5 Irresistible Quick Healthy Soups Ready in Under 30 Minutes

Prep time: 10mins | Cooking time: 20mins

In the hustle of our daily lives, finding the time for cooking a nutritious and satisfying meal often feels like an elusive task. Yet, prioritising our well-being is non-negotiable. That's where these super quick and easy healthy soup recipes come to the rescue! Crafted with simplicity in mind, these recipes require just a handful of ingredients and take only 30 minutes of your precious time. So, let's dive into these 5 vegan nutritious recipes – where a few ingredients meet minimal effort for a maximum impact on your well-being.

1. Turkish Red Lentil Soup (Mercimek Çorbası):

Ingredients:

1 cup red lentils, rinsed

1 onion, finely chopped

2 carrots, diced

2 tablespoons tomato paste

1 teaspoon ground cumin

6 cups vegetable broth

2 tablespoons olive oil

Salt and pepper to taste

Chilli flakes

Fresh lemon wedges for serving

Instructions:

1. In a pot, sauté onions in olive oil until translucent.

2. Add carrots, tomato paste, cumin, and stir well.

3. Add red lentils and vegetable broth. Bring to a boil.

4. Reduce heat and simmer for 15-20 minutes until lentils are tender.

5. Use an immersion blender to partially blend the soup, leaving some texture.

6. Season with salt, dried chilli flakes and fresh lemon wedge.

2. Moroccan Chickpea Soup with Celery and Bulgur

Ingredients:

1 cup bulgur

3 Tbsp olive oil

1 Onion 

3 pieces of Celery 

1 litre of vegetable broth 

1 can of chickpeas

1 handful of fresh cilantro or parsley 

3 Garlic cloves

Salt

Cumin

Garnish:

• Croutons

Instructions:

1. Pour water over bulgur in a ratio of 1 part bulgur to 3 parts water, add salt, bring to a boil, and cook until tender, approximately 10–15 minutes. After 15 minutes all water should be absorbed, turn off the stove and let the bulgur sit covered.

2. In a pot, saute onions, celery and cumin until golden, about 5–7 minutes. 

3. Pour in broth and bring to a boil. Reduce the heat, 

4. Add chickpeas, and simmer for an additional 5 minutes to heat the chickpeas and let them slightly break apart. Season with salt. 

5. Add chopped coriander leaves together with celery leaves and turn off the stove, let the soup sit.

6. Serve the soup with bulgur, topped with chilli and croutons.

3. Potato, Cauliflower and Leek Soup: Quick Healthy Soup

Ingredients:

4 potatoes, peeled and diced

The same volume of cauliflower

2 leeks, sliced

1 onion, chopped

4 cups vegetable broth

1 cup unsweetened almond milk

2 tablespoons olive oil

Salt and pepper to taste

Chives for garnish

Instructions:

1. In a pot, sauté onions and leeks in olive oil until softened.

2. Add potatoes and cauliflower, vegetable broth, and almond milk. Bring to a simmer.

3. Cook until potatoes and cauliflower are tender (about 15-20 minutes).

4. Blend the soup until smooth using an immersion blender.

5. Season with salt and pepper. Garnish with chives. Serve warm.

4. Creamy Sweet Potato, Carrot and Ginger Soup

Ingredients:

2 large sweet potatoes, peeled and diced

3 carrots

1 onion, chopped

2 inches fresh ginger, grated

4 cups vegetable broth

1 can coconut milk

1 tablespoon olive oil

Salt and pepper to taste

Chopped chives for garnish

Instructions:

1. In a pot, sauté onions and ginger in olive oil until fragrant.

2. Add sweet potatoes, vegetable broth, and coconut milk. Bring to a simmer.

3. Cook until sweet potatoes and carrots are tender (about 15-20 minutes).

4. Use an immersion blender to puree the soup until smooth.

5. Season with salt and pepper. Garnish with chopped chives before serving.

5. Green Pea Creamy Soup

Ingredients:

1 Tbsp Olive Oil

1 Onion, chopped

1 Garlic clove, diced

1 potato, chopped

2 cups of vegetable broth 

3 cups of frozen pea

Handful of fresh parsley leaves, chopped

Handful of fresh mint leaves, chopped

½ can coconut cream

Salt and pepper

Garnish:

• Croutons

• Fresh mint leaves

Instructions:

1. Saute the onion for 4 minutes and add garlic.

2. Add the diced potato, broth, and vegetable broth.

3. Bring to a boil and simmer for ten minutes.

4. Add the peas and parsley, stir, cover, and let it simmer for three minutes.

5. Throw in the mint and blend the soup with an immersion blender.

6. Pour in the cream and season with salt and pepper; heat it, but do not boil.

7. Serve garnished with mint leaves and freshly ground pepper.

Bon Appetite!