Soups are enjoyed mostly in the winter and there are different types of soups that include vegetables, beans, meat, fish and steak versions. In fact, every type of variety is there. You can pick the finest ingredients that provide hearty flavors according to your choices and preferences.

Commonly, there are two types of soups; thick and clear soup. This recipe is a thick version that combines some healthy ingredients like kale and beans. The kale is added to provide fiber, which help you lose fat and stay lean. It is one of the great and first choices if you want to include taste in a meal, while keeping calories low. If you never tried kale before then it is a great way to start. Kale also helps lower diabetes and reduces the risk of heart diseases. Kale is high in fiber and water content which help prevent constipation and promote a healthy digestive tract. Another important ingredient is beans that is super healthy and high in fiber, antioxidants, protein, vitamin B, iron, zinc, copper, magnesium, and potassium.

 

 

 

 

Serves 6

Ingredients

• Pinch of salt, or to taste
• 2 chopped onions
• 3-4 cups organic vegetable broth
• 5 garlic cloves, minced
• 16-ounces beans, rinsed and drained (personal choice preferred)
• 1/2 teaspoon black pepper
• 1/2 cup celery
• 2 teaspoons chopped fresh rosemary
• 1 cup potatoes, cubed
• 1 bundle of kale,
• 4 tablespoons olive oil
• 1 cup chopped carrot
• 2 tablespoons red-wine vinegar

Preparation

• Take a large pan and heat olive oil in it.
• Add celery, carrots, onions and cook for about 15 minutes at medium heat.
• Next, add salt and garlic.
• Then add broth and bring the mixture to boil.
• At this stage, add the potatoes and kale.
• Lower the heat and cook for about 25 minutes with the lid on.
• Meanwhile, take a blender and add beans.
• Blend until smooth.
• Add the bean puree to the soup mixture and boil for another 10 minutes.
• If you like, you can add beans straight.
• Stir in rosemary and red wine vinegar at the end.
• Boil for about 10 minutes. Sprinkle pepper according to taste.
• Serve and enjoy.

 

 

 

 

Paleo diet is the new diet trend, because of its immense health benefits. Technically the food eaten by the cavemen, a paleo diet encourages hearty meals and intake of animal protein. Though it might sound like a diet custom-made for men, Paleo food is proven to work wonders for women. Paleo lifestyle eliminates sugar and soy, a phytoestrogen, both responsible for mood swings, menstrual cramps and add several inches to your waistline. Rather, this diet encourages intake of healthy fats like omega-3 fatty acids which ensure superior cognitive abilities in offspring. It’s nutrient-dense thus maintaining a hormonal balance and ensure fertility.

Now that you have enough reasons to go Paleo, it’s time to check out the perfect grub to kick-start your healthy culinary venture. Try out this simple Paleo version of classic butternut squash soup. It’s deliciously creamy, in spite of being dairy-free (another Paleo restriction) and has the elegance of a gourmet delicacy. Yet, it calls for affordable ingredients available in every supermarket or lurking in your pantry.

The soup gets it silky texture from the thick coconut milk and pureed sweet potatoes, the latter compensating for the lack of sugar as well. The aromatic leeks make sure that the soup is far from being bland and boring like an ordinary healthy dish. The entire ensemble not only work together to turn the soup into an ultimate gastronomic indulgence, but makes it filling enough to be enjoyed as a light meal all by itself. So warm up to its savory flavors and enjoy its nourishing goodness!

Serves: 6

Ingredients:

• 1 ½ lb. butternut squash, peeled and diced
• 12 oz. sweet potatoes, peeled and diced
• 2 medium leeks, sliced
• ½ cup thick coconut milk
• 4-6 cups chicken broth
• 2 tbsp. coconut oil
• ½ tsp. freshly ground black pepper
• 1 tsp. sea salt
• Chopped green onions, to garnish

Instructions:

• Drizzle oil in a pot and heat it over medium heat until it simmers.
• Throw in the chopped veggies and leeks along with a dash each of salt and pepper.
• Stir fry for 5 minutes until the veggies begin to brown and pour in enough broth to immerse the ingredients completely.
• Bring the mixture to a boil and reduce to a simmer.
• Cook likewise for 20 minutes, stirring at times, until the sweet potatoes turn tender.
• Blend them with a handheld blender until smooth and fold in the coconut milk.
• Cook for a minute to reheat the soup and ladle into soup bowls.
• Sprinkle little chopped green onions on top of each serving and sip in to relax!

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Don’t underestimate this quinoa soup as a mere starter. The quinoa and chock full of veggies turn this soup into ‘dinner in a bowl’ which nourish and satisfy the appetite without making you feel heavy on the stomach.

Every sip of this soup will warm your soul. It hardly calls for any seasoning other than salt and pepper and gets its mild flavors from the veggies cooked in the broth. In spite of being loaded with veggies, this soup is surprisingly light and easy to digest; thanks to the quinoa. This is particularly beneficial for women who have a tendency to develop gas or find their meal difficult to digest. Apart from its easy digestibility, quinoa supplies you with all the eight essential amino acids as well as iron and fiber, thus making this soup a balanced meal, all by itself. The nutrients from the veggies are an added bonus!

This healthy broth is not only deliciously nutritious, but is also fast and fuss-free to make, especially once you are done with prepping the veggies. It makes a large meal with lots of leftovers which freeze well for months.  What an absolute lifesaver for busy ladies!

Ingredients:

• ¼ cup quinoa, washed
• ¼ cup diced carrots
• 1 cup diced sweet potatoes
• ¼ cup frozen peas
• 1 cup finely chopped white onions
• 1 cup finely chopped Swiss chard leaves
• 1 tbsp. chopped cilantro leaves
• ½ tsp. dried Mexican oregano
• 1 tbsp. light olive oil, plus more as necessary
• 2 ½ cups water
• Salt and freshly ground black pepper to taste
• Avocado slices, to serve

Method:

• Drizzle oil in a large soup pot and heat it over medium heat until it simmers.
• Throw in the onions and fry for 2-3 minutes, stirring often, until they turn soft.
• Add the carrot and sweet potato chunks and continue to sauté for a couple of minutes, stirring occasionally to coat the veggies well with the oil.
• Stir in the uncooked quinoa along with a dash each of oregano, black pepper and a dash of salt until nicely incorporated.
• Pour in the water and bring the mixture to a rolling boil.
• Plop in the frozen peas and reduce heat to a simmer.
• Place a lid on top and continue to simmer for 10-12 minutes or until the veggies are fork-tender while the quinoa is cooked through.
• Drizzle little extra olive oil in a separate skillet and heat over medium heat.
• Throw in the chopped Swiss chard leaves and flash fry for a minute.
• Tip them into the simmering soup and ladle it into serving bowls.
• Sprinkle the chopped cilantro over them and arrange the avocado slices on top.
• Serve warm.

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