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What’s On Your Plate this October? Five Ingredient Immune Boosting Soup.

Looking for a quick, easy, healthy lunch with ingredients that you most likely have in your fridge, freezer and pantry? This was me recently when we returned from five weeks away, and I didn’t feel like going to the store.

Got frozen veggies, lentils, tomatoes, onion and soup broth (or reasonable substitutes)? Then you’ve got yourself a delicious meal!

Okay, so this does look like seven ingredients (nine if you include bread and butter as photographed below), but still, just five items make this recipe completely doable.

With a small amount of chopping, then throwing everything together in a medium-sized soup pot, lunch is ready in under 20 minutes. High in dietary fibre, vitamins and minerals and low in calories and sugars, why not give it a try?

The original recipe from Taste can be found here.


If, by any chance, you are making soup with children or grandchildren, here is a fun song to share with them as you prepare and add ingredients. If children are not part of your soup making, I suggest giving this little ditty a miss. You’ve been forewarned!

What’s been on your plate recently? Please join Deb and me and share in the comments below or via this handy-dandy linkup. We look forward to seeing your food suggestions here.

You are invited to the Inlinkz link party!

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56 thoughts on “What’s On Your Plate this October? Five Ingredient Immune Boosting Soup.”

    1. Absolutely, Barbara – When I was searching for a quick recipe to make with ingredients that I already had on hand, I began by searching for “immune boosting foods”. This simple recipe was a winner on health, convenience, ease, budget and taste. Even though it didn’t photograph as well as I would have liked, I still considered it to be a five way win! ๐Ÿ˜€

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  1. That little ditty had me singing along Donna :). Your soup sounds healthy and so easy to make, without the stone! Thanks for the linkup, I always learn something from these posts.

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    1. Hi, Leanne – Those are most of the things that I look for in recipes these days. Tonight I am going to attempt a Mediteranean Stoup (no typo). If all goes well, it may be the basis for my next #WOYP post. Stay tuned!

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  2. Hi Donna – great idea, though I suspect I’d have stopped briefly on the way home … but easy to do – without the stone. When I had my hip done … I craved chicken soup for the soul … a friend brought me the basics … leeks, onions, carrots, potatoes and a chicken – all cooked together – gave me a week’s worth of health giving healing nourishment. Welcome home and settling back in … cheers Hilary

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  3. That’s the joy of soup. It’s such a nutritious meal in a bowl. And it’s great to use up leftovers. There’s usually a pot of soup in the fridge. Fall is such a great time to receive garden excess from others & currently, it’s cabbage soup w/ potatoes & carrots. Apples made their way to my door last week so I made a pie for dinner guests. There was lots of dough so I made 2 cherry pies, one for the neighbors & one for the caregivers at the lodge where my mom is. Still leftover dough! so I made a cheeseburger pie (kind of like a tortiere). Dinner guests were served chicken with coconut rice, a package mix from Untamed Feast. These folks forage for their products. I highly recommend their products if you ever come across them. Nothing like cooking in your own kitchen to reconnect you with home.

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    1. Hi, Mona – After reading your comments I always kinda wanna get myself invited over for dinner at your place! Lucky for you that we live in difference provinces! ๐Ÿ˜€ I just looked up Untamed Feast products on line (https://www.untamedfeast.com/). Their website says that they are available at Save-On-Foods. I will take a look for them the next time that I am there. Thank you for the recommendation!

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    1. Thanks so much for stopping by and commenting. I used to be rather dismissive (yes, read here ‘snobby’) about frozen vegetables. Then I discovered that the differences in nutritional value between fresh and frozen vegetables are incredibly minor. That was game-changer for me in terms of storage and convenience!

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  4. I’m doing a nutrition challenge this month to eat 800 grams of produce per day. When I said I’d do it, I had no idea how much produce that is! This would definitely contribute to my daily vegetable total.

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  5. And it’s a good idea to have some stashed away in case the grocery store shipments don’t arrive on time! Our local grocery stores carry a very good assortment of frozen organic vegetable too!

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    1. Hi, Janis. I actually have an answer to your question. Stoup! I just made some that was featured in this month’s Chatelaine’s mag. Easy and delicious! My plan is to try out a few more autumny-soupy recipes and feature them on my November WOYP. Stay tuned!

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  6. Yummy and a perfect fall soup for lunch or dinner. Or both. Particularly when I add the other two ingredients of bread and butter. ๐Ÿ™‚ Last night for dinner I cooked a delicious healthy meal (if I say so myself) of baked tilapia, yams, and steamed asparagus. Feeling righteous right now. ๐Ÿ™‚

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      1. Tilapia and salmon are my ‘go to’ fish for our weekly meals. Sometimes I go “crazy” and use a baked potato instead of a yam – ’cause, you know, sour cream on potato is almost as good as dessert. ๐Ÿ™‚

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  7. Hi Donna, I love this easy recipe and healthy soup. Perfect for fall and winter. Thank you for hosting the linkup. I added my link. Happy Thanksgiving weekend to you and your family!

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  8. Hi Donna – your soup looks delicious – we had our first soup on Sunday. I’m currently listening to the little soup ditty – “What can we add to the stone soup?…Oh!” Thanks for sharing ๐Ÿ™‚

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