Dinner, Healthy Recipes For Dinner, Recipes For Dinner Healthy Soup

Recipes For Dinner Healthy Soup

Healthy Soup Recipes For Dinner

Recipes For Dinner Healthy Soup-Recipe 1

Ingredients

  • 1 Tbsp Sesame Oil,toasted
  • 1 tsp Brown Sugar
  • 1/4 Cup Carrot, julienned
  • 2 Oz Tofu,firm,cubed/sliced
  • 3 Cup Chicken Stock/Broth / Vegetable Stock/Broth
  • 1 Cup Mushroom,sliced(Shitake/Asian Brown/White Button)
  • 2 Sprigs,Scallion / Spring Onion,chopped
  • 5 Oz Can Bamboo Shoots/ Fresh Bamboo Shoots,sliced
  • 3 Garlic,cloves,minced/chopped
  • 2 tsp Ginger,finely chopped
  • 2 Tbsp Rice Wine Vinegar / White Distilled Vinegar
  • 1 Tbsp Sriracha Chili Hot Sauce / Chili Sauce or Use Chili Flakes Red (Use in moderation as per tolerance)
  • 2 Tbsp Soy Sauce
  • 1/2 tsp Chili Garlic Sauce
  • As per need Salt
  • 1 Chicken Bouillon Cube
  • 1/2 tsp White Pepper Powder
  • 1/4 Cup Cornstarch mixed with 1/4 Cup Water
  • 2 Eggs,lightly beaten

Instructions

  • In a large stock pot/sauce pan,add sesame oil and when its hot,add ginger and garlic.
  • Fry for 1 min and then add carrot, fry further.
  • Add the stock,sauces,pepper powder,mushrooms,scallions,bouillon,sugar and cook.
  • Once the soup comes to a boil,add the cornstarch slurry and mix well.
  • Cook further.
  • Add the tofu pieces and stir once.
  • Add the eggs in a single,slow stream and continuously stir the soup.
  • Finally garnish with spring onion/scallion,greens.
  • Serve hot.

Recipes For Dinner Healthy Soup-Recipe 2

Ingredients

  • 1 medium sweet potato peeled and cut into cubes
  • 1 cup carrots sliced
  • 2 stalks celery diced
  • 1 small yellow onion diced
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 4 small yellow cocktail tomatoes
  • 1/2 tsp smoked paprika
  • 1 can kidney beans rinsed and drained
  • 4 cups low sodium vegetable broth plus 2 cups of water as needed
  • 1 large kale leaf chopped
  • 1/ 2 cup chopped parsley
  • sea salt and fresh ground pepper to taste

Instructions

  • In a large soup pot, heat olive oil over medium.
  • Stir in cubed sweet potato, carrots, celery, and onion. Season with sea salt and fresh pepper and stir well. Cook until softened, stirring occasionally, for 5-7 minutes.
  • Stir in tomatoes, garlic, and smoked paprika and cook for another minute or so, stirring frequently.
  • Stir in beans and broth and simmer on medium-low for 45 minutes, stirring occasionally and adding more water (I add up to 2 cups of water, 1/4 cup at a time) as needed.
  • Stir in kale and parsley, remove from heat and let sit for five minutes, covered, to wilt the kale.
  • Serve warm.
  • Store leftovers in a sealed container in the fridge.

Recipes For Dinner Healthy Soup-Recipe 3

Ingredients

  • 3 cup roughly chopped broccoli
  • 1 cup grated carrot
  • 1/4 cup cashew cream
  • 2 tbsp all purpose flour
  • 1 tbsp avocado oil
  • 2-3 cloves small garlic minced
  • 1 cup almond milk (or regular milk if not vegan)
  • 2 cup water (or vegetable stock)
  • salt and pepper

Instructions

  • Heat oil on a low heat in a medium pan.
  • Add garlic and sauté for a few seconds or until fragrant. Then add the flour and cook for about 2 min. Continuously stir it to avoid browning.
  • Slowly add milk and water with continuous stirring. Take care not form lumps. Bring the mixture to a boil.
  • Now add broccoli, grated carrots, salt and pepper. Cook the mixture for about 15-18 mins.
  • Add cashew cream, mix well and cook for another 2-3 min.
  • Turn off the heat and serve warm to enjoy this bowl of deliciousness.

Recipes For Dinner Healthy Soup-Recipe 4

Ingredients

  • 3 ribs celery, finely chopped (Note 1)
  • 2 carrots, finely chopped (Note 1)
  • 1 onion, finely chopped (Note 1)
  • 5 cloves garlic, minced
  • 4 cups low sodium chicken broth (Note 2)
  • 1 (8-ounce) brick cream cheese (Note 3)
  • 3 tablespoons tomato paste
  • 2 tablespoons olive oil▢5 teaspoons table salt
  • 1 teaspoon ground black pepper
  • For Finishing:
  • 1 green bell pepper, finely chopped
  • 1 cup finely grated parmesan cheese, plus more for serving (Note 4)

Instructions

  • Soften Cream Cheese: Cut cream cheese into 8 cubes. Set aside to soften while you work on the rest of the recipe.
  • Cook Veggies: Heat olive oil in large pot (Note 5) over medium-high heat until very hot, a few minutes. Add celery, carrots, onions, salt, and black pepper. Cook until onions are translucent, stirring occasionally, about 5 minutes. Stir in garlic and tomato paste until incorporated and fragrant, about 1 minute. You may notice flavorful browned bits collecting on bottom of pot.
  • Make Soup Base: Add broth to pot, and briefly scrape along bottom to loosen any browned bits. Bring to a boil over high heat, then reduce to medium. Vigorously whisk cream cheese cubes into soup until fully incorporated (Note 6), about 5 minutes. Reduce to medium-low heat. Simmer uncovered to let flavors combine, stirring occasionally, about 5 minutes. The soup should be smooth and creamy, with a pale orange color.
  • Finish & Serve: Turn off heat. Stir in bell pepper (Note 7) and parmesan cheese until well-mixed, about 1 minute. Serve (Note 8), passing around extra parmesan cheese for topping.

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