Recipes for three creamy and nutritious soups – La Brújula 24

Few preparations warm the belly and quench the appetite like a big bowl of soup. Even soup can be a complete and nutritious one-dish meal, served in one go.

In order to fulfill its function of feeding the body with all the necessary nutrients for lunch or dinner, the key is in the calories of the soup and the combination of ingredients.

These three super nutritious and super tasty soup recipes are perfect.

Potato and lentil soup recipe

This overly simple potato lentil soup is a fantastic dish to beat the winter cold. It’s packed with vegetables like celery, carrots and potatoes, paired with nutritious lentils in a delicious homemade broth.

The good thing about this recipe is that it’s customizable: you can add more vegetables like pumpkin, sweet potato, cauliflower, and more; It can be made vegetarian with vegetable broth or more protein with chicken or beef broth.

In terms of seasoning, you can also choose exotic spices or fresh herbs. Although the lentil and potato soup is a filling meal by itself, it is very good served with delicious homemade bread.


  • large yellow potato, 2
  • Medium carrot, 2
  • Celery, 2 stalks
  • Garlic, 4 cloves
  • onion, 1
  • Butter, 2 tbsp
  • dried lentils, 2
  • Chicken broth or vegetable broth, 8 cups


  1. Wash, peel and dice all the vegetables.
  2. Place a pot or Dutch oven over medium heat with the butter.
  3. Add the potatoes, chopped celery, carrot, chopped onion and garlic and cook for a few minutes until softened and lightly browned.
  4. Then add the dried lentils (rinse and drain).
  5. Add the broth, salt and ground black pepper to taste.
  6. Reduce the heat to medium-low and let the pot simmer, covered, for 45 minutes, until the carrots, lentils and potatoes are completely tender and the liquid has thickened slightly. Stir occasionally so that nothing sticks to the bottom of the pot. Serve and enjoy!

Vegetable soup and chicken meatballs recipe

It couldn’t be richer: this recipe for vegetable soup and chicken meatballs is super homemade and has everything you want from a winter meal. Plus, making meatballs is super fun. This recipe is like the chicken soup our grandmothers used to make to help us recover from colds.

It is powerful and has the charm of instantly making us feel good, it copes with all the cold by giving us back the warmth that comforts our body and soul. Make the vegetable soup with chicken meatballs with plenty of broth to enjoy spoon by spoonful.


For the broth:

  • olive oil, 1 tbsp
  • Onion, 1/2
  • Garlic, 2 cloves
  • Chicken soup, 8 cups
  • Fennel seeds, 2 teaspoons
  • Salt, 1/2 tsp
  • Potatoes, 1k
  • large carrot, 2
  • Spinach, 3 cups

For the chicken meatballs:

  • Minced or processed chicken, 1 tbsp
  • grated onion, 1/2 cup
  • egg, 2
  • Garlic, 2 cloves
  • Parsley, 1/4 cup
  • Fennel seeds, 1 tablespoon
  • Dried oregano, 2 teaspoons
  • Sea salt, 1 teaspoon
  • Pepper, 1/4 teaspoon


  1. Add the onion and sauté until the onion is translucent, about 5 minutes. Add the garlic and cook for another minute. Pour the chicken broth, fennel seeds, salt, carrots and potatoes into the pot and cook over low heat.
  2. Mix all the ingredients for the meatballs in a large bowl, set aside. Heat the olive oil in a large pot over medium heat.
  3. Form golf ball-sized meatballs with your hands, about 2 tablespoons each, and carefully place them in the dish. Note: Since there are no breadcrumbs in this meatball mixture, it is quite moist. Wet your hands so they don’t stick.
  4. Boil the soup for 20 minutes.
  5. Add the spinach until it softens and serve.

Cheese soup recipe

A very strong, tasty and filling cheese soup always comes in handy. It has a high calorie content, so it can be served as a main dish or as a single snack. This recipe is made not only with cheese, but also with vegetables, herbs and spices that give it freshness and flavor.

The great thing about this soup is that it is quick and easy to make. There are mushrooms in this recipe, but you can use onions instead of mushrooms, or you can make a really creamy cheese soup with no more than a little vegetable lost in the bowl’s thick broth.


  • 4 tablespoons of butter
  • 2 teaspoons of minced garlic
  • 225 g sliced ​​mushrooms (optional)
  • 2 julienned carrots
  • 2 cups of vegetable broth
  • 3 cups of water
  • 2 cups grated hard cheese (cheddar, parmesan, provolone, reggianito, etc.)
  • 2 tablespoons chopped coriander (can be replaced with basil or parsley)
  • Salt
  • Pepper
  • Optional: Replace 1 cup of water with 1 cup of milk


  1. Melt the butter in a steel pan, add the garlic and cook for a few minutes. Pour in the flour and when bubbles form, add 1/2 cup of the broth, once incorporated, add the remaining broth and water.
  2. Then add the mushrooms and a little salt, cook until soft.
  3. When it comes to a boil, remove from the heat and add the cheese and stir until well combined. Serve hot.

Source: The Nation Recipes

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