Nothing says satisfying meals like a healthy selection of soups and appetisers to go along with them. The great thing about a well-made soup is that it doubles as a delicious entrée, as well as a palette cleanser before a big meal. Check out some of these delicious recipes for soup, to spruce up every meal!

Broccoli-Parmesan Chicken Soup

Ingredients:

  • 2 lb. broccoli
  • 2 tbsp. olive oil 
  • 2 cloves garlic
  • 1 onion
  • Salt
  • Pepper
  • 4 cups chicken broth 
  • 3 cups baby spinach
  • 1/2 cup grated parmesan 
  • 1 tbsp. lemon zest
  • 3 tbsp. lemon juice
  • 2 cups shredded rotisserie chicken

Cut the top of the broccoli into small florets and thinly sliced stems. Heat olive oil in a large pot on medium heat and add the chopped garlic and onion. Let it sizzle for about 2 minutes then add the broccoli stems. Season with 1/2 teaspoon salt and pepper, cover the pot and cook for 3 minutes. Add florets and 1/2 cup of water. Cover the pot immediately and let it steam until bright green. Add chicken broth and baby spinach and let it simmer for 10 minutes. Add grated parmesan, lemon zest, and lemon juice, then purée with a blender. Stir in shredded rotisserie chicken. Pair with chicken steak for a meal your guests won’t soon forget!

Chilled Corn Soup

Ingredients:

  • 4 large ears of corn, shucked
  • 1/4 yellow pepper 
  • 1/2 yellow heirloom tomato (about 5 ounces)
  • 1 onion 
  • 1 tbsp. fresh lime juice
  • Salt to taste
  • Queso fresco cheese or a cheese substitute
  • Cilantro leaves 
  • Cayenne pepper

Boil water in a medium pot and add the corn. Let the corn boil for 2 minutes, then drain and run under cold water. Transfer the corn to a blender along with pepper, tomato, onion, lime juice, and 1/2 teaspoon salt. Purée until smooth. Refrigerate the purée for at least 30 minutes or leave in the refrigerator overnight for full effect. Serve topped with crumbled queso fresco, cilantro, and a pinch of cayenne pepper.

Pumpkin Soup

Ingredients

  • 1 medium onion, grated
  • 2 tbsp. olive oil
  • 1 29-oz. canned pumpkin
  • 4 cups of chicken broth
  • 1/2 cup heavy cream 
  • 2 tsp. pumpkin pie spice
  • 3/4 tsp. salt

Heat olive oil in a saucepan over medium heat, and add the onion. Cook while stirring until the onions turn soft. Stir in the pumpkin, chicken broth, cream, pumpkin pie spice, and salt and cook, stirring occasionally until the soup simmers. Ladle into bowls and top it with the garnish of your choice. Serve hot. 

You can also store leftover soup in an airtight container in the refrigerator for up to 3 days and pair with a lean chicken breast or a hearty salad for a quick, delicious meal. Spice up your meals with a simple serving of hearty soup to tantalise the taste buds. Experiment with your own flavours and ingredients to make the perfect meal for yourself.

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