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.
Cold Cucumber Avocado Soup
2 lbs soft-skinned cucumbers\r\n
6 oz watercress (about 2 cups), chopped\r\n
3/4 cups fresh lemon juice\r\n
2 cloves garlic, peeled\r\n
1 small jalapeño pepper (more if very mild)\r\n
1 large Haas avocado (about 7 oz)\r\n
1-2 tsp sea salt\r\n
Fruity green olive oil\r\n
1 ripe, red tomato, finely diced\r\n
\r\nTrim ends off cucumbers, taste each end and trim off any bitter part. Cut cucumbers in cubes. If they are very large with mature seeds, remove seeds; the soft-skinned varieties of cucumbers do not have to be peeled. Wash the watercress, remove any heavy stems and chop roughly.\r\n
\r\nCombine half the cucumber and most of the lemon juice in a blender and puree. The cucumber will soon be a liquid. Add remaining cucumber, garlic, jalapeño and watercress. Purée until smooth. Work in batches if you need to.\r\n
\r\nHalve the avocado, remove the pit and cut the flesh into cubes; you should have not quite a cup of diced avocado. Add avocado to the cucumber puree, along with a teaspoon of sea salt and process again. The mixture will become thicker and creamier. Stir everything together in a bowl and taste. Add more lemon and more salt, a bit at a time and stirring thoroughly each time, until the balance tastes right to you. Chill the soup well. Serve in small bowls, and drizzle each serving with a little fresh, fruity olive oil. Then scatter a few tomato cubes and croutons on top.