5 SUPER SIMPLE SOUP RECIPES

With the recent launch of the Natural Superwoman workshops, I've found myself speaking quite often about natural diets.My view on a natural diet is not only that it should include as many natural ingredients and avoid highly processed foods but to also follow the natural wisdom of the environment and climate you live in.

It seems only natural to me that the subcontinental diet should predominantly be made up of an abundance of fresh fruits and vegetables that are easily available throughout the year.These foods not only ensure maximum nutritional content but also help replenish your water levels but also help keep your energy levels up to counteract the lethargical tendencies the body gets under extreme temperatures.

Another common sense diet choice that would complement the local climate would be the inclusion of soup in our daily menu. Soup made from fresh,wholesome ingredients is very nutritious,the gentle cooking method ensures a rich vitamin and mineral content and soup is easy to digest.Not only that, warm soup also stimulates blood flow to the stomach and enhances nutrient absorbtion.

Az amazing as that sounds, since it's not something desi people are accustomed to, making soup on a daily basis could seem like a hassle for most, which is why I decided to share some super easy recipes I use on a regular basis.

Simple recipes ensure the fact that you stay committed to the change you want to make.Recipes that are complicated or elaborate may also be off-putting and hence discourage us from forming new,long lasting health habits.

The recipes include 3 vegetable soups which will ensure an easy and varying vegetable implementation in your menu, 1 protein & fibre rich soup( made with split peas) and 1 healthy fat and omega 3 and collagen rich soup . If you rotate between these soups and variations of these soups it should easily cover your basics for healthy nutrition.

NOTE

I don't include oils in these recipes as I don't usually use any.I saute the vegetables in hot simmering water.If you're not yet ready to implement such a step,feel free to use a bit of oil/butter at the bottom of your pot when sauteing your veggies.

SPECIAL NOTE

I would especially recommend consuming the fish soup in the days prior to your periods, especially for those who routinely experience menstrual cramps and discomfort.

CARROT & CORIANDER SOUP

Ingredients:

450 g carrots

1 onion

1 celery stick

2 small potatoes

1 litre water/stock

1 tbsp coriander seeds (toast & grind)

200 ml milk (dairy or vegetable)

1 tbsp green coriander (for garnish)

salt & pepper to taste

Method:

Wash, clean and dice your veggies. Saute onions, carrots, potatoes and celery until they start releasing their water. Season with salt, pepper and coriander seed powder, add water/stock and simmer on low heat until vegetables are tender. Blend the soup to a creamy consistency, stir in the milk and reheat to boiling point and then turn off. Adjust seasoning and garnish with fresh, green coriander.

CAULIFLOWER & WALNUT SOUP

Ingredients:

450 g cauliflower

1 onion

3 garlic cloves

450 ml water/stock

450 ml milk(dairy or vegetable)

3 tbsp walnuts

salt & pepper to taste

Method:

Wash, clean and dice your veggies. Saute onions, cauliflower and garlic until they start releasing their water. Season with salt, pepper, add water/stock and simmer on low heat until cauliflower is tender. Add crushed walnuts (reserve some for garnish), the milk and blend the soup to a creamy consistency. Reheat to boiling point and then turn off. Adjust seasoning and garnish with reserved walnuts and (optionally) paprika.

POTATO & THYME SOUP

Ingredients:

600 g potatoes

6 cloves of garlic

2 onions

1 litre water/stock

2 tsp dried thyme

salt & pepper to taste

Method:

Wash, clean and dice your veggies. Saute onions, potatoes and garlic until they start releasing their water. Season with thyme,salt and pepper, add water/stock and simmer on low heat until vegetables are tender. Blend the soup to a creamy consistency.For a less starchy soup, you may substitute part of the potatoes with zucchini.

SPLIT PEA AND COURGETTE SOUP

Ingredients:

2 cups split peas

1 onion

3 cloves of garlic

2 medium courgettes

900 ml water/stock

1/2 tsp turmeric

salt & pepper to taste

Method:

Soak split peas in water for several hours or overnight.Drain and rinse a couple of times. (this will help the split peas be easily digestible).Wash, clean and dice vegetables. Saute onion, garlic and courgettes until they start releasing their water. Season with salt, pepper and turmeric, add drained split peas and water/stock, bring to boil and simmer for abt 30-40 minutes.Blend to a creamy consistency.

FISH & VEGETABLE SOUP

Ingredients:

2 generous slices of fish

1 large onion

1 large capsicum

2 tomatoes

5 cloves of garlic

1 bay leaf

5-10 white pepper corns

1-2 tbsp natural vinegar

salt & pepper to taste

Method:In a tall pot boil the fish slices in 2 litres of water, salt,while pepper corns the bay leaf and vinegar until the stock reduces half way. Drain and reserve the stock and pick off the fish meat from the bone.

Wash, clean and dice vegetables and saute until they start releasing their water, season with salt & pepper, add the fish meat and stock and simmer for 10 minutes.