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Really Simple and Healthy Easy Soups

By Edited Nov 13, 2013 0 0

Tasty but Simple!

Soup !

 

I really love soup and I will cook some at the drop of a hat. However, I don't like hanging about in the kitchen for too long, because I have other things to do. And another thing, I like my food to be nourishing, tasty, healthy and comforting. So here are some of my favourite recipes.

 

Greek Egg and Lemon Soup 'Avgolemono'

This is a very classy and smooth soup

Avgolemono

8 cups of chicken stock
1 cup of rice
6 egg yolks
1/2 cup of lemon juice
Salt and freshly ground pepper

Add the rice to the stock and cook until rice is soft. Remove the soup pot from the heat and allow to cool. In a separate bowl beat the egg yolks together with the lemon juice and then very slowly add 1 1/2 cups of stock, while mixing quickly. Slowly add the egg and soup mixture back to the pot. Add the salt and freshly ground pepper and heat (do not boil) and the soup is ready to serve.

Asian Chicken Soup

Low fat

Asian Soup

250 g (8.8 oz) of skinless and de-boned chicken thighs
2 1/2 cups of chicken stock
1 large clove of garlic crushed
1/4 teaspoon ginger powder
Freshly ground black pepper
1 finely sliced carrot
1 shallot finely chopped
1 bunch of bok choy washed and chopped
1/4 cup of frozen corn
Handful of dried noodles
1 tablespoon soy sauce
Dash of sesame oil

Chop the chicken into pieces and put into a bowl with soy sauce, oil, garlic and spices and mix about.
Add the chicken to the soup pot and cook until heated through, then add stock.
Add carrot and shallots and cook for a few more minutes. Lastly add the noodles, corn and bok choy. After a minute, the soup is ready to serve.

Yellow Pea Soup

Super healthy

Yellow pea Soup
1 cup yellow split peas
1/4 cup barley
1/2 cup dried butter beans
8 cups water
2 onions chopped
2 bay leaves
1 tsp oregano
1 tsp thyme
2 carrots
1 potato chopped into pieces
2 celery sticks chopped
1/2 cups parsley sprigs, chopped

Put peas, barley, and lima beans into a large soup pot with 8 cups of water, onion and bay leaves.
Cook over low heat, covered for about 1 1/2 hours. Then add the remaining vegetables, herbs and seasonings and cook for about 45 minutes longer. Add more water if necessary.
 

Pumpkin Soup

 
Pumpkin Soup(125095)

200 g (7 oz) of chopped pumpkin
2 large potatoes
1 large zucchini
1 large carrot
1 can of chick pea
1 large onion
8 cups of water
1/4 teaspoon cinnamon
Salt and freshly ground pepper
Olive oil

Fry the onions, carrots, potatoes and zucchini, in a generous amount of olive oil with cinnamon and salt and pepper.
Add the pumpkin, the chickpeas, and water.
Cook until carrot and pumpkin is soft.
Can be served with a dollop of natural yoghurt on top.
 

Tofu Mushroom Soup

Mushroom Soup

 

300 g (10 1/2 oz.) soft tofu
1 1/2 cup water
1 med onion, chopped
225 g (8 oz) mushrooms, thickly sliced
1 tsp thyme
1/2 cup dry red wine
1 tsp soy sauce
salt to taste
 
In the blender, blend tofu and 1/4 cup water for about 2 minutes, or until smooth
Then add remaining 3/4 cup water and process until blended
In a large skillet, sauté onion for about 5 min
Add mushrooms and thyme, sauté 5 min more
Add wine and simmer for 5 min
Add the tofu mixture and simmer until mushrooms are soft/
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