10 Delicious and Practical Soup Recipes with Only 3 Ingredients

Soup Recipes

Every day  ‘What should I cook?’ For those who spend hours in front of the refrigerator, this article is for you. We are running to your rescue with our hot soup recipes, which are indispensable for our tables. These practical, delicious and budget-friendly soups will be your biggest savior! Here are ten different delicious soup recipes you can make with just three ingredients:

1. No potatoes, no carrots, no onions, but very tasty: Lentil soup

Materials:

  • 1 cup of lentils
  • 1 tablespoon of butter
  • 1.5 tablespoons of flour

Heat the butter in a saucepan. Add 1.5 tablespoons of flour into it and fry until the smell of flour comes out. The trick  here  is to roast the flour until it turns light brown . Then, put the lentils you have washed and drained in the pot, fill with enough water to cover them. Add 1 teaspoon each of salt and pepper. – If you add a teaspoon of turmeric, the color and healing of your soup will increase. – When the lentils start to boil and change their form, grind them with the help of a blender until the soup becomes smooth. Enjoy your meal.

2. Practical tomato soup without cream

2. Practical tomato soup without cream

Materials:

  • 5 tomatoes
  • 1 tablespoon of butter
  • 2 tablespoons of flour 

Take the butter in a saucepan, add two tablespoons of flour into it. Fry until the smell of flour is gone. If you add 1-1.5 tablespoons of tomato paste at this stage, the color of your soup will be redder. Put 5 grated tomatoes in it and fry well. After adding a teaspoon each of salt and pepper, grind the soup with the help of a blender until smooth.

3. Ready in 15 minutes: Barley noodle soup with tomato paste

3. Ready in 15 minutes: Barley noodle soup with tomato paste

Materials:

  • 1 cup of barley vermicelli
  • 3 tablespoons of olive oil or vegetable oil
  • 2 tablespoons of flour
  • 2 tablespoons of tomato paste

Take three tablespoons of oil in the pan, put the barley noodles on it. Start roasting the barley noodles. When the vermicelli starts to change color, first put the flour in it. Dry well. Then add two tablespoons of tomato paste and continue frying. Add water until the consistency you want. And of course salt and pepper. Enjoy your meal.

4. Practical chicken broth soup, each spoonful of healing, flourless seasoned

4. Practical chicken broth soup, each spoonful of healing, flourless seasoned

Materials:

  • 2 chicken thighs 
  • 1 egg yolk 
  • Juice of half a lemon

We bet, you have never had such a delicious chicken broth soup before. This chicken broth soup is also gluten-free! 

Boil 2 chicken thighs in plenty of water. When the boiling is completed and the chickens are cooked, we take the chickens out of the boiling water and shred them. Then we put these shredded chicken meats back into our boiling water. In another bowl, beat the yolk of 1 egg and half of 1 lemon. We slowly add the chicken’s boiling water into this roux. Note here: If you put the hot scalding water directly into the roux, it will be cut. Then we add this mixture to which we add the boiling water, into the boiling water slowly. We do not forget to add salt and pepper and squeeze lemon into it at the service. Enjoy your meal.

5. Gluten-free lean vegetable chicken broth soup

5. Gluten-free lean vegetable chicken broth soup
Materials:

  • 2 chicken thighs
  • 2 carrots
  • 2 potatoes (medium-small)

We boil our chicken thighs in plenty of water. After the chickens are boiled, we shred the meat and leave it aside. Then we grate 2 potatoes and put them in boiling water. After 5 minutes, we add 2 grated carrots. When the vegetables begin to soften, we add the shredded chicken meat. Add a teaspoon each of salt and pepper. Squeeze lemon into it when serving. Enjoy your meal. Optionally, you can use zucchini instead of potatoes.

6. Creamy Mushroom Soup

6. Creamy Mushroom Soup

Materials:

  • 1 package (approximately 400-450 g) mushrooms
  • 3 tablespoons of butter
  • 2 spoons of flour

We peel the mushrooms well and wash them in plenty of water until they are free of their soil. Melt 3 tablespoons of butter in a saucepan, add 2 tablespoons of flour and fry it until it turns brown. The trick is to thicken the flour thoroughly.  Then we add the mushrooms, which we wash and chop finely, to the pot. Fry the mushrooms until they release their juices. -Another method for the mushrooms to release their juices: Adding a teaspoon of salt to it.- Then we add hot water until it thickens. Add 1 teaspoon of black pepper. Enjoy your meal.

7. It may be an Italian classic, but it is known to be student-friendly in Turkey: Italian pasta soup

7. It may be an Italian classic, but it is known to be student-friendly in Turkey: Italian pasta soup
Materials:

  • 8 glasses of meat or chicken stock
  • 1/2 pack (200 g) pasta
  • Gruyere or Kars Cheddar

Half a pack of pasta is put into the boiling broth. You can use any pasta you want or have leftovers. The pasta is boiled for 8-10 minutes until cooked. Then it is taken into a bowl with its water. Grated Gruyere or Kars Cheddar is sprinkled on it. Enjoy your meal.

8. French style hallice poor onion soup

8. French style hallice poor onion soup
Ingredients :

  • 6 large onions
  • 4-5 tablespoons of butter
  • 2 tablespoons of flour

The onions, which are cut into thick half moons, are fried in butter for 5 minutes. Then flour is added and roasted for 1-2 more minutes. Preferably the broth helps the soup to be more delicious. After adding the water, 1 teaspoon of salt is added and the lid is closed and left to boil for about 30 to 40 minutes. Then the soup is smoothed with the help of a blender and left to boil for one more time. Served with toasted bread.

9. Natural antibiotic: Mother-style tarhana soup

9. Natural antibiotic: Mother-style tarhana soup

Materials:

  • 5 tablespoons or 1 teaspoon of tarhana
  • 2 tablespoons of oil or butter
  • 1 tablespoon tomato paste

Put the tomato paste in a saucepan with the oil. While the tomato paste is starting to be roasted, it is added to the tarhana. Water is added slowly with the help of a whisk so that the tarhanas do not clump together while they are roasted. It is boiled until it thickens. It becomes legendary with 1 teaspoon of mint.

10. Both simple and practical flour soup

10. Both simple and practical flour soup

Materials:

  • 2 tablespoons of butter 
  • 3-4 heaping tablespoons of flour
  • 6 glasses of water (preferably chicken stock)

Butter is heated in a pan. Slowly add 3-4 tablespoons of flour on top. The color of the flour is roasted before it turns brown. Then 6 glasses of water are added slowly so that the flour does not clump together. At the same time, clumping is prevented with the help of a whisk. After adding water, it is left to boil. Add a teaspoon of salt and pepper to it. While serving, you can drizzle 1 teaspoon of mint and 1 teaspoon of red pepper powder that you have heated in a tablespoon of butter. Enjoy your meal!

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