healthy soup recipe Archives - Amazing Health Advances

Cheesy Broccoli Soup Recipe

The AHA! Team — Thu, 06 Feb 2025 06:34:30 +0000

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Diet Cookbook via Nutrition Facts – Cheesy Broccoli Soup Recipe We eat first with our eyes, and the lovely green broccoli florets against a backdrop of cheesy broth will have you wanting to eat with your mouth, too. If you prefer a smoother soup, you can puree all or part of the cooked broccoli, but I find it more satisfying to bite into broccoli florets with every spoonful of soup. COURSE: Main Course, Side Dish, Soup DIFFICULTY: Easy SERVINGS: 4 Ingredients ▢1 small yellow onion, chopped ▢2 garlic cloves, minced ▢1 celery rib, chopped ▢6 cups Light Vegetable Broth ▢6 cups small broccoli florets ▢1 cup salt-free cooked cannellini beans, drained and rinsed ▢3⁄4 cup raw cashews, soaked in boiling water for 30 minutes, then drained ▢1 (1⁄4-inch) piece fresh turmeric, grated, or 1⁄4 teaspoon ground ▢1⁄3 cup nutritional yeast ▢1 tablespoon apple cider vinegar ▢1 teaspoon white miso paste ▢1 teaspoon smoked paprika ▢Ground black pepper Instructions Heat 1⁄4 cup (60 ml) of water in a large pot over medium heat. Add the onion, garlic, and celery and cook for 5 minutes. Add 2 cups (1/3 of total amount) of the Light Vegetable Broth and bring to a boil. Lower the heat to low and simmer until the vegetables are tender, about 5 minutes longer. Transfer the soup mixture to a high-powered blender and blend until smooth. Transfer the pureed soup mixture back to the pot. Add the remaining broth and bring to a boil. Add the broccoli and lower the heat to a simmer. Cook for 3 to 4 minutes, or until the broccoli is just softened. Do not overcook. In the same blender (no need to clean it), combine 2 tablespoons (30 ml) of water and the cannellini beans, cashews, turmeric, nutritional yeast, apple cider vinegar, miso paste, paprika, and black pepper to taste. Add 1 to 2 cups (240 – 480 ml) of soup mixture to thin the mixture, if necessary. Process until smooth. Taste and adjust the seasonings, if needed, until you reach your desired cheesy taste. Stir the bean mixture into the soup and heat over low heat until hot. To read the original article click here.

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Gut-Soothing Chicken and Vegetable Soup Recipe

The AHA! Team — Wed, 13 Nov 2024 06:47:51 +0000

Recipe by: Dr. Colbert’s Gut Zone Diet – Gut-Soothing Chicken and Vegetable Soup Recipe This gut-soothing chicken and vegetable soup uses Divine Health’s Collagen Powder for added gut-healing benefits. Combined with fiber-rich vegetables and anti-inflammatory spices, it’s the perfect comforting fall meal. COURSE: Main Course DIFFICULTY: Easy SERVINGS: 4 INGREDIENTS ▢1 lb chicken breast, shredded ▢4 cups water or broth ▢2 tbsp Divine Health Collagen Powder ▢2 carrots, chopped ▢2 celery stalks, chopped ▢1 zucchini, chopped ▢1 tbsp olive oil ▢1 onion, chopped ▢2 garlic cloves, minced ▢1 tsp turmeric ▢1 tbsp fresh ginger, grated ▢Sea salt and pepper to taste ▢Fresh parsley for garnish INSTRUCTIONS In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger, and sauté until fragrant. Add the carrots, celery, and zucchini, and cook for another 5 minutes. Stir in turmeric, water or broth, and bring the mixture to a boil. Reduce heat and simmer for 20 minutes. Add the shredded chicken and cook for an additional 10 minutes. Stir in Divine Health Collagen Powder until dissolved. Season with salt and pepper, and garnish with fresh parsley. As the fall season brings cooler temperatures, it’s the perfect time to cozy up with nourishing soups and broths that not only comfort but also heal the gut. By incorporating ingredients like Divine Health’s Collagen Powder, garlic, ginger, and leafy greens, you can support your digestive system, improve immunity, and reduce inflammation—all while enjoying the delicious flavors of fall. Try these gut-boosting soups as part of Dr. Colbert’s Gut Zone Diet, and experience the benefits of a healthier, happier gut this season. To read the original article click here.

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Yellow Split Pea Dal with Watercress Recipe

The AHA! Team — Fri, 18 Oct 2024 08:31:01 +0000

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook – Curried Chickpea Wraps Recipe My favorite way of preparing split peas is to make a warm and comforting soup. (It’s a classic for a reason.) I also throw split peas in the rice cooker, the way I prepare lentils. The following is yet another way to add these nutritious little gems into your daily diet. Remember: In my ideal world, we’re all enjoying legumes (beans, chickpeas, split peas, or lentils) with every meal. If you prefer, use any type of lentil instead of the yellow split peas in this recipe. Serve this gorgeous dal over cooked whole grains. Dal, by the way, is the Indian word for “split pea,” or a dish made with them. COURSE: Main Course DIFFICULTY: Moderate SERVINGS: 4 INGREDIENTS ▢1 ½ cups dried yellow split peas, picked through and rinsed ▢3 cups Light Vegetable Broth or water ▢3 cups coarsely chopped watercress (or greens of choice) ▢1 14.5-ounce BPA-free can or Tetra Pak salt-free diced petite tomatoes, drained ▢¼ cup chopped fresh cilantro ▢2 garlic cloves, minced ▢1 tablespoon finely chopped fresh ginger ▢1 small hot green chili, seeded and minced ▢2 tablespoons nutritional yeast ▢1 teaspoon white miso paste ▢1 teaspoon ground cumin ▢½ teaspoon ground coriander ▢1 ¼-inch piece fresh turmeric, grated (or ¼ teaspoon ground) ▢2 teaspoons lemon juice INSTRUCTIONS Cover the split peas with boiling water and soak for 1 hour. Drain, then transfer to a saucepan with the broth and bring to a boil. Lower the heat to a simmer and cook until the split peas are tender, 45 to 60 minutes, adding a little more broth, if needed. When the split peas are soft, add the watercress, tomatoes, and cilantro, stirring to wilt the watercress. Keep warm over very low heat. Heat 2 tablespoons of water in a small skillet over medium heat. Add the garlic, ginger, and chili. Cook until softened, about 1 minute. Remove from the heat and add the nutritional yeast, miso, cumin, coriander, turmeric, and lemon, stirring to mix well. Add the spice mixture to the split pea dal, stirring to combine. Serve hot. To read the original article click here.

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Three-Bean Chili Recipe

The AHA! Team — Fri, 13 Sep 2024 09:50:58 +0000

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook – Three-Bean Chili Recipe Just as there are countless ways to make chili, there are just as many ways to serve it. Try it on a bed of cooked greens or whole grains. Use it as a taco filling. Toss it with whole wheat pasta. Top baked sweet potatoes or winter squash with it. Experiment and enjoy! COURSE: Soup DIFFICULTY: Moderate SERVINGS: 4 PREP TIME: 15 min COOK TIME: 1hr TOTAL TIME: 1hr 15 min INGREDIENTS ▢2 cups Light Vegetable Broth ▢1 red onion chopped ▢1 bell pepper (any color) chopped ▢2 garlic cloves minced ▢1 small hot chili pepper seeded and minced ▢2-3 cups chopped mushrooms ▢2 tablespoons chili powder or to taste ▢¼ cup jarred tomato paste ▢1 can diced, salt-free tomatoes (BPA-free or Tetra Pak) ▢½ cup dried red lentils ▢1.5 cups cooked kidney beans, drained and rinsed or 1 15.5 oz BPA-free can or Tetra Pak ▢1.5 cups cooked black beans, drained and rinsed or 1 15.5 oz BPA-free can or Tetra Pak ▢2 tablespoons Umami Sauce ▢1 1/4 inch piece fresh turmeric, grated or 1/4 teaspoon, ground ▢1 tablespoon Savory Spice Blend or to taste ▢½ teaspoon smoked paprika ▢¼ teaspoon black pepper INSTRUCTIONS In a large pot, heat 1 cup of the broth over medium heat. Add the onion and bell pepper and cook until softened, stirring occasionally, about 5 minutes. Add the garlic, minced chili, and mushrooms, then stir in the chili powder and tomato paste. Add the remaining ingredients, including the remaining cup of broth, and simmer, stirring occasionally, until the lentils are tender and the flavors are blended, about 50 minutes. Taste to adjust the seasonings, if needed, and serve hot. To read the original article click here.

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Tuscan White Bean Soup Recipe

AHA Publisher — Thu, 13 Jan 2022 08:00:14 +0000

Dr. Josh Axe, DC, DNM, CN – When the cold weather hits, few meals hit the mark the way soups do. Simple and delicious, they warm you right to the bones — like my Tuscan white bean soup recipe. You don’t have to spend hours letting them simmer either. In fact, you can prepare a healthy, tasty soup in under an hour. Enter my Tuscan white bean soup. This soup, inspired by cooking in Italy’s Tuscan region, comes together in just 45 minutes. Is white bean soup good for you? In keeping with Italian-style cooking and the Mediterranean diet, this hearty white bean soup is loaded with fresh, colorful veggies, like zucchini, carrots, kale, squash and cabbage, and paired with healthy fats. Two BPA-free cans of cannellini beans, also known as white beans, mean this Tuscan soup is full of fiber and protein, even with no meat. That’s right, this soup is vegetarian, and while you could certainly eat it as a starter, with all of the veggie goodness inside, this one is best enjoyed as a main dish. Key Ingredients Some Tuscan white bean soup recipes are loaded with sodium and preservatives but not my vegetarian Tuscan white bean and kale soup. Here are some of the main players in this Tuscan soup recipe: Avocado oil: This heart-healthy oil is fantastic in cooking because it has a high smoke point, so nutrients are retained even at high temperatures. Cabbage: Cabbage is a low-calorie, nutrient-dense veggie. It’s loaded with vitamins and minerals, helping combat inflammation and disease. Cannellini beans: As mentioned above, these white beans are loaded with fiber and protein, and they can aid in weight and blood sugar regulation. Carrots: You likely already know carrots are good for eye health, but that’s not all. They also can decrease the risk for heart disease and stroke, support oral health, protect the brain, and boost skin health. Celery: Did you know that celery is packed with vitamin K and can lower inflammation? It’s true. Kale: It’s no secret that kale is a superfood, as the health benefits of kale including combating inflammation, aiding detoxification, supporting the heart and so much more. Yellow squash: Often thought of as a summer squash, yellow squash makes a great addition to a hearty winter soup too. It’s good for weight loss diets and loaded with vitamins and antioxidants. Zucchini: Another low-calorie, nutrient-dense food, zucchini nutrition provides countless benefits while adding flavor. So what are we waiting for? Let’s get cooking on this Tuscan bean soup. How to Make Tuscan White Bean Soup We start by adding avocado oil to the bottom of a stock pot, and then add avocado oil and pan fry the carrots, onions, celery, garlic and squash over medium heat. I also especially like the benefit-rich celery in this Tuscan white bean soup. It adds some crunch and a distinct flavor with few calories. Next, add in the broth. If you’re vegetarian or vegan, opt for a veggie broth. If not, I highly suggest you try my chicken bone broth recipe in this bean soup. It’s fantastic for your digestive system and one of my favorite healing foods. Using a store-bought broth is fine, too, if you’re short on time. Next, add in the rest of the ingredients, and let them simmer for half hour. This time allows the cabbage and kale to soften. Once the 30 minutes are up, turn off the heat and top the Tuscan white bean soup with shaved raw sheep or goat cheese. This is why I love the Mediterranean diet — it allows for little indulgences that are good for you, like fresh cheeses. That’s all there is to this vegetarian Tuscan white bean soup. Ladle into a bowl, and serve. Tuscan White Bean Soup Recipe My Tuscan white bean soup comes together in just 45 minutes. This Mediterranean soup is full of veggies like zucchini, kale and cabbage. INGREDIENTS 2 tablespoons avocado oil 1 white onion chopped 3 carrots, diced 3 stalks of celery, chopped 3 cloves garlic, minced 1 tablespoon sage leaves ½ cup fresh parsley 1 roma tomato, diced 1 zucchini, diced 1 yellow squash, diced 1½ cup purple cabbage, sliced 1½ cup lacinato kale two 15.5 ounce cans of cannellini beans, rinsed 6 cups vegetable broth or chicken broth Salt and pepper to taste Crumbled goat cheese for topping (optional) INSTRUCTIONS In the bottom of a stock pot add avocado oil and pan fry the carrots, onions, celery, garlic and squash over medium heat. Add broth. Add in the rest of the ingredients and simmer for 30 minutes. Top with crumbled goat cheese. (optional) To read the original article click here.

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