How to enjoy soup all year


The concept of boiling food to cook it is a simple one that has been around since the invention of pots, and prevails in all cultures, from simple broths made from meat or vegetables to complex recipes that require several days to complete.

The contents of soup vary from region to region, depending on what is widely available. For example, in Asia, soups typically feature a watery broth with noodles, vegetables and some sort of meat. In Europe, creamy soups are very prevalent. To attain a creamy consistency, soups are typically pureed after cooking. African soups are generally chunky and have more of a stewlike consistency.

Health benefits of soup

Depending on what you put in your soup, it can be a very healthy and delicious meal. Using a variety of vegetables can give you many vitamins that you need daily. Legumes contain a high portion of protein and fiber with very few calories and little fat. Using a clear broth for your soup base is a low-calorie way to feel full longer.

Seasonal soups

Many people associate soup with winter, a hot meal that will warm them up on cold days. However, there are many soups you can make that are appropriate for every season, whether the weather calls for a heavy stew or a refreshing cool soup.

Read on for four easy soup recipes – one each for spring, summer, fall and winter!

Spring – spring vegetable soup


  • 2 tbsp. oil

  • 1 (32 oz.) container chicken broth

  • ½ cup chopped onions

  • ½ cup chopped carrots

  • ½ cup chopped celery

  • 1 cup shredded spinach

  • ½ cup chopped mushrooms

  • Salt and pepper


  1. Heat oil in bottom of heavy pot, saute onions until soft.

  2. Add all other ingredients and cook until vegetables are tender. Season with salt and pepper to taste.

Summer – creamy cucumber mint soup


  • 1 tbsp. oil

  • ½ cup chopped spring onion

  • 3 cucumbers, chopped

  • 1 cup fresh peas

  • 3 cups vegetable broth

  • ¼ cup chopped mint leaves

  • 2 tbsp. Greek yogurt, plus extra for serving


  1. Heat olive oil in large pot, saute spring onions until soft and fragrant.

  2. Add cucumbers, peas and broth, bring to a boil then let simmer for 10 minutes, or until vegetables are soft.

  3. Pour soup in food processor, add mint and yogurt. Process until creamy, serve chilled with a dollop of yogurt and a whole mint leaf.

Fall – pumpkin spice soup


  • 1 tbsp. oil

  • 1 red onion, chopped

  • 3 cloves garlic, crushed

  • 1 16 oz. can pumpkin

  • 1 ½ cup chicken stock

  • ¼ tsp. dried chili flakes

  • ½ cup cream

  • Salt and pepper


  1. Saute onion and garlic in oil.

  2. Add pumpkin, chili flakes and chicken stock. Bring to a boil, then simmer for 5-10 minutes.

  3. Pour soup and cream into food processor, process until creamy. Add salt and pepper to taste.

Winter – hearty stew


  • 1 lb. potatoes, diced

  • 2 medium carrots, diced

  • 1 large onion, chopped

  • 2 chicken breast, cooked and shredded

  • 1 (12 oz.) can kidney beans

  • 1 (32 oz.) container chicken broth

  • Salt and pepper to taste


  1. Combine potatoes, carrots, onion and broth in large pot, bring to a boil and let simmer until vegetables are tender.

  2. Add chicken and beans, simmer for an additional 10 minutes. Season with salt and pepper.


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