A nice, steaming bowl of soup is good for anyone’s wellbeing during winter, but soup can also be greatly beneficial to your weight loss. With all the fresh and healthy ingredients that go into homemade soups, you can get all the nutritional wellness you need and still have a hearty and satisfying meal. However, if your recipe book is better known for its sugar-packed trifles than its soups, we’ve got a few gorgeously healthy soup recipes to help get you started.
1. Chicken Soup: The name may be simple, but this chicken soup is packed with great ingredients. In less than one hour, up to eight people could be dining on this amazing recipe, which only contains 185 calories per serving. In each bowlful, you’ll also find 135mg of sodium, 11g of carbs, 2g of fibre, 6.5g of fat, 3.5g saturated fat, sugars, 22g of protein, 70mg of calcium and 2mg of iron. To start making this soup, you will need a large pot. Over a medium heat, melt one tablespoon of coconut oil, and add in one chopped organic yellow onion, three grated carrots and two chopped celery stalks. Let these ingredients cook for five minutes, stirring occasionally. After this, you’ll need to stir in two crushed garlic cloves and a tablespoon of curry powder, and cook for another two minutes. Next, add in eight cups of low-sodium chicken broth, three cups of diced, roasted chicken, a bay leaf, one chopped organic apple, a dash of pepper, half a teaspoon of dried thyme and the zest of one lemon. Stir well, bring to a simmer and cook for 40 minutes. Finally, stir in two cups of unsweetened coconut milk, remove the bay leaf, and serve.
2. Mushroom and Buckwheat Soup: This eastern-European style dish serves four, and can be ready in 45 minutes. In each serving, you’ll find 282 calories, 682mg of sodium, 32g of carbs, 7g of fibre, 10g of fat, 2g of saturated, some sugars, 15g of protein, 54mg of calcium and 6 mg of iron. To make this soup, put half a cup of dried porcini or shiitake mushrooms in a bowl and cover with warm water. While they’re soaking, heat one tablespoon of olive oil in a medium pot over medium heat, and add in one chopped onion and two ribs of diced celery. Cook this for about five minutes, stirring occasionally, until the ingredients start to soften. Add in another tablespoon of olive oil and increase the heat to medium-high. Then, throw in one and a half cups of chopped fresh white button mushrooms and a teaspoon of salt, and cook for about 10 minutes. You should stir this occasionally.
When the cooking mushrooms to start to brown, it’s time to strain your dried mushrooms from the water, reserving one and a half cups of the soaking water. Chop your dried mushrooms and add them to the pot. Stir in one tablespoon of paprika, quarter of a teaspoon of cayenne pepper, one bay leaf, one tablespoon of tomato paste, and half a cup of buckwheat groats. Continue stirring until the mushrooms and buckwheat are coated (which should take about three minutes). Add in your reserved soaking water, half a cup of white wine and four cups of low-sodium gluten-free beef broth. Turn up the heat and bring the soup to the boil, before reducing the heat and letting it simmer for about 15 to 20 minutes. You should partially cover the pot and keep it simmering until the buckwheat is tender. Stir in one teaspoon of white wine vinegar, quarter of a cup of chopped Italian parsley or dill and a dash freshly ground black pepper.