25 Healthy and Delicious Soup Recipes On A Budget

25 Healthy and Delicious Soup Recipes On A Budget

Table of Contents
1. Introduction
2. Healthy Creamy Cauliflower and Onion Soup
3. Simply Amazing Creamy Broccoli and Spinach Soup
4. Cheesy Ravioli & Vegetable Soup
5. Seasoned Vegetarian Bean and Barley Vegetable Soup
6. Hearty Sweet Potato Soup
7. Low-Fat Herbed Vegetarian Zucchini and Cheddar Soup
8. Decadent Creamy Corn Soup with Fresh Cheese and Cilantro
9. "Skinny" and Oh So Creamy Mushroom Soup
10. Savory Greek Tofu Lemon Rice Soup
11. Broccoli, Potato, and Cheddar Cheese Soup
12. Delicious Vegan Ginger and Carrot Soup
13. Quick, Easy, and So Delicious Cream of Zucchini Soup
14. Low-Fat Vegan and Gluten-Free Corn Soup
15. Delicious and Creamy Tomato Soup
16. Creamy Ginger, Parsnip, and Sweet Potato Soup
17. Sweet Potato and Peanut Bisque Soup
18. Creamy Radish Soup
19. Quick and Easy French Onion Soup
20. Healthy and Delicious Quinoa and Kale Soup
21. Yellow Split Pea Soup with Potatoes, Saffron, and Crispy Croutons
22. Healthy and Energizing Kale Soup with Herbs
23. Creamy Asparagus Soup
24. Healthy Curried Coconut Corn Bisque Soup
25. Delicious Vegan Thai Coconut Vegetable Soup
26. Low-Calorie and Gluten-Free Vegetarian Lentil Soup
27. In Closing

1. Introduction

Well, let me first say, thank you so much for choosing my blog to read!
 
Eating healthy is a lifestyle and these special soup recipes are a delicious way to stay healthy and provide your body with necessary nutrients, vitamins, and minerals.  A big reason why so many people don't eat healthier meals is because they think that they can't afford the ingredients or that it is too hard to prepare healthy meals.  But that is not true.  This book has been created to help you and contains 25 healthy soup recipes that are easy to make, cost less than €1.50 per serving, and taste fantastic!
Without further delay, allow me to introduce you to what you got this book for....THE SOUP RECIPES!!!

2. Healthy Creamy Cauliflower and Onion Soup

Ingredients:

• 1 tbsp butter
• 1 tbsp unbleached or all-purpose flour
• 1 medium head cauliflower- chopped
• 1/2 cup chopped onions
• 4 cups fat free chicken broth or vegetable broth
• salt and pepper to taste

Preparation:

1. In a medium saucepan, melt the butter on low heat.
2. Add the flour and stir about 2 minutes.
3. Add the chicken broth, onions and cauliflower and set heat to medium. Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.)
4. Puree with an immersion blender until smooth. Season with salt and pepper.

3. Simply Amazing Creamy Broccoli and Spinach Soup

​ Ingredients:
 

• 2 leeks, chopped
• 4 tablespoons unsalted butter
• kosher salt
• black pepper
• 6 cups low-sodium vegetable broth
• 1 bunch broccoli, chopped
• 1 small russet potato, peeled and chopped
• 5 ounces spinach sour cream.

 
 
Preparation:

1. Cook the leeks in the butter with ¾ teaspoon salt and ¼ teaspoon pepper in a large pot over medium-high heat, stirring occasionally, until softened, 4 to 6 minutes. Add the vegetable broth, broccoli, and potato.
2. Simmer until tender, 18 to 22 minutes.
3. Stir in the spinach until wilted.
4. Transfer the mixture to a blender and puree until smooth.
5. Top with the sour cream and black pepper to taste before serving.

4. Cheesy Ravioli & Vegetable Soup

Ingredients:
 

• 1 tablespoon extra-virgin olive oil
• 2 cups frozen bell pepper and onion mix, thawed and diced
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper, or to taste (optional)
• 1 28-ounce can crush tomatoes, preferably fire-roasted
• 1 15-ounce can vegetable broth or reduced-sodium chicken broth
• 1 1/2 cups hot water
• 1 teaspoon dried basil or marjoram
• 1 6- to 9-ounce package fresh or frozen whole grain cheese ravioli
• 2 cups diced zucchini, (about 2 medium)
• Freshly ground pepper to taste

Preparation:
 

1. Heat oil in a large saucepan or Dutch oven over medium heat.
2. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram);bring to a rolling boil over high heat.
3. Add ravioli and cook for 3 minutes less than the package directions.
4. Add zucchini; return to a boil.
5. Cook until the zucchini is crisp-tender, about 3 minutes.
6. Season with pepper.

5. Seasoned Vegetarian Bean and Barley Vegetable Soup

 
Ingredients:

• 1/2 onion, diced
• 2 ribs celery, diced
• 2 carrots, diced
• any other vegetables desired, 1/2 cup each
• 2 tbsp oil or margarine
• 8 cups water or vegetable broth
• 1 cup pearled barley, uncooked
• 1 cup pinto or white beans, cooked or canned
• 1/3 cup tomato paste or crushed tomatoes
• 1/4 tsp salt
• 1/2 tsp pepper
• 1/4 tsp celery salt (optional)
• 1/2 tsp basil
• 1/2 tsp oregano or Italian spice mix
• 1/2 tsp thyme
• 1 tsp onion powder (optional)
• 2 large bay leaves

 
 
Preparation:
 

1. In a large soup pot, Saute the onions, celery, carrots, and any other vegetables for 3-5 minutes. Add vegetable broth or water and all other ingredients and bring to a simmer, then reduce heat to medium low.
2. Allow to simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy.
3. Add more spices to taste and enjoy!

6. Hearty Sweet Potato Soup

Ingredients:
 

• 6 large sweet potatoes, peeled and chopped in similarly sized pieces
• 1 large onion, roughly chopped
• 3 ribs of celery, roughly chopped
• 2 teaspoons poultry seasoning
• 1-quart chicken or vegetable stock
• 1-quart water, or enough additional water to just cover vegetables
• 2 cups milk or cream

 
Preparation:
 

1. Add all chopped vegetables, poultry seasoning, and stock to a large soup pot.
2. Add just enough water until all vegetables are just covered.
3. Add a little more water to cover the vegetables. 
4. Boil until vegetables are very tender. Use an immersion blender to puree the soup
5. or put the vegetables and stock in a standing blender and puree in batches.
6. Add milk or cream and heat through

Low-Fat Herbed Vegetarian Zucchini and Cheddar Soup

Ingredients:

• 3 cups vegetable broth
• 3 medium sized zucchinis, cut into 1-inch pieces
• 1 tablespoon chopped fresh or dried tarragon or dill
• 3/4 cup shredded reduced-fat Cheddar cheese
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

 
 
Preparation:

1. Place broth, zucchini and tarragon or dill in a medium saucepan bring to a boil over high heat.
2. Reduce to a simmer and cook, uncovered, until the zucchini is tender for 7 to 10 minutes. Puree in a blender in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated.
3. Remove from heat and season with salt and pepper.
4. Serve hot or chilled.

8. Decadent Creamy Corn Soup with Fresh Cheese and Cilantro

Ingredients:

• 1/2 teaspoon olive oil
• 1/3 cup chopped scallions
• 1 garlic clove, chopped
• 3 1/2 cups fresh corn kernels, cut from the cob (from 5-6 medium)
• 1 (6 oz) russet potato, peeled and diced
• 5 cups 1% milk
• 1 chicken bouillon cube or vegetable stock
• 2 tablespoons chopped fresh cilantro, divided
• 1/4 cup reduced fat sour cream
• salt and fresh pepper, to taste

Preparation:

1. Heat a medium heavy pot on medium heat. Add oil and sauté scallions and garlic for 1 minute. Add the corn, potatoes, milk, bouillon, and 1 tablespoon of cilantro in a large pot and bring to a boil. Reduce heat to medium-low, cover and simmer for approximately 30 to 35 minutes or until the corn is tender, stirring occasionally.
2. Remove from heat and reserve 6 tablespoons of the corn kernels for topping. Add sour cream to the soup and purée in the blender in two batches, return mixture to the pot.
3. Add salt and pepper to taste and heat over low heat 2-3 minutes, stirring occasionally.
4. Pour into 6 bowls and garnish each bowl with 1 tablespoon each of corn kernels and cheese.
5. Top with fresh cilantro.

9. "Skinny" and Oh So Creamy Mushroom Soup

Ingredients:

• 3 tbsp flour
• 4 cups water
• 2 chicken bouillon cubes
• 5 oz shiitake mushrooms, sliced
• 8 oz baby bella, sliced
• 1 celery stalk
• 1 tbsp light butter (optional)

Preparation:
 

1. Place cold water and flour in a blender and blend until smooth pour into a medium pot and set heat to medium.
2. Add celery, mushrooms, chicken bouillon and butter and bring to a boil.
3. Cover and simmer until vegetables are soft, about 20 minutes.
4. Remove celery and a cup of soup and place in a blender, blend until smooth,then return it to the pot and simmer for a few minutes.
5. Enjoy!

10. Savory Greek Tofu Lemon Rice Soup

Ingredients:

• 4 cups reduced-sodium chicken broth
• 1/3 cup white rice
• 1 12-ounce package silken tofu, (about 1 1/2 cups)
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon turmeric
• 1/4 cup lemon juice
• 2 tablespoons chopped fresh dill
• 1/4 teaspoon freshly ground pepper

 
Preparation:

1.  Bring broth and rice to a boil in a large saucepan.
   
2. Reduce heat to a simmer and cook until the rice is very tender, about 15 minutes.
   
3. Carefully transfer 2 cups of the rice mixture to a blender.
   
4. Add tofu, oil and turmeric, process until smooth.
   
5. Mixture will be hot. Whisk the tofu mixture, lemon juice, dill and pepper into the soup remaining in the pan. Heat thoroughly.

11. Broccoli, Potato, and Cheddar Cheese Soup

Ingredients:

• 1 small onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 1 tbsp butter
• 2 tbsp flour
• 2 1/2 cups fat free chicken broth (or vegetable broth)
• 1 cup fat free milk
• 2 medium potatoes, peeled and diced small
• salt and fresh pepper
• 2 heads or 4 cups of broccoli florets, chopped into small pieces
• 1-1/2 cups 2% shredded sharp cheddar
• 2 slices low fat cheese
• 1 tbsp Parmesan cheese

 
Preparation:
 

1. Chop onion, carrot, celery, garlic in a chopper or mini food processor in a large soup pot, melt butter.
2. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
3. Add flour, salt and pepper to the pot and stir until smooth.
4. Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes. Add broccoli florets, Parmesan cheese, and stir well.
5. Add salt and pepper to taste.
6. Cook uncovered until broccoli is cooked for about 5 minutes.
7. Add cheddar and American cheese, stir well, and remove from heat.
8. Using an immersion blender and quickly blend part of the soup for a few seconds. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli and place it in a standing blender, then add it back to the soup. This helps thicken it a little.

12. Delicious Vegan Ginger and Carrot Soup

​Ingredients:

•  
• 3 tbsp olive oil
• 1/2 yellow onion, diced
• 1/4 cup fresh ginger, minced
• 4 cups chopped and peeled carrots
• 3 cups vegetable broth
• 1 1/2 cups orange juice
• dash of nutmeg
• salt and pepper to taste

 
Preparation:
 

1. In a large pot, saute onions and ginger in olive oil until soft, about 3-5 minutes.
2. Add carrots and vegetable broth and reduce heat to medium.
3. Allow to simmer for about 40 minutes, or until carrots are soft.
4. Add orange juice and stir well. Working in small batches and using a food processor or blender, process soup until smooth.
5. Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well.
6. Serve with a dollop of yogurt or sour cream if desired.
7. Enjoy!

13. Quick, Easy, and So Delicious Cream of Zucchini Soup

 
Ingredients:

• 1/2 small onion, quartered
• 2 cloves garlic
• 3 medium zucchinis, skin on cut in large chunks
• 32 oz reduced sodium chicken broth or vegetable broth
• 2 tbsp reduced fat sour cream
• kosher salt and black pepper to taste
• fresh grated Parmesan cheese if desired for topping (optional)

Preparation:
 

1. Combine chicken broth, onion, garlic and zucchini in a large pot over medium heat and bring to a boil.
   
2. Lower heat, cover, and simmer until tender, about 20 minutes.
   
3. Remove from heat and puree with an immersion blender, add the sour cream and puree again until smooth.
4. Add salt and pepper to taste. Serve hot.

14. Low-Fat Vegan and Gluten-Free Corn Soup

Ingredients:
 

• 6 ears of sweet corn
• 1 onion, diced
• 1 quart of water
• 2 ounces of olive oil
• Salt to taste

Preparation:
 

1. First, make corn stock. After cutting the kernels from the cob and setting them aside, submerge the cobs in one quart of water in a stock pot and boil it for 30 minutes.
   
2. Strain and reserve the corn stock. Toss the cobs. At this point you’ll want to measure the amount of corn stock and the amount of corn kernels. Use roughly a 1:1 ratio for the next amount.
   
3. If you have extra stock, only use what you need. Sweat the onion in the olive oil. Add corn kernels and sweat, stirring occasionally.
   
4. Now slowly add the reserved corn stock.
   
5. When the kernels are soft and fully cooked, add everything to a blender and puree thoroughly.
   
6. Strain through a fine mesh strainer for a very smooth texture.

15. Delicious and Creamy Tomato Soup

Ingredients:

• 2 tablespoons of olive oil
• 1 onion- chopped
• 1 clove garlic- chopped
• 2 tablespoons all-purpose flour
• 1 28-oz. can crush tomatoes, with juice
• 1 1/2 cups low-sodium chicken broth or vegetable broth
• 1/2 cup heavy cream, warmed
• Salt and pepper to taste

Preparation:​

1. Warm oil in a large saucepan over medium-high heat.
2. Add onion and cook, stirring often, until softened, 3 to 5 minutes.
3. Add garlic and cook until slightly softened and fragrant, about 1 minute.
4. Stir in flour to blend, about 1 minute. Add tomatoes with juice and broth to
5. saucepan increase heat to high and bring to a boil.
6. Stir or whisk constantly until slightly thickened, about 3 minutes.
7. Working in batches, carefully transfer soup to a blender and puree until smooth.
8. Pour into a bowl until all soup is pureed.
9. Return soup to saucepan, stir in cream, and cook over low heat for 3 to 5 minutes,
10. until heated through. Do not boil.
11. Season with salt and pepper.
12. Serve hot.

16. Creamy Ginger, Parsnip, and Sweet Potato Soup

Ingredients:

• 2 lbs. of parsnips
• 1 sweet potato 
• 1 chopped onion 
• 1 (2-inch) piece peeled fresh ginger
• 1-quart vegetable broth 
• 1 cup heavy cream
• 1/2 teaspoon kosher salt
• 1 cup chopped toasted walnuts
• 1/4 cup minced chives

Preparation:

1. Peel 2 lb. parsnips and 1 sweet potato and cut into 1-inch pieces. 
2. Bring parsnips, sweet potato, 1 chopped onion, 1 (2-inch) piece peeled fresh ginger and 1-quart chicken broth to a boil. Simmer for 25 minutes. 
3. Blend half of mixture with 1 cup heavy cream. Transfer to a bowl. 
4. Blend remaining mixture with 1 cup water. In a saucepan, combine pureed mixtures. stir in 1/2 cup water and 1/2 tsp. kosher salt. 
5. Season with black pepper; warm over medium heat. 
6. Sprinkle with 1 cup chopped toasted walnuts and 1/4 cup minced chives.

17. Sweet Potato and Peanut Bisque Soup

 
Ingredients:
 

• 2 large sweet potatoes (10-12 ounces each)
• 1 tablespoon canola oil
• 1 small yellow onion, chopped
• 1 large clove garlic, minced
• 3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
• 1 4-ounce can dice green chilies, preferably hot, drained
• 2 teaspoons minced fresh ginger
• 1 teaspoon ground allspice
• 1 15-ounce can vegetable broth
• 1/2 cup smooth natural peanut butter
• Freshly ground pepper to taste
• Chopped fresh cilantro leaves for garnish

 
Preparations: 

1. Prick sweet potatoes in several places with a fork.
2. Microwave on High until just cooked through, 7 to 10 minutes.
3. Set aside to cool. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more.
4. Stir in juice, green chilies, ginger and allspice.
5. Adjust the heat so the mixture boils gently; cook for 10 minutes.
6. Meanwhile, peel the sweet potatoes and chop into bite-size pieces.
7. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth.
8. Add the puree to the pot and stir well to combine.
9. Thin the bisque with water, if desired.
10. Season with pepper. Heat until hot.
11. Garnish with cilantro, if desired.

18. Creamy Radish Soup

ingredient:
 

• 2 tablespoons extra-virgin olive oil
• 2 cups sliced radishes (from 2 bunches), divided
• 1/2 cup chopped onion
• 1 medium Yukon Gold potato (about 8 ounces), peeled and cut into 1-inch cubes
• 2 cups low-fat milk
• 1/2 teaspoon salt
• 1/4-1/2 teaspoon white or black pepper
• 1/4 cup reduced-fat sour cream
• 1 tablespoon chopped fresh radish greens or parsley

 
 
Preparation:
 

1. Heat oil in a large saucepan over medium-high heat.
2. Add 1 3/4 cups radishes and onion and cook, stirring frequently, until the onions are beginning to brown and the radishes are translucent, about 5 minutes. Add potato, milk, salt, and pepper to taste.
3. Bring to a boil, stirring occasionally. Reduce heat to a simmer, cover and cook, stirring occasionally, until the potato is tender, about 5 minutes more. Working in batches, puree the mixture in a blender (or in the pan with an immersion blender) until smooth. (Use caution when pureeing hot liquids.)
4. Slice the remaining 1/4 cup radishes into matchsticks.
5. Serve each portion of soup topped with 1 tablespoon sour cream, some radish matchsticks, and a sprinkling of radish greens (or parsley).

19. Quick and Easy French Onion Soup

Ingredients:
 

• 1 tablespoon extra-virgin olive oil
• 2 large sweet onions, sliced
• 2 cups chopped spring onions or leeks (white and light green parts only)
• 2 tablespoons chopped garlic
• 1 teaspoon chopped fresh thyme
• 1/4 cup dry sherry
• 1/2 teaspoon freshly ground pepper
• 3 14-ounce cans reduced-sodium beef broth
• 1 15-ounce can chickpeas, rinsed
• 1/4 cup minced fresh chives, or scallions
• 6 slices whole-wheat country bread
• 1 cup shredded Gruyere cheese
•  

Preparation:
 

1. Heat oil in a large saucepan over medium-high heat.
2. Add sweet onions and stir to coat.
3. Cover, reduce heat to medium and cook, stirring often, until softenedm and starting to brown, 6 to 8 minutes.
4. Add spring onions (or leeks), garlic and thyme and cook uncovered, stirring often, until starting to soften, 3 to 4 minutes.
   
5. Stir in sherry and pepper; increase heat to medium-high and bring to a simmer. Cook, stirring often, until most of the liquid has evaporated, 1 to 2 minutes.
6. Stir in broth and chickpeas and bring to a boil.
7. Reduce heat to a simmer and cook until the vegetables are tender, about 3 minutes.
8. Remove from the heat and stir in chives (or scallions).
9. Meanwhile, toast bread and divide it among 6 bowls: top with cheese.
10. Ladle the soup over the bread and cheese and serve immediately.

20. Healthy and Delicious Quinoa and Kale Soup

Ingredients:
 

• 1 Tbsp. olive oil
• 1 cup onion, diced
• 4 large cloves garlic, minced
• 2-900 ml vegetable or chicken stock
• 1- 14 oz. can dice tomatoes
• 1 tsp. rubbed Dalmatian sage
• 1 tsp. thyme
• 1-14 oz. can white beans, drained and rinsed
• 4 cups chopped Kale
• 1 cup cooked Quinoa
• Salt and pepper to taste

Preparation:

1. Heat the olive oil in a large pot and saute the onion and garlic until translucent.
2. Add the chicken stock, tomatoes, sage, thyme and salt and pepper.
3. Simmer for 20 minutes. Add the white beans and kale and simmer for 5 minutes.
4. Add the cooked Quinoa and heat thoroughly.
5. Add seasoning and serve.

21. Yellow Split Pea Soup with Potatoes, Saffron, and Crispy Croutons

Ingredients:
 

• Dry yellow split peas- 250 grams 
• 3 medium potatoes, cubed
• 1 onion, quartered
• 1 carrot, sliced
• 1 cup chopped celery root
• 2 tbsp. butter or olive oil
• Pinch of turmeric
• whole grain croutons (optional)
• saffron (optional) for garnish
• sour cream (optional)
• parsley (optional) for garnish
• Sea salt and white pepper, to taste.

Preparation:
 

1. Put the peas in a pot, cover with water, and let it boil for about 40-50 minutes.
2. Replace the water in the pot with fresh water after half an hour.
3. After 49 minutes, add cubed potatoes, sliced carrot, celery, onion, salt, and pepper.
4. Boil for another 20 minutes. Add more water if needed.
5. Remove from heat and add olive oil or butter and turmeric. Stir well.
6. Use a standing blender or immersion blender and blend ingredients until the soup is smooth.
7. Garnish with saffron, parsley, sour cream, or croutons.

22. Healthy and Energizing Kale Soup with Herbs

 
Ingredients:

• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 5 cups chicken or vegetable broth
• 1 medium carrot, diced into 1/4-inch cubes (about 1 cup)
• 1 cup diced celery
• 2 red potatoes, diced into 1/2-inch cubes
• 3 cups kale, rinsed, stems removed and chopped very fine
• 2 tsp dried thyme
• 2 tsp dried sage
• Add salt and pepper to taste

 
Preparations:

1. Chop garlic and onions and let sit for 5 minutes to bring out their health benefits.
2. Heat 1 tablespoon of broth in a medium soup pot.
3. Saute onion in broth over medium heat for about 5 minutes.
4. Stir frequently. Add garlic and continue to saute for another minute.
5. Add broth, carrots, and celery and bring to a boil on high heat.
6. Once it comes to a boil, reduce heat to a simmer and continue to cook for another 5 minutes.
7. Add potatoes and cook until tender for about 15 more minutes.
8. Add kale and rest of ingredients and cook another 5 minutes.
9. Simmer for a longer time and add more broth for more flavor and richness.

23. Creamy Asparagus Soup

 
Ingredients:
 

• 1 14-ounce can reduced-sodium chicken broth
• 1/4 cup water
• 1 yellow-fleshed potato, such as Yukon Gold (6 ounces), peeled and cut into 1/2-inch cubes
• 1 medium shallot, thinly sliced
• 1 clove garlic, thinly sliced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried savory, or marjoram leaves
• 1/8 teaspoon salt
• 12 ounces asparagus, woody ends removed, sliced into 1-inch pieces
• Freshly ground pepper, to taste

Preparation:
 

1. Place broth, water, potato, shallot, garlic, thyme, savory (or marjoram) and salt in a large saucepan.
2. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the potato is tender, about 8 minutes.
   
3. Add asparagus, return to a simmer, and cook, covered, until the asparagus is tender, about 5 minutes more.
   
4. Pour the soup into a large blender or food processor, puree until smooth, scraping down the sides if necessary.
   
5. Season with pepper.

24. Healthy Curried Coconut Corn Bisque Soup

 
Ingredients:
 

• 2 teaspoons canola oil
• 1 cup fresh or frozen chopped onions
• 1 tablespoon curry powder
• 1/2 teaspoon hot sauce to taste
• 1/4 teaspoon salt to taste
• 1/4 teaspoon freshly ground pepper
• 2 16-ounce packages frozen corn or 3 10-ounce boxes
• 2 cups reduced-sodium chicken broth
• 2 cups water
• 1 cup lite Coconut milk

 
Preparations:
 

1. Heat oil in a large saucepan over medium-high heat.
2. Add onions and cook, stirring occasionally, until soft, about 3 minutes.
3. Add curry powder, hot sauce, salt, and pepper and stir to coat the onions.
4. Stir in corn, broth, and water; increase the heat to high and bring the mixture to a boil. Remove from the heat and puree in a blender or food processor into a homogeneous mixture that still has some texture.
5. Pour the soup into a clean pot, add coconut milk and heat thoroughly.
6. Serve hot or cold.

25. Delicious Vegan Thai Coconut Vegetable Soup

Ingredients:
 

• 1 onion, diced
• 2 red bell peppers, diced
• 3 cloves garlic, minced
• 1 carrot, sliced
• 1 can chickpeas (optional)
• 4 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/4 tsp cayenne
• 2 1/2 cups diced tomatoes
• 1 cup coconut milk
• 1 cup peanut butter
• 1/2 cup vegetable broth
• juice from 3 limes
• 1 tsp salt
• 1/2 cup fresh chopped basil or cilantro

 
 
Preparation:
 

1. Saute the onion, peppers, and garlic in olive oil in a large pot until onions
2. are soft, about 3-5 minutes. Add the remaining ingredients, except for the basil
3. and bring to a simmer. Allow to cook over low heat for one hour.
4. Transfer half of the soup to a blender and puree until smooth,
5. then return to the pot. Add basil or cilantro.
6. Enjoy!

26. Low-Calorie and Gluten-Free Vegetarian Lentil Soup

​ 
Ingredients:
 

• 1 tsp vegetable oil
• 1 onion, diced
• 1 carrot sliced
• 4 cups vegetable broth
• 1 cup dry lentils
• 1/4 tsp pepper
• 1/4 tsp dried thyme
• 2 bay leaves
• dash of salt
• 1 tbsp lemon juice

  
Preparation:
 

1. In a large pot, saute the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear.
2. Add the vegetable broth, lentils, pepper, thyme, bay leaves and salt. Reduce heat to a simmer.
   
3. Cover and cook until lentils are soft, about 45 minutes.
   
4. Remove bay leaves and stir in lemon juice before serving. Makes 4 servings of lentil soup.
5. Enjoy!

In Closing

I just wanted to say thank you again for checking out my blog. I truly hope that you enjoy these soup recipes and more importantly, I hope that all of the recipes will help you eat healthier, increase your energy, save you money, and live a very healthy lifestyle.