A collection of easy healthy soup recipes that you can make in about 30 minutes – perfect for fall and winter!
I’ve got a theory about the winter and fall holidays that may or may not be obvious to everyone around the world. My theory is they were invented, so that there’s something to look forward to, to keep life interesting and so that people don’t go crazy and actually stop complaining about how cold it is. Instead of being negative, why not find another hobby, okay? Like spending money on things we don’t need or want. Merry Christmas. Yes, I am Grinch. Or is it The Grinch?
Also, they were invented, so that we can find an excuse to eat a lot and drink cold Coca Cola even when it’s freezing. Always Coca Colaaaa. I usually drink it warm de-bubbled. That’s how I like my Coca Cola warm, almost as if it’s a soup. Conspiracy theory, check.
Speaking of soups, I haven’t been super inspired to make soups this year. I really love soups, but weirdly I’ve been craving salads lately, even though it’s -328372 degree angle outside. Or was it Celsius? Can’t tell, I was never good at geometry.
Soups. They’re great right? Your vegetables don’t need to be super young and fresh, you can easily dump everything into a cooking pot, cook for about 30 minutes to an hour, sometimes more if you’re making bean soup and don’t want to get too much gas (<-what kind of monster are you? Who doesn’t like gas?) and then have food for a few more days.
Here I want to share some easy soup recipes that take about 30 minutes each (most of them!) and taste or look really delicious. I haven’t tried all of them to be honest, but the ones I haven’t tried make my mouth water and have great reviews. So if you’re looking for some soup inspiration and don’t want to just randomly assemble a meal out of the things that are about to expire in your pantry or fridge – then this collection might help!
Benefits Of Soups
Yes, there are actual benefits to eating soups any time of the year. Here are 3:
- Help you lose weight or maintain weight. And I’m not talking about cabbage soup. I found quite a few studies suggesting that eating a satisfying portion of soup as the main course or before the entrée can reduce the overall energy intake significantly. (1, 2, 3)And that without the feelings of deprivation – as soups are usually lower in calories, but bulkier. The results? One study showed 40% greater weight loss after 6 months.
- Antioxidants. Soups are a great way to boost vegetable intake. Now, you might be thinking “all the antioxidants are dead after the cooking”, but you’re kinda wrong. Maybe this never crossed your mind, and I’m the only psycho who thinks about things like this. But when you use certain vegetables, you’ll actually absorb their antioxidants better after cooking. Which vegetables? The very green ones, the orange and red ones. All of them have carotenoids that become more bioavailable after cooking. So adding tomatoes, pumpkin, carrots or broccoli to your soups isn’t just to use them up, okay? You’re doing something great for your body.
- Anti-Inflammatory Effects. Believe it or not, but there are actual studies on the health benefits of chicken soup. One of these studies showed that as a whole product, chicken soup has mild anti-inflammatory effects. This effect might be the reason why chicken soup seems to help with the symptoms of colds and respiratory tract infections.
18 Healthy Soup Recipes You Can Make In 30 Minutes
Lentil & Bean Soups
- 30-Minute Butternut Squash Lentil Soup
- 20-Minute White Bean Soup
- Broccoli Red Lentil Detox Soup
- Bulgur, Red Lentil And Spinach Soup
- Spinach White Bean Soup
- Curry Lentil and Rice Soup
- Thai Red Curry Noodle Soup
- Coconut Curry Shrimp Soup
- Coconut Thai Chicken Soup
- Chicken Soup From Scratch
- 20-Minute Thick Chicken Soup With Noodles
- Easy Chicken Tortilla Soup
- Pesto Chicken Kale + White Bean Soup
- Salt. When making a soup from scratch (when using water and not broth!), always add some salt at the beginning (especially if you’re cooking dried lentils/beans!) and taste it when it’s done to adjust for salt and pepper
- Storing: Let your soup cool down and store in an airtight container in the fridge for between 3-4 days.
- Add freshly chopped herbs at the end! This is a gamechanger in the soup eating industry…Parsley, cilantro, dill, basil or my personal favorite for soups – mint! So delicious!
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