Power Soup Recipes

LENTIL POWER SOUP

Lentil Power Soup image

A good-for-you, hearty, protein-packed lentil soup recipe that can be made in about 30 minutes for a healthy meal!

Provided by catfinney

Categories Lentil Soup

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
½ sweet onion, chopped
½ cup chopped carrot
2 large cloves garlic, minced
1 (8 ounce) package sliced fresh mushrooms
1 (32 fluid ounce) container chicken stock
1 teaspoon salt
¼ teaspoon fresh ground black pepper
¼ teaspoon ground ginger
¼ teaspoon ground turmeric
1 (15 ounce) can lentils, drained and rinsed
1 (5 ounce) package mixed power greens
½ cup chopped fresh parsley

Steps:

Heat oil in a 3-quart pot over medium heat. Add onion, carrots, and garlic. Cook and stir until onion becomes soft and translucent, about 5 minutes. Add mushrooms; cook and stir 5 minutes more. Stir in chicken stock, salt, black pepper, ginger, and turmeric. Bring soup to a boil and cook until carrots are soft, about 5 minutes.
Stir lentils and power greens into soup; stir until wilted, about 2 minutes. Ladle into bowls and sprinkle with chopped parsley.

Nutrition Facts : Calories 168.5 calories, Carbohydrate 22.8 g, Cholesterol 5.6 mg, Fat 4.4 g, Fiber 9.8 g, Protein 10.7 g, SaturatedFat 0.5 g, Sodium 1805.3 mg, Sugar 5.6 g

POWER SOUP

Power Soup image

Make and share this Power Soup recipe from Food.com.

Provided by moose_kristi

Categories Clear Soup

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 yellow onion, chopped
2 garlic cloves, minced
1 cup quinoa (such as farro or barley) or 1 cup other grain (such as farro or barley)
3 cups reduced-sodium chicken broth
3 cups water
2 cups butternut squash, peeled and cubed
1 (28 ounce) can tomatoes with juice
1 teaspoon dried thyme
1/2 teaspoon salt
2 -3 cups kale, chopped
4 ounces pureed spinach
1 (14 ounce) can garbanzo beans
3 -4 tablespoons parmigiano

Steps:

Heat oil in a soup pot over medium heat. Add onion and saute until softened, 2-3 minutes. Add garlic and saute 1 minute. Add grain and stir to coat.
Add broth, water, squash, tomatoes, thyme, and salt. Bring to a boil, breaking up the tomatoes and squash with the spoon.
Reduce heat, partially cover and simmer until squash is tender and the grain is cooked (about 30 minutes). Stir in the beans, spinach puree, and kale and simmer 2 minutes, until kale is tender. Stir in cheese and serve hot.

Nutrition Facts : Calories 290.6, Fat 5.9, SaturatedFat 0.9, Sodium 649.2, Carbohydrate 50.4, Fiber 8.4, Sugar 5.2, Protein 12.7

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