10 Easy Soups To Boil To Soothe Your Soul

This vegan-friendly recipe proves that you don't need much to have a satisfying meal. The hearty combination of potatoes, onions, and vegetable stock is flavourful enough but if you'd like a little extra ooomph, add a dash of black pepper.

Ingredients:
- 450g potatoes, cubed (with the skin on)
- 2 large onions, chopped
- 4 cups vegetable stock

Directions:
1. In a pot, bring the vegetable stock to a boil.
2. Lower the heat and add the potatoes and onions.
3. Cover and let simmer for 20 minutes.
4. Blend the soup to your desired texture.

Recipe source: Yumsome

Is there anything more comforting than chicken and noodles? Although requiring only three main ingredients, this recipe takes a bit more preparation time. For a quicker version, use store-bought rotisserie chicken.

Ingredients:
- 1 whole chicken
- 8 cups water
- 1/2 a pack of egg noodles
- Salt and pepper

Directions:
1. Boil the whole chicken until cooked through.
2. Debone the chicken and add it to a crock pot along with the boiled water.
3. Let simmer for 30 minutes.
4. Remove the bones.
5. Shred the chicken flesh and add it to the broth, along with the noodles.
6. Cook until noodles are tender.
7. Season with salt and pepper.
8. Serve immediately.

Recipe source: Thrifty NW Mom

Cauliflower is a great source of antioxidants, and this fuss-free soup is the perfect thing to have when your immune system could use a boost. This basic recipe is good enough to eat on its own but if you'd like, you can customise it with your own favourite toppings, from a drizzle of olive oil to some parmesan.

Ingredients:
- 1 head cauliflower (cut into small florets)
- 4 cups water
- Salt and pepper
- 1 tablespoon unsalted butter (optional)

Directions:
1. In a pot, bring the water to a boil.
2. Add in 2 tsp of salt and stir until dissolved.
3. Add in the cauliflower and cook for 5 minutes until tender.
4. Strain the cauliflower; reserve the salted water.
5. Blend the cauliflower with the salted water and butter until it forms a smooth puree.
6. Serve immediately

Recipe source: Tory Avey

This staple at Japanese restaurants can easily be made at home, and a steaming bowl of this is especially calming when you're feeling unwell. This recipe calls for homemade dashi stock but you could also use store-bought dashi granules.

Ingredients:
- 1 cup dashi stock (stock made from kelp and bonito flakes)
- 1 tablespoon miso paste
- 1 teaspoon wakame (dried seaweed)

Directions:
1. In a pot, heat dashi stock on medium until hot.
2. Turn off the heat.
3. Add the miso paste until dissolved.
4. Add wakame and let soak until they expand.
5. Serve immediately.

Recipe source: New Malaysian Kitchen

This classic dish takes barely 10 minutes to make, and is absolutely comforting for when you're feeling a little under the weather. For added flavour, you can also enjoy the soup with a drizzle some sesame oil and some chopped spring onions.

Ingredients:
- 2 large eggs, lightly beaten
- 2 tablespoons cornstarch (mixed with water)
- 1 can (400ml) of chicken broth
- 1 cup (250 ml) water
- Salt and white pepper to taste
- 1/2 tomato, diced (optional)

Directions:
1. Bring water and chicken broth to a boil.
2. Add salt and pepper, and thicken the soup with the cornstarch mixture.
3. Add the eggs and swirl with chopsticks.
4. Simmer for 2 minutes, covered.
5. Serve immediately.

Recipe source: Rasa Malaysia

Green bean soup is known for its cooling properties, so cook up a batch when you need to combat heatiness. Pandan leaves are optional, but including them in this soup makes a world of difference, given their sweet scent.

Ingredients:
- 1/2 cup green beans (mung beans), rinsed and drained
- 1 litre water
- Black sugar (or dark brown sugar) to taste
- 3 blade pandan leaves (optional)

Directions:
1. In a pot, boil the green beans and pandan leaves. Turn the heat down and simmer for 45 minutes until the beans soften.
2. Remove from heat and stir in black sugar.
3. Serve hot, warm, at room temperature, or cold.

Recipe source: Foodie Baker

Sometimes you just need a little heat in your soups, and that's where this rich, Thai-style soup comes in handy! Green curry paste is used to add a mild spiciness to this creamy, velvety soup.

Ingredients:
- 1 can coconut milk
- 2 1/2 cups pumpkin puree
- 2 teaspoons Thai green curry paste

Directions:
1. In a pot, whisk all ingredients together and bring to a boil.
2. Reduce heat and let simmer for 10 minutes.
3. Serve immediately.

Recipe source: Some The Wiser

Despite the short list of ingredients, this tomato soup turns out very velvety, making for a delicious and soothing dish. Tip: You can also lessen the amount of water used during blending to use this as a quick and delicious pasta sauce.

Ingredients:
- 4 tablespoons unsalted butter
- 1/2 large onion, cut into large wedges
- 1 can of tomatoes, (whole peeled or crushed)
- 1 1/2 cups water
- Salt to taste

Directions:
1. In a pot, melt butter over medium heat.
2. Add in onions, tomatoes, water and salt.
3. Cook uncovered for 40 minutes, stirring occasionally.
4. Blend the soup to your desired texture.

Recipe source: Inspired Taste

This recipe is as effortless as it gets! All you really need is some broccoli, but you could also sprinkle some Cheddar for an added burst of creaminess.

Ingredients:
- 2-3 large heads of broccoli, washed and cut into chunks
- Water
- Salt
- Grated Cheddar cheese (optional)

Directions:
1. Bring water to a boil.
2. Add salt and broccoli, and let simmer for 3 minutes until they soften.
3. Blend the broccoli with the water to your desired texture.
4. Top with Cheddar cheese and serve immediately.

Recipe source: The Busy Baker

This no-recipe recipe barely involves any cooking, and can be ready in less than 10 minutes. If you'd like some crunch to go with your hearty soup, add some tortilla chips!

Ingredients:
- 10 cups corn kernels
- 4 tbsp butter
- Water
- Salt

Directions:
1. Blend corn kernels into a paste.
2. In a pot, cook corn puree over medium heat with butter, 4 cups water, and salt. Let simmer for 5 minutes.
3. Serve immediately.

Recipe source: Martha Stewart