5 Soul Warming Soups You Need To Try
We've taken good soup to another level this July with 20 brand new soup recipes written by our team of Dietitians. If you're looking for delicious soul warming soups then look no further!
Soups are a great way to boost your vegetable intake to make sure you're hitting your fibre and consuming a variety of micronutrients.
You can find all 20 recipes in your MWU App today and enjoy our top 5 for free below!
Please note that these recipes and nutritional information are only for a single-serve portion. If you're cooking for more than one or want to meal prep, simply multiply the quantity of ingredients by the number of serves you'd like to make.
Cheats Chicken Noodle
Ingredients:
- 2 Minute Noodles (Wholegrain) 69g
- Carrots 50g
- Celery 50g
- Chicken Breast (Raw) 100g
Directions:
- Prepare vegetables: dice carrot and celery.
- Heat a pot of water over high heat and bring to a boil. Add chicken breast and cook for 8-10 minutes, until cooked through. Shred chicken and set aside. Discard water.
- Return pot to heat and add raw noodles and vegetables. Pour 500ml of boiling water over noodles and add chicken flavouring sachet. Mix to combine and cover pot. Let cook on medium low heat for 5 minutes.
- Add shredded chicken to pot and cook for a further 3-4 minutes.
*Soup can be stored in an air-tight container and kept in the fridge for 3-4 days.
NOTE: We recommend gradually adding/reducing water as required for batch cooking.
Nutrition:
Calories: 344
Protein: 30g
Fat: 3g
Carbs: 49g
Taco Soup
Ingredients:
- Beef Mince (Raw) 100g
- Black Beans 50g
- Tomato 100g
- Corn Kernels 50g
- Olive Oil 5g
- Cheddar Cheese 25g
- Avocado 50g
- White Onion 1/4 cup
- Garlic, 1 clove
- Taco Seasning, 1.5 tsp
- Beef Stock 250ml
Directions:
- Prepare ingredients: dice onion, tomato, avocado and mince garlic.
- Heat a saucepan over medium-high heat and add oil.
- Once hot, add beef and cook for 3-4 minutes. Break into small pieces as it cooks.
- Add onion and garlic and cook for a further 1-2 minutes.
- Stir in taco seasoning and add stock, tomato, corn and beans. Stir to combine.
- Bring soup to a boil and then reduce heat to low and simmer for 12-15 minutes.
- Serve in a bowl and top with cheese and avocado.
*Soup can be stored in an air-tight container and kept in the fridge for 3-4 days. We recommend adding cheese and avocado at time of consumption.
NOTE: We recommend gradually adding/reducing stock as required for batch cooking.
Nutrition:
Calories: 430
Protein: 35g
Fat: 25g
Carbs: 16g
Chicken & Sweet Corn Soup
Ingredients:
- Chicken Breast (No Skin) (Raw) 120g
- Creamed Corn (Canned) 150g
- Corn Kernels 50g
- Chicken Stock 300ml
- Scallions 2tsp
- Tamari 1tsp
Directions:
- Add chicken stock and chicken breast to a saucepan and heat over medium heat, until boiling. Gently boil chicken 5-7 minutes, until cooked through. Once cooked, set chicken aside for 5 minutes to cool then shred.
- To saucepan with chicken stock, add creamed corn, corn kernels and tamari. Mix to combine and season to taste.
- Add shredded chicken back to soup and stir through.
- Serve soup topped with sliced scallions.
*Soup can be stored in an air-tight container and kept in the fridge for 3-4 days.
NOTE: We recommend gradually adding/reducing stock as required for batch cooking.
Nutrition:
Calories: 265
Protein: 30g
Fat: 4g
Carbs: 28g
Minestrone Soup
Ingredients:
- Carrots 50g
- Celery 50g
- Four Bean Mix (Canned) 100g
- Pasta (Raw) 25g
- Bacon 50g
- Diced Tomatoes 100g
- Beef Stock 250ml
- White Onion, to taste
- Garlic, 2 cloves
Directions:
- Prepare ingredients: dice onion, finely cut garlic, dice bacon and cut carrot and celery into small pieces.
- Heat a saucepan over high heat and add bacon, onion, carrot and celery. Cook for 3-4 minutes, stirring regularly. Add garlic and cook for a further 1-2 minutes.
- Pour stock, diced tomatoes and drained beans into saucepan and mix to combine. Place lid on pan and reduce heat to medium-low. Simmer soup for 20-25 minutes. Water can be added during cooking, if required.
- Add pasta to soup and cook for 8-10 minutes, or until cooked to your liking. Season soup to taste.
*Soup can be stored in an air-tight container and kept in the fridge for 3-4 days.
NOTE: We recommend gradually adding/reducing stock as required for batch cooking.
Nutrition:
Calories: 367
Protein: 19g
Fat: 15g
Carbs: 38g
Tofu Miso Soup
Ingredients:
- Tofu (Silken) (Raw) 130g
- Miso Paste 35g
- Scallions 1 tbsp
- Dried Wakame Seaweed 1 tbsp
Directions:
- Prepare ingredients: finely slice scallions and prepare tofu as per packet instructions. Cut tofu into bite-sized cubes.
- Bring 300ml of water to a boil and add miso paste. Mix to combine. Reduce heat to low, add wakame seaweed and simmer for 3-4 minutes.
- Add tofu and cook for a further 1 minute to heat through.
- Serve miso soup in a bowl and top with scallions.
*We recommend making this soup at time of consumption.
NOTE: We recommend gradually adding/reducing water as required for batch cooking.
Nutrition:
Calories: 145
Protein: 14g
Fat: 7g
Carbs: 8g
If you'd like to see more of our Soul Warming Soups, head to the Move With Us App to explore our ever-expanding library of over 1200+ delicious and nutritious recipes. You can sign up today for our no lock in 7-Day Free Trial!
