Homemade Soup Recipes For Weight Loss
Recipes
Are you looking for some healthy and tasty meals to promote detoxing as well as weight loss?
There are so many recipes to try and start a brand-new lifestyle.
A decision to improve not only your health as well as to lose a few pounds it is best to start preparing your mind as well as your body.
The key to any lifestyle change is to make a commitment to yourself and once a commitment has been made, a reward.
A reward system in place will keep you in line for what is most important to you and that is becoming a healthier you.
Healthy foods do not have to taste awful. What recipes shall be incorporated into a new fit you?
There a large variety of recipes to try. For example, soups are your best friend. A great deal of them are broth based and are loaded with plenty of vegetables.
Mushroom Soup
This soup is rich in protein and has a velvety consistency.
It is a robust amalgamation of mushrooms, Italian seasonings and freekeh, which is a super grain.
Ingredients
1. 3 tbsp. of olive oil
2. ½ cup of leeks, washed and dried
3. ¼ cup of carrot, washed and dried and cut
4. ¼ cup of celery, cut up
5. 1 tbsp. garlic, cut up
6. 1 tbsp. tomato puree
7. ½ cup of shiitake mushroom
8. ½ cup of chestnut mushroom
9. 2 cups of water
10. 2/3 cup of freekeh, cooked
11. 3 tbsp. parsley, cut up
12. ½ tbsp. of fresh rosemary, cut
13. ¼ tbsp. of salt
14. ¼ tbsp. of pepper
15. ½ cup of cream
Method: -
Traditional, easy and full of deliciousness.
First, wash and prepare your mushrooms, ensuring that you get rid of all the hard parts, and then dice them up into small pieces. Take a saucepan and heat up a little oil.
Place in it the celery, leeks, garlic, freekeh, parsley, rosemary and mushrooms and then position a lid on top so that the ingredients can sweat for a few minutes.
Take a tablespoon and take out four scoops of mushrooms and put to the side.
Next, add the water and bring it to boiling point before lowering the heat and cook for an addition 15 minutes.
Add salt and pepper to your desired taste and then pour in the cream.
Blend with your hand-held blender and then bring back to the boil before pouring into a bowl.
Top off with the mushrooms placed aside earlier.
Antique Grains Soup
Ingredients
1. 1 tbsp. of olive oil
2. 1/3 cup of onion, diced
3. ¼ cup of celery, diced
4. ¼ cup of carrot, washed, dried and cut into slices
5. 3 tsps. of garlic
6. 1 can diced tomatoes
7. ¼cup of amaranth, already cooked
8. 1/3cup off freekeh, already cooked
9. ¼cup of quinoa, already cooked
10. ½ cups of water
11. 2 tbsp. parsley, cut
12. ¼ tbsp. of salt
13. ¼ tbsp. of pepper
Method: -
You will need to warm up an ovenproof dish or pot for this recipe; the oil needs to be heated for two minutes before adding the onions, celery, carrots, and garlic for five minutes.
Then add the tomatoes in the juice, amaranth, freekeh, as well quinoa and the water.
The heat needs to be increased and brought to a boil, which then needs to be lowered.
Simmer it for fifteen minutes. Remove it from the heat and transfer to blender, add parsley and puree it smoothly.
Red Lentil, Sweet Potato and Coconut Soup
Ingredients
1. 2 pounds of sweet potatoes
2. 3 red onions
3. ¾ tbsp. of cumin seeds
4. ½ tbsp. of coriander
5. olive oil
6. four cloves of garlic, crushed
7. one chili
8. fresh coriander
9. ½ cup of red lentils
10. 3 cups of vegetable stock
11. One tin of light coconut milk
12. One fresh lemon
Method: -
The oven needs to be preheated to 180° degrees. The potatoes should be pared and cut into small chunks.
Prepare and dice the onions into the same size wedges. Place veggies on a baking tray and sprinkle with cumin seeds, coriander seeds, pinch of sea salt and pepper for taste.
Forty-five minutes will them lightly golden in color. Take a large sauce pan over medium heat with oil poured in to fry the garlic, chili and coriander for two minutes till golden.
It is time to add the lentils, as well as the boiling stock and the coconut milk, which needs to brought to boiling point.
They need to cook for twenty minutes to cook them down. The veggies from oven can now be added to the mixture.
Add the majority of the coriander and blended with hand held blender till smooth.
The rest of the leaves can now be added with toasted coconut slivers and squeeze of lemon juice.
Watercress soup
Ingredients
1. 2 potatoes
2. 2 onions
3. 2 cloves of garlic
4. olive oil
5. ½ cup of organic stock
6. 2 bunches of watercress
Method: -
The potatoes, onions and garlic need to peeled and roughly chopped and tossed into a large frying pan that has been heated with a little bit of oil over medium heat.
Stock needs to be added to the mixture when the onions have become translucent. Chopped watercress needs to be added once the potatoes have softened.
Simmer for an additional three to four minutes. The soup can be liquefied with a hand-held blender till it is silky smooth.
Pumpkin and ginger soup
Ingredients
1. 1 kg pumpkin
2. 2 shallots
3. 2/3 cup of ginger
4. a few sprigs of fresh herbs, such as chives, mint
5. extra virgin olive oil
6. liter organic vegetable stock
7. ½ cup of coconut milk, plus extra to serve
8. ½ tablespoon chili powder
9. 1 lime
Method: -
The pumpkin will take some preparation, especially with de seeding it and giving it a rough chop. Shallots should be peeled and chopped.
The ginger will be peeled and finely grated, which need to be sautéed in a frying pan with oil.
The liquid ingredients such as the milk, coconut milk, stock along with chili powder will be brought a boil for forty minutes.
A food processor will be blitzing the ingredients to a smooth phase.
Spinach and Tortellini Soup
Ingredients
1. 41/4 Cups organic chicken or vegetable stock
2. 2 fresh bay leaves
3. ¾ cup of tortellini
4. ¼ cup of frozen peas
5. 1 large handful of spinach
Instructions
Stock should be brought to a boil with bay leaves added to the stock pot. The tortellini will cook in the stock for four minutes till tender.
The frozen peas can be added right to the stock; they will cook for at least three minutes. The spinach will be added last and will simply wilt as they cook.
The soup can be served in large soup bowls.
Summery Pea Soup with Turmeric Scallops
Ingredients
1. 1 bunch of spring onions
2. 1 clove of garlic
3. 5 cm piece of ginger
4. 1 fresh green Bird’s-eye chili
5. 1 teaspoon cumin seeds
6. groundnut oil
7. 3 fresh curry leaves
8. 3 cups of organic vegetable or chicken stock
9. 2 cups of fresh or frozen peas
10. ½ teaspoon jaggery or brown sugar
11. 2 teaspoons tamarind paste
12. ½ a lime
13. TURMERIC SCALLOPS
14. groundnut oil
15. ½ teaspoon mustard seeds
16. ¼ teaspoon ground turmeric
17. 10 fresh curry leaves
18. ½ cup of queen or other small scallops
Method: -
Spring onions are simple to trim and given a rough chop. The chili needs to be de seeded and chopped as well before being added.
In a dry pan toast, the cumin seeds for a few short minutes. Add two tbsp. of oil, spring onions, garlic, ginger, chili and curry leaves; fry for about two minutes.
When it starts to sizzle, the stock should be poured into the stock pot.
Tortellini in brodo
Ingredients
1. 1 ½ cups of beef brisket
2. 2/3 cup of beef shank bones
3. 1 cup of free-range chicken thighs and drumsticks, skin on
4. ½ an onion
5. stick of celery
6. 1 carrot
Pasta dough
7. ¾ cup of flour, plus extra for dusting
8. 2 large free-range eggs
Filling
9. olive oil
10. 1/3 cup of prosciutto di Parma
11. ¼ cup mortadella di Bologna
12. 1 pinch of ground nutmeg
13. ¼ cup of Parmesan cheese, plus extra to serve
Directions
A stock is made with the beef brisket bones, chicken, peeled onion and celery in a large stock pot. Carrots cut in half should be added to the pot.
The next step is to submerge the vegetables with water and to cover the pot with a lid. Let it simmer for four hours, skimming it occasionally.
Prepare the pasta dough by blending the ingredients together either by hand or in a processor. A soft dough will form and should be wrapped in cling film for thirty minutes to rest.
The mince shall be season ed and fry in an oil till golden brown. Drain any excess oil from the meat.
The prosciutto, mortadella and nutmeg needs to be blitz in blender till its pulsed, and finely grated. Lightly dust a tray with flour.
Timeless Minestrone
Ingredients
1. 4 rashers higher-welfare smoked streaky bacon
2. 2 red onions
3. 2 cloves of garlic
4. 2 carrots
5. 2 sticks of celery
6. 1 bulb of fennel
7. ½ a bunch of fresh basil
8. olive oil
9. ½ cup of red wine
10. 2 courgettes
11. 1 cup of savoy cabbage or chard
12. 2 x 400g tins of chopped tomatoes
13. 1 x 400g tin of cannelloni beans
14. 3 cups of organic chicken or vegetable stock
15. 1/3 cup of dried pasta (shells or odd ends)
16. extra virgin olive oil
17. Parmesan cheese
Method: -
The base of the soup is created by frying off the aromatic ingredients. Peel/chop the vegetables and stir into a pan of hot oil, gently sautéing them for at least twenty minutes is tender but yet hasn’t changed appearance.
Wine will flavor the veggies as it comes to a boil, now it’s time to add the tomatoes and courgettes. Mix the cabbage, beans and juice with the stock.
It needs to come to a boil. Pasta is added last to the pot. Allow it to cook. If it is too thick, add stock. Season to taste, drizzle basil leaves and Parmesan cheese for flavor.
Baked Potato Soup
Ingredients
1. 3 large baking potatoes or leftover baked potatoes
2. ½ stick of butter
3. 1 onion
4. 1 Parmesan rind, whatever size you have in the fridge, optional
5. 61/4 Cups organic chicken or vegetable stock
6. sour cream
7. 1 small bunch of fresh chives
Directions
Leftover baked potatoes save you at least three steps. Prepare all veggies by peeling, and cutting them.
Use melted butter instead of oil. Cook the Parmesan and cut potatoes for five minutes. Add the stock and bring to a boil.
Turn down the heat and allow it simmer for thirty minutes. After removing the rind from the stock, puree it tills smooth with a stick blender. Garnish with your favorite toppings.
Caprese Soup
Ingredients
1. 1 bulb of garlic
2. 1 kg mixed tomatoes
3. extra virgin olive oil
4. 4 sun-dried tomatoes in oil
5. 1 tablespoon soft brown sugar
6. ¼ cup of basil leaves, plus a few extra to garnish
7. 1½table spoons red wine vinegar
8. 4 slices of sourdough bread
9. 1 cup of buffalo mozzarella
Method: -
Preheat the oven to two hundred degrees, while preparing the veggies by peeling and cutting. Roast them for twenty-five minutes with tomatoes and drizzle of oil on a tray.
Squeeze the garlic out from its peel and into a blender with roasted tomatoes, dry tomatoes and seasonings till a smooth puree.
Sourdough can be heated and charred to use as a dunking device when the soup is served at room temperature with a slice of mozzarella.
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