Soups are the best solution to your hunger pangs. They are quick to prepare, healthier than most other alternatives, and can be very filling. Here is a list of quick cholesterol friendly soup recipes that can be the perfect health-meal:

Greek Lemon Chicken Soup

Ingredients:

• 8 cups of chicken broth
• 8 egg yolks
• Half cup shredded carrots
• Half cup fresh lemon juice
• Half cup chopped celery
• Half cup chopped onion
• 6 tablespoons chicken soup base
• Kosher Salt
• 1 boneless chicken shredded chicken breast
• Quarter cup all-purpose flour
• Quarter cup margarine
• 1 cup cooked white rice
• Salt and ground pepper

How to prepare:
The complete preparation would not take more than an hour. Combine the chicken broth, lemon juice, soup base, all the vegetables- carrots, celery, onion – in a large saucepan. Add salt and pepper according to taste. Boil the ingredients to a high, and then let it simmer on medium flame for 20 minutes. Now, blend flour and butter in a separate container and add it to the main mixture while allowing it to get cooked slowly. Let the soup simmer for another 10 minutes. Keep stirring the soup frequently to avoid creation of lumps. Meanwhile, shred the chicken.
Whip the egg yolks unless they change color and become lighter. While stirring it constantly, add the mixture that has almost been prepared. Add the whole preparation back to the pot. Add the shredded chicken and rice if required.
Finally, bring out the soup bowls, and serve the delectable Greek Lemon Chicken Soup.

Chickpea, Veggies and Pesto Soup

Ingredients:

• Olive oil
• Vegetable Broth
• 2 tablespoon tomato paste
• Half pound green beans
• 2 sliced carrots
• 2 chopped celery
• 1 chopped onion
• Black pepper
• Kosher salt
• 1 cup frozen peas
• 1 500 gm can chickpeas
• Quarter a cup pesto sauce

How to prepare:
Add two tablespoons of olive oil to a saucepan, and add all the veggies- carrots, onions, and celery. Cook by stirring frequently for 5-7 minutes, unless they soften. Pour in tomato paste and cook for another minute as the dish darkens and absorbs the paste. The next step is to add two cups of vegetable broth, beans, frozen peas, and chickpeas to the mixture. Let it simmer at medium flame for around 15-20 minutes. Add pesto, and the soup is ready for an appetizing delight

Healthy Mushroom Soup

Ingredients:

• 2 cups of chopped mushroom
• 2 teaspoons of low-fat butter
• Quarter cup chopped onions
• Quarter cup of toned milk

How to prepare:
Heat the non-stick pan and put 2 tsp of butter into it. Add the onions and mushrooms, and sauté it for 1-2 minutes as they turn brown on medium flame. Add 3 cups of hot water into the pan. Mix the ingredients well, and let it cook for another 5-6 minutes. Let the mixture cool down. Blend them in a mixer grinder evenly. Add the smooth puree into another non-stick pan along with salt, pepper, and milk. Boil the mixture and stir well. The soup is ready for an epicurean’s delight.

Broccoli and Cheddar Soup

Ingredients:

• Half a cup of fresh broccoli
• Half a cup onion
• 500 ml boiled toned milk
• Garlic
• Butter
• 3 cups of Chicken or vegetable stock
• Cheddar Cheese
• Italian or Cajun seasoning

How to prepare:
Sauté garlic in the pan for one minute. Add the stock, diced onions, and broccoli in the saucepan, putting it on medium flame. Continue boiling for 10-20 minutes unless the broccoli is soft and cooked. Put the evaporated milk and shredded cheddar cheese into the mixture and boil for another 4-5 minutes, letting it simmer. Avoid high heat. Keep the mixture on boil only until the cheese melts. Serve the soup like a bon vivant.

Spinach, Lettuce and Spring Onion soup

Ingredients:

• Half a cup shredded spinach
• 1 cup iceberg lettuce
• ¾ cup chopped spring onions
• Low-fat butter
• Half cup low-fat milk
• Nutmeg

How to prepare:
Heat one tablespoon of butter in a pressure cooker. Add spinach, lettuce, and spring onions in the pan and sauté them for 1-2 minutes on a medium flame. Mix one and a half cup of water. Close the pressure cooker and wait for 3 whistles. Let the steam escape the pressure cooker before you open it. Blend the whole mixture in a mixer grinder and transfer it into a non-stick pan. Add a half cup of milk. Put salt and pepper as per your taste, and 2 pinches of nutmeg powder. Stir the mixture and let it cook for another 3-4 minutes. The delicious recipe is ready to be served hot.