Master The Skills Of Healthy Soup Recipes And Be Successful

Healthy Soup Recipes & Ideas
Healthy soups are a great comfort food during the winter.  Packed with flavor and nutrients giving you a low-calorie option for lunch or dinner. Find healthy soup recipes including Chicken Coconut soup, Cream Pea soup, Cabbage and Sprout Soup, Cream of Broccoli soup, Mushroom with Beef and Rice Soup, Cream of Pumpkin soup, Vegetable stock, chicken stock, Tips and great ideas for your next menu. 

Find easy to make soup recipes including tips and complete step by step instructions on how to make vegetable stock, chicken stock, and a fast beef stock recipes for a quick fix meal.

Tom Kha Gai ( Chicken Coconut Soup)
Enjoy this easy to make healthy soup recipe. Packed with flavor, made with the freshest ingredients. Don't forget to pin these ideas for later at Pinterest.com.
Ingredients
10 lime leaves or 1 tablespoon lime zest and 1/4 cup lime juice
1 one-inch piece of peeled fresh ginger
6 cups low sodium chicken broth
1 tablespoon sugar
2 tablespoon fish sauce (Nucc,nam or Nam pla)
11/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
8 ounces of mushrooms of choice cut into small bite-size pieces. Maitake mushrooms, Oyster mushrooms or Shiitake mushrooms. Choose the mushrooms you enjoy the most for this recipe.
1.13.5 ounce can Coconut milk
2 stalks of lemongrass with the tough outer layer removed

Garnish with Cilantro leaves (Tender) lime wedges, sprinkle chili oil to taste.

Instructions

1.) Using the back of a knife lightly smash the lemongrass leaves and ginger to release essential oils. Add the 6 cups of chicken broth to a large stock pot. 
2.) Add the lemongrass and ginger to the chicken broth
3.) Bring the liquid up to a boil and then reduce the liquid to a simmer cover and cook for 8-10 minutes
4.) Strain the broth into a clean saucepan.  Discard the solids
5.) Add the chicken and return to a boil
6.) Add the mushrooms of choice and simmer for 20-25 minutes occasionally skimming the surface of the soup until the chicken is cooked through and the mushrooms are fork-tender. 
7.) Mix in sugar, coconut milk, fish sauce

Serve:  Divide the soup into bowls and garnish with cilantro leaves, lime wedges, and chili oil
Find all of these ingredients in your local grocery store or nearby Asian market near you.  Enjoy these healthy soup recipes for a satisfying meal

Cream of Pea Soup
Heart-healthy elegant soup perfect for any meal. This is a great way to use up vegetables from your freezer combining organic ingredients to prepare this easy to make the recipe. 
Ingredients
6 cups frozen, canned or fresh peas
6 cups of water or vegetable stock or chicken stock (Stock of choice)
6 chicken boiling cubes
1 cup of plain soy milk or almond milk
2 stalks celery chopped
1 onion chopped
2 cloves of garlic chopped
Pinch of salt
Pinch of pepper
1 tablespoon of olive oil

Instructions
1.)  In a stockpot heat a blespoonblspoon of olive oil over medium heat
2.)  Add the chopped onion, celery to saute 2-3 min
3.) Add the chopped garlic and saute 2 min
4.) Add the liquid of choice, water or vegetable broth or chicken broth and milk of choice.  Bring to a boil.
5.) Add 6 bouillon cubes and dissolve
6.) Add the 6 cups of peas.  Reduce the heat to a simmer for 5 minutes.
7.) Use an emersion blender or blender or food processor to puree until the soup is the desired consistency.
Serve in a bowl.  Garnish with a few peas in the center of the soup.  Make this healthy soup in minutes for a delicious and nutritious meal anytime.

Cabbage and Sprout Asian Soup With Pepper Flakes
This healthy soup recipe is perfect for a quick meal. Easy to make packed with fiber, high in flavor and low in calories make this a favorite for weight loss enthusiasts. 

Ingredients
6 cups of pure water or vegetable stock or chicken stock
6 chicken bouillon cubes
2 bay leaves
2 cups chopped cabbage
1 large onion
2 stalks of celery chopped
2 carrots chopped
2 cups sprouts
1 bunch chopped parsley ( no stems)
1 tablespoon olive oil
1 tablespoon fish sauce ( optional)
1 pinch of pepper flakes ( optional)

Instructions
1.) In a large pan heat one tablespoon of olive oil.
2.) Add all the chopped vegetables, onions, carrots, celery, parsley to saute 2-3 minutes.
3.) Add the liquid of choice, 6 cups of water or 6 cups of vegetable stock or 6 cups of chicken stock and one tablespoon of fish sauce.
7.) bring the liquid to a boil. 
8.) Add the chicken bouillon cubes and dissolve.
9.) Lower the heat and simmer for 20 minutes until the cabbage is cooked through.  

Serve the soup in a bowl.  Garnish with 1/2 cup cooked sprouts.  Adding sprouts to any meal will give you added flavor and essential nutrients. 

Healthy Soup Tips

• Make Large batches of soup in advance to save on preparation time and freeze for a later meal.
• Save calories by using bouillon cubes to flavor stocks.  Use one low sodium bouillon cube for each cup of water.
• Control the salt in each recipe by just adding a pinch of salt at a time.
• Add more flavor to soup recipes by adding herbs and seasonings of choice.
• Spice things up by adding pepper flakes to your soups.  One pinch goes a long way.
• Lose weight by eating a bowl of hot delicious healthy soup before your meals.  You will feel more satisfied and eat less.
• Use the ingredients you have on hand to create new healthy soup combinations.
• Keep stocks like vegetable stock, chicken stock, beef stock in the freezer for quick healthy preparation.

Cream Of Broccoli Soup
If you want to add more vegetables to your diet try this creamy and delicious broccoli soup recipe. Perfect for any occasion, lunch or dinner.

Ingredients
6 Cups of water or chicken stock
6 chicken bouillon cubes (low sodium) 
1 Cup soy milk or almond milk
2 cups broccoli chopped organic
2 stalks celery chopped
2 carrots chopped
1 large onion chopped
1 tablespoon of olive oil 
1 pinch of salt
1 pinch of ground black pepper to taste

Instructions
1.) heat a large stockpot over medium heat
2.) Add one tablespoon of olive oil
3.) Add chopped carrots, celery onions and saute for 3 minutes
Add water or chicken broth and bouillon cubes, ans milk of choice
4.) Bring the liquid to a boil and dissolve the bouillon cubes
5.) lower the heat to a simmer and add the broccoli
6.)  Cover the soup and simmer for 25 minutes
7.) Use an emersion blender, blender, or food processor to puree the soup into a fine liquid.
8.) Add salt and pepper to taste.
Serve
Serve in a bowl and garnish with broccoli and slivers of red pepper. Make this soup in just 30 minutes.  Enjoy! 

Mushroom and Beef With Rice
Make this homemade beef broth in 30 minutes with this easy to prepare healthy soup recipe

Ingredients
1 pound ground organic beef
1 onion diced
4 cups button mushrooms or mushrooms of choice, portabella
2 bay leaves
1 pinch salt
1 pinch crushed black pepper
6 low sodium beef bullion cubes (low sodium)
6 cups water
4 cups cook rice

Instructions
1.) Heat a large stockpot over medium heat.
2.) Add one tablespoon of olive oil
3.) Add organic ground beef and cook through
5.) Add onion and cook 2-3 minutes
6.) Add Mushrooms and cook until tender 3            min
7.) Add water to cover meat and onions
8.) Add 2 bay leaves
9.) Bring the water up to a boil
10.) Add 6 bullion cubes to the water and                  dissolve
11.) Reduce the broth to a simmer.  Cover the pot for thirty minutes.  Check the broth during the cooking process.  Remove any foam that forms on top of the soup.
Note:  remove the bay leaves before serving

Serve
Serve the Mushroom Beef & Rice healthy soup
in a bowl on top of one cup of rice. Garnish with chopped parsley.  Enjoy!

Cream of Pumpkin Healthy Soup Recipe
Enjoy this satisfying and delicious soup.  Make it ahead of time and freeze for a later meal or serve it fresh for lunch or dinner. Made with all natural ingredients you can easily make this recipe any time of year.

Ingredients
1 30 ounce can of pure pumpkin puree
6 cups of pure water or chicken broth
1 cup of plain almond milk or soy milk
6 chicken bouillon cubes
1 large onion
2 carrots chopped
2 stalks of celery chopped
1 tablespoon of olive oil
1/2 teaspoon salt
crushed black pepper to taste
1/2 cup toasted pumpkin seeds to garnish

Instructions
1.) Heat a large saucepan over medium heat
2.) Add one tablespoon of olive oil
3.) Add chopped vegetables, onions, celery, carrots and saute until tender 3 minutes.
4.)  Add the water or chicken broth and bring the liquid to a boil.
5.) Add the low sodium bullion cubes to the liquid and dissolve
6.)  Add the pumpkin puree and milk of choice
7.) Bring the liquid up to a simmer to heat thoroughly.
8.) Use an emersion blender, blender or food processor to puree the liquid into a fine soup.
add salt and pepper to taste. 
Serve the pumpkin soup in a bowl.  Drizzle warm milk of choice for a creamy addition.  Sprinkle toasted pumpkin seeds on top of the soup for garnish. Enjoy!

How to Make A Vegetable Stock
Making vegetable stock is easy once you are the know-how. The basis for any good stock is celery, carrots, and onions.  You do not even have to peel the vegetables for this recipe

Ingredients
2 large onions cut in quarters
4 large carrots roughly chopped
4 stalks of celery
1 bunch of parsley No chopping necessary
5 cloves of garlic crack it open and toss it in the pan
Herbs of choice thyme, 2 bay leaves

Use any vegetable kitchen scraps such as broccoli stems, red bell pepper mushroom stems, celery ends, cabbage stems etc.

Tips:  If you want to make a good vegetable stock in the future save your vegetable scraps in a sealable freezer bag.  Freeze the scraps for making stocks.  

Instructions
1.)Add all the roughly cut vegetables and herbs to a stockpot.
2.) Cover the vegetable with water
3.) Add salt and pepper
4.) Bring the liquid to a simmer and cover for 2-3 hours to bring out all of the flavors of the vegetables. 
You control the types of vegetables, herbs, and sodium levels of your homemade vegetable stocks.
After 2-3 hours of cooking your stock should be ready.
5.) Remove the vegetables from the stock with a large straining spoon.
6.) Strain the liquid through a fine strainer to remove any small particles.
Your vegetable stock should be a rich brown color, packed with nutrients and great flavor.
Use right away or allow the liquid to cool completely.  Store the vegetable stock in freezer-safe containers for future use.

How to Make Chicken Stock
Make your own homemade chicken stock using fresh organic ingredients by transferring all the flavor from the chicken bones and connective tissues into the water for a tasty and delicious flavor.

Ingredients
5 pounds of clean organic chicken
2 onions large cut into quarters
4 carrots roughly chopped
2 stalks of celery roughly chopped
2 bay leaves
5 cloves of garlic ( optional) smashed not peeled
Few sprigs of thyme
1 bunch of parsley
1 teaspoon peppercorns

Instructions
1.)Add the chicken and vegetables to a stockpot. Cover the chicken and vegetables with water and bring to a boil. Reduce the heat and cover to simmer for 3-4  hours.

2.) skim the fat and impurities off the top of the chicken stock with a tool of choice.

3.) After the stock is finished cooking strain the stock over a cheesecloth to remove any impurities
and vegetables.
You will have a delicious stock for healthy soup recipes.
4.)  Allow the stock to cool completely.
5.) Store the stock in the refrigerator for one hour
6.) Remove the stock from the refrigerator and scrape off all the fat on top of the stock. 

Use the stock immediately or store the stock in the reflector for up to three days.  Store in the freezer for later use.  Label your containers including the date and contents to easily identify.

Keeping homemade stocks in the freezer makes healthy soup preparation a breeze.  Lose weight by having fresh satisfying soup.

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Cheers!
Patricia Lynn 

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