Soup is a great way to warm up while packing in great flavour and as many nutrients as possible from vegetables, plus it’s budget-friendly. So kick those bland shop-bought soups to the curb and prepare your own soup just how you like it by following these flavoursome recipes.
1. Coconut curry pumpkin soup
• 2 cups pumpkin, cut into cubes
• ⅓ cup yellow onion, chopped
• ½ clove garlic
• ½ medium sweet apple, cored
• 1 teaspoon curry powder
• ¼ teaspoon nutmeg
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 tablespoon cold-pressed coconut oil
• 1 cup light coconut milk
• 1 cup low sodium vegetable broth
Place pumpkin into a ziplock bag and drizzle in olive oil and salt. Shake until fully coated with oil. Place onto a baking sheet and roast on 180 degrees C in the oven for about 30-40 min or until soft and fork-tender. Allow cooling for 30 min to room temperature. You can accelerate this process by refrigerating the pumpkin for 10-20 min. While the pumpkin is roasting, sauté the onion and garlic until soft and allow to cool. Add all ingredients into a blender in multiple batches as necessary.
Heat blended puree over the stovetop and serve.
2. Spicy lemony broccoli soup
• 1 teaspoon avocado oil
• ½ yellow onion, diced
• 2 cloves garlic, peeled and minced
• 2 cups broccoli florets, frozen
• 1 ½ cups low sodium vegetable stock
• ½ lemon, juiced
• ⅛ teaspoon cayenne pepper
• ½ teaspoon sea salt
• ⅛ red pepper flakes
In a medium sauté pan, add avocado oil on medium heat. Add the onions and sauté for 4 minutes. Add the garlic and sauté for an additional 2 minutes. Allow to cool. Once the onion mixture has cooled, add to the Nutribullet Rx Soup Pitcher, along with all remaining ingredients and extract on the 7-minute heated cycle. Adjust seasonings as desired and serve with some sliced chicken breast and some additional lemon juice and red pepper flakes.
3. Creamy corn soup
• 1 potato, peeled and cubed
• ½ onion, chopped
• 2 stalks celery
• 2 cups corn
• 1 tomato
• ½ cup coriander
• ½ teaspoon black pepper
• 1 tablespoon vegetable oil
• ¼ cup cream
• 4 cups chicken broth
Heat the oil in a pot over medium heat. Add the onions and celery and cook for 7 minutes, stirring occasionally. Add the corn, potato, pepper and chicken broth and bring to a boil. Cook for 10 minutes, then remove from heat and cool to room temperature. Transfer soup to a NutriBullet Tall Cup and pulse until you get a creamy consistency. Pour back into the pot and heat up if needed. Stir in cream and serve warm or cold. Garnish with chopped tomatoes and coriander.
Save on soup ingredients with Momentum Multiply
Momentum Multiply members don’t have to spend an arm and a leg to enjoy great meals because they can save up to 12% in cashbacks at Pick n Pay, on Makro vouchers and Woolworths gift cards from the Multiply online shop.
You may also want to see this post on healthier winter dessert swaps.