simple soup

Satisfying and comforting soup is the ultimate meal in a bowl, like this smooth and spicy North African blend

Moroccan spiced cauliflower & almond soup

cauliflower

olive oil

½ tsp each ground cinnamon, cumin and coriander

harissa paste

1l hot vegetable or chicken stock

almond

Cut the cauliflower into small florets. Fry olive oil, ground cinnamon, cumin and coriander and harissa paste for 2 mins in a large pan. Add the cauliflower, stock and almonds. Cover and cook for 20 mins until the cauliflower is tender. Blend soup until smooth, then serve with an extra drizzle of harissa and a sprinkle of toasted almonds.

This lentil potato soup with turmeric and cumin is the perfect accompaniment to any cool or rainy day. It’s filled with anti-inflammatory turmeric, fiber, protein-rich lentils, and potassium-packed potatoes, creating a soup that’s both healing and delicious.

Lentil Potato Soup

Tablespoon of medium-high heat oil

cumin seed (whole)

onion

garlic

1- inch of ginger (chopped)

potatoes

red lentils

vegetable broth

salt (or more to taste)

black pepper

turmeric

coconut milk (for added creaminess (optional))

cayenne pepper

In a large soup pot, or dutch oven, heat oil over medium heat. Add cumin seeds. Heat about 1 to 2 minutes. Do not let cumin seeds burn.

Add onion, garlic, and ginger. Cook over medium-low heat with the lid on for 2 to 3 minutes until the onion begins to soften.

Add potatoes and red lentils and stir to coat. Add broth and bring to a gentle simmer.

Cover pot and cook over medium-low heat for 15-20 minutes until potatoes and lentils are very soft and mashable.

Add salt, black pepper, and turmeric to taste. Stir in coconut milk, if using.

The soup will be chunky at this point. Eat as is, or use an immersion blender to blend until creamy. You can also use a regular blender working in batches until you reach desired consistency.

A simple but flavorful soup that comes together quickly.

Irish Bacon Cabbage And Potato Soup

lb (about 2) potatoes, washed

bacon,

onion, finely chopped

carrot,

chicken stock

bay leaf

cabbage, roughly chopped

Parsley, chopped (for garnish)

salt and freshly cracked black pepper,

Microwave potatoes one at a time until slightly cooked about 7 to 8 minutes at 600 watts. Let rest for a few minutes until easy to touch. Remove the skin and cut into medium pieces, and set aside.

In a large pot set over medium low heat, gradually cook bacon, rendering the fat until crispy. Remove bacon from the pot and set aside. Leave about 2 tablespoons worth of fat in the pot, removing the excess.

Sauté onions and carrots until softened and you can smell the fragrance of the onions, about 5 to 7 minutes, stirring to evenly cook the vegetables.

Add in chicken stock, bay leaf, cabbage, diced potatoes, and cooked bacon.

Bring to a boil, reduce to a simmer, cooking until the potatoes and cabbage are softened, about 20 to 25 minutes.

Season with salt and pepper, remove bay leaf, and garnish with parsley.

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Moroccan spiced cauliflower & almon...

Lentil Potato Soup

Irish Bacon Cabbage And Potato Soup

Top 3 simple soup recipes from across the web

The most viewed simple soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moroccan spiced cauliflower & almon...

Lentil Potato Soup

Irish Bacon Cabbage And Potato Soup

The most viewed simple soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine