The 5 best soups for Sunday lunch or dinner. Which one will you prepare?

Few people want to cook a complicated meal on Sunday, unless they are expecting visitors.

This is a day of rest.

That’s why we’ve prepared recipes for Sunday soups that are easy to prepare and great as a full-fledged main course.

Try, for example, a hearty lentil soup or a simple leek soup.

Enjoy it!

Oriental chicken soup with noodles

A delicious soup that is perfect for a Sunday dinner. It soothes and strengthens, and you can adjust it according to what you currently have in the fridge. If you don’t have sake and mirin, you can replace them with Shaoxing rice wine. Of course, you can make the broth without alcohol, just add a drop or two of lime juice and a little hot sauce to the soy sauce with garlic.

INGREDIENTS

• 4 tablespoons of sake
• 3 tablespoons of mirin
• 1 tablespoon of soy sauce
• 1 clove of garlic, peeled and chopped
• ¼ teaspoon dried chili flakes (or use half a teaspoon if you like it hotter)
• 1 skinless and boneless chicken breast
• 75-100 g of noodles
• 1 packet of Peking cabbage
• 1 tablespoon of flavorless oil plus a few drops of sesame oil
• 500 – 750 ml of chicken stock
• 2 tablespoons chopped fresh coriander

METHOD

• Mix sake, mirin, soy sauce, garlic and dried chili flakes in a bowl.
• Cut the chicken into strips, put it in a bowl and let it marinate for an hour if possible.
• Cook the noodles in salted boiling water according to package directions, add the Chinese cabbage for the last few minutes, then drain.
• Heat the broth.
• Pour both oils into the pan and fry the hot pieces of chicken.
• When the chicken is almost done, pour the remaining marinade over it and continue to cook until the chicken is shiny and dark.
• Place the cooked, drained noodles and cabbage in the bowl in which you want to serve the soup, and cover with hot broth.
• Top with chicken and sprinkle with fresh cilantro.

Creamy bean soup with vegetables

There’s nothing better than a lazy Sunday! And the following soup is perfect for these days. It’s amazingly creamy, vegan (unless you add Italian sausage) and still tastes great. Try to prepare it next Sunday and you will be delighted.

INGREDIENTS

• olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and finely chopped
• 2 stalks of celery, finely chopped
• 2 cloves garlic, minced (or more to taste)
• 900 ml of vegetable broth
• 800 g canned chopped tomatoes
• 2 x 420g tins of white beans, drained and rinsed
• 1 large handful of fresh basil leaves or to taste
• oregano and/or other Italian seasoning blend to taste
• 1 bunch black cabbage, washed, core removed and chopped or torn into bite-sized pieces
• parmesan rind (optional)
• Italian sausage (optional)
• for decoration: grated parmesan, croutons, fresh basil

METHOD

• Drizzle the soup pot with olive oil.
• Sauté the onion over medium heat for 5-8 minutes or until translucent.
• Add the carrots and celery stalks and sauté until the vegetables are tender, another 5-8 minutes.
• Add the garlic and saute for a few more minutes, add the stock, tomatoes (with juice), one can of white beans, basil and herbs and, if desired, parmesan rind.
• Increase the heat to high and bring to a boil, then reduce to low and cover the pot.
• Let it boil for 20-30 minutes, then remove from the heat, remove the rind from the Parmesan and blend until smooth with an immersion blender.
• Add the cabbage and the remaining can of white beans and return to the stove until the cabbage is slightly wilted and the beans are heated through, about 5 minutes.
• Serve the soup garnished with parmesan cheese, croutons and/or basil.
• If you want to add sausage to the soup, fry it in a small amount of olive oil.
• When the sausage is cooked, remove it from the pan and cut into rounds and set aside.
• Cook the soup according to the instructions above and add the sausage to it at the stage of adding the cabbage and the second can of white beans.
• Enjoy it!

Sunday soup with lasagna

This quick and healthy lasagna soup recipe has all the flavors of a classic baked lasagna—lots of tomatoes, turkey sausage, and shredded lasagna. A dollop of ricotta cheese mixed with mozzarella and parmesan completes the soup luxuriously. Serve it with a fresh salad and crusty bread and you have a hearty Sunday lunch or dinner ready in 30 minutes.

INGREDIENTS

• 2 tablespoons of extra virgin olive oil
• 1 cup chopped onion
• 170 spicy turkey sausages, without casings
• 3 cloves of garlic, finely chopped
• 1 tablespoon of tomato puree
• 1 (800g) tin of crushed tomatoes
• 4 cups of water
• 2 cups chicken stock
• 1 spoon of sugar
• ¼ teaspoon salt
• 6 1/2 lasagnas (about 6 ounces), preferably whole-wheat, broken into 4-cm pieces
• 1 teaspoon of balsamic vinegar
• ¾ cup ricotta cheese
• ½ cup shredded mozzarella cheese
• 2 tablespoons of grated parmesan
• 2 tablespoons chopped fresh basil

METHOD

• In a large pot, heat the oil over medium-high heat.
• Add the onion and sauté, stirring occasionally, until almost translucent, about 5 minutes.
• Transfer the onion to one side of the pot and add the sausage to the other side.
• Saute the sausage, broken into small pieces, until browned, about 4 minutes.
• Add garlic and tomato puree.
• Cook, stirring, until tomato paste is heated through, about 2 minutes.
• Add tomatoes, water, broth, sugar, and salt; bring to a boil over high heat.
• Add lasagna and toss to separate.
• Cook, stirring occasionally, until the pasta is cooked but not quite soft, 8 to 10 minutes.
• Remove from heat and stir in the balsamic vinegar.
• Meanwhile, combine ricotta, mozzarella, and Parmesan in a small bowl; set aside.
• Ladle soup into 6 bowls.
• Garnish each portion with a dollop of the cheese mixture.
• Sprinkle with basil and serve.

Simple leek soup

This soup is delicious and suitable for the whole family. Plus, it’s incredibly healthy, vegan and gluten-free. It’s perfect for sleepy Sundays when you don’t want to cook anything complicated, but at the same time you want to supply your family with nutrients.

INGREDIENTS

• 6 leeks (5 for soup, 1 for garnish)
• 3 medium potatoes
• 2 cloves of garlic
• 1 tablespoon of olive oil
• 1 star anise
• ½ teaspoon of salt
• 8 cups of water

METHOD

• Peel, clean and chop the leeks – discard the dark green tops.
• You can cut 5 leeks into large pieces, 1 leek that you will use for decoration, cut it into fine half rings.
• Peel and quarter the potatoes.
• In a soup pot, heat the olive oil over medium heat.
• Add the garlic and 5 leeks.
• Sauté the leeks for 5 minutes until translucent.
• Stir often, you don’t want it to burn.
• Salt it.
• Pour in 8 cups of water and add star anise and potatoes.
• Simmer for 30 minutes, stirring occasionally, until the potatoes are tender.
• Taste – add an additional pinch of salt or pepper if needed.
• Remove the star anise from the broth and discard.
• Purée the soup with an immersion blender (you can add up to 2 more cups of water if needed).
• Drizzle ½ tablespoon of olive oil into a skillet over medium heat.
• Add the finely chopped leeks you reserved for garnish and a pinch of salt.
• Stir frequently and let simmer for 10 minutes.
• Halfway through, add ¼ cup water to scald the leeks.
• Be careful not to burn!
• If the leeks start to stick to the pan and turn dark brown, add a little more water and lower the heat.
• Once the leeks are translucent and soft, they are done.
• Add a little more salt to taste (if needed).
• Pour the soup into a bowl.
• Top with a spoonful of sautéed leeks.
• Serve!

Lentil soup with vegetables from a slow cooker

Blending some of the lentil-vegetable mixture and then combining it with the rest of the vegetables and lentils gives the soup a texture that will satisfy those who love a creamy soup and those who prefer it really thick. In addition, you can cook the soup in the morning, you don’t have to worry about anything, and your Sunday dinner is ready! Serve the soup with crackers.

INGREDIENTS

• 4 cups unsalted vegetable broth
• 4 cups of water
• 2 cups chopped peeled sweet potatoes (from 1 sweet potato)
• 2 cups chopped carrots (from 3 carrots)
• 2 cups diced peeled red potatoes (from 1 potato)
• 1 ½ cups dried green lentils
• 1 and ½ cups chopped onion (from 1 onion)
• 1 cup chopped celery stalks (from 2 celery stalks)
• 2 tablespoons of pressed garlic (from 6 cloves of garlic)
• 4 sprigs of fresh thyme
• 1 bay leaf
• 1 and ⅛ teaspoons of salt
• 1 teaspoon of black pepper
• 6 tablespoons of olive oil
• 3 tablespoons of apple cider vinegar
• ¼ cup chopped fresh flat-leaf parsley

METHOD

• Combine stock, water, sweet potatoes, carrots, potatoes, lentils, onion, celery stalks, garlic, thyme sprigs, bay leaf, salt, and pepper in a 5- to 6-quart slow cooker.
• Cover and cook on LOW until vegetables and lentils are tender, 7 to 8 hours.
• Remove and discard the thyme sprigs and bay leaf.
• Place the oil and 4 cups of the soup in a blender.
• Process until smooth.
• Return the blended soup to the slow cooker and stir in the vinegar.
• Pour the soup into bowls and sprinkle evenly with parsley.

Which soup do you like best? Write to us in the comments!