3 Healthy & Easy Soup Recipes
SOUP RECIPES! 3 Simple WINTER SOUPS for the Soul. Happy New Year BuzyBeez! During these cold winter months all I want to do is cuddle in bed, wear thick chunky sweaters, and eat hot soup. It makes me feel cozy and warms my soul. So I'm sharing these simple Winter Soup recipes that will not only keep you full, they’ll also warm you up with minimal time in the kitchen. Recipes are written out below!
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Lentil Soup Recipe:
2 tbsp olive oil
1 cup onion, chopped
3 garlic cloves, minced
1 carrot, chopped
2 celeries, chopped
1/2 cup dried lentils - french green lentils or red lentils are great
1 cup crushed tomatoes
3-4 cups of vegetable broth if you want it completely vegan or you can add chicken bone broth
1 tsp cumin
1/2 tsp turmeric
1/2 tsp thyme
1 tsp paprika powder
Juice from half a lemon
1 tsp kosher salt
In a large stock pot, drizzle a bit of olive oil and let it get hot on medium high heat. Add onions, celery, and carrots and let them cook for 5-7 minutes until the onions are translucent and the vegetables slightly caramelize. Next, add the spices and let them open up for a minute. Mix well then add garlic, crushed tomatoes, dried lentils, stock, and a bay leaf (optional). Bring the soup to a boil for about 10 minutes and then simmer on medium low heat for 20-25 minutes, until the lentils are soft and cooked through.
This soup is great in 30 minutes, but if you want to continue simmering it for longer and let the flavors further develop, you can absolutely do that. Just make sure to add an extra cup of broth or water. I love this soup on day 2 because believe it or not, it gets even better! Right before serving, just be sure to add juice from half a lemon and salt to really brighten everything up. This soup will be one of your favorite go to’s during the Winter.
Thai Coconut Ramen Soup Recipe:
2 tablespoon olive oil
1 cup sliced mushrooms
½ cup sliced red bell peppers
3 garlic cloves
1 tablespoon thai red curry paste
1 chicken breast, sliced
4 cups chicken broth
1 cup coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1 lemongrass stalk
2 Kaffir lime leaves
Bok Choy / spinach / greens
Lime juice
Cilantro
Green onions
In a pot, add olive oil and let it get hot. Add sliced chicken and season with salt and pepper. saute for 5 mimuntes until cooked through. Remove from heat. Add another drizzle of olive oil and add the smashed lemongrass in. Add mushrooms, bell peppers, garlic and saute for 3 minutes. Add red curry paste and mix well. Add coconut milk, chicken broth, fish sauce, brown sugar and kaffir lime leaves. You can find dried leaves in the specialty asian section if you can’t find fresh leaves (typically available at asian groceries).
Let the broth simmer for 20 minutes and then add chicken back in. Right before serving, add noodles and bring broth to a boil and add in squeeze of lime and the bok choy and turn off heat. YOu want the bok choy to still maintain its crunch otherwise it’ll get super watery. Ladle out into bowl with noodles and enjoy.
Top with cilantro and green onions and another squeeze of lime if you like it tart.
Black Bean Soup
2 tbsp. extra-virgin olive oil
½ medium onion, finely chopped
3 cloves garlic, minced
1 cup fire roasted tomatoes
kosher salt
2 tsps. chili powder
2 tsps. cumin
2 (15-oz.) cans black beans, with liquid
4 cups chicken or vegetable broth
1 bay leaf
IN a pot, add olive oil and let it get hot. Add chopped onions and cook for 5 minutes until translucent and fragrant. Add garlic cloves, fire roasted tomato, spices, black beans, vegetable broth, and bay leaf. Bring to a boil and simmer for 20 minutes until flavors have melded.
WIth an immersion blender, pulse until parts of the black beans are pureed but the soup is still chunky. Ladle into bowls and top with sour cream, cilantro, a squeeze of lime, chopped onions and radish.
00:00 Intro
00:59 Hearty Lentil Soup
03:00 Black Bean Soup
06:42 Thai Coconut Ramen
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Day 8 Good Soup Summer
cold Avocado soup
Ingredients:
(Soup)
-3 cups avocado
-1 1/2 quart veggie stock
-1/4 cup yellow onion
-1 cup charred Anaheim pepper
-2 serrano Chiles
-1 cup cilantro
-lime juice and salt to taste
(Garnish)
-crema (sour cream)
-corn nuts
-pickled onions
-micro radish
-black pepper
-olive oil
-avocado slice
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Healthy Recipe: How To Make a Quick Chicken Avocado Soup
Sonja Manning demonstrates this fast and easy meal, perfect for any season when you’re looking for something healthy and nourishing.
???? This recipe calls for bone broth, which is low in calories and carbohydrates but provides collagen and essential amino acids, which are crucial for metabolic health. Plus bone broth brings plenty of flavor to many recipes.
???? Ingredients:
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 4 cups chicken bone broth
- 1 can diced tomatoes, drained
- 2 garlic cloves, minced
- 1 onion, chopped
- 2 to 3 carrots, peeled and diced
- 2 to 3 celery stalks, diced
- 1 to 2 cups chicken, shredded
- 1 large avocado, diced
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
???????? Directions:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic, and sauté for five minutes until the onion is soft.
- Add the cumin, oregano, paprika, and red pepper flakes to the pot, and sauté for one to two minutes until fragrant.
- Pour in the chicken broth and diced tomatoes, then brink the soup to a simmer.
- Add the pre-cooked shredded chicken to the soup and simmer for 10 to 15 minutes until heated through.
- Remove the soup from the heat and stir in the diced avocado. Season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh cilantro if desired.
- Enjoy!
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