20 Soothing Healing Soup Recipes for Wellness

There’s nothing quite like a warm bowl of soup to nourish the body and soul—especially when life gets hectic or the weather turns chilly. Whether you’re craving a quick weeknight dinner, a seasonal favorite, or just a little comfort in a bowl, these 20 Soothing Healing Soup Recipes are here to lift your spirits. Let’s ladle up some wellness—one delicious spoonful at a time!

Chicken Noodle Soup with Turmeric and Ginger

Kind of like a hug in a bowl, this Chicken Noodle Soup with Turmeric and Ginger has been my go-to remedy for everything from colds to just needing a little comfort. I remember my grandma adding a pinch of turmeric to almost every dish, claiming it was the secret to longevity, and honestly, I think she was onto something.

Ingredients

• Chicken breast – 1 lb
• Egg noodles – 2 cups
• Turmeric – 1 tsp
• Ginger – 1 tbsp, grated
• Chicken broth – 6 cups
• Carrots – 2, sliced
• Celery – 2 stalks, sliced
• Salt – ½ tsp

Instructions

1. In a large pot, bring the chicken broth to a boil over high heat.
2. Add the chicken breast, reduce heat to medium, and simmer for 20 minutes until the chicken is fully cooked.
3. Remove the chicken from the pot, let it cool for 5 minutes, then shred it into bite-sized pieces.
4. Tip: Shredding the chicken while it’s slightly warm makes it easier to pull apart.
5. Return the shredded chicken to the pot.
6. Add the carrots, celery, grated ginger, and turmeric to the pot.
7. Simmer for 10 minutes until the vegetables are tender.
8. Tip: Fresh ginger can be frozen and grated directly into dishes for added convenience.
9. Add the egg noodles and salt, cooking for an additional 8 minutes or until the noodles are al dente.
10. Tip: To prevent the noodles from becoming too soft, taste them a minute before the suggested cooking time.

Out of all the soups I’ve made, this one stands out for its vibrant color and the warmth the ginger and turmeric bring. Serve it with a sprinkle of fresh herbs on top or a squeeze of lemon for an extra zing.

Vegetable Miso Soup with Shiitake Mushrooms

Last week, I found myself craving something warm and comforting yet light enough for the early summer evenings. That’s when I decided to whip up a batch of this vegetable miso soup with shiitake mushrooms, a dish that’s become a staple in my kitchen for its simplicity and depth of flavor.

Ingredients

• Water – 4 cups
• Shiitake mushrooms – 1 cup, sliced
• White miso paste – 3 tbsp
• Silken tofu – ½ cup, cubed
• Green onions – 2, thinly sliced

Instructions

1. In a medium pot, bring 4 cups of water to a boil over high heat.
2. Add 1 cup of sliced shiitake mushrooms to the boiling water and reduce the heat to medium. Let them simmer for 5 minutes to infuse the water with their umami flavor.
3. Turn off the heat. In a small bowl, mix 3 tbsp of white miso paste with a ladleful of the hot broth until smooth. Tip: Dissolving miso paste separately prevents clumps in your soup.
4. Stir the miso mixture back into the pot. Tip: Never boil miso soup after adding the paste to preserve its beneficial enzymes and delicate flavor.
5. Add ½ cup of cubed silken tofu and let it warm through in the hot broth for about 2 minutes.
6. Garnish with 2 thinly sliced green onions just before serving. Tip: Adding green onions at the end keeps their color vibrant and flavor fresh.

You’ll love the silky texture of the tofu against the earthy mushrooms, all swimming in a savory miso broth. Try serving it with a side of steamed rice for a more filling meal.

Bone Broth Soup with Garlic and Herbs

Every time I feel a chill in the air or a tickle in my throat, I turn to my trusty Bone Broth Soup with Garlic and Herbs. It’s not just a remedy; it’s a warm hug in a bowl, packed with flavors that remind me of my grandma’s kitchen. Here’s how I make it, with a few personal twists along the way.

Ingredients

• Bone broth – 4 cups
• Garlic – 3 cloves, minced
• Fresh thyme – 1 tbsp
• Fresh rosemary – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat the bone broth in a medium pot over medium heat until it begins to simmer, about 5 minutes. Tip: Simmering, not boiling, preserves the nutrients in the broth.
2. Add the minced garlic, thyme, and rosemary to the pot. Stir to combine. Tip: Fresh herbs release their flavors more effectively when added early in the cooking process.
3. Season with salt and black pepper. Stir again and let the soup simmer for another 10 minutes to allow the flavors to meld. Tip: Taste as you go, but remember the flavors will intensify as the soup simmers.
4. Remove the pot from the heat and let it sit for 2 minutes before serving. This allows the soup to cool slightly and the flavors to settle.

What I love most about this soup is its rich, savory depth, with the garlic and herbs shining through. Serve it with a slice of crusty bread for dipping, or add a handful of spinach for a green boost. It’s simplicity at its finest, yet so deeply satisfying.

Lentil and Spinach Detox Soup

Just last week, I found myself staring into my fridge, wondering how to whip up something both nourishing and quick. That’s when this Lentil and Spinach Detox Soup came to life—a perfect blend of simplicity and flavor that’s become my go-to for a healthy reset.

Ingredients

• Lentils – 1 cup
• Fresh spinach – 2 cups
• Vegetable broth – 4 cups
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add minced garlic and sauté for 1 minute, or until fragrant, stirring constantly to prevent burning.
3. Pour in the vegetable broth and bring to a boil, then reduce heat to a simmer.
4. Add lentils to the pot, cover, and simmer for 25 minutes, stirring occasionally.
5. After 25 minutes, check the lentils for tenderness. They should be soft but not mushy.
6. Stir in the fresh spinach and salt, cooking for an additional 2 minutes until the spinach is wilted.
7. Remove from heat and let the soup sit for 5 minutes before serving to allow flavors to meld.

This soup turns out luxuriously thick with a hearty texture from the lentils, while the spinach adds a fresh, slightly earthy note. Try topping it with a drizzle of olive oil or a squeeze of lemon for an extra zing.

Golden Turmeric Coconut Soup

Yesterday, I found myself craving something warm, comforting, and just a tad exotic to break the monotony of my usual meal prep. That’s when I stumbled upon the idea of making a Golden Turmeric Coconut Soup, a dish that’s as nourishing as it is vibrant. It’s the perfect blend of creamy coconut milk and earthy turmeric, with a hint of spice to keep things interesting.

Ingredients

• Coconut oil – 1 tbsp
• Garlic – 2 cloves, minced
• Turmeric – 1 tsp
• Coconut milk – 1 can (13.5 oz)
• Vegetable broth – 2 cups
• Lime – 1, juiced
• Salt – ½ tsp

Instructions

1. Heat coconut oil in a large pot over medium heat until it melts and shimmers, about 1 minute.
2. Add minced garlic to the pot, sautéing until fragrant, roughly 30 seconds. Tip: Keep the heat medium to avoid burning the garlic.
3. Stir in turmeric, cooking for another 30 seconds to release its flavors. Tip: Turmeric stains easily, so use a wooden spoon to avoid discoloration.
4. Pour in coconut milk and vegetable broth, bringing the mixture to a gentle boil. Tip: Stir occasionally to ensure the coconut milk doesn’t separate.
5. Reduce heat to low, simmering the soup for 10 minutes to allow the flavors to meld.
6. Remove from heat, then stir in lime juice and salt, adjusting the seasoning if necessary.

Kick back and savor the creamy texture and the harmonious blend of flavors in this Golden Turmeric Coconut Soup. For an extra touch, garnish with fresh cilantro or a sprinkle of chili flakes to add color and a bit of heat. It’s a dish that promises warmth and wellness in every spoonful.

Carrot and Ginger Immune-Boosting Soup

Unbelievable how a simple bowl of soup can make such a difference, especially when it’s packed with ingredients known to give your immune system a little extra love. I stumbled upon this carrot and ginger combo during a particularly sniffly week last winter, and it’s been a staple in my kitchen ever since.

Ingredients

• Carrots – 4 cups, chopped
• Fresh ginger – 2 tbsp, grated
• Vegetable broth – 4 cups
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add chopped carrots and grated ginger to the pot, stirring occasionally until the carrots begin to soften, about 5 minutes.
3. Pour in vegetable broth, ensuring the carrots are fully submerged. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until carrots are very tender.
4. Remove the pot from heat. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
5. Season with salt, blending again to incorporate. Taste and adjust seasoning if necessary, but remember the natural sweetness of the carrots and the kick from the ginger are the stars here.

One spoonful of this soup and you’ll notice the velvety texture first, followed by the warm, spicy notes of ginger that make this dish anything but ordinary. Try topping it with a dollop of coconut yogurt for a creamy contrast or a sprinkle of toasted sesame seeds for crunch.

Roasted Butternut Squash and Sage Soup

There’s something incredibly comforting about a bowl of roasted butternut squash and sage soup, especially when the weather starts to turn. I remember the first time I made this soup; it was a chilly autumn evening, and the aroma of roasting squash and sage filled my kitchen, promising warmth and satisfaction.

Ingredients

• Butternut squash – 1 large, peeled and cubed
• Olive oil – 2 tbsp
• Fresh sage – 1 tbsp, chopped
• Onion – 1 medium, diced
• Garlic – 2 cloves, minced
• Vegetable broth – 4 cups
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tbsp olive oil and spread it on a baking sheet. Roast for 25 minutes or until the edges are caramelized.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and chopped sage to the pot, cooking for another minute until fragrant.
4. Pour in the vegetable broth and add the roasted butternut squash. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
6. Season with salt and black pepper, then simmer for another 5 minutes to let the flavors meld.

Ladle this velvety soup into bowls and garnish with a drizzle of olive oil or a few sage leaves for an elegant touch. The sweetness of the squash pairs beautifully with the earthy sage, creating a soup that’s both nourishing and deeply flavorful. Serve it with a slice of crusty bread for the ultimate comfort meal.

Tomato Basil Soup with Healing Spices

Perfect for those chilly evenings or when you’re feeling under the weather, this Tomato Basil Soup with Healing Spices is my go-to comfort food. I remember whipping this up last winter when I was battling a cold, and the warmth of the spices was just what I needed.

Ingredients

• Tomatoes – 4 cups, chopped
• Fresh basil – ½ cup, packed
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Vegetable broth – 2 cups
• Turmeric – ½ tsp
• Cumin – ½ tsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
3. Stir in chopped tomatoes, fresh basil, turmeric, cumin, and salt. Cook for 5 minutes, allowing the tomatoes to soften.
4. Pour in vegetable broth and bring the mixture to a boil. Tip: For a smoother texture, blend half the soup before adding the broth.
5. Reduce heat to low (200°F) and simmer for 20 minutes, stirring occasionally. Tip: The soup is ready when the tomatoes are completely broken down.
6. Use an immersion blender to puree the soup until smooth. Tip: If you prefer a chunkier texture, blend only half the soup.

This soup boasts a velvety texture with a vibrant flavor profile, thanks to the healing spices. Try serving it with a dollop of Greek yogurt and a sprinkle of fresh basil for an extra touch of elegance.

Chicken and Rice Soup with Lemon and Dill

Whenever the weather turns chilly, or I’m feeling under the weather, my go-to comfort dish is a steaming bowl of chicken and rice soup with lemon and dill. There’s something about the bright citrus and fresh herbs that lifts my spirits, not to mention the hearty chicken and rice that fills me up just right.

Ingredients

• Chicken breast – 1 lb
• White rice – 1 cup
• Chicken broth – 6 cups
• Lemon – 1, juiced
• Fresh dill – 2 tbsp, chopped
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. In a large pot, bring the chicken broth to a boil over high heat.
2. Add the chicken breast to the boiling broth, reduce heat to medium, and simmer for 20 minutes until the chicken is fully cooked.
3. Remove the chicken from the pot, let it cool for 5 minutes, then shred it into bite-sized pieces.
4. Return the shredded chicken to the pot, add the white rice, and simmer for 15 minutes until the rice is tender.
5. Stir in the lemon juice, chopped dill, salt, and black pepper. Cook for another 2 minutes to blend the flavors.
6. Tip: For a richer flavor, you can sauté the chicken breast in a bit of olive oil before adding it to the broth.
7. Tip: If the soup is too thick, add a little more chicken broth or water until you reach your desired consistency.
8. Tip: Fresh dill is key here, but if you must substitute, use 1 tbsp of dried dill instead.

Perfectly balanced between tangy and savory, this soup has a comforting texture that’s both hearty and light. Serve it with a slice of crusty bread for dipping, or add a sprinkle of extra dill on top for a fresh finish.

Beetroot and Cabbage Cleansing Soup

Believe it or not, the first time I tried making Beetroot and Cabbage Cleansing Soup, it was a complete accident. I had an abundance of both veggies from my weekly farmers’ market haul and decided to throw them together in a pot. The result? A vibrant, detoxifying soup that’s become a staple in my kitchen, especially after indulgent weekends.

Ingredients

• Beetroot – 2 cups, peeled and diced
• Cabbage – 2 cups, shredded
• Vegetable broth – 4 cups
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add minced garlic and sauté for 1 minute, or until fragrant, stirring constantly to prevent burning.
3. Add diced beetroot to the pot and cook for 5 minutes, stirring occasionally, to slightly soften.
4. Pour in vegetable broth and bring the mixture to a boil, then reduce heat to low (200°F) and simmer for 15 minutes.
5. Add shredded cabbage and salt to the pot, stirring to combine.
6. Continue simmering for another 10 minutes, or until the cabbage is tender but still has a bit of crunch.
7. Remove the pot from heat and let the soup cool slightly before serving.

Vibrant in color and packed with earthy flavors, this soup is a delight to the senses. For an extra touch, top it with a dollop of Greek yogurt or a sprinkle of fresh dill before serving. It’s not just a meal; it’s a rejuvenating experience.

Pumpkin and Lentil Soup with Cumin

Under the golden hues of autumn, there’s nothing quite as comforting as a bowl of warm, spiced pumpkin and lentil soup. I remember the first time I whipped this up on a chilly evening, the aroma of cumin filling my tiny kitchen, promising a hearty meal that’s both nutritious and soul-soothing.

Ingredients

• Pumpkin puree – 2 cups
• Red lentils – 1 cup
• Cumin – 1 tbsp
• Vegetable broth – 4 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) for 1 minute.
2. Add cumin to the pot, stirring constantly for 30 seconds until fragrant.
3. Pour in the pumpkin puree and lentils, mixing well to coat with the cumin and oil.
4. Add vegetable broth and salt, bringing the mixture to a boil.
5. Reduce heat to low (200°F), cover, and simmer for 25 minutes, stirring occasionally.
6. Use an immersion blender to puree the soup until smooth, about 2 minutes.
7. Tip: For a creamier texture, blend half the soup and leave the other half chunky.
8. Tip: Toast the cumin seeds before grinding them for a deeper flavor.
9. Tip: Garnish with a drizzle of olive oil or a sprinkle of roasted pumpkin seeds for added texture.

Velvety smooth with a hint of earthiness from the cumin, this soup is a bowl of autumn comfort. Serve it with a side of crusty bread or swirl in a spoonful of yogurt for a creamy contrast.

Quinoa and Vegetable Healing Soup

Sometimes, all you need is a bowl of something warm, nourishing, and packed with goodness to make the day better. That’s exactly what this Quinoa and Vegetable Healing Soup is all about—a simple, wholesome dish that’s become my go-to for those days when I need a little extra comfort and health boost.

Ingredients

• Quinoa – 1 cup
• Vegetable broth – 4 cups
• Carrots – 2, diced
• Celery – 2 stalks, diced
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Rinse the quinoa under cold water in a fine-mesh sieve for about 2 minutes to remove its natural coating, which can make it taste bitter.
2. Heat the olive oil in a large pot over medium heat. Add the diced carrots and celery, sautéing for 5 minutes until they start to soften.
3. Add the minced garlic to the pot and cook for another minute, stirring constantly to prevent burning.
4. Pour in the vegetable broth and bring the mixture to a boil. Tip: Using homemade broth can elevate the flavor, but store-bought works just fine in a pinch.
5. Once boiling, add the rinsed quinoa, salt, and black pepper. Reduce the heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Keeping the lid on ensures the quinoa cooks evenly.
6. After 15 minutes, check if the quinoa is cooked—it should be tender and the grains will have popped open. If not, cover and cook for another 5 minutes. Tip: The soup will thicken as it sits, so if you prefer it thinner, add a bit more broth or water.
7. Turn off the heat and let the soup sit covered for 5 minutes before serving. This allows the flavors to meld together beautifully.

This soup has a wonderfully hearty texture thanks to the quinoa, with a light, savory broth that lets the vegetables shine. I love serving it with a sprinkle of fresh herbs on top or a squeeze of lemon for a bright finish.

Moroccan Spiced Chickpea Soup

Believe it or not, the first time I tried Moroccan Spiced Chickpea Soup was during a chilly evening when I was craving something hearty yet healthy. This dish quickly became my go-to for its rich flavors and simplicity.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Chickpeas – 2 cans, drained
• Vegetable broth – 4 cups
• Cumin – 1 tsp
• Paprika – 1 tsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add drained chickpeas, vegetable broth, cumin, paprika, and salt to the pot.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
6. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches if necessary.
7. Simmer for an additional 5 minutes to thicken, adjusting seasoning if needed.

You’ll love the creamy texture and the warm, earthy flavors of this soup. Try serving it with a dollop of yogurt and a sprinkle of fresh herbs for an extra touch of freshness.

Sweet Potato and Kale Detox Soup

Remember those chilly evenings when all you crave is something warm, nourishing, and just a tad bit healthy to make you feel good about your choices? That’s exactly how I felt last week, leading me to whip up this Sweet Potato and Kale Detox Soup. It’s my go-to when I need a reset, packed with flavors that comfort and ingredients that heal.

Ingredients

• Sweet potatoes – 2 large, peeled and cubed
• Kale – 4 cups, chopped
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Vegetable broth – 6 cups
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and sauté until fragrant, about 30 seconds, stirring constantly to prevent burning.
3. Add cubed sweet potatoes to the pot, stirring to coat them in the oil and garlic. Tip: Cutting the sweet potatoes into uniform sizes ensures even cooking.
4. Pour in the vegetable broth and bring the mixture to a boil, then reduce heat to a simmer.
5. Stir in cumin and salt, then cover the pot and let it simmer for 20 minutes, or until the sweet potatoes are fork-tender.
6. Add the chopped kale to the pot, stirring it into the soup. Tip: Massaging the kale with a bit of olive oil before adding can soften its texture.
7. Simmer uncovered for an additional 5 minutes, just until the kale is wilted but still vibrant green. Tip: Overcooking kale can make it bitter, so keep an eye on the time.

Delightfully creamy from the sweet potatoes with a slight bite from the kale, this soup is a bowl of comfort. Try topping it with a sprinkle of roasted pumpkin seeds for an extra crunch, or a drizzle of coconut milk for a richer flavor.

Zucchini and Basil Soup with Parmesan

Most evenings, especially when the garden is bursting with zucchini, I find myself craving something light yet comforting. That’s when this Zucchini and Basil Soup with Parmesan comes to mind—a dish that’s as simple to make as it is delightful to eat.

Ingredients

• Zucchini – 4 cups, chopped
• Fresh basil – ½ cup, packed
• Chicken broth – 4 cups
• Parmesan cheese – ½ cup, grated
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Add chopped zucchini to the pot, stirring occasionally, until slightly softened, about 5 minutes.
4. Pour in chicken broth, bringing the mixture to a boil, then reduce heat to simmer for 15 minutes.
5. Stir in fresh basil, salt, and black pepper, cooking for an additional 2 minutes to infuse the flavors.
6. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
7. Stir in grated Parmesan cheese until fully melted and incorporated, about 1 minute. Tip: Freshly grated Parmesan melts better than pre-packaged.
8. Let the soup sit for 5 minutes off the heat to thicken slightly before serving. Tip: A drizzle of olive oil on top adds a nice finish.

Great for those who love a creamy texture without the cream, this soup is a testament to how simple ingredients can create something extraordinary. Serve it with a side of crusty bread for dipping, or top with extra Parmesan and basil leaves for an elegant touch.

Broccoli and Cheddar Soup with Turmeric

Perfect for those chilly evenings when you’re craving something cozy yet nutritious, this Broccoli and Cheddar Soup with Turmeric has become my go-to. It’s a dish that reminds me of my grandmother’s kitchen, where the aroma of spices and cheese would fill the air, promising a comforting meal ahead.

Ingredients

• Broccoli – 2 cups, chopped
• Cheddar cheese – 1 cup, shredded
• Turmeric – 1 tsp
• Butter – 2 tbsp
• Flour – 2 tbsp
• Milk – 2 cups
• Vegetable broth – 2 cups
• Salt – ½ tsp

Instructions

1. Melt butter in a large pot over medium heat (350°F).
2. Add flour to the melted butter, stirring constantly for 2 minutes to create a roux. Tip: Keep stirring to avoid burning.
3. Gradually whisk in milk, ensuring no lumps form. Tip: Room temperature milk blends more smoothly.
4. Add vegetable broth, turmeric, and salt, bringing the mixture to a gentle boil.
5. Reduce heat to low, simmering for 5 minutes to let flavors meld.
6. Add chopped broccoli, cooking for another 10 minutes until tender. Tip: Cover the pot to speed up the cooking process.
7. Stir in shredded cheddar cheese until fully melted and the soup is creamy.

Unbelievably creamy with a golden hue from the turmeric, this soup pairs wonderfully with a crusty bread for dipping. The sharpness of the cheddar balances the earthiness of the turmeric, creating a flavor that’s both rich and refreshing.

Split Pea and Ham Bone Soup

Venturing into the heart of comfort food, there’s nothing quite like the humble yet profoundly satisfying split pea and ham bone soup. It’s a dish that reminds me of chilly evenings spent in my grandmother’s kitchen, where the aroma of simmering ham and peas would fill the air, promising warmth and nourishment. This recipe is my go-to when I need a hug in a bowl, and I’m thrilled to share it with you.

Ingredients

• Split peas – 1 cup
• Ham bone – 1
• Water – 6 cups
• Carrots – 2, diced
• Onion – 1, chopped
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Rinse the split peas under cold water until the water runs clear.
2. In a large pot, combine the split peas, ham bone, and water. Bring to a boil over high heat.
3. Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally to prevent sticking.
4. Add the diced carrots and chopped onion to the pot. Continue to simmer for another 30 minutes.
5. Remove the ham bone from the pot. Let it cool slightly, then shred any meat from the bone and return the meat to the pot.
6. Season the soup with salt and black pepper. Simmer for an additional 10 minutes to blend the flavors.
7. Tip: For a smoother texture, blend half of the soup before adding the shredded ham back in.
8. Tip: If the soup is too thick, add a little more water until you reach your desired consistency.
9. Tip: Letting the soup sit for a few hours or overnight will deepen the flavors.

Every spoonful of this soup is a creamy, hearty delight, with the smoky ham and sweet peas creating a perfect balance. Serve it with a slice of crusty bread for dipping, or top with a dollop of sour cream for an extra layer of richness.

Lemon Grass and Ginger Infused Soup

Warm, comforting, and bursting with flavor, this Lemon Grass and Ginger Infused Soup has become my go-to remedy for chilly evenings. It’s a simple yet aromatic dish that brings a piece of Southeast Asian cuisine right into my kitchen, and I’m excited to share how you can whip it up in no time.

Ingredients

• Water – 4 cups
• Lemon grass – 2 stalks
• Ginger – 1 inch piece
• Chicken breast – 1, sliced
• Fish sauce – 1 tbsp
• Lime juice – 2 tbsp
• Salt – ½ tsp

Instructions

1. Bring 4 cups of water to a boil in a medium pot over high heat.
2. While waiting for the water to boil, peel and thinly slice the ginger. Bruise the lemon grass stalks by hitting them with the back of a knife to release their aroma.
3. Add the sliced ginger and bruised lemon grass to the boiling water. Reduce heat to medium and let it simmer for 10 minutes to infuse the flavors.
4. Add the sliced chicken breast to the pot. Cook for 5 minutes or until the chicken is no longer pink.
5. Stir in 1 tbsp of fish sauce and ½ tsp of salt. Taste and adjust seasoning if necessary.
6. Remove the pot from heat and stir in 2 tbsp of lime juice for a fresh, tangy finish.
7. Tip: For a clearer broth, skim off any foam that rises to the surface while the chicken is cooking.
8. Tip: If you prefer a stronger ginger flavor, add an extra slice or two during the infusion step.
9. Tip: Serve immediately to enjoy the soup at its hottest and most flavorful.

Unbelievably light yet satisfying, this soup’s broth is a harmonious blend of spicy ginger and citrusy lemon grass, with tender chicken pieces adding substance. Try garnishing with fresh cilantro or a sprinkle of chili flakes for an extra kick.

Conclusion

These 20 soothing soup recipes are your ticket to comfort and wellness, packed with nourishing ingredients to heal from the inside out. Whether you’re fighting a cold or just craving a cozy bowl of goodness, there’s something here for everyone. Give them a try, share your favorites in the comments, and don’t forget to pin this roundup for your next soup-making adventure! Happy cooking!