Looking for something delicious to cure those winter blues? These soup recipes are not only satisfying but can help you reach your health goals this season! A couple of reasons why...
Soups can help you feel full more quickly. Having a bowl of soup before a meal can make you feel more satisfied more quickly. This can prevent overeating and can lead to weight loss!
Consuming soup is also a great way to add many different nutrients to your diet. You can pack in ingredients such as nutritional yeast, veggies, herbs, spices, grains, beans, or lentils for added benefits!
Soups are a great option for meal prepping. You can make large batches of soup in a slow cooker or pressure cooker and store them in batches in the refrigerator.
If you are looking to step it up in the kitchen and reap all of the health benefits, try these nourishing soup recipes! Click the link below to get the recipe book...
Creamy Cauliflower and Carrot Soup
2 tbsps Extra Virgin Olive Oil
6 stalks Green Onion (chopped)
5 Carrot (medium size, chopped)
1 head Cauliflower (chopped into florets)
6 cups Water
2 tsps Dried Thyme
1/2 tsp Sea Salt
1/2 cup Parsley
Heat the olive oil in a large stock pot over medium-low heat. Add the green onions and saute until softened. Add the carrot, cauliflower, water, thyme and salt. Cover the pot and bring to a boil. Once boiling, reduce to a simmer. Let simmer for 20 minutes then add in the parsley and stir until wilted. Turn off the heat.
Puree the soup using a blender or handheld immersion blender. (Note: If using a regular blender, be careful. Ensure you leave a space for the steam to escape.) Taste and adjust seasoning if needed. Ladle into bowls and enjoy!
Roasted Butternut Squash Soup with Kale Chips
4 cups Butternut Squash
1 tsp Cinnamon (plus extra for garnish)
2 tbsps Extra Virgin Olive Oil (divided)
2 Apple (peeled, cored and sliced)
1 Sweet Onion (diced)
1 tbsp Ginger (grated)
4 cups Vegetable Broth
2 tsps Sea Salt (divided)
4 cups Kale Leaves (cut into large pieces)
Preheat the oven to 420ºF (216ºC). Cut the squash in half lengthwise and scoop out the seeds. Place on a baking sheet with the flesh side up. Sprinkle with cinnamon and bake in the oven for 45 minutes or until tender.
Remove the squash from the oven and let cool. Use a spoon to scoop out the flesh and set aside. Discard the skin.
Place a large pot over medium heat and add half of the olive oil. Add the apples, onion, and ginger and saute for about 5 minutes or until soft.
Add the vegetable broth, cooked squash, and half of the sea salt. Reduce heat to a simmer. Let simmer while you prepare the kale chips.
Set the oven to 350ºF (177ºC) and line a baking sheet with parchment paper. Place your kale in a large bowl and massage it with your remaining olive oil and sea salt. Transfer kale leaves to the baking sheet in a single layer. Don't overcrowd. Place in the oven and bake for 10 to 15 minutes. Remove from the oven when crisp and let cool.
Using a blender or immersion blender, puree the soup until smooth. Divide soup between bowls and garnish with a sprinkle of cinnamon. Serve with kale chips for dipping. Enjoy!
Creamy Roasted Garlic & Kale Soup with Cauliflower
12 Garlic (cloves, peeled and trimmed)
1 Yellow Onion (large, roughly chopped)
1 head Cauliflower (sliced into florets)
3 tbsps Extra Virgin Olive Oil (divided)
1 1/3 tbsps Italian Seasoning
1 tsp Sea Salt
8 cups Kale Leaves (packed)
3 3/4 cups Vegetable Broth (divided)
Preheat oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
Arrange the garlic cloves, onion and cauliflower on the baking sheet. Drizzle with half of the olive oil, Italian seasoning and salt. Using your hand or a spatula, toss until vegetables are evenly coated in the spices. Roast for about 40 minutes or until very tender and caramelized, flipping halfway through.
When vegetables are just about done, heat remaining olive oil in a large soup pot over medium heat. Add the kale and 1/2 of the vegetable broth to the pot and cover. Let steam for 2 minutes, or until kale is wilted and tender.
Add the roasted vegetables and remaining vegetable stock in with the wilted kale. Bring soup to a gentle boil then remove from heat.
Puree soup in batches in a high-speed blender until smooth and creamy. Divide into bowls and enjoy!
Jessica Mantell M.S., C.N.S., L.D.N.
CEO & Founder of NextGeneration Nutrition
NextGeneration Nutrition believes that better health should be accessible to everyone and that we all are able to improve our health through good nutrition, physical activity, and lifestyle change. We do not support setting shame-based goals but encourages embracing our bodies, genetics, and personality. Our philosophy is abandoning the “One Size Fits All” mentality to create a personalized wellness plan based on your biological makeup and your lifestyle.
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