My Top 2 Go To Easy Soups With Recipes

I am a woman who likes to make my own meals from scratch, not only because I have food allergies, but because it allows me to control both the salt and fat content. Since I don’t like spending a lot of time in the kitchen, I have come up with some pretty easy recipes over the years. It is important to me to eat wholesome, healthy meals, but I am certainly not a gourmet chef.

Soups are one of my favourite meals and I will eat soup for breakfast , lunch or dinner. They are soothing and full of nutrients and are easy to take to work or on a road trip in a thermos.

I think a lot of people steer clear of making soups as they aren’t sure how to make them or that it will take them too long.

Lately I have been making semi cooked soups, so to get more nutrients out of my meal. Today I made my favourite creamy zucchini soup and it took me 15 minutes to make.

My other favourite soup is a lentil sweet potato soup which I either make with lots of ginger or lots of cumin.

You be the judge and give them a try!

Creamy Zucchini Soup

Ingredients

  • 1 small onion, diced
  • 4- 5 medium zucchini, sliced
  • 3 garlic cloves
  • Handful fresh cilantro
  • Handful fresh spinach
  • Fresh ginger, grated
  • Olive oil
  • 2 tsp sea salt
  • 4 tbsp grapeseed oil

In a soup pot, sauté onions in a little olive oil on medium heat for a minute. Add sliced zucchini and garlic. Grate at least an inch of ginger into the pot. Stir vegetables for 1 minute. Add enough water to cover your vegetables. Bring to a boil and boil for 2 minutes. Turn heat off and put in cilantro, spinach and sea salt and put lid on. Let sit for 10 minutes. Add grapeseed oil and blend until smooth with a hand held blender of put in your blender.

 

Red Lentil Sweet Potato Soup

Ingredients

  • 1 cup red lentils
  • 5 cups water
  • 3 large carrots, sliced
  • 1 medium onion, diced
  • 1 ½ large sweet potato, diced
  • 1 ½ tsp sea salt
  • 2 tsp cumin or fresh grated ginger
  • Olive oil

Wash lentils in a sieve. In a soup pot, sauté onion in oil for 5 minutes. Add in sweet potato, carrots, salt and cumin and cook for a few minutes. Add lentils and water. Simmer soup for 25 minutes, stirring occasionally. Pure soup with a hand held blender and enjoy.

If you are using ginger instead of cumin, grate at least an inch of fresh ginger into your soup. More if you like it really gingery.

 

 

 

 

 

 
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About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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