese.
Thai curry soup with Brussels sprouts
The distinct flavor of Thai curry combined with creamy coconut milk, nutritious brussels sprouts, hearty sweet potatoes and protein-packed beans combine to create an absolutely luxurious healthy soup that will put a smile on your face. Plus, the entire meal is vegan, free of oil, refined sugar, gluten and highly processed ingredients.
- 500 g Brussels sprouts, halved or quartered (fresh or frozen)
- 1 medium yellow onion, diced
- 1 red pepper, diced
- 1 tablespoon of chopped garlic
- 1 tablespoon of chopped ginger
- 1 cup vegetable broth
- 4 cups water (or stock)
- 4 tablespoons of red curry paste
- 1 medium sweet potato, peeled and diced
- 425g tinned cannellini beans, drained and rinsed
- 400 ml of light coconut milk
- 1 teaspoon lime juice (optional)
- 1 carrot, cut into long, very thin strips
- 2 to 4 cups baby spinach
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 tablespoon of dried onion
- 1 and ½ teaspoons of sea salt
- ¼ teaspoon black pepper
Optional for decoration:
- red chili flakes
- lime wedges
- Prepare the cabbage by removing the tough stems at the end and then cutting the cabbage into uniform size.
- If they are large, quarter them.
- If they are smaller, split them open.
- Set aside.
- Add the diced onion and red pepper to a large pot.
- Sauté for 5 to 7 minutes over medium heat to soften.
- If they start to stick, add a drop of water.
- Once the onion and pepper have softened, lower the heat a bit and add the chopped garlic and ginger, saute for 30 seconds.
- Then add vegetable stock, water, red curry paste, garlic powder, onion powder, dried onion, sea salt and pepper.
- Mix well.
- Raise the heat and bring the mixture to a boil, then immediately reduce to a simmer.
- Add Brussels sprouts, sliced sweet potatoes and cannellini beans.
- Close the pot with a lid and cook for 15 minutes.
- Then add the coconut milk, lime juice and thin strips of carrot, put the lid back on and cook until the sweet potatoes and Brussels sprouts are tender, about another 7 to 15 minutes.
- Add spinach, cook for one minute.
- Serve individual portions with crushed red chili flakes, coriander and lime wedges.
If you are a lover of spicy Asian flavors, don’t forget to try our recipes for delicious curry chicken !
Vegetable soup with ground beef
Enjoy this hearty soup recipe made with ground beef, potatoes and lots of vegetables. Serve it with saltine crackers or garlic bread.
- 500 g of extra lean ground beef
- 1 onion, diced
- 2 teaspoons of garlic, pressed
- 1 cup carrots, sliced
- 1 cup celery stalks, diced
- 8 cups of beef broth
- 800 g canned sliced tomatoes
- 2 medium potatoes, peeled and diced
- 1 cup fresh green beans, trimmed and chopped
- 1 tablespoon of tomato puree
- 1 tablespoon Worcestershire sauce
- 1 teaspoon of Italian seasoning
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 1 cup frozen peas
- 1 cup frozen corn
- ⅓ cup freshly chopped parsley
- In a large pot, brown the ground beef over medium-high heat along with the chopped onion.
- Sauté until the meat is browned and the onions are soft.
- Add the garlic and sauté until fragrant, about 30 seconds.
- Drain and remove all fat.
- Return the pot to the stove over medium-high heat and add the carrots, celery stalks, beef broth, canned tomatoes, potatoes, green beans, tomato paste, Worcestershire sauce, Italian seasoning, salt and pepper.
- Stir and bring the mixture to a boil.
- Reduce heat to medium, cover, and simmer until potatoes and vegetables are tender, about 25 minutes.
- Finally, add the frozen peas, corn and parsley and cook.
- You can serve!
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Creamy garlic soup with oatmeal
This soup is excellent for boosting immunity. In addition, the taste will convince even staunch opponents of soups.
- 6 cloves of garlic
- 2 tablespoons of butter
- 2 large potatoes, finely chopped
- 2 handfuls of oatmeal
- 1 liter of beef broth
- caraway seeds
- salt and pepper to taste
- 100 ml of sweet cream
- fresh chopped parsley
- Saute the garlic slowly in 2 tablespoons of butter and a little oil.
- It must not brown, just soften slightly.
- Add 2 large potatoes cut into small pieces, 2 handfuls of oatmeal and cover with a liter of beef broth.
- Salt, pepper, add cumin and let it cook for 10 minutes.
- Mix with an immersion blender and add 100 ml of sweet cream.
- Serve with chopped parsley and a toasted baguette.
We also have 7 more inspiring recipes for oatmeal soups for you, which will fill you up and warm you up perfectly!
Hearty miso soup
An amazing combination of rich miso broth, protein-rich edamame soybeans, tasty and filling soba noodles and fresh vegetables in one pot. You just have to try it!
- 1/2 teaspoon toasted sesame oil (optional)
- 1 tablespoon peeled and chopped ginger root
- 4 cloves of chopped garlic
- 12 cups of water
- 1/2 tablespoon wakame or other seaweed
- 1 and 1/2 cups carrots, cut into sticks
- 40 g of dried shiitake mushrooms
- 1 and 1/2 cups frozen shelled edamame soybeans
- 140 g uncooked buckwheat soba noodles
- 500 g baby pak choi, cut into centimeter slices
- 6 – 8 spoons of white bowl
- 1 tsp wasabi (optional or to taste)
- In a large non-stick pot, heat the sesame oil.
- Add the ginger and garlic and sauté for one minute.
- Add the water, wakame, carrots and dried mushrooms and bring to a boil.
- Cover and cook for 15 minutes or until the mushrooms are tender.
- Add the edamame and cook for another 5 minutes.
- Add the noodles and pak choy, cover, and cook until the noodles are tender, about 7 minutes.
- Place the miso and wasabi in a bowl and add about 1/2 cup of the hot soup stock.
- Stir or whisk until there are no lumps in the mixture, then add to the pot and heat but do not boil.
- Taste and add more miso or wasabi as needed.
Rustic soup with potatoes, cabbage and beans
This vegetable and white bean soup is hearty and healthy and makes a great dinner or lunch any time during the work week. Plus, it’s vegan, gluten-free, oil-free and low-fat!
- 1/4 cup water or 2 tablespoons olive oil (for sautéing)
- 2 leeks (white and light green parts), sliced and rinsed
- 2 carrots, diced
- 2 stalks of celery, diced
- 2-3 cloves of garlic, chopped
- 1 spoonful of Provence spice
- 425 g tinned chopped tomatoes
- 5 – 6 cups of vegetable stock or water
- 500 g potatoes, cut into cubes
- 1/2 head of white cabbage (about 4 cups), sliced
- 3 cups cooked white beans or 2 cans (425g each), drained and rinsed
- salt and freshly ground pepper to taste
- 1/4 cup chopped parsley, for garnish
- Cut off the root end of the leek and the dark green part.
- Cut the leeks in half lengthwise.
- Place under cold running water and open individual layers as you rinse to remove any dirt.
- Lay the leeks on a flat surface and cut into thin slices horizontally (widthwise).
- Heat the water/oil in a large pot over medium to medium-high heat, add the leeks, carrots and celery stalks and sauté for 5 minutes.
- Add the garlic, Provençal spices and saute for another 1 minute.
- Add tomatoes, potatoes, cabbage, beans and vegetable stock.
- Bring to a boil, cover, reduce heat to low and simmer for 20-30 minutes or until potatoes and cabbage are tender.
- Taste and add salt and pepper as needed.
- Serve garnished with parsley along with fresh bread.
We usually serve bread with soups. For inspiration, check out our recipes for homemade bread from the oven (both yeast and sourdough).
You can shorten the cooking time of these nutritious soups by using a pressure cooker. Wondering how to choose the best pressure cooker? Take a look at the big test of pressure cookers and get inspired!
And how did you like our recipes today? Write to us in the comments!