Two Healthy Soup Recipies For Any Time of the Year

Published on May 4, 2020

Working on building a healthy lifestyle and coming up with healthy food ideas can be difficult for anyone. Yes, it may be a challenge, but in life, all things come with a challenge. Eating healthy can be simple and easy as long as you look at as an exciting opportunity rather than a burden. These healthy soup recipes will help make that challenge a bit easier.

Don’t let your mind take over and present unhappy thoughts about eating healthy, filter those negative thoughts out. Think about in the long run and how once you maintain this habit, it will be something that you can quickly put into your day to day routine.

For this week’s delicious healthy recipes we are going to be cooking up some good ole soup dishes. It may sound bland but trust and believe this will be one of the most unique soups you’ve ever had.

We hope you enjoy these products! But keep in mind, Grit Daily might take small cut of the profit on the items recommended here—but that doesn’t mean we don’t believe in them. We only recommend products that we would buy or use ourselves, so don’t be wary of our suggestions. 

Miso Soup 


8 oz. firm tofu, drained

5 cups cold water

1 piece dried kombu seaweed

½ cup thinly sliced green onions 

½ cup sliced mushrooms

½ cup chopped raw spinach 

½ cup bean sprouts

¼ cup white miso paste


First, you are going to place your tofu to the side between two paper towels to dry while you are preparing your soup. Then you are going to put your water and kombu, which is a type of kelp or dry seaweed used to make Japanese broths. You can typically find this in any supermarket or Asian market, but if not, you can always use vegetable broth as a substitute. You are going to bring this to a boil over medium-low heat, and while the water is coming to a boil, take that dry tofu you had put to the side earlier and cut into ½ -inch pieces.

Once your water has boiled, remove kombu (if you have this ingredient) and discard and reduce your heat to low and cook for one minute. Now you are going to add your tofu, green onions, mushrooms and spinach, and bean sprouts and boil for three minutes on low heat. Once finished, place miso pastes into a bowl and a little water from the tofu mixture and mix well, forming a loose paste, and lastly, add the tofu and mix well. 

Gazpacho (chilled soup)


4 cups seeded, coarsely chopped Roma tomatoes

1 cup coarsely chopped seedless cucumber 

½ cup coarsely chopped onion

½ cup coarsely chopped bell pepper

1 clove garlic finely chopped

1 tbsp +1 tsp  sherry vinegar

 ¼ cup coarsely chopped fresh cilantro 

1 tsp sea salt 

1tbsp +1 tsp  olive oil 

Instructions: Place your tomatoes, cucumbers, onion, bell pepper, garlic, vinegar, cilantro, and salt into a blender cover and blend until smooth. With your blender running, you are going to add in your oil in a thin, continuous stream until mixed thoroughly. Then you are going to let the soup chill in the refrigerator before serving. 

Jori Ayers is a Staff Writer at Grit Daily based in Tampa, Florida. She was formerly with the editorial team at Tampa Bay Parenting Magazine.

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