Soup is a great way to nourish your body and strengthen your immune system. With these healthy soup recipes, you can boost your body’s defense against viruses and bacteria, while also enjoying a delicious and satisfying meal.

Vegetable and Lentil Soup

Ingredients:.

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 sweet potato, chopped
• 1 zucchini, chopped
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 cup dry green or brown lentils
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste

Directions:.

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until soft, about 5 minutes.
2. Add the carrots, celery, sweet potato, and zucchini and cook until they start to soften, about 10 minutes.
3. Add the diced tomatoes, vegetable broth, lentils, and spices. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
4. Season with salt and pepper to taste.

Chicken and Ginger Soup

Ingredients:.

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 4 cups chicken broth
• 1 cup sliced shiitake mushrooms
• 1 small head bok choy, chopped
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1/4 teaspoon black pepper

Directions:.

1. Heat the olive oil in a large pot over medium heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken and set it aside.
2. Add the garlic and ginger to the pot and cook for 1-2 minutes, until fragrant.
3. Add the chicken broth, mushrooms, and bok choy. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the veggies are tender.
4. Stir in the soy sauce, rice vinegar, black pepper, and reserved chicken. Simmer for another 5 minutes, or until the chicken is cooked through.

Butternut Squash Soup

Ingredients:.

• 1 butternut squash, peeled and chopped
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

Directions:.

1. In a large pot, combine the squash, onion, carrots, and celery. Add enough water to cover the veggies.
2. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the veggies are tender.
3. Drain the water and puree the veggies in a blender or food processor until smooth.
4. Return the puree to the pot and add the vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for 5-10 minutes.
5. Season with salt and pepper to taste.

Lemon Chicken and Rice Soup

Ingredients:.

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 6 cups chicken broth
• 1 cup cooked brown rice
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• Salt and pepper to taste

Directions:.

1. In a large pot, heat the olive oil over medium heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken and set it aside.
2. Add the onion, garlic, carrots, and celery to the pot and cook until soft, about 10 minutes.
3. Add the chicken broth, rice, lemon juice, lemon zest, and reserved chicken. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
4. Season with salt and pepper to taste.

Turkey and Bean Chili

Ingredients:.

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• 1 pound ground turkey
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 2 cups chicken broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste

Directions:.

1. In a large pot, heat the olive oil over medium heat. Add the turkey and cook until browned, about 5 minutes. Remove the turkey and set it aside.
2. Add the onion, garlic, and bell pepper to the pot and cook until soft, about 10 minutes.
3. Add the black beans, kidney beans, diced tomatoes, chicken broth, chili powder, cumin, paprika, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
4. Season with salt and pepper to taste.

Miso Soup with Tofu and Greens

Ingredients:.

• 4 cups vegetable broth
• 6 ounces firm tofu, cubed
• 2 cups chopped kale, spinach, or other greens
• 3 green onions, sliced
• 1/4 cup miso paste
• 1 tablespoon rice vinegar
• 1 clove garlic, minced
• 1 teaspoon minced fresh ginger

Directions:.

1. In a large pot, bring the vegetable broth to a simmer. Add the tofu and greens and simmer for 2-3 minutes.
2. In a small bowl, whisk together the miso paste, rice vinegar, garlic, and ginger.
3. Remove the pot from the heat and stir in the miso mixture.
4. Garnish with sliced green onions and serve.

Roasted Tomato Soup

Ingredients:.

• 2 pounds Roma tomatoes, halved
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/4 cup chopped fresh basil
• Salt and pepper to taste

Directions:.

1. Preheat the oven to 400°F.
2. Arrange the tomatoes in a single layer on a baking sheet and drizzle with olive oil.
3. Roast for 20-30 minutes, or until the tomatoes start to brown and caramelize.
4. In a large pot, cook the onion and garlic in a little bit of olive oil until soft, about 5 minutes.
5. Add the roasted tomatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
6. Stir in the fresh basil and season with salt and pepper to taste.
7. Blend the soup with an immersion blender or in a blender until it is smooth and creamy.

Carrot Ginger Soup

Ingredients:.

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 pound carrots, chopped
• 4 cups vegetable broth
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste

Directions:.

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until soft, about 5 minutes.
2. Add the carrots, vegetable broth, ginger, cumin, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the carrots are tender.
3. Puree the soup in a blender or food processor until smooth.
4. Season with salt and pepper to taste.

Minestrone Soup

Ingredients:.

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 can kidney beans, drained and rinsed
• 1 cup chopped green beans
• 1 cup chopped zucchini
• 1/2 cup small pasta shells
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Directions:.