5 Healthy Fall Soup Recipes

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Fall is here and the weather is getting cooler, which means it is time to break out the soups. Soups are a great meal option because not only are they easy to make, but they also can be very healthy. With the holidays coming up, staying on track with your health is essential. Here are five great healthy fall soup recipes that are easy to make and taste delicious.

1. Chicken Noodle Soup

You can’t go wrong with chicken noodle soup, especially if it is homemade. Making homemade chicken soup helps you cut the unnecessary ingredients and great fresh produce into your soup. Here are the elements you need:

  • 1 whole chicken 3-4 pounds
  • 3 quarts water
  • 1 large onion
  • 3 large carrots, peeled and sliced
  • 3 large celery stalks diced
  • 4 cloves garlic diced
  • 2 bay leaves
  • 2 tsp dried sage
  • 1 ½ tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried marjoram
  • Salt and pepper for taste
  • Thick noodles 1 package

Instructions:

  1. Place your chicken in a large Dutch oven or soup pot. Cover the chicken with water and bring it to a boil. Reduce the heat and simmer until the chicken is tender and falling off the bone. Remove the chicken and let it cool, removing the meat from the bone.
  2. Add onions, carrots, celery, garlic, bay leaves, sage, thyme, rosemary, and marjoram to the broth. Bring it back to a boil and reduce the heat and let the veggies simmer until they’re tender.
  3. Add noodles to the simmering broth. Once all the noodles are added, add the chicken back in. Boil for 3-5 minutes until noodles are cooked and season with salt and pepper.
  4. Serve.

2. Butternut Squash White Bean Kale Stew

Stew always has a way of filling you up. Typically, a stew is filled with hearty ingredients that hit the right spot and make you feel warm and cozy. This stew is filled with healthy squash, white beans for protein, and kale for leafy greens. This is what you need.

  • 2 tbsp olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 3 cups butternut squash diced
  • 1 cup zucchini diced
  • 5 carrots sliced
  • 5 celery stalks diced
  • Fresh thyme, 4 sprigs
  • 1 tbsp rosemary leaves
  • ½ cup cashew milk
  • 3 cups vegetable broth
  • 2 15oz cans of cannellini beans drained
  • Salt and pepper to taste
  • 3 cups loose-packed kale

Instructions:

  1. In a large pot, add olive oil and heat over a medium to high heat. Once the oil is hot, add onions and garlic. Cook for 2 minutes, then add butternut squash, zucchini, carrots, celery, thyme, and rosemary. Cook until everything softened, about 7-10 minutes.
  2. Add cashew milk, vegetable broth, and beans to the pot. Season with salt and pepper and bring mixture to a boil then reduce to a simmer. Cover the pot and simmer for 20-25 minutes or until vegetables have softened and liquid has reduced.
  3. With an immersion blender, pulse blend it throughout the mixture to make a creamy and thick consistency.
  4. Add kale and stir to incorporate.
  5. Serve.

3. Roasted Acorn Squash and Sweet Potato Soup

Acorn squash and sweet potato soup is a great and hearty soup that will keep you full and satisfied for a while. It’s perfect for vegetarians, meatless Monday, or for whenever. Grab these ingredients next time you’re at the store.

  • 2-3lb acorn squash, sliced in half
  • 3 small sweet potatoes
  • 2-3 tbsp olive oil
  • 1 medium onion chopped
  • 1 tsp garam masala
  • ¾ tsp ground ginger
  • 3 ½ cups vegetable broth
  • 2/3 cup light coconut milk
  • Kosher salt and black pepper

Instructions:

  1. Preheat oven to 400 degrees. Drizzle olive oil on the acorn squash and season with salt and pepper. Cover sweet potatoes in olive oil and salt and pepper. Place acorn squash cut side down on baking sheet with sweet potatoes.
  2. Roast for 45 minutes, then let cool. Remove flesh from squash and potatoes and set aside in a large bowl.
  3. Add onion to a pan and sauté over low heat until soft and completely translucent.
  4. Add ginger, garam masala, and cook until fragrant. Add vegetable broth, roasted squash, and sweet potato. Bring to a low simmer, cover, and cook for an additional 10-15 minutes.
  5. Puree in a blender and return to heat. Add coconut milk and stir until well combined. Season with salt and pepper to taste.
  6. Serve hot and drizzle spoonful of coconut milk to top.

4. Turkey Chili

This chili is filled with flavor and will give you an enormous amount of protein for your day. Swap out hamburger meat for turkey for a healthier option. Here are your ingredients.

  • 2 tsp olive oil
  • 1 yellow onion chopped
  • 3 garlic cloves minced
  • 1 medium bell pepper chopped
  • 1-pound extra lean ground turkey
  • 4 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • ¼ tsp cayenne pepper
  • ½ tsp salt
  • 1 28oz can diced tomatoes
  • 1 ¼ cups chicken broth
  • 2 15oz cans dark red kidney beans rinsed
  • 1 15oz can sweet corn rinsed

Optional Topping:

  • Cheese
  • Avocado
  • Tortilla chips
  • Cilantro
  • Sour Cream

Instructions:

  1. In a large pot, add oil over medium heat. Add onion, garlic, bell pepper, and sauté for 5-7 minutes.
  2. Add ground turkey and break meat into pieces. Cook until no longer pink then add chili powder, cumin, oregano, cayenne pepper, and salt.
  3. Add in tomatoes, chicken broth, kidney beans, and corn. Bring to a boil and reduce heat, simmer for 30-45 minutes, or until chili thickens.
  4. Garnish and serve, adding toppings in desired.

5. Harvest Pumpkin Soup

Nothing screams fall more than a delicious bowl of rich and flavorful pumpkin soup. This soup is simple to make and will be a crowd-pleaser for sure. This is what you need.

  • 2 tbsp unsalted butter
  • 1 large potato
  • 1 large onion
  • 4 ½ cups low sodium chicken broth or veggie broth)
  • 1 can pure pumpkin
  • Salt
  • Ground pepper
  • ¼ tsp ground nutmeg
  • 3 tbsp heavy cream

Instructions:

  1. In a large pot on medium heat melt butter. Add potato and onion, cooking until onions are translucent. Add broth and bring to a boil. Cover and reduce heat to low, cooking potato until it’s tender.
  2. Stir in pumpkin and use an immersion blender to puree the mixture until smooth. Stir in salt, pepper, and nutmeg for taste. Increase heat and bring mixture to a boil. Cover and reduce heat to low, cooking for 10-minutes. Stir in cream and heat thoroughly.
  3. Serve hot

Cooking healthy soups can be fun and educational. You will love the time you spend in the kitchen, learning all the fantastic techniques on how to make great tasting food and is also healthy. Which soup is your favorite?

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