There’s something about soup that is just so comforting. Be it a hot bowl of chowder that warms you to your bones or a nourishing Cantonese style soup which has been double boiled to perfection or perhaps a cold gazpacho on a sweltering afternoon. Soups are also easy to consume and can be a nutritious meal on its own. As such, we’ve got a few easy soup recipes that you can prepare in advance, freeze them and then consume them whenever you feel like it.
Here are 3 simple soups that everyone will be able to try and since it’s all going into a pot, the wash up will also be a breeze! All recipes are for 2 servings unless otherwise stated.
- 1 cup of chickpeas, soaked overnight
- 1 stalk of leek, sliced
- 2 stalks of celery, chopped
- 1 red onion, minced
- 1 clove garlic, minced
- 1 carrot, cubed
- 4 cups of stock of your choice
- salt and pepper to taste
- Heat up some oil in a pot and stir fry the onions until they’re translucent.
- Add in the minced garlic and continue frying until the garlic turns golden brown.
- Add in all the vegetables and give it a light stir before adding the stock. If your pot is broad, you may need to add in a bit more stock till the vegetables are covered with stock by almost twice the height.
- Boil until the vegetables and chickpeas are soft and the liquid has reduced till it covers the vegetables by about 1 cm.
- Add the vegetables and stock ladle by ladle into a food processor or blender. Blend till smooth.
- Add salt and pepper to taste.
- Serve with toast or croutons. If you want it be a bit indulgent, sprinkle some grated sharp cheddar cheese and a dollop of cream just before serving.
This soup is great for vegetarians and vegans as you can opt not to add in the cheese and cream. It is a great way to sneak in some vegetables into your children’s diet too!