I don’t know what screams winter more than soup.... you tell me. With the semester shortly wrapping up and the weather getting brisker, there’s nothing I crave more than a warming and wholesome bowl of good ole’ soup. And for me, that means chock full of legumes, whole grains, yummy spices and lots of vegetables.
These quick and easy single- lady soup recipes are seasonal favorites, and better yet, come together in 10- 15 minutes or less and using ingredients you’ll most likely already have on hand!
- 1 can organic diced tomatoes (low sodium, preferably)
- 1 cup black beans, or beans of choice
- 1-1/2 cups vegetable broth*
- 1 garlic clove, chopped
- 1/2 onion, diced
- Chopped veggies of choice: Bell pepper, mushrooms, carrot, celery, etc.
- 1 t chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Dash of cinnamon and nutmeg
- Salt and pepper to taste.
1.In a non- stick saucepan sautee onion and garlic till translucent and soft (~5 mins).
2.Add chopped veggies of choice, and spices, and cook for another 5 minutes or so.
3.Add black beans, diced tomatoes, and broth or water and bring to a boil. Simmer with lid on for 5 minutes.
*I only use 1 cup of vegetable broth since I enjoy my chili on the thick side. If you prefer a thinner consistency, add more broth or water to your liking. Also, if you’re using water, you’ll want to add more salt.
I, along with my mom, enjoyed this soup with some 1 minute (literally!) pumpkin cornbread with coconut oil and a side salad with pome seeds. Simple yet deep in flavors and nutrition.
- 1Garlic clove, minced
- Chopped onion
- 1 1/2 cups vegetable broth (adjust to your liking)
- 1/2 cup coconut milk (I used light, but whatever you have on hand works!)
- 1/2 a small kabocha squash, cut in uniform sized cubes
- 1 tsp curry powder
- 1/2 tsp ground ginger
- 1/4 tsp cumin
- 1 tsp maple syrup
- Dash of nutmeg, cinnamon and gram masala
- Salt and pepper, to tast
1. Sautee garlic and onion in some coconut oil or non- stick spray till done.
2. Add spices and chopped squash and sautee for 1 minute.
3. Add coconut milk and broth and bring to a boil.
4. Simmer for 10- 15 minutes or till squash is fork tender.
5. Blend using an blender or immersion blender (will leave slightly chunky!).
6. Add maple syrup, and more salt and pepper to taste.
This last one– and most definitely not least– came together after being inspired by Angela’s millet mushroom soup. It was another one of those evenings where I’m oh so hungry but don’t want to wait another hour for a yummy and healthy meal to enter my belly. But it happened, and the results were just as I planned.
- 1-2 garlic cloves, roughly chopped
- 1 cup leek or onion, chopped
- 2 cups vegetable broth (I used powder which I dissolved in water)
- 1 cup cooked quinoa (1/4 cup dry)
- 1/4 cup cooked lentils (optional)
- 1 lb. mushrooms, chopped (about 2 cups)
- 1 T fresh thyme (or 1 tsp dried)
- 1 T fresh sage
- Salt, pepper and nutrtional yeast, to taste.
1.Sautee garlic and onion in olive oil till translucent.
2. Add mushrooms and sautee down. When soft, add spices and cook for another minute till aromatic.
3. Add vegetable broth, quinoa and lentils and bring to a simmer.
4. Simmer for minutes or longer.
*Let cool completely, because if you’re an impatient cook like me, you’ll burn you’re tounge quickly. The rest of the day will not be pleasant, promise.
These holiday soups came together all for the same reason, however time didn’t impact the taste and wholesomeness. Just another example of how limited time doesn’t have to take away from up whipping up nutrient- rich and delicious meals. Try these simple and nutritious soup recipes out and let me know what you think! Get as creative as you want with them as well.