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Nutritious Soup Recipes for Elderly Adults

Food is one of the most important aspects of life. As we get older, the food we eat is even more important, so have gathered some healthy soup recipes with all the nutrients.

Green Vegetable Soup

  1. Heat the oil in a large pan. Cook the onion and leek over a low heat, stirring occasionally for 5 minutes. Add the celery, carrot, and garlic and cook for a further 5 minutes

  1. Add the water, potato, parsnip, and green beans. Bring to the boil, reduce heat, cover, and simmer for 5 minutes.

  1. Add the peas and courgettes and season to taste. Cover and simmer for about 25 minutes until the vegetables are tender.

  1. Add the spinach to the soup and simmer for 5 minutes. Stir a spoon of the pesto in the soup, Ladle into blows and serve.

Split pea and Parsnip soup

  1. Rinse the peas well under cold water. Put in a pan and cover generously with water. Bring to the boil for 3 minutes. Drain the peas

  1. Heat the oil in the large pan over a medium heat. Add the onion and leek and cook, stirring occasionally, for 3 minutes until softened. Add the garlic and parsnips and continue cooking, stirring occasionally, for 2 minutes.

  1. Add the peas, water, sage, thyme, coriander, and bay leaf. Bring almost to boil, reduce the heat, and allow to simmer for 40 minutes until the vegetables are very soft. Remove the bay leaf.

  1. Remove the pan from the heat and set aside to cool slightly, then transfer to a food blender and process to a smooth puree.

  1. Return the blended soup to the pan and add water if needed. Season generously with salt, pepper and nutmeg. Place over a low heat and simmer until reheated.

Tomato and Lentil soup

  1. Heat the oil in a large pan over a medium heat. Add the leek, carrot, onion and garlic. Cover and cook, stirring occasionally, for 4 -5 minutes until the vegetables are slightly softened

  1. Rinse and drain the lentils, remove any small stones. Add the lentils to the pan and stir in the water, tomato juice and tomatoes. Add the coriander and bay leaf with a pinch of salt. Bring to the boil, reduce the heat and simmer gently for about 45 minutes until vegetables are tender. Remove bay leaf.

  1. Remove the pan from the heat and set aside to cool. Add the soup to a food processor and blend.

  1. Return the soup to the pan and stir. Season with salt and pepper. Simmer over a medium heat until reheated.

Chicken and Chipotle Soup

  1. Place the stock in the pan with the garlic and chipotle chillies and bring to boil.

  1. Meanwhile, cut the avocado in half around the stone. Twist apart, then remove the stone with a knife. Carefully peel off the skin, dice the flesh and toss in the lime or lemon juice.

  1. Arrange the spring onions, chicken, and avocado on French coriander in the base of the serving bowls.

  1. Ladle the hot stock in the bowls and serve.

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