Healthy Vegetable Soup Recipe

November 8th, 2011

For weight loss and health benefits, nothing can beat a traditional healthy vegetable soup recipe. Packed with vitamins and nutrients, whilst being low in fat, healthy vegetabls soup is an extremely powerful dieting tool!

Use the two recipes below, along with your own modifications, to make delicious and healthy vegetable soup recipes. Remember to cook them in bulk and store them in the fridge or freezer for healthy and convient reheatable meals. Store din tuppawear, you can cook your soups for the week, and the reheat them whenever you need a nutritious snack or meal!

Healthy Vegetable Soup Recipe 1

Serves 2

You Will Need:

1x Sweet Potato
1x Onion
1x Shallot
1x Red Pepper
2x Cloves Garlic
2x Carrots
2x Tbsp Cumin
1x Tbsp Mild Curry Powder
2x Tbsp Fresh Parsley
3x Tbsp Low Fat Greek Yoghurt
1x Liter of Chicken or Vegetable Stock
Salt
Pepper
Olive Oil

Method:

Add a splash of olive oil to a pan, over a low heat.
Whilst heating the oil, chop the onions, garlic and shallots.
Add the onions, garlic and shallots to the pan to soften for 5 minutes.
Whilst the ingredients are cooking, chop the sweet potato, carrots and red pepper into small chunks, and add to the pan.
Gently fry for 5 more minutes, before adding the cumin and curry powder.
Fry for 2 minutes, and then add the chicken or vegetable stock.
Simmer for 15 to 20 minutes until all the ingredients are soft.
Let the soup cool for 5 minutes, and stir in the greek yoghurt.
If you prefer a chunky soup, add salt and pepper to taste, and then serve (topped with parsley).
If you prefer a smooth soup, blend with a hand blender before serving.

Healthy Vegetable Soup Recipe 2

Serves 2

1x Broccoli
1x Onion
1x Shallot
1x Green Pepper
2x Cloves Garlic
1x Carrot
100g Frozen Peas
3x Tbsp Fresh Mint
1x Tbsp Green Pesto
1x Liter of Chicken or Vegetable Stock
Salt
Pepper
Olive Oil

Method:

Heat a splash of olive oil in a pan. Chop the shallots, garlic and onions, and add to the pan.
Whilst the onion is gently cooking, chop the carrots, green pepper and broccoli, and add to the pan.
Add the frozen peas to the pan, and cook for 5 minutes.
Add the chicken/vegetable stock, and simmer for 15 to 20 minutes until the ingredients are soft.
Stir in the green pesto.
Add the fresh mint, and blend until smooth.
Season to taste, and serve.