Soup Recipes Perfect for Your Barbecue Night

55Soups are a great appetizer. Different types offer a variety of flavors and textures. More importantly, a bowl of healthy soup with legumes, vegetables and other fiber-rich ingredients nourish the body with essential nutrients. It has also been found that soup consumption helps maintain a healthy weight - according to a recent study published in the British Journal of Nutrition, soup eaters have better overall eating habits and tend to weigh less compared to those who are not.

So on your next barbecue night, pair your steak with any of these 3 easy healthy soup recipes:

Thick and Creamy Potato Soup

What you need:

  • 6 cups mashed cooked potatoes
  • 1 large onion, chopped
  • 1 3/4 cups chicken broth
  • 1/2 cup milk
  • 1 tablespoon butter
  • Salt and pepper to taste

In a small pot over low heat, melt the butter then sauté the onions until tender. Add the mashed potatoes then slowly stir in the chicken broth. While stirring, carefully add the milk. Cook until thick and creamy, about 5 minutes. Season with salt and pepper before serving.

Classic Chicken Tortilla Soup

What you need:

  • 2 boneless and skinless chicken breasts, sliced into cubes
  • 1 3/4 cups chicken broth
  • 1 cup chopped onion
  • 1 cup chunky salsa
  • 1 cup corn tortilla chips
  • 1 cup frozen corn kernels
  • 1/2 cup shredded Monterey Jack cheese
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin

In a large pot, heat olive oil and cook the chicken over medium heat for 5 minutes. Stir in garlic and cumin, then slowly add chicken broth, corn kernels, onion, salsa, chili powder and lemon juice. Reduce the heat to low and allow to simmer for 25-30 minutes. When ready, break tortilla chips into separate serving bowls then pour soup over it. Top with cheese before serving.

Green Squash Soup

What you need:

  • 2 chayote squashes, peeled and sliced into 1/2-inch pieces
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 2 cubes chicken bouillon, crumbled
  • 2 cups hot water
  • 3 tablespoons chopped fresh cilantro plus a few sprigs for garnish
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and ground black pepper to taste

Dissolve the chicken bouillon in hot water then set aside. In a large saucepan, melt the butter over medium heat then cook the onion, garlic and red pepper flakes until tender. Add the squash, 2 tablespoons chopped cilantro, salt and pepper. Stir for 5 minutes then add dissolved chicken bouillon and remaining chopped cilantro. Cover and allow to simmer for 15-20 minutes. When ready, pour the mixture into a blender and puree until smooth. Divide soup into serving bowls then garnish with sprigs of cilantro.