4 LOW-CALORIE HEALTHY SOUPS IN WINTER
There are so many great vegetables in winter like carrots, peas, sweet potato and cauliflower. We’ll put them all to good use and make four delicious soups with local seasonal ingredients all soaps we’ll make today will be really easy and quick to make with all easy to find ingredients of course they’ll all be fully plant-based and wholesome that means we’ll use no milk products no oil nothing packaged bottle tinned or cane, only fresh ingredients easily comes straight from nature and I promise you, they’ll taste absolutely delicious.
Now the question is when can you have a soup we recommend that instead of eating greens for dinner have a light soup for the know when you eat a heavy dinner full of grains like Roti Dal or rice your body keeps working all night to break down and take out that food from your body all night a body is in digestion mode but when you eat a light dinner like a super salad your body quickly digests it within 3 to 4 hours and so it can spend the rest of the night for healing your body you will see that just by making one small change in your life or replacing your dinner with the light soup you will need fewer hours of sleep at night you will wake up feeling extremely energized and be active throughout the day.
1-PEA CARROT SOUP
The first soup we are going to make it one of our favorites it’s delicious, and it’s wholesome it’s really quick and easy to make.
INGREDIENTS
The ingredients you’ll need are
1 cup of fresh peas
1 cup of chopped carrot
Half a cup of chopped potatoes
Two small bay leafs
1/2 inch coin of ginger
Three cups of water
Two teaspoons of lemon juice
2 teaspoons of rock salt
TOPPING
For the topping, you will need
1/2 a cup of fresh peas
1/2 a cup of chopped carrot
1/4 of a cup of chopped coriander
This recipe serves two people.
PROCEDURE
To make the soup place the peas, carrots, Potatoes, bay leaves ginger and water Into a pot cover the pot and cook on a Low flame for about 15 minutes, till all
The vegetables are soft. Then remove the bay leaves from the Bottom after the vegetables cool down a little, pure the vegetables until they get smooth. Add lemon juice and salt from the top and mix well our soup base is ready for the topping add the steamed peas, carrots and coriander to the super base.
2-BROCCOLI POTATO SOUP
Our next soup is incredibly delicious creamy Shockley potato soup made with simple ingredients puréed until thick before we go ahead we need to make coconut milk for the soup, make sure you always use fresh coconut milk which you
make at home no packaged milk so for coconut milk you’ll need 1 cup of fresh coconut chopped into pieces and two cups of drinking water puts the chopped coconut into a blender along with 2 cups of water don’t blend them together into a mixture then they cannot milk back or a muslin cloth and pour the mixture and do it squeeze the bag with your hands. We will use this homemade coconut milk later in our soup.
INGREDIENTS
The ingredients you’ll need for the broccoli potato soup are:
Two and a half cups of fresh broccoli, roughly cut
One and a half cups of potatoes
Three cups of plain water
1/2 a teaspoon of rock salt
1 inch coin of fresh ginger
1/4 teaspoon of black pepper powder
1 cup of homemade coconut milk
TOPPING
For the topping, you need:
1 cup of freshly cut broccoli
2 carrots cut into circles
4 cups of chopped coriander leaves
1 tablespoon of pumpkin seeds
Both the broccoli and carrots have been steamed, this recipe serves 2 to 3 people
METHOD
First heat the pot over medium heat, add the broccoli to the pot along with the potato and water, cover the pot and let the vegetables cook for about 20 minutes or until the potatoes become folk tender. Then add the grated ginger to the pot stir it well and let it cook with the vegetables for another 3 to 4 minutes after 3-4 minutes remove the pot from the stove add the boiled vegetables to a blender and blend until smooth. Then add salt and pepper to your soup and mix well right before serving add the coconut milk and again stir for this creamy soup into bowls top with steamed broccoli and carried along with coriander and pumpkin seeds.
3-CAULIFLOWER CURRY
Our third soup is the cauliflower curry soup you will feel not a big fan of cauliflower, I insist that you try this soup it’s flavorful and really delicious.
Every time I have this soup, it reminds me of Indian curry.
INGREDIENTS
The ingredients you will need are:
2 cups of cauliflower chopped
1 cup of water
1 cup of homemade coconut milk
1 and 1/2 teaspoon of rock salt
1/2 teaspoon of black pepper
1/2 tablespoon of lemon juice
CURRY POWDER
To make the curry powder for the soup, you will need
1 and 1/2 TSP of coriander powder
1/2 TSP of roasted cumin powder
1/2 TSP of turmeric powder
1 inch ginger
1 green chilly chopped
TOPPING
Finely for the topping you will need
1/4 cup of steamed broccoli
1/4 cup of chopped coriander leaves
METHOD
Now let’s come to the method first make the curry powder by mixing all the curry powder ingredients in a bowl, mix it well then place the cauliflower curry powder and Bordeaux into a clay pot to heat on a low flame for about 20 minutes till the cauliflower turns soft. Once the cauliflower has cooked, switch off the stove, keep it aside to cool. Transfer this into a blender and blend till you get a smooth paste, take this mixture out into a clay pot and let it heat for about 10 minutes. After that, add salt black pepper and lemon to it and stir well right before serving. Turn off the stove and add the coconut milk to the soup mix it well and cover it with the lid for about five minutes, let all the flavors come together garnish with chopped coriander steamed broccoli.
So this soup is quite simple and light, it’s a fantastic way to utilize the beautiful cauliflower.
4-SWEET POTATO CARROT SOUP
The fourth soup we are going to make is a creamy sweet potato gallop soup this creamy sweet potato soup is so rich and delicious and makes wonderful comfort food hearty filling and satisfying.
INGREDIENTS
To make the soup, you’ll need
2 cups of chopped carrots
1 cup of chopped sweet potato
2 and 1/2 cups of water
2 teaspoons of rock salt
1 teaspoon of ginger finely chopped
1/2 a green chili finely chopped
1/2 teaspoon of cumin seeds
1/4 teaspoon of coriander seeds
TOPPING
For the topping, you’ll need
1/2 cup of sweet potato, which we’ve steamed
1 teaspoon of pumpkin seeds
1 teaspoon of cumin seeds
½ teaspoon of rock salt
1/4 teaspoon of mustard seeds
METHOD
Firstly, dry saute the ginger and green chili, cumin coriander seed for one to two minutes till we get fragrant. Add the chopped carrots and sweet potato, and store them with the spices to let all the flavors come together. Then add water and let it cook for about 20 minutes on a medium flip till the carrots and sweet potato become soft, once that’s done switch off the stove and keep the mixture aside to cool. Then blend the mixture till you get a smooth paste, add the salt to the blender and blend again to prepare the topping dry salt with the cumin and mustard seeds on a pan till they become fragrant switch off the stove and add steamed sweet potato and soil salt to get out pour the soap into two bowls and top it with your favorite garnishing and pumpkin seeds and serve so there you go for delicious and healthy soups to form you up this winter.