Here are two healthy, hearty soup recipes that are sure to be filling and nutritious without adding to your waistline. Try cooking them now!
Potato Leek Soup
This potato leek soup contains no meat but has the flavor of chicken from the broth. Using sour cream, you can reduce the amount of fats on the soup. We substitute butter with healthier olive oil, but you can use half butter and half olive oil if you prefer. For a more rustic recipe, we kept the skin on the potatoes, just make sure that the potatoes are scrubbed clean.
2 large potatoes, sliced (scrubbed well, with skin)
1 pound leeks, white and light green parts sliced
1 big onion, diced
1 can chicken broth
2 cups water
Sour cream or low fat cream
Ground white pepper
1. Saute onions in olive oil over medium heat until transparent. Add leeks and saute until soft.
2. Layer potatoes and pour chicken stock + 2 cups water. Cover pan and let boil for about 5 minutes.
3. Add sour cream (preferred over low fat cream) and add celery powder, white pepper powder and salt. Stir thoroughly, cover and let boil until reduced, about 20 minutes.
4. Taste and adjust seasoning as needed.
Miso Ramen Soup
Miso is said to be one of the healthiest foods on the planet. This is made of fermented beans which is made into a paste and is a staple ingredient in Japanese as well as Korean cooking. Ramen is one of the favorite dishes of the Japanese people eating bowlfuls of it daily. Visit the Asian aisle of your grocery for the ingredients.
Miso paste about 3 tbsp.
Fresh egg noodles, 1 pack
1 large onion, sliced
1 clove garlic, minced
1 small knob of ginger, minced
1 tsp dashi (fish based broth powder)
Handful of bean sprouts
Handful of chopped cabbage
Few tsp of sweet corn kernels
4 cups water
1. In a saucepan, heat sesame oil over medium heat. Add ginger and garlic and saute until fragrant, careful not to let it brown. Add the onion and saute until transparent.
2. Add 4 cups of water and let boil. When boiling, add miso paste and dissolve in water. Add dashi and stir thoroughly. Boil for another 5-10 minutes.
3. Turn heat off and add egg noodles. Loosen noodles up by shaking with a couple of forks.
4. Pour into a bowl and top with spring onion, corn, bean sprouts and cabbage.