Best Happy Soup Recipes

HAPPY SOUP

Steps:

• In a large pot over medium high heat, bring the broth to a boil. Add the red pepper flakes and basil to taste, then add the tortellini and cook per package instructions, or until tender.
• Add the beans and cheese and reduce heat to medium. Simmer for 5 to 8 minutes, or until beans are tender. Add the corn and allow to heat through, about 1 to 2 minutes.

HAPPY PEASANT SOUP

Steps:

• 1. Preheat oven to 200C/400F 2. Place the whole unpeeled garlic bulbs in a small tray and bake for about 30 minutes. 3. Parcook the potatoes in boiling water for about 10 minutes. 4. Stir fry the onions until caramelized. 5. Bring the veggie stock to the boil, and simmer for about 5 minutes, and then add the drained potatoes. 6. Squeeze the roasted garlic pulp into the soup, season to taste, and stir through. 7. Simmer for about 15 minutes until potatoes are cooked through, and the flavours infuse. 8. Pulse very briefly with a hand blender so still relatively chunky and rustic. 9. Garnish with parsley and serve. YUM!

HAPPY PEASANT SOUP

Steps:

• Preheat oven to 200C/400°F.
• Place the whole unpeeled garlic bulbs in a small tray and bake for about 30 minutes.
• Parcook the potatoes in boiling water for about 10 minutes.
• Stir fry the onions until caramelized.
• Bring the veggie stock to the boil, and simmer for about 5 minutes, and then add the drained potatoes.
• Squeeze the roasted garlic pulp into the soup, season to taste, and stir through.
• Simmer for about 15 minutes until potatoes are cooked through, and the flavours infuse.
• Pulse very briefly with a hand blender so still relatively chunky and rustic.
• Garnish with parsley and serve. YUM!

HARVEST HAPPY SOUP

Steps:

• As is usually the case with a lot of my recipes, the toughest part is the preparation, i.e. the peeling and chopping of the vegetables. When you chop and peel the squash, sweet potato and apple, try to keep the pieces a uniform size as they all cook together. Once they are all cut, place all the vegetables in a large plastic bag and toss with the 1/4 cup flour. Try to coat the pieces evenly. Heat the oil in a large Dutch oven with a good fitting lid and quickly brown the vegetable/apple mixture. Do not shake off the excess flour as this is the thickening agent for the soup. Add the seasoned salt, brown sugar, pumpkin pie spice, cinnamon, 2 cups water, and the vegetable stock. Bring to a boil, then reduce and simmer until all the vegetables are fork tender. This should take about 20 minutes. Remove from heat and using a stick blender, puree the entire contents without draining any of the liquid from the pot. Add in the *heavy cream and the milk, and the remaining cup of water and return to the heat. Simmer an additional 5 minutes and serve promptly. *Yes, this can be replaced by half & half or even by whole milk, but it is not as luxurious.

HAPPY HARVEST SOUP

Steps:

• Brown the ground beef and sausage in a skillet until the juices run clear. Drain the grease off and chop the meat finely.
• Meanwhile, in a large covered soup kettle, cook the cabbage and onion in 2 c. water. When they are mostly soft, add the meat and the third section of ingredients. Simmer until all the vegetables are soft.
• When the vegetables are soft, add the cream (do not boil the soup after this point). Taste and adjust the flavors as you desire. Simmer for 10-15 minutes, then serve.

CUBAN BLACK BEAN SOUP FROM HAPPY HERBIVORE ABROAD RECIPE - (4.4/5)

Steps:

• Line a skillet with a thin layer of water (or vegetable broth). Sauté onion over high heat until translucent- about 2-3 minutes. Add chili powder and cumin, and stir to combine. Then add beans, vegetable broth, and salsa. Bring to a boil, then reduce to low and simmer for 10 minutes. Remove from heat and stir in lime juice. Transfer half of the mixture to a blender and puree until mostly smooth. Mix puree back in with soup. Garnish with cilantro, green onions, and broken corn chips. You can also drizzle with hot sauce or add cayenne pepper to taste, if desired. Chef's Note:You can make your own corn chips from tortillas. Crisp tortillas in a toaster oven or oven (350ºF) for a few minutes until crisp, then crumble into chips.