11 Organic Soup Recipes

Soups satisfy your appetite all while hydrating you. Moreover, they are easy to digest and can be cooked in bulk and freezed for later use. Here are 11 organic soup recipes, including both hot and cold soups as well as fruits soup! They are healthy and delicious and extremely easy to prepare.

1. Chicken Soup

Ingredients for 6 servings:

  • 1 whole cut chicken
  • 8 cups water
  • coarse salt
  • 3 medium sliced onions
  • 2 sliced celery stalks
  • 4 crushed garlic cloves
  • 6 sliced medium carrots

Instructions:

  1. In pot, add chicken, water and 1 tablespoon salt and boil. Skim foam.
  2. Add onions, celery and garlic, reduce heat, partially cover pot and simmer for 30 minutes.
  3. Remove breast, add carrots, partially cover pot and simmer for 40 minutes.
  4. Remove remaining chicken, discard back and wings and let chicken cool slightly. Debone and cut chicken into pieces.
  5. In bowl, add soup and chicken, skim fat and season with salt.

Source:

marthastewart

2. Mixed Vegetables Soup

Ingredients for 6 servings:

  • 1 tablespoon olive oil, canola oil or sunflower oil
  • 1/2 large chopped onion
  • 3 minced garlic cloves
  • 2 chopped celery ribs
  • 2 sliced and peeled carrots
  • 2 cups chopped mixed vegetables (e.g. cauliflower, zucchini, green beans)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 bay leaf
  • 8 cups vegetable broth (or 8 cups water and 2 cubes vegetable bouillon)
  • 14 ounces undrained canned tomatoes
  • Parmesan cheese

Instructions:

  1. In pot, add oil and heat. Add onion, garlic and carrots. Sauté while stirring for 3 to 4 minutes or until onions are soft but not brown.
  2. Add mixed vegetables and heat for 1 to 2 minutes without them turning brown.
  3. Add salt, garlic powder, thyme and oregano and mix with vegetables.
  4. Add bay leaf, broth and tomatoes. Bring to boil, stir and reduce heat. Simmer for around 8 to 12 minutes or until vegetables are tender.
  5. Adjust seasonings if necessary.
  6. Remove bay leaf. Sprinkle with Parmesan cheese.

Source:

thespruceeats

3. Creamy Italian Quinoa Soup

Ingredients for 6 to 8 servings:

  • 2 tablespoons olive oil
  • 1 chopped white onion
  • 4 chopped medium carrots
  • 4 chopped celery ribs
  • 3 crushed garlic cloves
  • 15 ounces drained and rinsed canned chickpeas
  • 1/3 cup raw white quinoa
  • 14.5 ounces canned stewed tomatoes
  • 15 ounces tomato sauce
  • 4 cups vegetable broth
  • 1 tablespoon dried Italian herbs
  • 4 to 6 cups spinach
  • 1/2 cup raw cashews
  • 2 tablespoons nutritional yeast
  • 1 teaspoon miso paste
  • 1/4 cup water
  • salt
  • pepper

Instructions:

  1. In pot, add oil and heat. Add onion, carrots, celery and garlic. Sauté for around 5 minutes or until carrots start to soften. Add salt and pepper if necessary.
  2. Add chickpeas, quinoa, tomatoes, tomato sauce, broth and herbs and mix. Add salt and pepper if necessary. Bring to boil, reduce to simmer, cover pot partially and simmer for at least 20 to 30 minutes.
  3. In blender, add cashews, nutritional yeast, miso, water and 1/2 cup soup broth from pot. Blend until smooth and creamy.
  4. Before serving, add spinach and cream and mix.

Source:

simplyquinoa

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4. Fish Soup

Ingredients for 6 servings:

  • 1 chopped red onion
  • 2 chopped sticks celery
  • 1/2 small chopped bulb fennel
  • 2 chopped garlic cloves
  • 1 deseeded chopped red chili
  • 2 tablespoons olive oil
  • 1 glass dry white wine
  • 800 grams chopped plum tomatoes or passata
  • 1/2 peeled and grated butternut squash
  • 500 milliliters organic fish stock
  • 200 grams skinned and chopped salmon fillet
  • 300 grams skinned and chopped halibut fillet
  • 12 raw peeled prawns or langoustine tails
  • juice of 1/2 lemon
  • salt
  • pepper
  • 1 large handful fresh chopped flat-leaf parsley

Instructions:

  1. In pan, add oil and eat. Add onion, celery, fennel, garlic and chilli. Stir until soft.
  2. Add wine, tomatoes, squash and stock. Bring to boil. Cover and simmer on low eat for 30 minutes. Season and break up tomatoes.
  3. Add salmon, halibut and prawns. Cover and simmer for 10 minutes or until just cooked.
  4. Season with salt, pepper and lemon juice.
  5. Drizzle with olive oil and sprinkle with parsley.

Source:

jamieoliver

5. Mixed Beans Soup

Ingredients for 8 servings:

  • 1 pound drained and rinsed mixed beans soaked overnight
  • 2 tablespoons coconut oil
  • 1 diced yellow onion
  • 2 minced garlic cloves
  • 4 diced carrots
  • 3 diced celery ribs
  • 6 cups water
  • 15 ounces diced canned tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 tablespoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • pepper
  • 1/4 cup chopped fresh parsley
  • salt
  • 2 teaspoons apple cider vinegar

Instructions:

  1. In pot, add garlic, onion and coconut oil. Sauté over medium heat for about 3 to 5 minutes or until onions are soft and transparent.
  2. Add carrot and celery. Sauté for 5 minutes or until celery starts to soften.
  3. Add beans and water and mix. Cover and bring to boil over medium-high. Reduce to low or medium-low and simmer, stirring occasionally, for 90 minutes or until beans are soft and slightly broken down and water is thick.
  4. Add tomatoes, cumin, oregano, paprika, cayenne and parsley and mix. Simmer for 20 minutes.
  5. Season with salt if necessary. Add apple cider vinegar and mix.

Source:

budgetbytes

6. Green Soup

Ingredients for 3 servings:

  • 600 milliliters water
  • 1 head chopped broccoli
  • 200 grams spinach
  • 1 can drained and rinsed cannellini beans
  • handful of coriander
  • 4 crushed garlic cloves
  • 2 teaspoons cumin
  • 2 lemons
  • salt
  • pepper

Instructions:

  1. In pan, add garlic, cumin, salt, pepper and olive oil. Heat until bubbling.
  2. Add broccoli and cook until tender. Add spinach and cook until wilted.
  3. In blender, add beans, lemon juice, coriander, salt and broccoli-spinach mixture. Blend until smooth.

Source:

deliciouslyella

7. Potato and Leek Soup

Ingredients for 8 to 10 servings:

  • 4 tablespoons butter
  • 3 medium chopped leeks, white and light green parts
  • 2 medium chopped white onions
  • 1 medium chopped russet potato
  • 8 cups chicken stock
  • 1 dried bay leaf
  • Kosher salt
  • black pepper
  • 1⁄2 cup crema or sour cream
  • 2 tablespoons chopped chives
  • olive oil

Instructions:

  1. In pan, add butter and heat over medium.
  2. Add leeks, onions and potato. Cook, stirring regularly, for around 20 minutes or until soft.
  3. Add stock and bay leaf. Cook, stirring occasionally, for around 35 minutes or until very soft.
  4. In blender, add mixture and blend until smooth. Season with salt and pepper. Refrigerate for 2 hours.
  5. Top with crema and chives and drizzle with olive oil.

Source:

saveur

8. Almond and Garlic Soup

Ingredients for 8 servings:

  • 3 and 1/4 cups ice-cold water
  • 2 and 1/4 cups blanched almonds
  • 6 garlic cloves
  • 6 ounces decrusted and cut baguette
  • 1⁄2 cup olive oil,
  • 2 and 1⁄2 tablespoons sherry vinegar
  • 2 drops almond extract
  • Kosher salt
  • halved green grapes

Instructions:

  1. In blender, add 2 cups water, almonds, garlic and bread. Let sit for 4 to 5 minutes until bread is soft. Blend until smooth.
  2. Add remaining water, olive oil, sherry vinegar, almond extract and salt. Blend until smooth.
  3. Garnish with grapes and drizzle with olive oil.

Source:

saveur

9. Avocado Soup

Ingredients for 4 servings:

  • 4 ripe Hass avocados
  • 2 cups sparkling water
  • 1⁄4 cup extra-virgin olive oil
  • 3 ice cubes
  • Kosher salt
  • pepper
  • 1⁄4 cup small basil leaves
  • 4 sliced red radishes
  • 15 to 20 thin slices of seeded toasted bread
  • 1 teaspoon merkén chile
  • sea salt

Instructions:

  1. Cut flesh of one avocado into cubes.
  2. In blender, add flesh of remaining avocados, water, olive oil and ice. Blend until smooth. Season with salt and pepper.
  3. In bowl, add avocado mixture. Garnish with avocado cubes, basil, radishes and bread. Sprinkle with merkén, olive oil and sea salt.

Source:

saveur

10. Greek Yogurt and Cucumber Soup

Ingredients for 6 servings:

  • 3 cups Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 1 to 2 cups milk
  • 1 pound grated and drained Persian cucumbers
  • 1/3 cup fresh chopped dill
  • 1 teaspoon crushed garlic
  • 1/2 teaspoon salt
  • white pepper
  • mint
  • lemon juice
  • chopped walnuts

Instructions:

  1. In bowl, add yogurt, olive oil and milk and whisk until smooth.
  2. Add cucumbers, dill, garlic, salt and pepper. Chilld for 1 to 4 hours.
  3. Add lemon juice and mix. Top with mind and chopped walnuts.

Source:

toriavey

11. Fruits Soup

Ingredients:

  • 1 cup water
  • 1 cup peach juice or nectar
  • 3 and 1/2 tablespoons minute or quick-cooking tapioca (not large or small pearl)
  • 1 and 1/2 cups orange juice
  • 22 ounces canned mandarin oranges
  • 1 quart bottled or canned drained and sliced peaches
  • 2 cups sliced strawberries
  • 1 cup fresh raspberries
  • 1 cup blueberries

Instructions:

  1. In pan, add water, peace juice and tapioca. Bring to oil and stir for 12 minutes.
  2. Transfer mixture to bowl, add orange juice and cover. Refrigerate for at least 4 hours or until completely chilled.
  3. Add mandarin oranges, peaches and berries and chill for not more than one hour.

Source:

melskitchencafe

About the author

Akasha Rojee

Powerlifter who is extremely passionate about nutrition, Akasha believes nutrition is one of the keys to great athletic performance, and a healthy and happy self. When she is not lifting heavy weights or learning about health, she codes, cosplays and headbangs to Metal music.