Prepare quick vegetarian or hearty soup

Cool evenings call for a comforting meal with a relaxing effect and lots of hearty, tasty toppings, and a quick soup is perfect for this. So on a night like this, you need something warm and easy that you can whip up in under half an hour. We all know the feeling of having to prepare dinner after a stressful day at work. For this reason, we have put together the right recipe for an amazingly quick soup for everyone, as well as simple soup recipes for a delicious and quick dinner. You can prepare these in the comfort of your home on the rainiest or stormiest autumn days and comfort yourself from the inside out.

Quick soup for delicious meals

It is almost undisputed thatdelicious cream soupsare the quickest soups because no pre-treatment of the products is required. So, one of the easiest and quickest things we can ever cook for dinner is a favorite soup, the taste of which has haunted us since childhood. For this reason, today we would like to introduce you to some warm soup recipes for cold autumn or winter days, with which you can quickly delight your friends or family.

To do this, bake a fresh batch of bread for onesimple dinnerduring the week or use it to warm yourself up for a quick lunch while at work. Nothing is more comforting than a bowl of hearty soup on a chilly day, especially when it's ready in 30 minutes or less. So you can easily convert these quick soup recipes into uncomplicated onesvegetarian or savoryTransform dishes for every taste.

Zudel soup with chicken

If you are looking for a calming yetdietary recipeare, is this quick soup, withPrepared zucchini spaghetti, just right for you. Read on for a healthy soup recipe that is sure to become your new favorite for the chilly winter season.

Ingredients

  • 3 tablespoons ghee or other fat
  • 1 bone-in, skin-on chicken breast (or 2 thighs)
  • 6 cups chicken broth
  • Onion, diced, 1 piece
  • 1 medium carrot, diced
  • Celery stick, diced
  • 1/2 leek, washed and diced
  • 2 cloves of garlic, minced
  • 1 Lorbeerblatt
  • 1/2 teaspoon fresh thyme
  • 3 cups zucchini noodles
  • 1/2 cup fresh parsley, stems removed
  • Salt and pepper to taste

preparation

  • First, heat a large, heavy-bottomed pot or shallow skillet over medium-high heat.
  • Then add 2 tablespoons of ghee.
  • When the fat has completely melted, place the chicken skin side down and fry for 7 minutes, turning the meat after 5 minutes.
  • Add chicken broth, cover the pot and continue cooking for 10 minutes.
  • Turn chicken, cover, and cook for another 10 minutes or until the internal temperature of the meat is 160 degrees (time depends on the size and thickness of the meat).
  • Remove the meat from the pot and reserve the broth for the dish. Once cooled, cut into bite-sized pieces and discard any bones or skin.
  • First, wipe out the pot and set it over medium heat.
  • Add 1 tablespoon ghee, onion, carrot, celery, leek, garlic, bay leaf and thyme.
  • Stir occasionally and cook until the vegetables are soft and translucent but not browned. Add the broth from before and bring to the boil.
  • Next, add zoodles and cook for 5-6 minutes, or until noodles are al dente, or al dente.
  • Stir in sliced ​​chicken.
  • Season with salt and pepper.
  • Stir in the parsley leaves and serve warm.

Quick low carb soup with cauliflower

A classic soupTuscan stylefor example, has a lot of potatoes, but you can make these with fewer carbohydrates by adding the dishPrepare cauliflower. It turns out that this dish has a savory taste and is also easy to cook.

Ingredients

  • 450g fresh cauliflower
  • 500 g chicken broth
  • 2 cups of water
  • 2 cloves of garlic, minced
  • 200 g sausage of your choice
  • 1 cup sliced ​​fresh mushrooms
  • 1/4 teaspoon pepper
  • 1 cup whipped cream
  • 150 g bacon strips

preparation

  • First, in a large pot, combine the cauliflower, stock, water and garlic and bring to a boil.
  • Simmer, uncovered, until cauliflower is tender, about 12-15 minutes.
  • In a large skillet, cook bratwurst and mushrooms over medium-high heat until bratwurst is no longer pink and bratwurst crumbles, 6 to 8 minutes.
  • Remove with a slotted spoon.
  • Drain on kitchen paper.
  • Add sausage and mushrooms to mixture and return to boil.
  • Reduce heat and simmer uncovered for another 5 minutes.
  • Stir in cream and pepper and serve with bacon.

Hearty quick soup with minced meat for autumn

This hearty fall soup is a healthy and delicious way to warm you up from the inside out. The vegetables in this dish, such as onions, garlic, potatoes, carrots, pumpkin and cabbage, are ideal for autumn or winter when combined with the minced meat. If you prefer other vegetables instead, you can easily adapt this quick soup to suit your tastes and the ingredients you have on hand. Just choose your favorite vegetables, but try to keep the quantity about the same. However, we think sweet potatoes, cauliflower and green beans would taste just as great.

Ingredients

  • 1 tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • 400 g minced beef
  • 5 small potatoes
  • 3 carrots
  • 250g pumpkin
  • 100 g Kohl
  • 1 can crushed tomatoes
  • 3 cups beef broth
  • 3 teaspoons of soup greens or dried herbs
  • Salt and pepper
  • 2 tbsp sweet chili sauce, optional
  • fresh herbs for garnish (e.g. oregano)

preparation

  • First chop the onion and garlic finely.
  • Then heat the olive oil in a pan over medium heat.
  • Add the chopped onion and garlic and sauté for a few minutes.
  • Add the chopped beef and fry until browned. Then you can set it aside.
  • First chop the potatoes, carrots, pumpkin and cabbage.
  • Place the onion and beef mixture in a large cauldron.
  • Add the crushed tomatoes, beef broth, potatoes, carrots and dried herbs. Add some water if necessary.
  • Then bring everything to the boil and let the soup simmer for at least 10 minutes.
  • Add the pumpkin and cabbage and simmer for another 10 to 15 minutes (until all vegetables are cooked).
  • Season the dish with salt and pepper. Add some sweet chili sauce if you like it spicy.
  • If you wish, you can garnish the portions with fresh herbs.

Cream soup made from red lentils and chickpeas

Sometimes we just want a simple, healthy lunch that isn't a boring salad. This flavorful soup recipe is the perfect answer - lentils, chickpeas, tomatoes, garlic and a few other goodies are sure to fill you up. Make a large batch and refrigerate or freeze the soup in portions. You can even swap out the toppings if you want variety. Crispy bacon and chives? Goat cheese and croutons? Keep it simple and treat yourself to a touch of cream with a few chopped shallots and a pinch of smoked paprika on the side.

Ingredients

  • 1 tablespoon olive oil
  • One onion, peeled and chopped
  • 1 garlic clove, peeled and chopped
  • 3/4 cup red lentils
  • 3 1/2 cups vegetable broth
  • Canned tomatoes, whole or chopped
  • A can of chickpeas, rinsed and drained
  • 1 red chili pod, chopped (seed if you don't like it too spicy)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • small shallots, chopped
  • 2 tablespoons cream
  • 1/2 teaspoon smoked paprika

preparation

  • First heat the oil in a large pot and fry the onions over medium heat for 4-5 minutes until they soften.
  • Add garlic, stir and cook for a minute.
  • Then add the lentils and stir to coat them completely with the oil.
  • Add canned tomatoes, chickpeas and chopped chili peppers to the broth.
  • Stir the mixture and then bring it to a simmer.
  • Simmer for 15-20 minutes until the lentils are soft.
  • Once the lentils are soft, carefully puree the dish with a hand blender, then stir in salt and pepper, season to taste and add a little more if necessary.
  • Pour the soup into four bowls, top with the shallots, stir in the cream and sprinkle with smoked paprika.

Pumpkin soup with almonds and sage

Thisquick and above all healthy recipedelivers an intense taste. Pumpkin is one of the few vegetables with very good nutritional values, saving you a lot of time and effort. The soup keeps well, giving you a day or two head start. If it becomes a little watery after warming up, just stir the mixture well with a whisk. Here, roasted almonds have a dual purpose: They are pureed in the soup to thicken it better. These nuts also provide a crunchy contrast as a side dish.

Ingredients

  • 2 tablespoons unsalted butter
  • 3 sage leaves
  • chopped onion
  • 3/4 cup unsalted, toasted, blanched almonds
  • 1 tablespoon all-purpose flour
  • 3 cups unsalted chicken broth
  • 250 g cooked pumpkin or pureed from a can
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper
  • 2 tablespoons chopped fresh chives

preparation

  • First, place butter, sage, and onion in a large pot or medium-high shallow roasting pan.
  • Cover and cook until onion is lightly browned, 7 to 8 minutes, stirring occasionally.
  • Then roughly chop 1/4 cup of almonds and set aside.
  • Whisk together flour and 1/4 cup broth.
  • Next, add the remaining 1/2 cup almonds, flour mixture, remaining 2 3/4 cups broth, pumpkin, salt, and pepper to the onion mixture.
  • Bring to a boil. Then reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally to prevent the mixture from sticking to the bottom.
  • Then pour the soup into a blender. Remove the center piece of the lid (to allow steam to escape). Attach lid to blender.
  • Place a clean towel over the opening in the lid.
  • Puree the dish and ladle it into bowls.
  • Sprinkle with 1/4 cup chopped almonds and chives.