4 Easy Soup Recipes

O n a chilly day, the ultimate comfort meal is indeed a cup of hot soup. Make a fresh loaf of your favorite bread to serve with your special soup (try chowder, tomato, parsnip, or laksa) for a simple tuesday lunch or dinner. Here are some easy soup recipes that are the ultimate comfort food.

Cheddar & Broccoli Soup

This easy to make soup is yummy and something your family will love

Ingredients

• 1/4 cup onion, chopped
• 1/4 cup cubed butter
• 1/4 cup flour (all-purpose)
• salt (1/4 teaspoon)
• a quarter teaspoon of pepper
• 1 & 1/2 cup Milk with 2% fat
• chicken broth, 3/4 cup
• 1 cup diced frozen or fresh broccoli, cooked
• 1/2 cup of cheddar cheese, shredded

Directions

Sauté your onions in butter together in a medium saucepan till soft. Stir in salt, pepper and flour until they are well combined, then add broth and milk in, slowly  Bring to the boil, then simmer and toss for 2 minutes, or until the sauce has thickened. Toss in your broccoli. Cook, stirring constantly, until thoroughly heated. Take it off of the flame and toss in the cheddar cheese until it is completely melted.

Apple & Parsnip Soup

This easy to make soup is healthy and delicious

Ingredients

• 1 finely chopped onion
• 500 grams of chopped parsnips
• 2 cloves of finely chopped garlic
• 50 grams of butter
• 2 chopped apples
• chives for garnish
• 1 liter of chicken stock
• 50 grams of crème fraîche

Directions

In a skillet, melt some butter and then add your onions and a touch of salt. Simmer for 10 min, or just until your onions are tender. Cook it for five min, stirring in your butter after 5 minutes, before adding your chicken stock & simmer for around 30 minutes, till your parsnips are soft. Whizz with a hand blender until absolutely smooth. Mix in your crème fraîche and blend  again. Now pour it into dishes. Finish it with chives, black pepper and some more fresh cream. 

Red Pepper & Tomato

Soup is not only for winters; this summertime red pepper and tomato soup is a fantastic meal on a hot day & will help you use up your garden tomatoes.

Ingredients

• 1 finely chopped onion
• 2 tablespoons of olive oil
• 3 sliced cloves of garlic
• 2 roasted, chopped and drained red peppers 
• 750 grams of chopped tomatoes
• 500 milliliters of vegetable stock
• A few leaves of basil
• Your favorite bread to serve on side

Directions

In your large saucepan, heat up your oil over a low to medium flame and sauté the garlic and onions with a little salt for around 10 minutes, just until your onions are very tender. Add the vegetable stock, peppers and tomatoes to the pot. Cook for 15 more minutes, season, and then puree with a hand blender until totally creamy. Pour into bowls, top with some basil leaves, add salt and pepper, and enjoy with toasted bread.

Pasta Fagioli Soup

If you are into a bit more fancy meals, this soup is perfect for it.

Ingredients

• 1/2 lbs crumbled turkey sausages with skin removed
• 1 and a 1/2 tablespoons canola oil 
• 1 and a 1/2 tablespoons canola oil 
• 2 cups of water 
• 1 minced garlic clove
• 1 can of drained and rinsed northern beans
• 1 can chopped tomatoes
• 1 can of  chicken broth
• 3/4 cup of uncooked elbow macaroni
• 1 cup of spinach leaves, chopped as desired 
• 1 chopped cup of spinach leaves
• 1/4th tsp of black pepper
• Shredded Parmesan cheese, around 5 tsp

Directions

Cook your sausages until they are no longer pinkish, in a big saucepan over medium flame; strain them and put them on side. Now sauté your onion in the oil until it is soft.  Sauté for a further minute after adding the garlic. Bring it to boil after adding beans, water, broth, beans, tomatoes, pepper and macaroni. Cook for around 8 to 10 minutes, undisturbed, until the pasta is cooked. Bring it to low flame and add the spinach and the sausages. Cook for 2 to 3 minutes, or until the spinach has wilted. Serve with cheese as a garnish.