Soups are a great appetizer. The different types offer a variety of flavors and textures. More importantly, a bowl of healthy soup with legumes, vegetables, and other high-fiber ingredients nourishes the body with essential nutrients. Soup consumption has also been found to help maintain a healthy weight: according to a recent study published in the British Journal of Nutrition, soup eaters have better overall eating habits and tend to weigh less compared to non-soup eaters.
So at your next BBQ night, pair your steak with any of these 3 easy and healthy soup recipes:
Thick and Creamy Potato Soup
What do you need:
- 6 cups of cooked mashed potatoes
- 1 large onion, chopped
- 1 3/4 cups chicken broth
- 1/2 cup of milk
- 1 tablespoon butter
- salt and pepper to taste
In a small saucepan over low heat, melt the butter, then sauté the onions until tender. Add the mashed potatoes, and then slowly add the chicken broth. While stirring, carefully add the milk. Cook until thick and creamy, about 5 minutes. Season with salt and pepper before serving.
Classic Chicken Tortilla Soup
What do you need:
- 2 boneless, skinless chicken breasts, cut into cubes
- 1 3/4 cups chicken broth
- 1 cup chopped onion
- 1 cup thick sauce
- 1 cup corn tortilla chips
- 1 cup frozen corn kernels
- 1/2 cup shredded Monterey Jack cheese
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon olive oil
- 1/2 teaspoon minced garlic
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
In a large pot, heat the olive oil and cook the chicken over medium heat for 5 minutes. Add the garlic and cumin, then slowly add the chicken broth, corn kernels, onion, salsa, chili powder, and lemon juice. Reduce heat to low and simmer for 25-30 minutes. When ready, break the tortilla chips into separate serving bowls, then serve the soup on top. Top with cheese before serving.
Green Pumpkin Soup
What do you need:
- 2 chayote squash, peeled and cut into 1/2-inch pieces
- 1 chopped onion
- 3 garlic cloves, minced
- 2 chicken bouillon cubes, crumbled
- 2 cups of hot water
- 3 tablespoons chopped fresh cilantro plus a few sprigs for garnish
- 1 tablespoon unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- Salt and ground black pepper to taste
Dissolve the chicken broth in hot water and reserve. In a large saucepan, melt the butter over medium heat, then cook the onion, garlic, and red pepper flakes until just tender. Add the squash, 2 tablespoons of the chopped cilantro, salt, and pepper. Stir for 5 minutes and then add the dissolved chicken broth and the remaining chopped cilantro. Cover and simmer for 15-20 minutes. When ready, pour the mixture into a blender and puree until smooth. Divide the soup among serving bowls and garnish with cilantro sprigs.
Enjoy your steak on the grill with these easy and healthy soup recipes, perfect for your barbecue night!