5 Healthy Soups to Try Out
It is essentially important for you to include healthy foods in your diet, especially when there is a constant rise in obesity and overweight issues in America. A healthy diet not only gives you a healthy body, but can also lead you to a healthy lifestyle. Here are 5 healthy soups that will leave you full as well as nutritious.
1. Moroccan Chickpea Soup
Ingredients:
400g can chickpeas , rinsed and drained
100g frozen broad beans
1 chopped medium onion
2 chopped celery sticks
600ml hot vegetable stock
1 tbsp olive oil
2 tsp ground cumin
Zest and juice of ½ lemon
400g can chopped plum tomatoes with garlic
Handful of coriander or parsley and flatbread
Salt
Preparation:
1. Heat oil in a large saucepan and fry the onion and celery till they become soft. Stir frequently all the while. Now, add the cumin and let it fry for another minute or so.
2. Increase the heat and add in the chickpeas, tomatoes and stock. Let it simmer for 8 minutes.
3. Now pour the lemon juice and broad beans and cook for more 2 minutes.
4. Add salt and pepper for seasoning and sprinkle lemon zest and the coriander/parsley. To be served with flatbread.
2. Carrot and Coriander Soup
Ingredients:
450g peeled and chopped carrots
1 tsp ground coriander
1 chopped onion
1 chopped potato
1.2l vegetable or chicken stock
1 tbsp vegetable oil
Handful of coriander
Salt
Preparation:
1. Keep the oil to heat in a large pan and add the onion. Fry it for 5 minutes until softened. Add the ground coriander and potato and cook further 1 minute. Next go the carrots and stock. Bring them to a boil, then lower the heat. Cover the pan and let the carrots cook for about 20 minutes until they are tender.
2. Put this mixture into a food processor and whir until the texture turns smooth and consistent. Pour it into the pan, taste and reheat. Your carrot and coriander soup is ready to be served.
3. Squash and Apple Soup
Ingredients:
1 and a half pounds peeled, seeded, and thinly sliced butternut squash
1 pound cored, peeled, and thinly sliced Granny Smith apples
1 pound cored, peeled, and thinly sliced Macintosh apples
1 tablespoon olive oil
1 halved and thinly sliced small onion
1 1/2 cups chicken or vegetable stock
1 tablespoon minced fresh ginger
1 seeded, deveined, and finely chopped pickled jalapeno pepper
3 crushed garlic cloves
2 teaspoon sugar
1/2 teaspoon salt
1 1/2 teaspoons chili powder
1/4 teaspoon dried thyme
Salt
Preparation:
1. Use a Dutch oven to heat oil at medium heat. Toss in onion, ginger, garlic and jalapeno and sauté until the onions turn soft. Now pour in the squash, a dash of sugar and again sauté until the mixture becomes crisp-tender.
2. Now go in the apples, salt, chili powder and thyme. Stir everything well. Pour in 1 and a half cups of water and stock and bring to boil. Lower the heat, then cover it partially and let it simmer for 30 minutes or until the squash turns tender.
3. Pour the contents into a food processor and blitz until smooth.
4. Reheat the soup and serve.
