Nothing is more comforting than a bowl of hot and delicious soup. Not only does it warm your tummy on a cold or rainy day, it’s filling and easy to eat when you (or your child) feels sick and tired.

Here are 6 easy and healthy soup recipes that you should try to make at home:

Mac-and-Cheese Soup

Ingredients:

  • 32 ounce package reduced-sodium chicken broth
  • ounces small pasta shells 
  • 1 bag frozen broccoli, cauliflower, and carrot blend 
  • 1 1/2 cups low-fat milk 
  • tbsp all-purpose flour 
  • 1 1/2 cups shredded cheddar cheese 

Directions:

  1. In a large saucepan, bring broth to a boil over high heat. Add pasta. Return to a boil. Reduce heat and let simmer, uncovered, for 5 minutes. Add vegetables. Cook until pasta and vegetables are tender, about 5 minutes more.
  2. Combine milk and flour in a resealable container; shake well to combine. Stir in to pasta mixture. Cook and stir until thickened and bubbly. Gradually add the cheese, stirring until cheese melts.

For more info, visit Parents’ website

Chicken Pot Pie Soup

Ingredients:

  • 1 refrigerated pie dough
  • Egg wash
  • 1/4 cup finely grated Parmesan
  • 2 tbsp butter
  • 1 onion, chopped
  • 2 carrots, peeled and chopped into 1/2″ coins
  • 2 cloves garlic, minced
  • 2 tbsp flour
  • 1 cup milk
  • 1 cup water
  • 4 cups low sodium chicken broth
  • 4 medium Yukon gold potatoes, chopped
  • kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups frozen peas, defrosted
  • 1 cup chopped green beans
  • 1 cup corn
  • 1 1/2 cups shredded rotisserie chicken
  • 2 stocks celery, chopped
  • 2 tbsp chopped parsley

Directions:

  1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. Roll out pie dough to a ⅛” thickness. Brush with egg wash and bake until golden, about 15 minutes. Let cool then then break into pieces.
  2. In a large Dutch oven (or heavy bottomed pot) melt butter over medium heat. Add onion, carrots and celery and cook until the vegetables are tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Stir in flour, and cook until the flour is golden, about 30 seconds.
  3. Add the water, broth, milk and potatoes. Bring to simmer, then reduce heat to simmer gently until the potatoes are tender, about 15-20 minutes. Season soup with salt, pepper and paprika. Stir in corn, green beans, peas and chicken. Cook until the peas and green beans are tender and the chicken is warmed through.
  4. Garnish soup with parsley and serve with pie crust dippers.

For more info, hit up Delish’s website.

Wonton Soup

Ingredients:

  • tbsp vegetable oil
  • cloves garlic, minced
  • 32 ounce package reduced-sodium chicken broth
  • 12 frozen wontons or Chinese dumplings
  • cup snow peas, halved crosswise
  • 1/4 cup sliced green onions
  • tablespoon reduced-sodium soy sauce
  • teaspoon grated fresh ginger
  • cup shredded fresh spinach

Directions:

  1. In a large saucepan, heat oil over medium-high heat. Add garlic and cook 30 seconds. Stir in broth. Bring to a boil over high heat. Gradually add wontons or dumplings. Return to a boil; reduce heat and let simmer, uncovered, for 10 minutes or until dumplings are tender, stirring occasionally.
  2. Stir in peas, green onions, soy sauce, and ginger. Let simmer, uncovered, for 5 minutes more. Stir in spinach just before serving.

For more info, visit Parent’s website.

Roasted Sweet Potato and Carrot Soup

Ingredients:

  • 500g sweet potatoes, peeled and cut into chunks
  • 300g carrots, peeled and cut into chunks
  • 3 tbsp olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 1 litre vegetable stock
  • 100ml crème fraîche, plus extra to serve

Directions:

  1. Heat oven to 220 degrees C and put the sweet potatoes and carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning. Roast the veg in the oven for 25-30 mins or until caramelised and tender.
  2. Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry the onion over a medium-low heat for about 10 mins until softened. Add the garlic and stir for 1 min before adding the stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
  3. Once the roasted veg is done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in the crème fraîche, a little more seasoning and reheat until hot. Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

For more info, visit BBC Good Food’s website.

Vegetable Tortellini Soup

Ingredients:

  • 1 tbsp olive oil
  • 1/2 medium onion
  • 2 clove garlic
  • 1 medium carrot
  • 1 stalk celery
  • 5 cups vegetable broth
  • 14.5 ounce diced tomatoes, canned
  • 1/2 tsp oregano, dried
  • 1/2 tsp basil, dried
  • 1/2 tsp parsley, dried
  • 1/8 tsp thyme, dried
  • 9 ounce tortellini pasta
  • 3 cup, chopped – kale
  • 1/8 tsp salt
  • 1/8 tsp black pepper, ground
  • 1/4 cup Parmesan cheese, grated

Directions:

  1. In a large stockpot or Dutch oven, heat the olive oil over medium heat. Chop onion, carrot, and celery; mince garlic.
  2. Add the onions to the hot oil and cook 2-3 minutes until softened.
  3. Add the garlic, carrots and celery and cook for an additional 3 minutes.
  4. Add the broth, diced tomatoes, oregano, basil, parsley, and thyme to the pot.
  5. Bring the mixture to a boil, then add the tortellini and cook according to the package instructions.
  6. One minute before the tortellini is done, stir in the kale.
  7. Remove from heat and season with salt and pepper to taste.
  8. Serve immediately, topped with freshly grated Parmesan.

For more info, visit Super Healthy Kids’ website.

Chicken Turmeric and Wild Rice Soup

Ingredients:

  • 1 tbsp olive oil
  • 1 pound chicken breast
  • 1 cup bell pepper, red
  • 1 cup onion, chopped
  • 2 tsp turmeric, ground
  • 1 tsp ginger root, fresh
  • 3 tsp garlic
  • 4 cups chicken broth, low-sodium
  • 3/4 cup wild rice, raw
  • 1 cup coconut milk, unsweetened
  • 1/4 cup chopped basil, fresh

Directions:

  1. Place a large skillet/enamel pan on medium heat and drizzle with olive oil.
  2. Chop up chicken breast to desired size and let cook in pan for 3 minutes, stirring occasionally.
  3. Chop up bell pepper and onion, add to chicken and stir.  Cook until veggies are tender.
  4. Add turmeric, ginger, minced garlic and stir until fragrant.
  5. Add chicken broth and rice and bring to a boil.  Reduce to simmer and then cover and let cook for 15 minutes.
  6. Add coconut milk and basil and let cook for 3 more minutes.  Taste to make sure the rice has cooked through and then serve warm!

For more info, visit Super Healthy Kids’ website.

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