Healthy vegetable soup is pretty much the superman of superfoods. It warms us up, beats hunger, is easy to make AND it’s good for you.
RELATED: Healthy winter food swaps
There’s also no better way to fight the winter sniffles than by digging into a steaming bowl of nutrient-packed, homemade vegetable soup.
Filled to the brim with veggies and other goodness, these easy soup recipes are a sure fire way to keep your tummy happy…
Purple carrot & apple soup
Ingredients:
- 1 tsp olive oil
- 5 medium purple carrots, peeled and chopped
- 2 medium sweet apples (such as Gala), peeled, cored and chopped
- 1 1/2 tsp honey
- 1 tsp ground ginger
- 500ml vegetable stock
Method:
- Heat olive oil in a medium pot and set to medium heat. Add the carrots, apples, honey and ginger and stir to combine. Add vegetable stock and simmer over medium heat. Leave for 30 to 40 minutes or until the carrots and apples are tender. Take off the heat and set aside.
- Using an immersion blender, puree the soup until smooth. You can add more vegetable stock if it’s too thick. Season to taste with salt and pepper. Put back on the heat for a further 10-15 minutes. Serve with a dollop of greek yoghurt.
RELATED: 6 new superfoods that’ll boost your health
Very veggie soup
Ingredients:
- 1 tsp olive oil
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 1 medium zucchini, chopped
- 1 medium carrot, peeled, chopped
- 3 celery stalks, chopped
- 1/2 (600g) cauliflower, cut into small florets
- 400g can of diced tomatoes
- 1 litre vegetable stock
Method:
- Heat some olive oil in a large pot and add the garlic and onion. Stir until onion is golden brown. Add zucchini, carrot, celery and cauliflower. Cook, stirring occasionally, for 4-5 minutes or until vegetables start to brown.
- Add diced tomatoes, vegetable stock and 2 cups of water. Cover. Bring to the boil and then reduce heat to low. Allow to simmer for approximately 30 minutes or until vegetables are tender. Season to taste with salt and pepper. Serve.
RELATED: The lowdown on plant-based diets
Red kale and butter bean soup
Ingredients:
- 1 tsp olive oil
- 1 onion, chopped
- 4 garlic cloves, crushed
- 1 large potato, diced
- 1 can of butter beans ( or lima beans), drained
- 2 large handfuls of kale, chopped
- 750ml of vegetable stock
Method:
- Heat olive oil in a large pot and add the garlic and onion. Stir until onion is golden brown. Add potato & stock. Simmer for approx. 20 minutes or until the potato is soft.
- Add the beans and kale, simmering for another 5 minutes. Season to taste with salt and pepper. This recipe is versatile, so you can blend if you prefer a smooth soup or leave as is for a heartier version.
Do you have a favourite healthy vegetable soup recipe? What are your top tips for healthy eating in winter?
