25 Healthy Soup Recipes That Will Make You Feel Like a Culinary Wellness Guru

I’ve attached a video for every recipe below from my favorite home cooks.

Healthy Soup Recipes

Soup is a great way to eat healthy and stay warm. You can pack lots of veggies and nutrients into one bowl. Healthy soups are easy to make and can be the main dish for a meal. They come in many styles, from light broths to hearty stews.

There are soups for every season and taste. You might like creamy chicken rice soup or zesty tortilla soup. For veggie lovers, try carrot or wild rice soup. These recipes are simple to follow and taste amazing. They’re low in salt and fat but high in flavor.

Get-Your-Greens Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 head broccoli, chopped
  • 2 potatoes, cubed
  • 4 cups vegetable stock
  • 2 cups spinach
  • 1 cup frozen peas
  • 1 cup watercress
  • Pinch of nutmeg
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions:


  1. Heat olive oil in a large pot. Add onion and celery, cooking for 10 minutes until soft.



  2. Stir in garlic, broccoli, and potatoes. Cook for 1 minute.



  3. Pour in stock, cover, and simmer for 10-15 minutes until potatoes are tender.



  4. Add spinach, peas, watercress, nutmeg, and lemon juice. Stir until greens wilt.



  5. Season with salt and pepper. Serve hot and enjoy your nutritious green soup!


Shredded Veg Miso Soup

Ingredients:

  • 6 cups water
  • 2 tablespoons miso paste
  • 1 carrot, shredded
  • 1 zucchini, shredded
  • 1 cup shredded cabbage
  • 2 green onions, sliced
  • 1 block soft tofu, cubed
  • 1 sheet nori, cut into strips

Instructions:


  1. Bring water to a boil in a large pot.



  2. Reduce heat and stir in miso paste until dissolved.



  3. Add shredded carrots, zucchini, and cabbage. Simmer for 5 minutes.



  4. Toss in tofu cubes and cook for 2 more minutes.



  5. Remove from heat and add green onions and nori strips.



  6. Serve hot and enjoy your nutritious soup!


Carrot And Coriander Soup

Ingredients:

  • 500g carrots, chopped
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp ground coriander
  • 1 liter vegetable stock
  • 2 tbsp olive oil
  • Fresh coriander leaves
  • Salt and pepper to taste

Instructions:


  1. Heat oil in a large pot. Add onions and garlic, cook until soft.



  2. Stir in carrots and ground coriander. Cook for 3-4 minutes.



  3. Pour in stock and bring to a boil. Reduce heat and simmer for 20 minutes.



  4. Add fresh coriander leaves. Blend until smooth.



  5. Season with salt and pepper. Serve hot with a sprinkle of fresh coriander on top.


Butternut Squash Soup

You’ll need:

  • 2 lbs cubed butternut squash
  • 1 onion, sliced
  • 4 garlic cloves
  • 2 tbsp oil
  • 4 cups vegetable broth
  • 1 tsp salt
  • 1/4 tsp pepper
  • Optional: sage, nutmeg

Instructions:


  1. Roast squash, onion, and garlic with oil at 400°F for 25 minutes.



  2. Blend roasted veggies with broth until smooth.



  3. Pour into a pot and heat. Add salt and pepper.



  4. Simmer for 10 minutes, stirring occasionally.



  5. Taste and adjust seasoning if needed.



  6. Serve hot and enjoy your cozy soup!


Miso Tofu Soup

Ingredients:

  • 4 cups vegetable broth
  • 3 tablespoons miso paste
  • 1 block firm tofu, cubed
  • 1 cup chopped mushrooms
  • 2 green onions, sliced
  • 1 sheet nori seaweed, cut into strips
  • 1 tablespoon soy sauce

Instructions:


  1. Heat the broth in a pot over medium heat.



  2. In a small bowl, mix the miso paste with a little hot broth until smooth.



  3. Add tofu and mushrooms to the pot. Simmer for 5 minutes.



  4. Stir in the miso mixture and soy sauce. Cook for 1 minute.



  5. Remove from heat. Add green onions and nori.



  6. Serve hot in bowls. Enjoy your tasty miso tofu soup!


Spiced Squash, Spinach And Lentil Soup

Ingredients:

  • 1 butternut squash, cubed
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 1/4 tsp ground ginger
  • 2 cups fresh spinach
  • Salt and pepper to taste

Instructions:


  1. Heat olive oil in a large pot. Add onions and garlic, cook until soft.



  2. Stir in spices and cook for 1 minute.



  3. Add squash, lentils, and broth. Bring to a boil, then simmer for 20 minutes.



  4. Mash some squash pieces with a spoon.



  5. Add spinach and cook for 2 more minutes.



  6. Season with salt and pepper. Serve hot.


Parsnip And Apple Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 parsnips, peeled and chopped
  • 2 apples, peeled and chopped
  • 1 teaspoon curry powder
  • 4 cups vegetable stock
  • Salt and pepper to taste
  • Optional: cream for garnish

Instructions:


  1. Heat oil in a large pot. Add onion and cook until soft.



  2. Toss in garlic, parsnips, and apples. Stir for 2 minutes.



  3. Sprinkle in curry powder and mix well.



  4. Pour in stock and bring to a boil. Reduce heat and simmer for 25-30 minutes.



  5. Blend soup until smooth.



  6. Season with salt and pepper.



  7. Serve hot, with a swirl of cream if you like.


Super Green Soup

Ingredients:

  • 2 cups broccoli florets
  • 2 cups spinach
  • 1 cup kale, stems removed
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions:


  1. Heat olive oil in a pot. Add onion and garlic, cook until soft.



  2. Add broccoli and vegetable broth. Simmer for 10 minutes.



  3. Stir in spinach and kale. Cook for 5 more minutes.



  4. Remove from heat. Blend until smooth.



  5. Season with salt and pepper. Serve hot.


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Red Lentil Dahl Soup With Broccoli Tarka

Ingredients:

  • 200g red lentils
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp ginger paste
  • 1 tsp turmeric
  • 1 tsp cumin
  • 400ml coconut milk
  • 500ml vegetable broth
  • 1 cup broccoli florets
  • 2 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 1 red chili, sliced

Instructions:


  1. Rinse lentils and add to a pot with onion, garlic, ginger, turmeric, and cumin.



  2. Pour in coconut milk and broth. Simmer for 20 minutes until lentils are soft.



  3. For the tarka, heat oil in a pan. Add broccoli and cook until slightly charred.



  4. Toss in mustard seeds, coriander, and chili. Fry for 1-2 minutes.



  5. Ladle soup into bowls and top with broccoli tarka. Enjoy your flavorful, protein-packed meal!


Mexican Charred Sweetcorn Soup

Ingredients:

  • 4 ears of corn, husked
  • 1 onion, diced
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 ancho chili
  • 1 jalapeño
  • 4 cups vegetable broth
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions:


  1. Char corn on a grill or stovetop. Cut kernels off cobs.



  2. Soak ancho chili in hot water for 10 minutes. Remove seeds and stem.



  3. Heat oil in a pot. Cook onion and celery until soft, about 10 minutes.



  4. Add garlic, cumin, and paprika. Cook for 1 minute.



  5. Add corn, broth, and chopped ancho chili. Simmer for 15 minutes.



  6. Char jalapeño over open flame. Remove skin and seeds, then chop.



  7. Blend half the soup until smooth. Return to pot and stir.



  8. Add chopped jalapeño and season with salt and pepper.



  9. Serve hot, garnished with fresh cilantro.


Thai Red Curry Butternut Squash Soup

Ingredients:

  • 1 butternut squash, peeled and cubed
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth
  • 2 tbsp Thai red curry paste
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • Salt to taste

Instructions:


  1. Heat olive oil in a large pot over medium heat. Add curry paste and cook for 1 minute.



  2. Add squash, coconut milk, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until squash is tender.



  3. Use an immersion blender to puree the soup until smooth.



  4. Stir in lime juice and salt to taste.



  5. Serve hot and enjoy your tasty Thai-inspired soup!


Spicy Tomato Soup

You’ll need:

  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 cans (28 oz each) tomato puree
  • 4 cups vegetable broth
  • 1 tsp red pepper flakes
  • Salt and pepper to taste
  • Hot sauce (optional)

Instructions:


  1. Heat olive oil in a large pot over medium heat.



  2. Add onion and garlic, cook until soft (5-6 minutes).



  3. Pour in tomato puree and broth. Add red pepper flakes, salt, and pepper.



  4. Bring to a boil, then reduce heat and simmer for 15 minutes.



  5. Blend the soup until smooth using an immersion blender or regular blender.



  6. Taste and adjust seasonings. Add hot sauce if you want extra heat.



  7. Serve hot and enjoy your spicy tomato soup!


Mushroom Soup

You’ll need:

  • 1 lb mushrooms, sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tbsp olive oil
  • 1 tsp thyme
  • Salt and pepper to taste

Heat oil in a pot. Add onions and cook until soft. Toss in garlic and mushrooms. Cook for 5 minutes.

Pour in broth and add thyme. Bring to a boil, then simmer for 20 minutes.

Blend half the soup until smooth. Mix it back with the chunky half. Season with salt and pepper.

Serve hot and enjoy your healthy mushroom soup!

Summer Vegetable Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 2 zucchini, diced
  • 1 yellow squash, diced
  • 4 tomatoes, chopped
  • 4 cups vegetable broth
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Instructions:


  1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes, stirring often.



  2. Add zucchini, squash, and garlic. Cook for 3 more minutes.



  3. Pour in broth and add tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.



  4. Stir in basil, salt, and pepper. Simmer for 5 more minutes.



  5. Serve hot and enjoy your fresh summer vegetable soup!


Mexican-Inspired Prawn Soup

Ingredients:

  • 1 pound prawns, peeled and deveined
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 potatoes, cubed
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • Lime wedges for serving

Instructions:


  1. Heat oil in a large pot. Add onions and garlic, cook until soft.



  2. Toss in carrots and potatoes. Cook for 5 minutes, stirring often.



  3. Pour in broth and tomatoes. Bring to a boil, then simmer for 15 minutes.



  4. Add prawns and oregano. Cook for 5 more minutes.



  5. Season with salt and pepper. Serve hot with lime wedges.


Leek & Butter Bean Soup With Crispy Kale & Bacon

Ingredients:

  • 2 leeks, sliced
  • 2 cans butter beans
  • 4 cups vegetable stock
  • 1 tbsp mustard
  • 2 cups kale, torn
  • 4 slices bacon
  • Olive oil
  • Thyme
  • Salt and pepper

Instructions:


  1. Heat oil in a pot. Add leeks, thyme, salt, and pepper. Cook for 15 minutes.



  2. Add butter beans with can liquid, stock, and mustard. Boil, then simmer 3-4 minutes.



  3. Blend soup until smooth.



  4. Bake kale at 350°F for 10-12 minutes until crispy.



  5. Cook bacon in a pan until crisp.



  6. Serve soup topped with crispy kale and bacon.


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Cauliflower & Broccoli Soup With Seedy Crumble

Ingredients:

  • 1 head cauliflower, chopped
  • 1 head broccoli, chopped
  • 1 onion, diced
  • 2 carrots, sliced
  • 4 cups vegetable broth
  • 2 cups milk
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon Dijon mustard
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste

For the seedy crumble:

  • 1/4 cup mixed seeds (pumpkin, sunflower, sesame)
  • 2 tablespoons olive oil
  • Pinch of salt

Instructions:


  1. Melt butter in a large pot. Add onions and carrots, cook until soft.



  2. Stir in flour, then slowly add broth and milk.



  3. Add cauliflower and broccoli. Simmer for 15 minutes until tender.



  4. Blend soup to desired consistency. Stir in Dijon and cheese.



  5. For the crumble, mix seeds with oil and salt. Toast in a pan until golden.



  6. Serve soup topped with seedy crumble.


Spiced Lentil & Butternut Squash Soup

Ingredients:

  • 1 butternut squash, peeled and cubed
  • 1 cup red lentils
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp ginger, grated
  • 4 cups vegetable broth
  • 1 can coconut milk
  • Salt and pepper to taste
  • Optional: 2 tbsp peanut butter
  • Optional: 2 cups spinach

Instructions:


  1. Sauté onion and garlic in a large pot until soft.



  2. Add curry powder, turmeric, and ginger. Cook for 1 minute.



  3. Add squash, lentils, and broth. Bring to a boil, then simmer for 20 minutes.



  4. Stir in coconut milk and peanut butter (if using). Simmer for 5 more minutes.



  5. Add spinach if desired. Cook until wilted.



  6. Season with salt and pepper. Serve hot.


Leek, Pea & Watercress Soup

Ingredients:

  • 1 tbsp olive oil
  • 2 leeks, sliced
  • 1 garlic clove, minced
  • 4 cups vegetable broth
  • 2 cups frozen peas
  • 2 cups watercress
  • Salt and pepper to taste

Instructions:


  1. Heat oil in a large pot over medium heat. Add leeks and cook for 5 minutes until soft.



  2. Add garlic and cook for 1 minute. Pour in broth and bring to a boil.



  3. Add peas and simmer for 5 minutes. Stir in watercress and cook for 2 minutes until wilted.



  4. Blend the soup until smooth. Season with salt and pepper.



  5. Serve hot and enjoy your healthy, vibrant soup!


Thai Curry Noodle Soup

Ingredients:

  • 1 tbsp olive oil
  • 1 lb chicken breast, cubed
  • 1 bell pepper, sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp Thai red curry paste
  • 4 cups chicken broth
  • 1 can coconut milk
  • 8 oz rice noodles
  • Salt and pepper to taste

Instructions:


  1. Heat oil in a large pot. Add chicken and cook until golden. Set aside.



  2. Sauté bell pepper, onion, and garlic until tender.



  3. Stir in curry paste and cook for 1-2 minutes.



  4. Pour in broth and coconut milk. Bring to a simmer.



  5. Add chicken back to the pot. Cook for 10-15 minutes.



  6. While soup simmers, prepare rice noodles according to package instructions.



  7. Add cooked noodles to the soup and stir gently.



  8. Season with salt and pepper to taste.



  9. Serve hot and enjoy your delicious Thai Curry Noodle Soup!


Orzo & Chickpea Soup

Ingredients:

  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 6 cups vegetable broth
  • 1 can chickpeas, drained
  • 1 cup orzo pasta
  • 2 tbsp lemon juice
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 2 cups baby spinach

Instructions:


  1. Sauté onion, carrots, and celery in a pot until soft.



  2. Add garlic and cook for 1 minute.



  3. Pour in broth and bring to a boil.



  4. Add chickpeas, orzo, and oregano. Simmer for 8 minutes.



  5. Stir in lemon juice and spinach. Cook until wilted.



  6. Season with salt and pepper.



  7. Serve hot and enjoy your comforting soup!


Winter Vegetable & Lentil Soup

Ingredients:

  • 1 cup red lentils
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 can diced tomatoes
  • 6 cups vegetable broth
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper to taste
  • 2 cups chopped leafy greens (spinach or kale)

Instructions:


  1. Rinse lentils and set aside.



  2. In a large pot, sauté onions, carrots, and celery for 5 minutes.



  3. Add garlic and cook for 1 minute.



  4. Stir in lentils, tomatoes, broth, and spices.



  5. Bring to a boil, then simmer for 20-25 minutes until lentils are tender.



  6. Add greens and cook for 2-3 minutes until wilted.



  7. Taste and adjust seasoning as needed.



  8. Serve hot and enjoy your comforting winter soup!


Chunky Vegetable Soup

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 celery stalks, chopped
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 6 cups vegetable broth
  • 1 can diced tomatoes
  • 2 potatoes, cubed
  • 1 zucchini, sliced
  • 1 cup green beans, cut
  • 1 cup spinach
  • Salt and pepper to taste

Instructions:


  1. Heat oil in a large pot. Add onion, celery, and carrots. Cook for 5 minutes.



  2. Add garlic and cook for 2 more minutes.



  3. Pour in broth and tomatoes. Bring to a boil.



  4. Add potatoes. Simmer for 10 minutes.



  5. Toss in zucchini and green beans. Cook for 5 minutes.



  6. Stir in spinach until wilted.



  7. Season with salt and pepper.



  8. Serve hot and enjoy your chunky veggie soup!


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Chickpea Tagine Soup

Ingredients:

  • 2 cups chickpeas, soaked overnight
  • 1 onion, diced
  • 2 carrots, chopped
  • 1 eggplant, cubed
  • 2 tomatoes, diced
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • Salt and pepper to taste

Instructions:


  1. Heat oil in a large pot. Add onions and cook until golden.



  2. Toss in carrots and eggplant. Cook for 5 minutes, stirring often.



  3. Add spices and stir for 1 minute to release flavors.



  4. Pour in broth, chickpeas, and tomatoes. Bring to a boil.



  5. Reduce heat and simmer for 25-30 minutes until veggies are tender.



  6. Season with salt and pepper. Serve hot and enjoy your tasty soup!


Healthy Mushroom Soup

Ingredients:

  • 1 lb mixed mushrooms, sliced
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 tbsp olive oil
  • 1 tsp thyme
  • Salt and pepper to taste

Instructions:


  1. Heat olive oil in a pot over medium heat. Add onions, carrots, and celery. Cook for 5 minutes.



  2. Add garlic and mushrooms. Cook for 8-10 minutes until mushrooms brown.



  3. Pour in broth and add thyme. Bring to a boil, then simmer for 20 minutes.



  4. Blend half the soup for a creamier texture. Season with salt and pepper.



  5. Serve hot and enjoy your healthy mushroom soup!


Cucumber, Pea & Lettuce Soup

Ingredients:

  • 1 tablespoon oil
  • 2 spring onions, chopped
  • 1 cucumber, diced
  • 2 cups lettuce leaves, roughly chopped
  • 2 cups frozen peas
  • 4 cups vegetable broth
  • Salt and pepper to taste

Instructions:


  1. Heat oil in a large pot. Add spring onions and cook for 5 minutes.



  2. Toss in cucumber, lettuce, and peas. Pour in the broth and bring to a boil.



  3. Reduce heat and simmer for 10 minutes until veggies are soft.



  4. Use a stick blender to puree the soup until smooth.



  5. Season with salt and pepper. Serve hot or chilled.


Chicken Noodle Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 6 cups chicken broth
  • 2 chicken breasts
  • 1 cup egg noodles
  • 1 teaspoon thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:


  1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.



  2. Stir in garlic and cook for another minute.



  3. Pour in chicken broth and add chicken breasts, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer for 35 minutes.



  4. Remove chicken and shred with two forks. Return to the pot.



  5. Add egg noodles and cook according to package directions.



  6. Season with salt and pepper. Remove bay leaves.



  7. Serve hot, garnished with fresh parsley.


Cullen Skink

You’ll need:

  • 500g smoked haddock
  • 1 onion, diced
  • 2 potatoes, cubed
  • 500ml milk
  • 200ml water
  • 1 tbsp butter
  • Fresh parsley
  • Salt and pepper

Instructions:


  1. Put the haddock in a pan with water. Simmer for 5 minutes. Remove fish and keep the water.



  2. Melt butter in a pot. Add onions and cook until soft.



  3. Add potatoes, fish water, and milk. Simmer for 15 minutes.



  4. Flake the fish and add to the pot. Cook for 5 more minutes.



  5. Season with salt and pepper. Sprinkle with chopped parsley.


Your Cullen Skink is ready! Enjoy this hearty Scottish soup that’s both tasty and good for you.

Vegan Tortilla Soup

Ingredients:

  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can black beans, drained
  • 1 can corn, drained
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Corn tortillas, cut into strips
  • Optional toppings: avocado, cilantro, lime wedges

Instructions:


  1. Sauté onion and garlic in a large pot until softened.



  2. Add beans, corn, tomatoes, broth, and spices. Bring to a boil, then simmer for 15 minutes.



  3. While soup simmers, bake tortilla strips until crispy.



  4. Serve soup hot, topped with crispy tortilla strips and your favorite toppings.


Creamy Wild Rice Soup

You’ll need:

  • 1 cup wild rice
  • 4 cups chicken broth
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, sliced
  • 4 tablespoons butter
  • 1/4 cup flour
  • 2 cups milk
  • 1 cup cooked chicken, diced
  • Salt and pepper to taste

Instructions:


  1. Cook wild rice in 2 cups of broth until tender, about 45 minutes.



  2. In a large pot, melt butter and sauté onion, carrots, and celery until soft.



  3. Stir in flour and cook for 1 minute.



  4. Slowly add remaining broth and milk, stirring constantly.



  5. Add cooked rice, chicken, salt, and pepper.



  6. Simmer for 10-15 minutes until heated through and slightly thickened.


Enjoy your comforting bowl of creamy wild rice soup!

Potato Leek Soup

Ingredients:

  • 4 leeks, white and light green parts only
  • 2 medium potatoes, peeled and diced
  • 2 tablespoons butter
  • 4 cups chicken or vegetable broth
  • Salt and pepper to taste
  • Optional: 1/4 cup cream

Instructions:


  1. Clean and chop the leeks.



  2. Melt butter in a pot over medium heat. Add leeks and cook until soft, about 5 minutes.



  3. Add potatoes and broth. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.



  4. Use an immersion blender to puree the soup until smooth.



  5. Season with salt and pepper. Stir in cream if using.



  6. Serve hot and enjoy your comforting potato leek soup!