Easy Hamburger Soup • Salt & Lavender from www.saltandlavender.com
Description
Soup is a great option for a quick and easy lunch that can be prepared in advance and reheated when needed. It's also a great way to pack in plenty of nutrients and vegetables into your diet. In this article, we'll share some of our favorite soup recipes that are perfect for a quick and easy lunch.
Prep Time and Cook Time
All of the recipes included in this article have a prep time of less than 15 minutes and a cook time of less than 30 minutes. This means that you can have a delicious and nutritious lunch ready in under an hour.
Ingredients
Most of the ingredients used in these recipes are easy to find and readily available at your local grocery store. You'll need a variety of vegetables, some stock or broth, and some seasonings to flavor the soup. We've included a list of ingredients for each recipe below.
Equipment
The equipment needed to make these soups is fairly basic. You'll need a large pot or Dutch oven to cook the soup in, a sharp knife to chop the vegetables, and a stirring spoon. If you have an immersion blender, that can be helpful for pureeing some of the soups, but it's not necessary.
Method
For each recipe, we'll provide step-by-step instructions for how to prepare the soup. In general, the method involves sautéing the vegetables, adding the broth or stock, and simmering until the vegetables are tender. Some recipes may require pureeing the soup, while others can be served chunky.
Notes
One of the great things about soup is that it's easy to customize to your taste preferences. If you prefer a spicier soup, add some hot sauce or red pepper flakes. If you like a creamier soup, add some heavy cream or coconut milk. Don't be afraid to experiment and make these recipes your own.
Nutrition Info
All of the recipes included in this article are packed with vegetables and other nutritious ingredients. They are also low in calories and fat, making them a healthy option for lunch. We've included nutrition information for each recipe, so you can see exactly what you're eating.
Recipes FAQ
Q: Can I freeze these soups? A: Yes, all of these soups can be frozen for later use. Just let them cool completely before transferring to an airtight container and freezing. Q: Can I use vegetable broth instead of chicken broth? A: Yes, you can easily make these soups vegetarian by using vegetable broth instead of chicken broth. Q: Can I add meat to these soups? A: Yes, you can add cooked chicken, beef, or pork to these soups if you like. Just add it in during the last 5-10 minutes of cooking.
Recipe Tips
Here are a few tips to make these soup recipes even easier: - Use pre-chopped vegetables to save time - Make a double batch and freeze half for later - Use an immersion blender to puree the soup right in the pot - Add a splash of vinegar or lemon juice at the end to brighten the flavors
Recipes
1. Tomato and Vegetable Soup
Ingredients: - 1 tablespoon olive oil - 1 onion, chopped - 2 cloves garlic, minced - 2 carrots, chopped - 2 stalks celery, chopped - 1 red bell pepper, chopped - 1 can diced tomatoes - 4 cups chicken or vegetable broth - 1 teaspoon dried basil - Salt and pepper to taste Instructions: 1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for 2-3 minutes. 2. Add carrots, celery, and red bell pepper and continue to sauté for another 5 minutes. 3. Add diced tomatoes, broth, basil, salt, and pepper. Bring to a simmer and cook for 20-25 minutes, or until vegetables are tender. 4. Puree soup with an immersion blender if desired. Serve hot. Nutrition Info (per serving): Calories: 110 Fat: 3g Carbohydrates: 18g Protein: 4g
2. Butternut Squash Soup
Ingredients: - 1 tablespoon olive oil - 1 onion, chopped - 2 cloves garlic, minced - 1 butternut squash, peeled and chopped - 4 cups chicken or vegetable broth - 1 teaspoon dried thyme - Salt and pepper to taste Instructions: 1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for 2-3 minutes. 2. Add butternut squash, broth, thyme, salt, and pepper. Bring to a simmer and cook for 20-25 minutes, or until squash is tender. 3. Puree soup with an immersion blender if desired. Serve hot. Nutrition Info (per serving): Calories: 90 Fat: 3g Carbohydrates: 16g Protein: 2g
3. Lentil Soup
Ingredients: - 1 tablespoon olive oil - 1 onion, chopped - 2 cloves garlic, minced - 1 carrot, chopped - 1 stalk celery, chopped - 1 cup dried lentils - 4 cups chicken or vegetable broth - 1 teaspoon cumin - Salt and pepper to taste Instructions: 1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for 2-3 minutes. 2. Add carrot, celery, lentils, broth, cumin, salt, and pepper. Bring to a simmer and cook for 20-25 minutes, or until lentils are tender. 3. Serve hot. Nutrition Info (per serving): Calories: 170 Fat: 3g Carbohydrates: 26g Protein: 11g
4. Broccoli and Cheddar Soup
Ingredients: - 1 tablespoon butter - 1 onion, chopped - 2 cloves garlic, minced - 2 cups chopped broccoli - 4 cups chicken or vegetable broth - 1 cup shredded cheddar cheese - Salt and pepper to taste Instructions: 1. Melt butter in a large pot over medium heat. Add onion and garlic and sauté for 2-3 minutes. 2. Add broccoli and broth. Bring to a simmer and cook for 20-25 minutes, or until broccoli is tender. 3. Puree soup with an immersion blender if desired. Stir in shredded cheddar cheese and serve hot. Nutrition Info (per serving): Calories: 180 Fat: 12g Carbohydrates: 9g Protein: 11g
5. Chicken and Vegetable Soup
Ingredients: - 1 tablespoon olive oil - 1 onion, chopped - 2 cloves garlic, minced - 1 carrot, chopped - 1 stalk celery, chopped - 1 cup chopped cooked chicken - 4 cups chicken or vegetable broth - 1 teaspoon dried thyme - Salt and pepper to taste Instructions: 1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for 2-3 minutes. 2. Add carrot, celery, chicken, broth, thyme, salt, and pepper. Bring to a simmer and cook for 20-25 minutes, or until vegetables are tender. 3. Serve hot. Nutrition Info (per serving): Calories: 150 Fat: 5g Carbohydrates: 9g Protein: 17g
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