The 5 ultimate summer soups under 30 minutes

Stay cool this summer with…soup! Nobody needs to wait for cold days to have a delicious soup.

We have put together an selection of the five best summer soups under 30 minutes! These recipes were created by top food bloggers, and recreated by us in the KptnCook kitchen. Enjoy!

  1. Lithuanian Beet Soup by Arousing Appetites
    Lithuanian Beet Soup

    Serves 2 | Time: 30 minutes

    INGREDIENTS

    2 green onions
    2 organic eggs
    1/2 lemon
    1/2 cucumber
    1/2 cup (10 g) fresh dill
    1/2 cups (10 g) chives
    1/2 cups (80 g) pickles
    2/3 cups (100 g) cooked beets
    2/3 cups (200 g) Greek yogurt
    1 1/2 cups (400 g)  butter milk
    pepper
    salt

    METHOD

    1. Boil eggs for 8 to 10 min. Allow to cool and peel.
    2. In the meantime: wash, dry and chop dill and chives.
    3. Wash spring onions and cut into rings.
    4. Wash lemon and press out juice.
    5. Wash and grate cucumber.
    6. Grate pickles, beet and eggs.
    7. Put all ingredients in a bowl and mix with yoghurt and buttermilk.
    8. Add dill, chives and lemon juice. Season with salt and pepper and mix well.
    9. Serve soup in bowls and sprinkle with spring onions.
  2. Spicy Mexican Turkey & Lime Soup inspired by Opal Collective
    Spicy Mexican Turkey Lime Soup

    Serves 2 | Time: 30 minutes

    INGREDIENTS

    1 stalk celery
    1 chili pepper
    2 cloves garlic
    2 turkey breast
    1/2 yellow onion
    2/3 cup (10 g) fresh cilantro
    2 cups (450 ml) vegetable stock
    1 1/2 cups (400 g) diced tomatoes
    1/2 lime
    1/2 avocado
    2 tbsps olive oil
    dried oregano
    cumin
    pepper
    salt

    METHOD

    1. Prepare turkey by lightly bashing it with a meat tenderiser or a small pot.
    2. Peel and dice onion.
    3. Wash and dice celery.
    4. Wash, deseed, and finely dice chili pepper.
    5. Peel and chop garlic or use a garlic press.
    6. In a pot, heat oil over medium-low heat. Braise onions, celery, chili, and garlic for a few min. until tender.
    7. Add broth, tomatoes, turkey, cumin, and oregano to the pot. Bring to a boil, reduce heat, and simmer for about 25 min.
    8. Meanwhile, halve, pit, and dice avocado.
    9. Squeeze out lime juice, add to the pot, and stir.
    10. Wash and coarsely chop cilantro and add it to the soup (leave some for garnishing).
    11. When turkey is tender, remove from heat, take out meat. Shred turkey using 2 forks, then return it back to the pot.
    12. Serve soup topped with avocado and cilantro.
  3. Cold Zucchini & Avocado Soup with Crispy Sticks by Playful Cooking
    REZ_340_15

    Serves 2 | Time: 30 minutes

    INGREDIENTS

    2 stalk celery
    1 yellow onion
    1 tbsp (20 g) ginger
    1 organic egg
    2 oz (60 g) puff pastry
    1 cup (150 g) green peas, fresh or frozen
    2 zucchini
    1 avocado
    2 tbsps olive oil
    2 cups (400 ml) vegetable broth
    4.0 tbsps Parmesan
    1 tsp red pepper flakes
    pepper
    salt

    METHOD

    1. Wash zucchini, and cut it lengthwise into quarters. Dice quarters into pieces.
    2. Halve and pit avocado. Cut one quarter into cubes and puree rest of the avocado in a food processor.
    3. Wash and finely chop the celery.
    4. Peel and chop onion.
    5. Peel and grate ginger.
    6. In a pan, heat olive oil and sauté ginger and onion until tender.
    7. Add celery and zucchini and keep cooking for another 10 min.
    8. Preheat the oven to 400 °F.
    9. Grate cheese.
    10. Beat egg with few drops of water to make an egg wash.
    11. For crispy sticks: Unfold pastry sheets on a board. Sprinkle with cheese and red pepper flakes.
    12. Slice pastry into thin sticks. Very gently, either twist or swirl them.
    13. Transfer to a baking pan and bake for about 15 min until golden brown.
    14. Add vegetable broth to the pan and season with salt and pepper. Once everything is cooked through, blend it to a smooth mixture.
    15. Transfer soup to a bowl. Add peas and pureed and chopped avocado.
    16. Let it cool down completely and serve with crispy sticks.
  4. Thai Lentil Soup with Croutons by 3 lemons
    Thai Lentil Soup with Croutons

    Serves 2 | Time: 30 minutes

    INGREDIENTS

    2 tbsps (20 g)clover sprouts
    1 leek
    1 carrot
    1 clove garlic
    2 tbsps (20 g) ginger
    1/2 cup (100 g) red lentils
    1 cup (200 ml) coconut milk
    3 cup (750 ml) vegetable stock
    2 cups (400 g) diced tomatoes
    3 tbsps olive oil
    2 slices black bread
    curry powder
    pepper
    salt

    METHOD

    1. Peel and chop garlic and ginger.
    2. Wash and cut leek into rings.
    3. Peel and slice carrot.
    4. Lightly braise garlic and ginger in olive oil.
    5. Add leek and carrots and sauté for 3-4 min.
    6. Deglaze with tomatoes and broth, bring to a boil, and let simmer for about 8-10 min.
    7. Add lentils and cook for another 10-12 min.
    8. Add coconut milk. Season to taste with salt, pepper, paprika, and curry powder.
    9. Cut bread into cubes.
    10. Roast bread cubes with olive oil for about 3-4 min. until crispy. Season with salt and pepper.
    11. Garnish soup with clover sprouts and croutons.
  5. Cucumber-Pineapple Gazpacho by Culinary Therapy
    Cucumber Pineapple Gazpacho

    Serves 2 | Time: 15 minutes

    INGREDIENTS

    1 cucumber
    1/2 pineapple
    1/2 cup (10 g) fresh cilantro
    1/2 lime
    2 avocados
    2 tsps olive oil
    salt

    METHOD

    1. Cut off pineapple skin, remove core and dice flesh.
    2. Wash, peel and dice cucumber.
    3. Take avocado, cut in half, stone and scoop out flesh.
    4. Squeeze out lime juice.
    5. Wash cilantro, shake dry and chop up.
    6. Puree cucumber, pineapple and avocado.
    7. Add cilantro and oil, puree once more. Season with lime juice and salt.
    8. Serve soup in bowls, enjoy.

More summer recipes you can find in the free KptnCook app.