Best 3 Speedy Spiced Sunshine Soup Recipes

Discover the flavors of sunshine and spice with our curated collection of speedy spiced sunshine soup recipes. Whether you're seeking a quick and comforting lunch, a nutritious dinner, or a delightful treat to warm you up on a chilly day, these recipes offer a burst of sunshine in every spoonful. With a blend of vibrant spices, fresh ingredients, and easy-to-follow instructions, you'll whip up a delicious and flavorful soup that will undoubtedly brighten your day. Get ready to embark on a culinary journey that promises culinary sunshine and spice in every sip!

Check out the recipes below so you can choose the best recipe for yourself!

ULTIMATE SPICY SPUD SOUP

Ultimate Spicy Spud Soup image

My hubby's uncle created this wonderful soup...everyone slurps it up. It is excellent served with a crunchy French bread! Word of warning: we like our food hot, you may not need as much cayenne pepper as called for in recipe.

Provided by PAMV

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 55m

Yield 12

Number Of Ingredients 10

Ingredients

2 cloves garlic, peeled
½ red onion
1 pound ground Italian sausage
10 large russet potatoes, peeled and cubed
seasoning salt to taste
½ teaspoon freshly ground black pepper
1 tablespoon cayenne pepper, or to taste
1 (12 fluid ounce) can evaporated milk
¼ cup butter
1 teaspoon dried parsley

Steps:

In a blender or food processor, puree garlic and onion. Heat garlic and onion puree with Italian sausage in a skillet over medium heat. Cook until sausage is no longer pink.
Transfer the sausage mixture to a large soup pot. Add potatoes and water to cover. Stir in the seasoned salt, black pepper and cayenne pepper to taste. Bring to a boil over medium-high heat and cook until potatoes are tender. when potatoes are done, stir in the butter, evaporated milk and parsley. Cook long enough for the butter to melt. Serve hot with bread or crackers.

Nutrition Facts : Calories 448.1 calories, Carbohydrate 58.1 g, Cholesterol 48.1 mg, Fat 18.4 g, Fiber 7 g, Protein 13.9 g, SaturatedFat 8.2 g, Sodium 356.3 mg, Sugar 5.8 g

SUNSHINE SOUP

Sunshine Soup image

Got a huge yellow squash from a friend.This was the result of some of it. Also had some left to freeze. Soup also freezes well. Serve hot or cold.

Provided by Katha

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups grated yellow squash
3 medium onions, chopped
1 cup celery, chopped
1 clove garlic, minced
1 tablespoon margarine
1/2 teaspoon dried rosemary
1 quart vegetable broth or 1 quart chicken broth
1/4 teaspoon black pepper
1 cup plain fat-free yogurt or 1 cup sour cream
1 dash hot sauce, if desired

Steps:

In a soup pot melt margerine.
Add squash, onion, celery, garlic.
Saute until onion is golden.
Allow to cool slightly.
Add broth,rosemary& black pepper.
Cook until all veggies are tender.
Cool.
Place soup in blender& puree till smooth.
Pour soup back in pot& heat till warmed (or serve cold or at room temp).
Place soup in bowls, swirl in 1/4 cup yogurt in each bowl.
Add hot sauce if desired.

Nutrition Facts : Calories 109.2, Fat 3.3, SaturatedFat 0.8, Cholesterol 1.2, Sodium 109.5, Carbohydrate 15.6, Fiber 2.5, Sugar 10.2, Protein 5.4

SPEEDY SPICED SUNSHINE SOUP

Speedy Spiced Sunshine Soup image

I attended a cooking demonstration by Lisa Brink of Hod Hasharon. Lisa has her own cooking blog, www.deliciouskitchen.weebly.com, and has some wonderful ideas about cooking and presentation. This recipe comes from her Take Five class, recipes which contain five main ingredients and/or take five minites to prepare. I found this soup to be absolutely delicious and have already made up a batch for my family.

Provided by Mirj2338

Categories < 60 Mins

Time 40m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons canola oil
1 large onion, chopped
1 teaspoon crushed garlic
1 teaspoon cumin
1/2 teaspoon turmeric
3 cups cauliflower florets (fresh or frozen)
5 cups vegetarian stock (3 Knorr cubes to 5 cups water)
2 bay leaves
1/2 cup red lentil (or 2 small potatoes, peeled and chopped)
1 pinch dried chili pepper flakes (optional)
1/2 teaspoon salt
1/2 teaspoon sugar
1 cup milk
squeeze lemon juice
parsley or chives (to garnish)

Steps:

Heat oil and saute onion and garlic for a few minutes.
Stir in cumin and tumeric, then add the cauliflower and toss until coated in spices.
Add the remaining ingredients except for the milk and lemon juice and simmer for 25 minutes.
Remove the bay leaves, add the milk and blend the soup until smooth (I use an immersion blender).
Add a squeeze of lemon juice and serve garnished with fresh herbs.

Nutrition Facts : Calories 90, Fat 4.1, SaturatedFat 0.8, Cholesterol 3.4, Sodium 139.6, Carbohydrate 10.3, Fiber 2, Sugar 1.5, Protein 4

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
Use fresh, high-quality ingredients: The better the ingredients, the better the soup will taste. If possible, use organic vegetables and herbs.
Don't be afraid to experiment: There are many different ways to make sunshine soup. Feel free to add your own favorite vegetables, herbs, and spices.
Serve immediately: Sunshine soup is best served hot, so make sure to eat it as soon as it's done cooking.

Conclusion:

Sunshine soup is a delicious, healthy, and easy-to-make soup that's perfect for a quick and easy meal. With its vibrant colors and flavors, this soup is sure to brighten up your day. So next time you're looking for a healthy and satisfying meal, give sunshine soup a try. You won't be disappointed!