3 Easy & Delicious Healthy Soups – No Skills Required

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I’ve always said a hearty soup is the winter equivalent of a delicious summertime smoothie and that’s why I’ve pulled out a few of my favourite recipes to share with you here. Not only are these soups super tasty but most importantly they are really easy to make – and I mean really easy. After all who wants to spend hours slaving in the kitchen when you can be snuggled up on the couch? I know what I’d rather be doing.

For all of these soups I used Almond Breeze Unsweetened Almond Milk which is a milk alternative made from almonds. It tastes great and because it doesn’t need to be refrigerated before it’s opened you can keep a stock in the pantry so you always have some on hand. I use Almond Breeze on my cereal in the morning, in my smoothies and it even makes a delicious latte. So I hope you enjoy these hearty, healthy soups as much as I do.




Above: Quick & Easy Broccoli Cheese soup.



  • 3 Tbs butter or olive oil
  • 1 small brown onion, peeled and finely diced
  • 2 diced carrots
  • 3 cloves garlic, minced
  • 1/4 cup flour
  • 3 cups vegetable or chicken stock
  • 2 cups Almond Breeze Unsweetened Almond Milk
  • 2 medium heads of broccoli 
  • 1 tsp Dijon mustard (optional)
  • pinch salt
  • pinch pepper
  • 225g freshly-grated cheddar cheese, plus more for serving


Heat butter (or olive oil) in a large pot over medium-high heat until melted.  Add onion and carrots and saute for a few minutes, stirring occasionally, until both are cooked through and the onion is translucent.  Stir in the garlic and saute for an additional minute, then stir in the flour and saute for another minute.

Stir in the chicken stock until it is evenly combined.  Then add the almond milk, broccoli, mustard, salt and pepper.  Continue cooking, stirring every few minutes, until the soup reaches a simmer.  Reduce heat to medium and continue to simmer the soup for around 15 minutes, until the broccoli is cooked through and soft.  Stir in the freshly-grated cheddar cheese until it is completely melted and evenly mixed into the soup.

Serve immediately, topped with extra cheese if desired.




Above: Thai Chicken Soup.



  • 2 Tbs red curry paste
  • 1 can of coconut milk
  • 1 cup Almond Breeze Unsweetened Almond Milk
  • 1 cup chicken stock
  • 2 Tbs fish sauce
  • 2 Tbs brown sugar
  • 2 Tbs peanut butter
  • 2 chicken breasts, cut into small pieces
  • 1 red capsicum, seeded and sliced into thin slices
  • 1 onion, thinly sliced
  • 1 Tbs fresh ginger, minced
  • 1 Tbs lime juice
  • coriander for garnish


  1. Mix the curry paste, coconut milk, almond milk, chicken stock, fish sauce, brown sugar and peanut butter in a slow-cooker bowl. Place the chicken breast, red capsicum, onion and ginger in the slow cooker, cover and cook on low for 6 hours.
  2. Stir in lime juice and serve.
thai curry
Above: Thai Chicken Soup ready to be cooked. 



Above: Curried Butternut Pumpkin Soup.



  • 1 medium butternut pumpkin, chopped into small pieces
  • 1 brown onion, diced
  • 2 granny smith apples, diced
  • 2 carrots, cut into chunks
  • 2 Tbs brown sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbs curry powder 
  • ¼ tsp cinnamon powder
  • 1 tsp fresh minced ginger
  • 1 tsp minced garlic
  • 1 cup vegetable (or chicken) broth
  • 1 cup Almond Breeze Unsweetened Almond Milk
  • ½ cup cream


  1. Spray a slow cooker with nonstick cooking spray. Add the butternut pumpkin, onions, apples, carrots, sugar, salt, black pepper, curry powder, cinnamon, ginger, garlic, almond milk and vegetable broth. Allow the soup to cook on the low heat setting for 7-8 hours or on the high heat setting for 4-5 hours.
  2. Using a stick blender blend the soup.
  3. Stir in the cream and adjust the salt, and pepper to your taste. 
Above: Curried Butternut Pumpkin Soup ready to be cooked.
Above: Almond Breeze Unsweetened Almond Milk is my secret ingredient for rich, creamy soups.
 Thanks to the peeps at Almond Breeze for making this post possible.