A delicious and healthy soup for those cold winter days!

This soup is easy to make and it's delicious!

Ingredients:

• 2 cups vegetable broth
• 1 can chickpeas, drained and rinsed
• 1/2 cup uncooked farro
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 1/4 Onion, chopped
• 1 clove garlic, minced
• Pinch of salt
• Pepper to taste

Instructions:

1. In a medium saucepan, bring the vegetable broth to a boil.
2. Add the chickpeas, farro, carrot, celery, onion, garlic, salt and pepper.
3. Reduce heat and simmer for 20 minutes or until the farro is cooked through.
4. Serve hot.

This soup is perfect for a quick and easy meal.3. Warm up with a bowl of fish soup with tomato today.4. Tasty and nutritious - your new favourite soup!

Ingredients:700g of mixed fish fillet (Such as cod, haddock, salmon and pollock)1 onion, chopped2 cloves of garlic, minced2 tablespoons of rapeseed oil1 litre of vegetable stock or fish stockSalt and pepper to taste4 large tomatoes, peeled and dicedA handful of fresh parsley, finely chopped

Instructions:1. In a large saucepan or soup pot, heat the oil over medium heat. Add the onion and garlic and cook until softened.2. Add the fish fillets, stock, tomatoes and season with salt and pepper. Bring to a simmer and cook for 10-12 minutes until the fish is cooked through.3. Serve in bowls with some fresh parsley stirred through.

5. A heart-warming dish that will leave you satisfied

There's nothing like a hearty, home-cooked meal to make you feel all warm and fuzzy inside. This recipe for chicken and dumplings is sure to do the trick!

Ingredients:

1 tablespoon olive oil 1 onion, diced 3 cloves garlic, minced 2 boneless, skinless chicken breasts, cut into small cubes 3 cups chicken broth 1 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon black pepper 1 (16-ounce) package frozen mixed vegetables, thawed 1 (10.75-ounce) can condensed cream of chicken soup 3/4 cup all-purpose flour 2 tablespoons cold butter 1 cup milk 2 cups frozen dumplings Instructions: 1. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the chicken and cook until browned, about 5 minutes more. Pour in the chicken broth and bring to a simmer. Add the thyme, salt, and pepper and stir in the mixed vegetables. Simmer for 10 minutes. In a small bowl, whisk together the cream of chicken soup and flour until smooth. Stir into the pot and continue to cook for 10 minutes more.

2. Meanwhile, melt the butter in another small pot over low heat. Stir in the milk and bring just to a simmer. Add the dumplings and cook until tender and cooked through, about 10 minutes. Serve bowls of the soup topped with some of the dumplings.  

20-Minute Fish Soup with Tomato

Creating a delicious, healthy soup doesn't have to take hours in the kitchen. This 20-minute fish soup with tomato is proof! It's perfect for a quick and easy weeknight meal.

Ingredients:

-2 tablespoons olive oil -1 onion, chopped -1 bell pepper, chopped -4 cloves garlic, minced -1 (14.5 ounce) can diced tomatoes, undrained -6 cups chicken or vegetable broth -3 bay leaves -1 teaspoon dried thyme -1/2 teaspoon salt -1/4 teaspoon freshly ground black pepper -1 (15 ounce) can corn kernels, drained -2 cups cooked white rice -1 pound cod fillets, cut into bite size pieces

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, garlic, tomatoes with juice, chicken broth, bay leaves, thyme, salt and pepper. Bring to a simmer and cook for 10 minutes.

2. Add the corn and rice and cook for an additional 5 minutes until heated through.

3. Gently add the cod fillets to the soup and cook for just 2 to 3 minutes until opaque in color. Discard the bay leaves before serving.

Gluten-Free Fish Soup with Tomato

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 28 ounces diced tomatoes in juice
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 6 cups fish stock or broth*
• 2 pounds assorted fresh fish fillets (such as cod, catfish, tilapia, and red snapper), cut into bite-size pieces**
• 1 cup gluten free pasta shells or other small pasta shape
• 2 tablespoons chopped fresh parsley leaves

Instructions:

1. Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and bell pepper and cook until the vegetables are tender, about 5 minutes.
2. Add the diced tomatoes with their juice, oregano, basil, thyme, salt, and black pepper to the pot and bring to a simmer.
3. Add the fish stock and bring to a simmer.
4. Add the fish fillets to the soup and cook until just cooked through, about 5 minutes.
5. Meanwhile, cook the pasta according to package instructions for al dente. Drain well and add to the soup. Stir in the parsley leaves and serve warm.

Dairy-Free Fish Soup with Tomato

This dairy-free fish soup with tomato recipe is perfect for a chilly winter evening. It's low in calories and carbs and high in protein, making it a healthy and satisfying meal.

Ingredients:

1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, minced

1 red bell pepper, chopped

4 cups fish or vegetable stock

1 (14.5 ounce) can diced tomatoes, undrained

1 teaspoon dried basil leaves

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup water madeira wine or sherry (optional) 6 ounces swordfish, skinless, cut into 1-inch cubes

Instructions:

In a large saucepan or Dutch oven, heat the oil over medium heat. Add the onion, garlic, and bell pepper and cook until the vegetables are tender, about 10 minutes. Stir in the stock, tomatoes with their juice, basil leaves, salt, black pepper and water. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer for 10 minutes. If desired, stir in madeira wine or sherry. Add the swordfish cubes and simmer for 5 minutes more or until the fish is cooked through. Serve hot.

Whole30 Approved Fish Soup with Tomato

Ingredients:

1 tablespoon olive oil 1 onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 2 cloves garlic, minced 4 cups chicken or vegetable stock 2 cups water 1 (14.5 ounce) can diced tomatoes, undrained 1 teaspoon dried basil leaves 1/2 teaspoon dried thyme leaves 1/4 teaspoon black pepper 3 cups cooked white fish fillets, such as cod, flounder, or haddock, cut into bite-size pieces* 2 tablespoons chopped fresh parsley grated Parmesan cheese (optional)

Instructions:

Heat the oil in a large saucepan over medium heat. Add the onion, bell peppers, and garlic and cook until tender. Add the stock, water, tomatoes with their juice, basil, thyme, and black pepper. Bring to a boil. Add the fish and parsley and cook for 5 minutes or until the fish is cooked through. If desired, sprinkle with Parmesan cheese before serving.

Low-Carb Fish Soup with Tomato

Ingredients:

• 1 tablespoon olive oil -1 onion, chopped -2 cloves garlic, minced -6 cups chicken broth -1 can (14.5 ounces) diced tomatoes, undrained -1 teaspoon dried basil leaves -1/2 teaspoon dried oregano leaves -1/4 teaspoon black pepper -4 cups chopped fresh kale -2 cans (6 ounces each) small shrimp, drained and rinsed -1/2 cup grated Parmesan cheese
• 1 pound cod fillets, cut into bite-size pieces Directions:

Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook until they're tender, stirring occasionally. Add the broth, tomatoes with their juice, basil, oregano, and black pepper. Bring to a simmer and cook for 10 minutes. Stir in the kale and shrimp and cook for 5 minutes or until the kale is wilted. Divide the soup among four bowls. Sprinkle with Parmesan cheese and serve with the cod fillets.