Healthy and Tasty Soup Recipes!
With cooler weather headed our way, hopefully, Here are some soup recipes that are both healthy and tasty!
Slow Cooker Butternut Squash Soup
1 medium organic onion, diced
8 cups of ls vegetable or chicken stock
2 Tbsps of extra virgin oil or unsalted butter
2 medium butternut squash, peeled, seeded
and diced into 2 inch cubes
2 medium apples, chopped
1 tsp sea salt or kosher salt
¼ tsp black pepper
½ tsp. ground nutmeg
¼ tsp. cayenne pepper
¾ cup coconut milk
Directions:
In a saute pan heat oil or butter over medium heat. Add onion and cook for 8-10 minutes or soft and fragrant. Add to slow cooker. Add squash and cook for an additional 10 minutes or until squash is soft on the outside. Add apples, broth, salt, pepper, nutmeg, black pepper, and cayenne. Cover and cook on low for 6-8 hours..Add coconut milk. Puree soup in food processor or immersion blender, working in batches.
Mediterranean Vegetable Soup
½ Tbsps extra virgin olive oil
½ cup onions, chopped
1 clove garlic, chopped
2 cups water
14oz organic chicken broth
½ cup tomatoes, chopped
1 cup kale, chopped
½ cup mushrooms, sliced
½ cup zucchini, diced
½ cup green beans
Sea salt to taste
Fresh basil
Parmesan cheese
Heat olive oil in a 2 quart sauce pan, add onions, and cook for 5 minutes. Add garlic and sauté. Add water, chicken broth, tomatoes to mixture. Simmer to a boil, add kale. Cover and cook for 10 minutes. To pan add mushrooms, zucchini and green beans, cover and heat to a boil. Uncover and let simmer for another 10 minutes. Garnish with sea salt, fresh basil and a dash of parmesan cheese. Serve with high fiber crackers or hummus. Makes 4 servings.
Southwestern Turkey Soup
1 ½ cups shredded turkey
4 cups fat free vegetable broth
1 28oz can whole peeled tomatoes
1 15oz can black beans
1 4oz can chopped green chile peppers
1 zucchini, cubed
2 Roma tomatoes, chopped
1 medium yellow onion, chopped
2 cloves garlic, crushed
1 Tbsp fresh lime juice
½ tsp ground cayenne pepper
½ tsp ground cumin
½ tsp ground black pepper
1 avocado peeled, pitted, and diced
½ tsp cilantro
1 cup shredded mozzarella cheese
In a large pot over medium heat; combine turkey, broth, canned tomatoes, green chilies, beans, zucchini, tomatoes, onion, garlic and lime juice. Season with cayenne pepper, cumin, salt and pepper. Bring to a boil then reduce heat and simmer 15 to 20 minutes. Stir in avocado and cilantro simmer 15 to 20 minutes, until slightly thickened. Top with cheese. Makes 8 servings.
Super Simple Chicken Tortilla Soup
6 cups chicken stock
2 cups grape or cherry tomatoes, chopped
2 garlic cloves, minced
2 cups cooked chicken, shredded
1 fresh lime, juiced
1-2 avocados (depending on size)
¾ cup fresh cilantro, chopped
Sea salt and pepper to taste
Heat chicken stock to a simmer then add tomatoes and garlic. Cook until the tomatoes are soft. Add the chicken, lime juice, salt and pepper. Simmer until heated through. Scoop out bits of avocado with a small spoon and drop onto top of soup. Top with a generous amount of cilantro. Makes 6 cups.