6 original soup recipes (and above all tasty!!)

Rich in vitamins and minerals, hydrating, it is even an ally for our digestion. But many find themselves in a routine, repeating the same recipes, which can make this wonderful dish somewhat monotonous. For a change, we offer you 6 soup recipes that are out of the ordinary… and there is something for everyone!!

1. Sweet Potato Soup with Orange and Ginger

Comforting and full of flavor. The natural sweetness of sweet potato blends harmoniously with the acidity of orange and the warmth of ginger.

Ingredients

• 500 g sweet potatoes, peeled and diced
• The juice of 2 oranges (about 150 ml)
• 1 tablespoon fresh ginger, grated
• 1 liter of vegetable broth
• 200 ml coconut cream
• Salt and black pepper, to taste
• A few coriander or parsley leaves for garnish (optional)

Preparation

1. In a large saucepan, put the diced sweet potato, orange juice, grated ginger and vegetable stock. Bring to a boil, then reduce the heat and simmer covered for about 20 minutes, or until the sweet potatoes are tender.
2. Remove the saucepan from the heat and use an immersion blender to blend the soup until smooth and velvety.
3. Add the coconut cream to the soup and stir well. Reheat the soup over low heat without bringing it to a boil. Taste and adjust seasoning with salt and black pepper to taste.
4. Serve the soup hot, garnished with a few coriander leaves or parsley, if desired.

The benefits of this soup

Sweet potato is an excellent source of vitamins A and C, fiber and antioxidants, which can help strengthen the immune system and improve skin health. Ginger adds a warming dimension to the soup while providing its anti-inflammatory and digestive properties.

The orange provides a dose of vitamin C, essential for immunity and skin repair, and the coconut cream adds a creamy texture while providing healthy fats.

Together, these ingredients create a soup that warms the body and mind, while providing a multitude of nutritional benefits.

2. Split pea soup with mint and lemon

This recipe offers you a soup rich in flavors and colors, combining the sweetness of split peas with the freshness of mint and the acidity of lemon. A perfect blend for a different taste experience.

Ingredients

• 250 g split peas
• 1 liter of vegetable broth
• 1 medium onion, finely chopped
• 2 cloves of garlic, crushed
• The zest and juice of an organic lemon
• A handful of fresh mint leaves, chopped
• 2 tablespoons of olive oil
• Salt and pepper, to taste

Preparation

1. Rinse the split peas under cold water then drain them.
2. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic and fry until translucent.
3. Add the split peas to the onion and garlic mixture, then pour in the vegetable stock. Bring to a boil, then reduce the heat, cover, and simmer for about 25 to 30 minutes, or until the peas are tender.
4. Once the split peas are cooked, remove the pan from the heat and let cool slightly. Add the lemon zest and juice, as well as the fresh mint. Blend the soup using a hand blender until smooth and velvety. Adjust the seasoning with salt and pepper.
5. Serve hot, garnished with a little fresh mint and a drizzle of olive oil if desired.

The benefits of this soup

Split peas are an excellent source of plant-based protein and fiber, contributing to good digestion and a prolonged feeling of fullness.

Lemon, rich in vitamin C, promotes the absorption of iron contained in split peas, while mint provides a refreshing touch and can help digestion.

This soup is a perfect option for those looking to incorporate more vegetables into their diet in a tasty and original way.

3. Cold cucumber and avocado soup with coriander

A cold soup this time, which combines the sweetness of avocado with the freshness of cucumber, enhanced by the liveliness of coriander. Perfect for hot days, this soup delivers a burst of flavor while remaining light and hydrating.

Ingredients

• 2 medium cucumbers, peeled and cut into pieces
• 1 ripe avocado, pitted and peeled
• 1 small white onion, chopped
• 1 clove of garlic, peeled
• Juice of 2 limes
• 250 ml cold vegetable stock
• 100 ml of Greek yogurt or vegetable yogurt, for a vegan version
• A handful of fresh cilantro, plus some for garnish
• Salt and pepper, to taste
• A few drops of hot sauce, optional

Preparation

1. In the bowl of a blender, combine the cucumbers, avocado, white onion, garlic, lime juice, vegetable broth, and yogurt. Blend until smooth.
2. Add the fresh coriander and blend again briefly to combine without completely pureeing the coriander, to keep pieces visible for texture and taste.
3. Season with salt, pepper, and, if desired, a few drops of hot sauce to enhance the taste.
4. Let the soup cool in the refrigerator for at least an hour before serving.
5. Serve the soup cold in bowls, garnished with fresh coriander leaves and, if desired, a drizzle of cream or yogurt and a few drops of hot sauce.

The benefits of this soup

Cucumber, made up mostly of water, is great for hydration, while avocado offers a healthy dose of healthy fats, vitamins E and K, and fiber, supporting heart health and digestion. Cilantro, in addition to its unique flavor profile, has detoxifying properties and may contribute to digestive health.

This soup combines taste pleasure and health benefits in a refreshing and easy-to-prepare dish, perfect for a summer starter or light meal.

4. Wild mushroom cream with thyme

Immerse yourself in the world of forest flavors with this cream of wild mushrooms, enhanced with fresh thyme. This creamy velouté will transport you to the heart of nature, offering a rich and comforting taste with each spoonful.

Ingredients

• 500 g wild mushrooms (girolles, porcini mushrooms, chanterelles, etc.), cleaned and chopped
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 750 ml of vegetable broth
• 200 ml of crème fraîche or a plant-based alternative for a vegan version
• 2 tablespoons fresh thyme, plus some for garnish
• 2 tablespoons of olive oil
• Salt and freshly ground black pepper, to taste

Preparation

1. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until transparent, about 2-3 minutes.
2. Stir in the mushrooms and fresh thyme, and continue to cook, stirring frequently, until the mushrooms are browned and their liquid has evaporated, about 8-10 minutes.
3. Pour the vegetable stock into the saucepan and bring to the boil. Reduce the heat and simmer for about 20 minutes.
4. Remove from the heat and let cool slightly. Use an immersion blender to blend the soup until smooth and creamy.
5. Add the crème fraîche and mix well. Return the pan to the heat and reheat gently. Adjust seasoning with salt and pepper to taste.
6. Serve hot, garnished with a little fresh thyme and a drizzle of cream.

The benefits of this soup

Wild mushrooms are an exceptional source of antioxidants, B vitamins, essential minerals and fiber, contributing to immune health, reducing inflammation and supporting the nervous system. Thyme, on the other hand, is known for its antiseptic and antibacterial properties, helping to fight infections and improve respiratory health.

This soup perfectly combines well-being and pleasure, making it an excellent choice for a nourishing and comforting meal.

5. Spicy carrot and lentil soup with coconut milk

Warm and comforting, it combines the sweetness of carrots with the character of lentils, all enhanced by a spicy touch and softened by coconut milk. This soup is a real treat for the senses (and a boost for the immune system!).

Ingredients

• 300 g red lentils, rinsed and drained
• 4 medium carrots, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 liter of vegetable broth
• 400 ml coconut milk
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon red curry paste (adjust according to your heat tolerance)
• Salt and pepper, to taste
• Olive oil for cooking
• Fresh coriander and lemon wedges to serve

Preparation

1. In a large saucepan, heat a drizzle of olive oil over medium heat. Add the onion and garlic and sauté until translucent.
2. Stir in the spices (cumin, ground coriander, red curry paste) and stir for about a minute until the flavors are released.
3. Add the carrots, red lentils, and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for about 20 to 25 minutes, or until the lentils and carrots are tender.
4. Once the vegetables are cooked, add the coconut milk and reheat without letting it boil. Adjust seasoning with salt and pepper to taste.
5. Use an immersion blender to blend the soup until smooth and consistent.
6. Serve the soup hot, garnished with fresh cilantro and accompanied by lemon wedges for an extra zest of freshness.

The benefits of this soup

Red lentils are an excellent source of plant protein, fiber, and iron, contributing to satiety, digestive health, and the prevention of anemia.

Carrots, rich in beta-carotene (which is converted to vitamin A in the body), strengthen the immune system and improve skin and vision health.

Coconut milk provides healthy fats, while the spices used in this soup boost metabolism and provide anti-inflammatory properties.

6. Asian broth with shiitake and soba noodles

An Asian version of soup, where shiitake and soba noodles go very well! This soup, light but rich in taste, is a tribute to Japanese cuisine.

Ingredients

• 200g soba noodles
• 150 g fresh shiitake mushrooms, sliced
• 1 liter of vegetable stock or dashi stock for a more authentic flavor
• 2 tablespoons soy sauce or tamari for a gluten-free option
• 1 small piece of fresh ginger, peeled and grated
• 2 green onions, thinly sliced
• 1 clove of garlic, minced
• Sesame oil for cooking
• A few fresh coriander leaves to garnish
• Chili slices, for those who like a little heat

Preparation

1. Cook soba noodles according to package directions, then drain and rinse under cold water to stop cooking. Reserve.
2. In a large saucepan, heat a little sesame oil over medium heat. Add the garlic, ginger, and green onions, and sauté until fragrant, about 2 minutes.
3. Add the shiitake mushrooms and continue to stir-fry until tender, about 5 minutes.
4. Pour the vegetable stock or dashi stock into the pan and bring to the boil. Reduce the heat and simmer for 10 minutes to allow the flavors to blend.
5. Stir in soy sauce or tamari and adjust seasoning to taste.
6. Divide the soba noodles into bowls, pour the hot broth over them, and garnish with the sliced ​​green onions, cilantro, and, if desired, a few slices of chili pepper to add a spicy touch.