These six soups are healthy, quick (they each take only 30-minutes to make), and at the end of the day you'll have the perfect photo and an awesome dinner. Not to mention leftovers for an easy lunch to pack for work the next day. Scroll through for all six colorful soups-in-a-jar, and get ready to make your own edible rainbow.
Red: Tortilla Soup
You can store most of the ingredients for this easy soup in your pantry.
Photographed by Lisa Shin; food styling by Victoria Granof; prop styling by Gozde Eker.
Get the recipe, ahead.
Photographed by Lisa Shin; food styling by Victoria Granof; prop styling by Gozde Eker.
Tortilla Soup
Ingredients
1 red pepper, chopped
1 small onion, diced
2 cloves garlic, crushed
1 (14 oz) can crushed tomatoes
2 cups chicken or veggie stock
1 (7 oz) can chipotles in adobo
1 tsp canola or vegetable oil
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp paprika
Salt and pepper
2 oz tortilla chips
Instructions
1. In a large pot, cook the diced onion and bell pepper with the oil and spices. Stir over low heat for about a minute until everything is coated. Add the crushed tomatoes, stock, salt, and pepper. Stir to combine.
2. Chop 2-4 chipotles and add to the soup. Bring to a simmer, add all but a handful of the tortilla chips, crumbling them in your hands before tossing them in. Allow the soup to simmer for 15 minutes. Blend if you want a smooth consistency.
3. Before serving, top the soup with the remaining tortilla chips (crumbled). Add any other toppings you’d like such as avocado, shredded chicken, cheddar cheese, or a wedge of lime.
Photographed by Lisa Shin; food styling by Victoria Granof; prop styling by Gozde Eker.
Orange: Curried Butternut-Squash Soup
This unexpected curried soup will become a new fall fave.
Photographed by Lisa Shin; food styling by Victoria Granof; prop styling by Gozde Eker.
Get the recipe, ahead.
Photographed by Lisa Shin; food styling by Victoria Granof; prop styling by Gozde Eker.
Curried Butternut Squash Soup
Ingredients
1 yellow onion, chopped
1 yellow or red apple (not green or any variety that’s too tart), chopped
1 lb butternut squash (about half a medium squash), cubed
1 14 oz can coconut milk
1 tbsp red curry paste
1 ½ cups chicken or veggie stock
1 tbsp coconut oil or olive oil
Salt and pepper
Instructions
1. Preheat oven to 425°F.
2. In a large bowl, toss together the butternut squash, chopped onion and apple with the oil, salt, and pepper. Once combined, spread everything out on a sheet pan and bake for 15–20 minutes. The squash should be fork tender.
3. Place the contents of the sheet pan in a large pot and add the coconut milk, stock, red curry paste, and a little more salt. Bring to a boil and then lower the heat to a simmer. Allow the soup to simmer for 5 minutes until the flavors combine.
4. Working in batches, purée the soup in a blender, or use an immersion blender and purée right in the soup pot. Once the soup has reached your desired consistency transfer it back to the pot.
5. Taste, then season with more salt and pepper as needed. Add another 1/2 tablespoon of red curry paste if you like a stronger curry flavor. Simmer for another 5 minutes before serving.
Photographed by Lisa Shin; food styling by Victoria Granof; prop styling by Gozde Eker.
Yellow: Ginger-Lentil Soup
This tangy soup is easy to make and even easier to eat.
Photographed by Lisa Shin; food styling by Victoria Granof; prop styling by Gozde Eker.
Get the recipe, ahead.
Photographed by Lisa Shin; food styling by Victoria Granof; prop styling by Gozde Eker.
Ginger-Lentil Soup
Ingredients
1 small yellow or white onion, diced
1 tbsp olive oil
1 cup yellow lentils or yellow split peas, rinsed
1 yellow bell pepper, chopped
3/4 tsp fresh, grated ginger
3 ½ cups chicken or veggie stock
Salt and pepper
1/2 teaspoon ground turmeric, optional
1/2 teaspoon ground coriander, optional
1 pinch cinnamon, optional
Instructions
1. Combine the onions and olive oil in a large pot or dutch oven. Cook over medium heat for 2–3 minutes. Stir in the lentils (sometimes called yellow split peas), bell pepper, ginger, spices, salt, and pepper.
2. Add the stock and bring to a boil. As soon as the liquid starts to boil, drop it down to a simmer and let it simmer uncovered for 15–20 minutes until the lentils are soft and have absorbed at least half of the liquid.
3. Serve as is, or for a smoother texture, purée the soup using an immersion blender or by blending it in a regular blender in 3 batches.
Photographed by Lisa Shin; food styling by Victoria Granof; prop styling by Gozde Eker.
Green: Kale & Leek Soup
You're only six ingredients away from dinner.
Photographed by Lisa Shin; food styling by Victoria Granof; prop styling by Gozde Eker.
Get the recipe, ahead.
Photographed by Lisa Shin; food styling by Victoria Granof; prop styling by Gozde Eker.
Kale & Leek Soup
Ingredients
2 leeks, cleaned and chopped
1 bunch kale, loosely chopped
4 cups chicken or veggie stock
1 ½ tbsps olive oil
1 ½ tbsps butter
2 cloves garlic, crushed
Salt and pepper
Instructions
1. Rinse the chopped leeks thoroughly (leeks are grown in dirt and often need to be washed a few times).
2. In a large pot, sauté the cleaned leeks with the olive oil and butter. Once the butter has melted, lower the heat and cook until the leeks start to look translucent.
3. Add the salt, pepper, and crushed garlic. If the leeks seem dry add a 1–2 tablespoons of water. Continue cooking over low heat for another 5–10 minutes until the leeks are very soft. (You want to essentially melt the leeks rather than fry them.)
4. Add the stock and the cleaned kale, removing any thick stems. Simmer for 5–10 minutes. Blend in batches or using an immersion blender.
Photographed by Lisa Shin; food styling by Victoria Granof; prop styling by Gozde Eker.
Blue: Potato Soup
If you've never had blue potatoes, now is as good a time as any to give them a try!
Photographed by Lisa Shin; food styling by Victoria Granof; prop styling by Gozde Eker.
Get the recipe, ahead.
Photographed by Lisa Shin; food styling by Victoria Granof; prop styling by Gozde Eker.
Blue Potato Soup
Ingredients
1 lb blue potatoes (about 3–4 medium potatoes), chopped
1 onion, chopped
1 sprig rosemary
3 ½ cups chicken or veggie stock
2 tsp olive oil
Salt and pepper
1/4 tsp grated nutmeg, optional
Sour cream, for serving
Instructions
1. In a large pot cook the chopped onions and potatoes in olive oil over medium to high heat. Cook until the potatoes start to brown, about 3–4 minutes.
2. Season with salt and pepper, add the sprig of rosemary and the stock.
3. Simmer for 15 minutes until the potatoes are tender. Remove the rosemary and blend in batches or use an immersion blender to purée the soup.
4. Once the soup is blended, season to taste with more salt, pepper, and the nutmeg. Serve as is or with a spoonful of sour cream.
Photographed by Lisa Shin; food styling by Victoria Granof; prop styling by Gozde Eker.
Purple: Beet & White Bean Soup
If you don't like beets, this soup will make you a beet-liever.
Photographed by Lisa Shin; food styling by Victoria Granof; prop styling by Gozde Eker.
Get the recipe, ahead.
Photographed by Lisa Shin; food styling by Victoria Granof; prop styling by Gozde Eker.
Purple Beet & White Bean Soup
Ingredients
¾ lb purple beets, chopped
1 cup white beans, drained and rinsed
3 ½ cups chicken or veggie stock
1 shallot, diced
1 sprig thyme
1 tbsp olive oil
Salt and pepper
Instructions
1. Sauté the diced shallot over low heat with the olive oil, salt, and pepper for about 2–3 minutes.
2. Add the chopped beets, the beans, the stock, and the thyme. Bring to a boil then reduce to a simmer and continue cooking for 15–20 minutes, until the beets are tender.
3. Remove the sprig of thyme, then blend in batches or use an immersion blender to purée the soup.
Photographed by Lisa Shin; food styling by Victoria Granof; prop styling by Gozde Eker.
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