Nothing beats an easy dinner when you are back after a hectic day at work. If itâs cold, then all you probably want to do would be to cuddle up under the sheets with a bowl of steaming hot soup and watching your favorite prime time show on TV. The soup should of course be delicious and easy to put together as well, making your job much easier. Listed below are 7 quick and easy dinner soup recipes which are sure to quench the craving in you.
Pumpkin soup
1. 4 tbsp olive oil
2. 2 onions, finely chopped
3. 1kg pumpkin, peeled, deseeded and chopped into chunks
4. 700ml vegetable stock or chicken stock
5. 142ml pot double cream
Heat half of the olive oil in a saucepan and sauté the onions for about 5 minutes or till they turn soft.
Add in the pumpkin pieces and continue cooking for about 10 more minutes or till the pieces soften, making sure you stir continuously.
Pour the stock into the pan and season with enough salt and pepper.
Bring to a boil and then simmer for about 10 minutes, checking to see if the pumpkin in soft. Then, add the cream and continue boiling.
Keep aside to cool for a while, and then transfer the contents into a blender and purée till smooth.
If preferred, then pass the soup through a sieve to get a silky smooth consistency.
Serve hot with a slice of bread or croutons.
Green pea soup
1. 400g frozen petits pois
2. 1 large onion, chopped
3. 1 medium potato, peeled and diced
4. 2 tbsp tarragon leaves, chopped (optional)
5. Butter
6. Vegetable or chicken stock
Place a sauce pan on medium high heat and add a knob of butter.
When it melts, add the onion and cook till they turn soft followed by potato and stock.
Simmer and cook till the onions turn very soft.
Throw in the peas and tarragon if using and simmer for a further 3 minutes or so.
Then using an immersion blender, blend to a smooth consistency. Season and serve hot.
Sweet corn and chicken soup
a. 10 cups water
b. 2 chicken breasts, on the bone, skinned and trimmed of excess fat
c. 1 large chunk ginger
d. 1 inch ginger, minced
e. 2 chicken stock cubes
f. 3 15oz cans creamed corn
g. 4 scallions, chopped
h. 1 tsp sesame oil
i. 4 tbsp cornstarch
j. 4 tbsp cold water
k. ½ tsp rice wine vinegar
Pour the 10 cups of water into a large quart pan along with the ginger and bring to a boil.
Throw in the chicken breasts and continue to boil. Then reduce heat and simmer for about 20 to 30 minutes or till the chicken is cooked and tender
Once done, remove the chicken from the broth and shred it using a fork. Keep aside.
Then into the broth that is still on heat, add the stock cubes, creamed corn, minced ginger, scallions and oil. Stir well and continue to cook.
Mix the cold water along with the corn starch, thicken it lightly and add it to the broth.
Finally throw in the shredded chicken, drizzle the vinegar and serve hot.
Tomato soup
a. 2 onions, peeled and chopped
b. 1 carrot, peeled and diced
c. 1 clove garlic, peeled and minced
d. 1 stick celery, finely chopped
e. 2 tbsp olive oil
f. 450g fresh ripe tomatoes, halved
g. 1 liter vegetable stock
h. 1 tsp sugar
i. Salt and pepper to taste
j. Fresh basil (optional)
Place a large saucepan on medium high heat and add the oil,
Once hot, add the onions, carrots and celery and cover and cook for about ten minutes or till soft.
Add the sugar and tomatoes and season well with enough salt and pepper. Stir well and continue cooking for another 5 to 6 minutes.
Pour in the stock, bring to boil and then simmer for 10 minutes or till the tomatoes become pulpy.
Blend using an immersion blender until smooth and serve in individual soup bowls. Garnish with some basil if using.
Chicken noodle soup
a. 900ml chicken or vegetable stock
b. 175g chicken breast
c. 1 tsp chopped ginger
d. 1 clove garlic, finely chopped
e. 50g noodles
f. 2 tbsp canned or frozen sweet corn
g. 2-3 mushrooms, thinly sliced
h. 2 scallions, shredded
i. 2 tsp soy sauce
j. Mint or basil leaves to garnish
Into a saucepan pour the stock and add the chicken, ginger and garlic. Stir and bring to a boil.
Reduce heat and simmer for about 20 minutes or until the chicken is tender.
Remove chicken, shred using a fork and return to the stock along with the noodles, corn and mushrooms. Pour in the soy sauce and half of the spring onions; give a thorough stir and simmer for about 4 to 5 minutes or till the noodles are cooked and tender.
Ladle the soup into individual bowl and garnish with the remaining spring onions and mint or basil if using.
Vegetable soup
a. 500 gram of your favorite vegetables like carrots, celery, leek, swede, turnip etc
b. 2 tbsp olive oil
c. 1 onion, chopped
d. 1 garlic clove, peeled and chopped
e. 1-2 fresh red chilies, de-seeded and chopped
f. 1 potato, peeled and cut into chunks
g. 1 liter vegetable or stock
h. Salt and pepper to taste
Heat oil in a large saucepan and add the onion and garlic. Sauté till it becomes soft and aromatic.
Then add the red chilies, potato and vegetables of choice and stir around to coat everything with the oil.
Cook for about 10 to 15 minutes and then add the vegetable stock, season with enough salt and pepper and bring to a boil.
Reduce heat and simmer for about 20 minutes or till the vegetables are thoroughly cooked.
Cool a bit and pour into a blender, and blend to a smooth consistency. Check for seasoning and add more on requirement. Serve it hot.
Lemon chicken soup
a. 8 cups chicken stock
b. 1 6 ounce chicken breast, boneless
c. 2 medium carrots, peeled and cut into chunks
d. 1 medium celery stalk, sliced
e. 1/2 cup chopped onion
f. 1 bay leaf
g. Salt and pepper to taste
h. 1 cup long-grain white rice
i. 1/4 cup lemon juice
Place a crock pot on medium high heat and add all the ingredients except the lemon juice
Cover and bring to a continuous boil. Then reduce heat and simmer for about 30 minutes, stirring continuously.
Once the vegetables are cooked through and the rice is cooked al dente, remove the chicken breasts from the soup and slice into bite size pieces. Return to the pot and add the lemon juice. Stir well and serve.
