Once again, you don’t know what to prepare for dinner? Don’t have time but want something warm and healthy? Well, in this article of Gazettely, we’ve got 4 tried and tested quick soup recipes for you. The preparation time for these soups is a maximum of 10 minutes!
Why are soups great?
Warm soup is a good idea, especially on the colder days of the year! Soup is one of the less calorie-dense dishes. Still, it usually contains all the essential nutrients (proteins, fats, carbohydrates), as well as vitamins, minerals and fiber.
The lighter soups make an excellent prelude to the main meal because they stimulate the stomach lining to secrete more gastric juices and prepare the stomach for the main course. The soups also have their place in the drinking regime, as a large plate of soup contains up to a quarter of a liter of water.
You say everything is fine, but where do you take the time to cook? The recipes below are straightforward and quick to prepare; even an elementary school child can handle them.
Fresh tomato soup
Ingredients
- 8 large fleshy tomatoes
- Smaller onions
- Brown sugar
- ¾ liter of water
- 2 vegetable stock cubes – choose without added preservatives and flavorings
- A pinch of basil
- A knob of butter
How to make it
Thin the resulting tomato puree with the remaining water, then add the stock and bring to a boil. After the broth has dissolved, flavor the soup with sugar (to balance the flavors), and add butter or a little salt.
The individual portions can be sprinkled with shavings of Parmesan cheese or coarsely grated pine nuts. A baked baguette with Niva or less fatty mozzarella is a great side dish.
Cream of spinach soup with cream
Ingredients
- 1 packet of spinach puree
- 1 tablespoon of sweet cream
- 2 cloves of garlic
- ¾ liter of water
- 2 cubes of vegetable stock – choose without added preservatives and flavourings
How to make it
Mix in a bit of water with the garlic. Make up the rest of the water, add the broth and simmer for a few minutes. Add the cream and set the soup aside.
The individual portions can be sprinkled with parmesan shavings. White baguette or toasted toast with herb butter can be used as a side dish.
Pea soup with mozzarella
Ingredients
- 1 large can of peas in a slightly salty brine (425 ml)
- ¾ liter of water
- Garlic clove
- Vegetable stock (approx. 1½ cubes) – choose without added preservatives and flavorings
- 1 mozzarella
- A little crushed marjoram
How to make it?
Before turning on the blender, separate 4 tablespoons of peas in a small bowl. Place ¾ liter of water on to boil and dissolve the vegetable stock. Turn off the water, whisk in the blended mixture, add the peas, stir as needed, and add the marjoram.
The individual portions can be accompanied by toasted bread croutons or strips of crispy bacon.
Red lentil cream soup
Ingredients
- A full cup of soaked lentils in the morning (red peeled!)
- 2 smaller fleshy tomatoes for color and flavor (if no tomatoes, add 4 tablespoons of puree)
- ¾ liter of water
- Large onion
- Vegetable stock (about 1½ cubes) – choose without added preservatives and flavourings
- Piece of butter
- Parsley
How to make it
Chop the onion coarsely and fry in a piece of butter; cook the rinsed lentils in 1/2 liter of water, then add the broth, onion, and chopped tomatoes and cook until soft. 5-7 minutes is enough. Mix the thick porridge until smooth, and top up with the rest of the water (can be added if necessary).
Heat if necessary and serve with chopped parsley, which prefers a slightly sour taste. A few drops of vinegar or lemon juice can be added. And beware, the soup of peeled red lentils does not bloat!
Individual portions can be garnished with strips of crispy bacon or lightly toasted Black Forest ham.
