Go Back

Nutrient-Dense Soup

A comforting, creamy soup filled with wholesome ingredients perfect for busy weeknights and family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups Chopped vegetables (carrots, celery, onion, etc.) Use any leftover veggies from your fridge.
Broth
  • 4 cups Vegetable or chicken broth Use your preferred broth.
Herbs and Spices
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black pepper Adjust to taste.
  • 1 teaspoon Dried thyme
Legumes
  • 1 cup Beans or lentils For added protein and heartiness.
Grains
  • 1 cup Quinoa or rice Choose your preferred grain.
Cream or Milk
  • 1 cup Cream or milk Use dairy-free alternatives if desired.
Fat
  • 2 tablespoons Olive oil or butter For sautéing the vegetables.

Method
 

Preparation
  1. Chop the vegetables into small pieces.
Cooking
  1. Heat oil in a pot over medium heat, add onions, and sauté until translucent.
  2. Add the other vegetables and cook for a few minutes until vibrant.
  3. Pour in the broth and bring to a boil.
  4. Add legumes and grains, seasoning with herbs and spices.
  5. Simmer for 20-30 minutes until everything is tender and full of flavor.
  6. For creamy soups, blend until smooth and stir in cream or milk.
  7. Serve hot and enjoy every spoonful.

Notes

Sautéing the vegetables first brings out their natural sweetness. Feel free to swap in whatever beans or grains you have on hand for variation. This soup lasts about 3-5 days in the fridge and up to 3 months in the freezer. Reheat on the stove or in the microwave until steaming hot.