Soup-er Duper November Recipes ūü•£

Soup-er Duper November Recipes ūü•£

November 06, 2020

Walking in the¬†brisk weather and¬†then enjoying warm soups is one of my¬†favourite¬†parts about fall. Soups are such an easy way to¬†use up any vegetables going bad¬†and can be prepared in large batches to be enjoyed throughout the week. The recipes I have provided are¬†quick and simple to make and use basic household ingredients.¬†Feel free to get creative with the ingredients and mix and match different vegetables or proteins¬†depending on what is in your fridge¬†when you make them.¬†No time to¬†cook?¬†Try¬†our delicious vegetarian¬†mini cheese tortellini and white bean soup¬†‚Äď coming soon!¬†¬†Perfect¬†for a comforting lunch or dinner enjoyed by the whole family!¬†

Chicken Pot Pie Soup 

Chicken Pot Pie Soup

Ingredients: 

  • 1 large onion, diced¬†
  • 2 medium carrots, diced¬†
  • 2 Tbsp butter¬†
  • 3 Tbsp flour¬†
  • 4 cups chicken stock¬†
  • 2 cups 2% milk¬†
  • 350g chicken, diced into 1 cm cubes¬†
  • 250g uncooked pasta¬†
  • 150g peas (frozen or fresh)¬†
 
  1. In a large pot melt the butter. Add the onions and carrots and sauté for 5 minutes. 
  2. Whisk in the flour and cook for 1-2 minutes. 
  3. Add the stock and milk and bring to a simmer. 
  4. Add the chicken and poach for 10 minutes. 
  5. Add the uncooked pasta and cook for slightly under package directions. 
  6. Add the frozen peas. 
  7. Enjoy! 

Broccoli Cheddar Soup 

Broccoli Cheddar Soup

Ingredients: 

  • 4 Tbsp butter¬†
  • 1 medium onion, chopped¬†
  • 2¬†stalks celery, thinly sliced¬†
  • ¬ľ cup all-purpose flour¬†
  • 3 cups chicken¬†or vegetable¬†stock¬†
  • 1 large broccoli head, finely chopped¬†
  • 1 large carrot, grated¬†
  • 2 cups 2% milk¬†
  • 3 cups cheddar cheese, shredded¬†
  • Salt and pepper to taste¬†
  1. In a large pot melt the butter. Add the onions and celery and sauté for 5 minutes. 
  2. Whisk in the flour and cook for 1-2 minutes. 
  3. Add the stock, broccoli and carrots. 
  4. Bring to a boil and then reduce heat to low and simmer for 20 minutes. 
  5. Add the milk and then once simmering stir in the cheese. 
  6. Season with salt and pepper to taste and enjoy! 

 

Lentil Soup 

Lentil Soup

ÔĽŅIngredients:¬†

  • 1¬†Tbsp olive oil¬†
  • 1 medium onion, diced¬†
  • 2 medium carrots, diced¬†
  • 3¬†stalks celery, diced¬†
  • 4¬†tsp cumin, ground¬†
  • 2 cups lentils, raw¬†
  • 6 cups vegetable broth¬†
  • 1 tsp salt¬†
  • ¬ľ tsp black pepper¬†
  • 6 Tbsp tomato paste¬†
  1. In a large pot add the olive oil, vegetables and cumin and sauté for 10 minutes, until slightly softened. 
  2. Add the lentils and stock and bring to a boil.  Lower the heat to a simmer and cover for 15-20 minutes, until the lentils are completely soft. 
  3. Add the salt, pepper and tomato paste. 
  4. Enjoy! 

All recipes inspired and adapted from My Kids Lick the Bowl, Delish and Super Healthy Kids. 

Eat well, be well

Emma Minden, Registered Dietitian, Wholesome GO