If you have an onion and some chicken flavored bouillon cubes, chances are you have the makings for a healthy and hearty fall soup within reach. Those two common staples can be paired with a variety of ingredients to render simple-to-make soups that can dazzle your taste buds. Open the fridge and look in the pantry to see which of these three recipes you’ll be making today. All three soups below are chock full of nutrients to boost your immunity as you head into the chill of the flu…er… fall season.

3 Delicious Fall, Keep-You-Cozy, Soup Recipes

1) Butternut Squash Soup (serves 8)

Butternut squash takes center stage in this pot ‘o goodness. It’s full of potassium, Vitamin E, B-6, folate, manganese, thiamin, and niacin.

– 1 onion diced
– 1 tablespoon olive oil
– 6 cups organic chicken broth
– 1 butternut squash, cut in half

Directions: Preheat oven to 400-degrees. Place squash halves in the oven and bake until soft. Heat olive oil in stockpot. Add onion and sauté until translucent. Scrape butternut squash out of the shell. Add squash to onion along with 6 cups of organic chicken broth. Bring to a boil. Stir. Then let simmer 20 minutes. Purée in a blender. Return to pot and add 2 cups of water and the last two bouillon cubes. Heat thoroughly.

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2) Lemon Chickpea Soup with Carrots (Serves 8)

This soup, inspired by Jane Brody’s cookbook Good Food Gourmet (1990), boosts your immune system with a blast of Vitamin C courtesy fresh lemon juice. You’ll get protein, manganese, folate, B-6, iron, copper and a host of other vitamins and minerals from the chickpeas. Add in carrots for a dose of Vitamin A.

– 1 onion
– 1 tablespoon olive oil
– 6 cups organic chicken broth
– 16 oz. (or more) prepared chickpeas
– 5 large carrots diced
– Juice of one large lemon
– White and/or black pepper to taste

Directions: Heat olive oil in a stockpot. Sauté onion until tender. Add water, broth, chickpeas, and carrots. Bring to a boil. Turn down and let simmer until carrots are tender. Stir in lemon juice. Add pepper to taste.

3) Red Pepper Soup (serves 4)

Red peppers make this soup look as vibrant as it tastes. Red peppers are a great source of Vitamins A, C, and B6 which makes this soup another winner when it comes to keeping you healthy. Rest assured you’ll be getting lots of fiber, folate, calcium, and potassium from this soup too.

– 1 onion
– 1 tablespoon olive oil
– 2 cups organic chicken broth
– 2 red peppers diced
– 2 cups low-fat buttermilk
– White pepper to taste

Directions: Heat olive oil in a stockpot. Sauté onion and red bell pepper 2 minutes until fragrant. Add broth. Heat until boiling, then let simmer 20 minutes. Purée a cup at a time. Return purée to the pot. Stir in low-fat buttermilk. Add white pepper to taste.


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