Provided by YouBeauty
Getting healthy entails more than saying no to those donuts at your morning meeting and hitting the gym four days a week (although that helps). It also means making sure your diet is abundant in superfoods – Mother Nature’s powerhouse crops. And what better way to get those nutrient-packed ingredients than in a delicious, hearty soup?
By tossing fresh vegetables and legumes into a big pot and letting them simmer, you can nourish your body with healthy nutrients that have been linked to lowering your risk of diabetes, heart disease, cancer, blood pressure and high cholesterol. Bonus: Some of these foods may even boost your skin tone and act as a fountain of youth. So what’s not to love? Try these five tasty hot and cold soup recipes.
Broccoli Potato and Leek Soup
8 cups water\r\n
8 tsp vegetable base\r\n
4 cups broccoli, bite-size florets (about 1/2 lb)\r\n
1 tbsp extra-virgin olive oil\r\n
1/2 cup sweet onion, small diced\r\n
1 tbsp garlic, fresh and finely chopped, (about 6 cloves)\r\n
3/4 pound leeks, white part only, washed and medium diced (about 2 cups chopped)\r\n
1 1/2 pounds yukon or Idaho potatoes, peeled and large diced\r\n
2 lbs broccoli, chopped\r\n
1 tsp salt\r\n
1/4 tsp pepper\r\n
\r\nIn cook pot, add 8 cups water and vegetable base, mix and bring to a simmer. Add 4 cups broccoli florets and blanch until just tender, remove from stock, set aside and save. In cook pot, sauté onions on medium heat in olive oil until transparent, add garlic without browning, stirring frequently, about 2 minutes. Add diced leeks and sauté 4 minutes. Add saved vegetable stock, increase heat, bring to a simmer, add potatoes, bring to a boil and simmer four minutes. Then add 2 pounds chopped broccoli and simmer on medium heat until potatoes are fully cooked. Turn off heat and blend with a vertical stick blender until completely pureed. Garnish with blanched broccoli florets and serve.