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Easy soup

This soup recipe couldn't be easier. It's low-budget, vegan, gluten-free and perfect for those busy days.

easy soup

Soup is one of my favorite dishes. And although I love to cook and experiment in the kitchen, sometimes I’m in a rush and on those days there’s nothing more satisfying and easier to make than your own bowl of nourishing easy soup. This easy soup is done and ready to be served under ten minutes. Oh and …it’s budgetproof (aka cheap) as well!

Healthy eating doesn’t have to be expensive, time consuming or boring.

So if you are up to having a healthy soup that you can throw together in a hurry, this easy soup recipe is for you. A delicious bowl of hot soup in minutes.

I love to use tomatoes in every way possible. Especially tomato puree is a very easy way to make a soup. Did you know tomatoes are my beauty food? I always have these on my grocery list. Tomato puree is just one of many ideas you can use as a base for a soup. Hot water and organic vegetable broth will also work.

 For this Easy Soup you will need:

  • any kind of beans, I used cannellini beans (white kidney beans or “fasolia beans”). But you can use anything with a bit of a firm texture, such as chick peas, lentils, kidney beans, corn or sprouts. I choose cannellini beans because of the texture and of the enormous amount of antioxidants.
  • one to two chopped (sweet) onions.
  • tomato puree, as much as you wish. I used the entire little jar. The more puree, the thicker the soup.
  • one teaspoon of coconut oil.
  • one to two cups of water. The more water you add the thinner the soup will be.
  • dry herbs and spices such as oregano, ginger, garlic, turmeric, cayenne and basil. You don’t have to use all, but this kind of sums up my quick ”dry herbs and spices collection” for when I’m in a rush. And yes, fresh is best, but we’re in a hurry today…

spices

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How to make this easy soup

In a pan heat the chopped onions in the coconut oil. Once they turn golden brown add the water and tomato puree. Here you can decide how much puree you would like to use and as such how thick the soup should be. Just add water as needed, but start with just one little cup. When that is warm, it’s time to add the beans, spices and herbs.

This soup is great to serve with dinner rolls.

Serve and enjoy! And do share your creation with me on Instagram!

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easy soup

Easy soup

  • Author: Bianca
  • Yield: 2 1x
  • Diet: Vegan

Description

This soup recipe couldn’t be easier. It’s low-budget, vegan, gluten-free and perfect for those busy days.


Ingredients

Scale
  • any kind of beans, I used cannellini beans
  • 1 to 2 chopped (sweet) onions
  • tomato puree, as much as you wish. I used the entire little jar. The more puree, the thicker the soup.
  • 1 teaspoon of coconut oil.
  • 1 to 2 cups of water. The more water you add the thinner the soup will be.
  • dry herbs and spices such as oregano, ginger, garlic, turmeric, cayenne and basil. You don’t have to use all, but this kind of sums up my quick ”dry herbs and spices collection” for when I’m in a rush.

Instructions

Add an onion to a pan and let it heat until golden brown. Then add the other ingredients, stir and let heat. Serve.


Notes

  • any kind of beans, I used cannellini beans (white kidney beans or “fasolia beans”). But you can use anything with a bit of a firm texture, such as chick peas, lentils, kidney beans, corn or sprouts. I choose cannellini beans because of the texture.

photos by the green creator (c) (copyright)

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