One of the most popular topics this time of the year is DIETS. Either you’re following a special diet to reset your metabolism, cleanse, loose weight or as a lifestyle, following a special diet can be stressful. I’ve studied many diets (over 100 actually) when I was in school and the topic can be complicated, delicious, healthy nurturing food shouldn’t be. With these three soups I’m focusing on giving the body what it needs this time of the year with the plus of fitting each one into three popular diets: Vegan, Paleo and Keto (ketogenic)
During the cold season, your body uses energy to keep itself warm, this takes energy away from the digestion process and metabolism. During this season it’s good to focus on warming foods no matter the diet that you are following to help your body in maintaining its internal temperature and keeping your metabolism running with ease. These soup recipes incorporate ingredients well known to be warming, each recipe focuses in a diet but it can be suitable for more than one.
Other amazing soups you can try are:
These 3 soups are so delicious, warming and nurturing that it doesn’t matter if they fit or not in a diet, they’re a must to try and add to your lifestyle.
Vegan Roasted Tomato and Pepper Soup
3 C. tomatoes cut into quarters (any variety works)
1 onion cut into quarters
2 red bell peppers, cored and chopped into quarters
3 carrots, peeled and chopped into 2-3” pieces
4 cloves garlic, peeled
2 Tbsp olive or coconut oil
1 28 oz. BPA free can whole peeled tomatoes
3 C. vegetable broth
1 BPA free can cannellini or any white variety beans, drained and rinsed
1 tsp dry thyme
Himalayan pink salt and black pepper to desired taste
1 tsp smoked paprika
1/2 tsp chili powder (optional but highly recommended)
Preheat oven to 375 degrees. On a parchment-lined baking sheet, add the tomatoes, onion, red bell peppers, carrots, and garlic. Drizzle the vegetables with the oil, salt, and black pepper. Mix everything well so all the veggies are coated. Roast in the oven for 35 minutes—until the veggies are lightly browned.
Once the veggies are done, add them to a pot, and add the remaining ingredients. Bring the soup to a boil and then reduce heat to low and simmer for about 20 minutes.
Puree the soup using either an immersion blender or a regular blender.
Once pureed, return the soup to the pot and cook for an additional 5 minutes. Taste the soup and add more salt or pepper as needed.
If you like your soup with a little more texture, leave the beans out for the first 20 minutes and add them after you puree the soup. Bring back to the stove for about 10 minutes
Keto Cream of Broccoli Soup
2 C. vegetable stock ( be sure is gluten and sugar free)
1 can BPA free full fat coconut milk
1 small head cauliflower cored and cut into large florets
6 green onions, green parts only, roughly chopped
2 medium celery sticks, chopped
1 tsp Himalayan salt
1 large head broccoli, cored and cut into large florets
1/3 C. avocado, olive or coconut oil
1/4 tsp ground pepper
1/8 tsp ground cayenne pepper (optional)
Herbs of choice (optional)
Place the vegetable stock, coconut milk, cauliflower, onions, celery and salt in a large sauce pan. Cover and bring to a boil. Cook for 15 minutes or until the florets are soft.
Meanwhile, steam the broccoli until it’s fork tender.
Transfer the cauliflower mixture to a blender along with the oil, pepper, and herbs (if using them). Blend on high until smooth.
Add the steamed broccoli and pulse 3 or 4 times, just to break up the broccoli (allow some bite sized pieces to remain).
Divide in 6 soup bowls. Garnish with sliced green onions or chopped cilantro.
To make this a complete meal, serve over zoodles (vegetable noodles) and top with hemp seeds, your favorite nut/seed mixture or if you eat meat, cooked ground or sliced chicken, turkey or beef.
Paleo Vegetable Soup
1 Tbsp coconut oil
1 onion, diced
1 tsp Himalayan pink salt
3 cloves garlic, minced
2 parsnips, chopped into 2″ pieces
6 carrots, chopped into 1″ pieces
1 sweet potato, chopped into 2″ pieces
2 tsp ground herbs of choice
8 C. chicken or beef bone broth (or vegetable broth) (Lilly’s Ladle is my favorite)
1 tsp ground turmeric
1/2 tsp ground ginger
1/4 tsp black pepper
1 bunch Swiss chard, kale or collard greens chopped
Start with coconut oil in a large pot on medium heat.
Add the chopped onions and salt and cook for about 10 minutes—until onions are translucent.
add in the garlic, parsnips, carrots, sweet potato, herbs, turmeric and black pepper. Cook until vegetables begin to brown on the sides.
Add in the broth. Bring soup to boil, then reduce heat, and simmer for approximately 25–30 minutes.
At the end of cooking, add in the leafy greens of choice. Turn the stove off.
Leave pot on stove with the lid on for about 10 minutes to let the leafy greens to cook a little.