VEGAN SUMMER SOUPS (2 WAYS) ⇢ Spicy Gazpacho & Creamy Zucchini
In today's video, we're making two healthy summer soup recipes both of which are served chilled! These soups are vegan, super healthy and so simple to make. You'll learn how to make a spicy classic gazpacho recipe, plus a creamy avocado & zucchini soup!
★ RECIPES ★
Spicy Gazpacho:
Chilled Avocado & Zucchini Soup:
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Creamy Zucchini Soup
Get the Recipe:
⭐️ This soup is creamy, tasty, healthy, and silky smooth, and easy to customize to your liking by adding fresh herbs and toppings. Try it, and you'll see why it is one of our favorite recipes to enjoy the flavor of zucchini.
⭐️ Ingredients
2 tablespoons extra virgin olive oil
1 large onion chopped
3 cloves garlic grated
4 medium zucchini chopped
1 medium potato chopped
1 cup (240 grams) vegetable broth
1 teaspoon Italian seasoning
¾ teaspoon salt (or more to taste)
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
4 No-Cook Chilled Soups (Weight Loss Recipes)
♥ #28DaysSoupChallenge. Eating soup on a daily basis can help you lose weight. They are high in nutrients, filling but low in calories.
♥ Soups aren't only meant to be eaten warm, you can have CHILLED SOUPS too. Read below for the full ingredient list.
♥ LIKE, SHARE this video & SUBSCRIBE Support me in reaching 1 million subscribers!!! xx
♥ Joanna is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach (VN).
Here are more ideas on the ingredients you can use:
• VEGETABLES – Beets, cucumbers, summer squash, tomatoes, onions, bell peppers, celery, ginger, corn, avocado, scallions, spinach, arugula, basil, watercress, lettuce.
• FRUITS – Mango, watermelon, peaches, cherries, strawberries, apples, papaya, cantaloupe
• CREAMINESS – Yoghurt, silken tofu, milk or almond / cashew nuts.
• ZEST – Add fresh citrus juice (lemon or lime) or a dash of vinegar for a better, more complex flavour.
• RICHNESS – Add a drizzle of olive oil or avocado oil. Avoid coconut oil, which will harden if cold.
• FULLNESS – Add beans such as black beans, white beans, chickpeas, lentils and more to make it a filling meal.
• EXTRA KICK – Cayenne, minced jalapeños, garlic cloves, chilli, harissa, sriracha, tabasco or paprika.
• TEXTURE – Pulse very quickly if you like chunky soups or blend until smooth.
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CHILLED MINT CUCUMBER YOGHURT SOUP (Serves 4)
1) 4 cups Cucumber, roughly chopped – 64Cals
2) ½ cup Fresh Mint Leaves, roughly chopped – 8Cals
3) 1 Garlic Clove, minced – 5Cals
4) 1.5 cups Greek or Plain Yoghurt – 225Cals
5) 2 tbsps. freshly squeezed Lemon Juice – 14Cals
6) 2 tbsps. Extra Virgin Olive Oil – 138Cals
7) Salt & Pepper to Taste
8) ½ cup Cold Water
Per Serving = 113.5Cals
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CHILLED CHICKPEAS SESAME SOUP (Serves 4 or 5)
1) 2 cans of Chickpeas, rinsed & drained – 584Cals
2) 1 Garlic Clove, minced – 5Cals
3) 2 tbsps. Sesame Seeds – 104Cals
4) ¼ tsp. Ground Cumin – 2Cals
5) 3 tbsps. freshly squeezed Lemon Juice – 21Cals
6) 2 tbsps. Extra Virgin Olive Oil – 238Cals
7) Salt & Pepper to Taste
8) 1.5 - 2 cups Cold Water
Per Serving: 238.5Cals or 159Cals
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CHILLED SPICED TOMATO SOUP
1) 3 cups Tomatoes, chopped – 96Cals
2) ¼ cup Cucumber, diced – 4Cals
3) ¼ cup Red Onion, diced – 15Cals
4) ¼ cup Red Bell Pepper, diced – 11.5Cals
5) 1 Garlic Clove, minced – 5Cals
6) 2 tbsps. Balsamic Vinegar – 28Cals
*more if you like the taste of it.
7) 2 tbsps. Extra Virgin Olive Oil – 138Cals
8) 1 tsp. Cayenne Pepper – 6Cals
9) ½ tsp. Cumin – 4Cals
10) Salt & Pepper to Taste
11) 1 cup Cold Water
Per Serving – 73Cals
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CHILLED AVOCADO SPINACH SOUP
1) 4 cups of Fresh Baby Spinach – 28Cals
2) 1 ripe Avocado, peeled and diced – 240Cals
3) 1 Garlic Clove, minced – 5Cals
4) 2 tbsps. Fresh Basil – 2.5Cals
*Option: Parsley or Coriander
5) ¼ cup Plain or Greek Yoghurt – 37.5Cals
6) 2 tbsps. freshly squeezed Lemon Juice – 14Cals
7) 1 tsp. Smoked Paprika – 6Cals *optional
8) Salt & Pepper to Taste
9) 1 - 2 cups Cold Water
Per Serving = 83Cals
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- No cooking required! Add all the ingredients into the blender and just blend it up. Chill in the fridge for at least 2 hours or overnight.
- These recipes are easily adaptable to suit your diet, whether you're a vegan or vegetarian. Just change or omit the ingredients as needed.
- The soups will keep well in the fridge for up to 3 days or freeze them up for up to 2 weeks.
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5 Cozy Soups to Get You Through the End of Winter (Vegan)
Today I'm showing you 5 soup recipes to help you make it through the end of winter and into spring. We can do this! Check out the recipes below if you want to give any of these meals a try. ????
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Creamy Vegan Tomato Soup →
Roasted Garlic Noodle Soup →
@alisoneroman’s “The Stew” →
Vegan Avgolemono Soup → Vegan Cocotte Blog
@CheapLazyVegan’s Sundubu Jjigae →
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0:00 Intro
0:22 Creamy Roasted Tomato Soup
5:39 Spiced Chickpea Stew w/ Coconut & Turmeric
10:08 Vegan Avgolemono Soup (Greek Lemon Soup)
14:39 Vegan Sundubu Jjigae (Korean Soft Tofu Stew)
18:08 Basically Chick'n Noodle Soup
20:08 Outro
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Summer Squash Soup with White Wine and Leeks
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The Cooking Doc brings a healthy and delicious soup to the summer with the addition of white wine, how decadent! And advice on what to do with your extra summer yellow squash.
Full recipe here:
Legal Disclaimer: This video provides general information and discussion about health, nutrition, and related subjects. The words and other content provided in this blog, and in any linked materials, are not intended and should not be construed as medical advice. If the reader or any other person has a medical concern, he or she should consult with an appropriately-licensed physician or other health care worker.