Soups don’t have to be long simmered affairs that take hours to make, in fact they can make cheap, easy super fast, nutritious weeknight meals, perfect if you’re strapped for time or tired from cancer treatment. In this class I’ll teach you some of my favorite easy soups, soups that make a perfect dinner paired with a slice of good bread and a salad of leafy greens. I’ll show you how to use quick cooking lentils, put potatoes to work, give you ideas about using canned beans, and, of course give you permission to cheat and use pre-cut veggies! Most of the soups here are blended, but if you prefer a chunky texture, leave the veggies whole. Look and learn!

Leek and Potato Soup

This is one of my favorite quick soups to make when I want a meal in a hurry in fact I’ve been making versions of it since I was at college. It’s main ingredients are oniony leeks, starchy russet potatoes and good stock, vegetable if you want this to be vegetarian, or chicken if you’re an omnivore. If you want to add more protein, and make it easier if that’s possible, instead of potatoes try using 2 x14 ounce cans of white cannellini beans, drained and rinsed. Check it out

Tomato & Sweet Potato Soup

A friend of mine made me this when I was recovering from my kidney surgery. As a Brit, it has the taste of home. Its flavor resembles a well known canned tomato soup that is an English nursery favorite. Utterly soothing. Needless to say, since it’s made with tomatoes and sweet potatoes this ridiculously easy soup is an antioxidant powerhouse rich in lycopene, beta-carotene and vitamins A & C. Who knew good nutrition could be so easy and taste so good?

Easy Watercress Soup

We’re not kidding when we say this Watercress Soup is easy, it is, coming together in around 30minutes. Just as well. Watercress is one of the super-greens. It is rich in minerals calcium, manganese and vitamins A, C and K, folate, B6 – you name it! Although usually used in salads, its peppery flavor is wonderful in this soup. For more protein instead if potato, used 28 ounces of canned lima beans, drained and rinsed. Try it.

Gingery Carrot Lentil Soup

This is one of my favorite soups to make in class. Why? Not only does it taste really, really good, the class can make it in real time, that is in 30-40 minutes start to finish. If nothing else, it encourages them to buy more lentils. Lentils do not need to be soaked overnight and cook really quickly, particularly the red lentils we use here. They are nutritious too, and are rich in protein, fiber, folate and minerals like copper, phosphorus, manganese, potassium and many more. This soup is also a great introduction to using ginger root, and to use pantry staples like carrots in a starring role Look and learn!