Our Top 7 Healthy Soup Recipes!
What’s the soup today?
January National soup month! This iconic month kickstarted when Andy Warhol painted the famous Campbell's soup cans and admitted to drinking soup every day for lunch for 20 years! There are hundreds of different soup recipes, so much so that you could have soup every day for a year and never eat the same one twice!
After indulging ourselves with good food in December, it’s time to take it back to enjoying some heartwarming soups during the cooler month of January! To help you get creative and use some of those festive leftovers we have a list of 7 delicious soup recipes and our handy packs!
Broth Soup Pack
This handy pack we created has all you need to create this Scottish heartwarming soup, ideal to pair with some chunky crusty bread on a chilly evening.
Ingredients:
1kg turnips
1kg Carrots
1kg onions
250g leeks
1kg Potatoes
500g Dried broth mix
2 veg stock cubes
INSTRUCTIONS:
1 tablespoon oil
Heat the oil in a large pan
Add the chopped onion and saute on medium heat for 2-3 minutes
Add the turnips, leeks and carrots and saute them with the onion for a further 3-4 minutes.
Add the broth mix and vegetable stock, season with salt and freshly ground pepper.
Optional extras- why not add brisket, or you can blend the soup to make it smooth and creamy. Grab our quick and easy broth soup pack today!
Lentil Soup Pack
Another classic Scottish classic, this soup is a perfect veggie option and has all the flavour needed, you can add in some bacon or leftover roast gammon from your boxing day roast!
Ingredients:
500g medium onions
500g red lentils
500g yellow lentils
1kg turnip
500g carrots
2 veg stock cubes
Method:
Start off by soaking the lentils overnight and then drain and rinse before cooking.
Add 1 teaspoon of oil to a pan and add the diced veg and saute until soft.
Once the beg is soft, then add lentils and cover with stock.
Simmer until lentils are soft
Season with black pepper and salt then serve.
Optional extras- why not add a gammon shank, or you can blend the soup to make it smooth and creamy. Grab our quick and easy Lentil soup pack today!
Cullen Skink
Cullen skink is an award-winning soup that is much loved throughout Scotland, this soup is the perfect mix of creamy smoked fish and potatoes. To make this soup even easier for you to serve we have it in delicious handy tubs that are ready for you to heat up! No-fuss, no mess and all the flavour!
Try our Cullen Skink, you’ll be left wanting more!
Cream of turkey soup
There are always plenty of leftovers after Christmas, the main one being leftover turkey! No matter how much you try to get a turkey fit for the feast you wish to provide on Christmas day, you still end up swamped with leftovers, so why not put them to use with this delicious cream of turkey soup!
Ingredients
1 medium onion
1 thick leek, using only the white part
1 50g piece of celeriac or celery
1 small carrot
2 potatoes
1 tablespoon butter
½ teaspoon dried thyme
¼ teaspoon dried rosemary
750 ml/ 1.6 pints/ 3 ¼ cups chicken or turkey stock
250 ml/ ½ pint/ 1 cup milk
about 250 g/ 8.8 oz/ 2 cups shredded turkey meat (See note 2)
75 ml/ 2.5 fl.oz/ 1/3 cup heavy/double cream
1 egg yolk
a few gratings of nutmeg
fine sea salt and ground white pepper
1-2 tablespoons chopped parsley
red peppercorns, optional
Instructions
Finely chop the onion. Halve the leek white lengthwise and slice the halves thinly. Chop the celery/celeriac, carrot and potatoes into small cubes.
Melt the butter in a soup pot. Add the vegetables and cook for about 5 minutes, adding a splash of water halfway through. Stir often. The vegetables should become softer, but not take any colour.
Add the bay leaves, thyme, rosemary, stock and milk. Cover with a lid leaving a crack open, bring to a boil and simmer softly for about 10 minutes or until the vegetables are soft.
Blend the soup.
Return to the stove and add the shredded turkey. Simmer until the turkey meat is heated through, about 5 minutes.
Adjust the taste with nutmeg, salt and white pepper.
In the meantime, whisk together the heavy cream and the egg yolk in a small bowl. Whisk the heavy cream mixture into the soup. Don't let the soup come to a boil anymore.
Remove from heat, adjust the taste again and stir in the parsley. Sprinkle with a few red peppercorns, as desired. Serve immediately.
Turkey Noodle soup
Another delicious soup recipe that will use up most of those Turkey leftovers! A take on the classic chicken noodle soup this one offers a twist with the delicious addition of Turkey!
Ingredients:
1 turkey carcass from a roasted turkey, with extra meat, removed
1 medium onion, quartered
1 fresh or dry bay leaf
2 carrots, peeled and diced
2 stalks celery, diced
8 ounces wide egg noodles, or other dried pasta
1 1/2 cups cooked turkey meat, diced
Kosher salt, to taste
White pepper, to taste
2 tablespoons chopped fresh parsley
Method
Place the turkey carcass in a stockpot along with a quartered onion and a bay leaf. Cover with cold water (about a gallon), bring to a boil, then lower the heat and simmer for 3 hours. Remove the carcass and discard. Meanwhile, strain the broth, rinse out the pot, and return the broth to the pot. You should have between 2 and 3 quarts of broth.
Bring it to a boil, then add the carrots and celery. Simmer until the carrots are not quite soft, about 2 minutes. simmer the stock with vegetables for Turkey Noodle Soup
Add the noodles and cook until al dente according to the package instructions.
Add the turkey meat and simmer just until it is heated through. Season with kosher salt and ground white pepper to taste.
Serve right away in bowls garnished with the chopped parsley. Enjoy.
Chicken Noodle soup
This classic soup is a family favourite and can be enjoyed in any household, we have had our twist recipes by replacing the chicken with the turkey. We had to include the classic in our blog as it would have been rude not to!
Ingredients:
¼ cup olive oil(60 mL)
1 large onion, chopped
3 large carrots, sliced
4 stalks celery, chopped
kosher salt, to taste
black pepper, to taste
3 cloves garlic, chopped
8 cups chicken broth(2 L)
8 oz egg noodles(225 g)
4 cups shredded chicken breast(500 g)
½ cup fresh parsley(10 g), chopped
parmesan cheese, shredded, to taste
Method
Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon of each salt and pepper. Cook, stirring frequently, until the vegetables are very soft, about 15 minutes.
Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring it to a boil.
Add the noodles and cook for 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
Season to taste with salt and pepper, then stir in the parsley.
Serve topped with Parmesan.
If you want to freeze the soup for later use then make sure to save the soup stock and remove the noodles! Reheat the stock and then add in the noodles.
Chicken and dumpling soup
Chicken and Dumplings belong together and this makes an ideal winter warmer soup and is perfect for filling up those who often come back for seconds!
For the Soup:
1 1/2 pounds chicken breast cut into 1/2-inch cubes
1 large onion peeled and diced
3 cloves garlic minced
4 celery stalks thinly sliced
4 carrots thinly sliced
4 tablespoons Butter with Olive Oil & Sea Salt 1 half stick
1 teaspoon ground mustard
1/8 teaspoon ground turmeric for colour
1 bay leaf
64 ounces low-sodium chicken stock
1/4 cup chopped parsley
Pepper to taste
Dumplings:
3/4 cup flour
3 tablespoons grated Parmesan cheese
1 tablespoon fresh thyme leaves finely minced
1/2 teaspoon fresh rosemary finely minced
1/2 teaspoon salt
1/4 teaspoon ground pepper
3/4 cup whole milk
Method:
In a large saucepan, melt the Butter with Olive Oil & Sea Salt over medium heat. Add onion, garlic, celery and carrots. Cook for 8–10 minutes. Stir occasionally.
Add the mustard, turmeric, bay leaf and chicken stock. Bring to a boil. Then cover, lower the heat, and simmer for 15 minutes.
Meanwhile, put the ingredients for the dumplings in a medium bowl. Mix with a fork until a wet doughy consistency is reached.
Once the soup base has cooked down for 15 minutes, bring the temperature back up to a boil. Stir in the chicken and parsley. Then use a spoon to drop scant 1/2-teaspoon lumps of dough into the soup. Simmer for 5 minutes, until the chicken and dumplings are cooked through. Remove the bay leaf and serve warm.
Which one are you picking?
No matter which soup you pick today, there are plenty of days to try the others this month! Why not celebrate by snapping a pic of your soup and sharing this blog with your friends to help them celebrate!
