soup 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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Chilled Avocado and Zucchini Soup Recipe

AHA Publisher — Tue, 29 Jun 2021 07:00:31 +0000

Dr. Josh Axe, DC, DNM, CN – We tend to think of soup as a cold weather meal, but chilled soups have a place in the kitchen, too. I’ve shared some of my favorite cold soup recipes for summer, but there’s another one to add onto that list. You have to try my chilled avocado and zucchini soup recipe. Soups are one of my favorite ways to enjoy heaps of fresh veggies and nutrients, and you can enjoy this chilled avocado and zucchini soup even on the hottest summer days. Key Ingredients You might not think of avocado as a soup ingredient, but it adds a creamy consistency to this recipe and makes an easy way to sneak in healthy fats and vitamins. Plus, avocado benefits everything from heart health to gut, skin, eye, hair and immune health. Zucchini, seasonings and probiotic-rich kefir round out the list of ingredients in this simple soup. Zucchini nutrition provides vitamins C, K and A, along with several B vitamins and vital minerals. It’s also an anti-inflammatory food that’s low in calories and carbs. Whether you opt for goat or coconut kefir, this fermented liquid is full of beneficial probiotics that support the gut and immunity. Thanks to its high calcium levels as well, it supports bone health and more. Add in the lime juice, cumin, green onions and broth, and you not only up the flavor, but the nutritional content as well. I might be biased, but I think you’ll love this healthy avocado zucchini soup. How to Make Chilled Avocado and Zucchini Soup Start by adding the chopped zucchini, chicken broth and green onions in a saucepan. Bring the mixture to a boil, and then reduce the heat. Let it all simmer until the zucchini is tender, and then remove the pan from the heat. Next, add the lime juice, salt, cooled zucchini mix, avocado, kefir and cuminto a blender or food processor. Blend until the soup has a smooth consistency — no chunky bits! Place the soup in the refrigerator for the next two hours, letting it chill and allowing the flavors intensify. All done! How easy was that? Because this soup keeps nicely in the fridge, you could prepare it the night before or in the morning and enjoy later. Since it’s not a super-liquidy soup, it’s also easy to take to work for lunch or carry along for a potluck. You could even play with the type of seasonings — curry and garam masala would be delicious. Make this chilled avocado and zucchini soup your own and enjoy! Similar Recipes Looking for some more chilled soup ideas? Here a couple others to try: Secret Cucumber Detox Soup Recipe Cold Melon Berry Soup Recipe Chilled Avocado and Zucchini Soup Recipe DESCRIPTION Try this delicious chilled avocado and zucchini soup recipe. Avocado is a true superfood, while the zucchini combines for a perfect blend. INGREDIENTS 2 zucchinis, chopped ¼ cup green onions, sliced 14 ounces chicken broth 2 tablespoons lime juice 1 avocado, diced 1/8 teaspoon cumin 1/4 teaspoon sea salt 3/4 cup goat or coconut kefir INSTRUCTIONS Combine the zucchini, green onions and broth in a saucepan. Bring the mixture to a boil, and then reduce the heat. Simmer until the zucchini is tender. Remove the saucepan from the heat, and let it cool. Place the lime juice, salt, cooled zucchini mixture, avocado, kefir and cumin in a blender and blend until the mixture has a smooth consistency. Chill for 2 hours before serving. NOTES Use vegetable stock in place of chicken broth to make this recipe vegan. You can season to your liking, trying different spices, such as curry and garam masala. To read the original article click here. For more articles from Dr. Axe click here.

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