Good Lifestyle

Currow of colds, warmer hearts, SOOTHER OF SOULS: The soup does all a comfort food is supposed to do. But did you know that it could also get you abs? The soups you find here have 8, 9 10-sometimes 20 grams of protein and are easy and fun to prepare, loaded with tender chicken, seasonal squash and even juicy fruits.

Make them a part of your ABS diet, and you will be shredded by chicken shredding. And explode even more belly fat, do not miss this essential list of50 ways of losing 10 pounds-fast!

This classic Mexican soup is a delicious method of having your dinner tonight. This recipe is a classic Mexican dish and the beauty of this one is the way the chicken is complemented by the tasty broth and the myriad of fillings.WHAT IS GABY COOKING offers many options for these nutritional trim.

Serves: 4

Chicken breast of 1 book
4 cups of chicken broth with low sodium
1 bay sheet
1/2 teaspoon freshly chopped thyme
1/2 Champaged organo chopped teaspoon
2 Glove Garlic, crushed
1 cumin teaspoon
1 teaspoon salt
3/4 teaspoon of chili powder
1/2 core teaspoon of coriander
1/4 Coffee Spoon of Red Pepper Flakes
1 cup of canned hominy, drained and rinsed

Step 1

Transfer chicken breasts to a large cutting board and cut carefully in half, so you have finely sliced ​​pieces. Sprinkle them on both sides with salt and pepper.

2nd step

Heat a tablespoon of oil in a pan with medium-high heat. Add the chicken breast in a single layer and Searez for 1 minute on both sides until the golden brown. Turn heat to low, cover the pan and cook for 12 more minutes, returning the chicken halfway to cooking at full cooking. Once cooked, set the chicken aside.

Step 3

Add the chicken broth to a Dutch average oven and bring it quickly to simmer. Once simmer, add the bay sheet, thyme, oregano, garlic, cumin, 1/2 teaspoon salt, chili powder, coriander and red pepper flakes. Reduce heat to low and simmer for 15 minutes.

Step 4

Use 2 forks, shred the chicken into small pieces. Add the chicken and hominy drained to the Dutch oven. Increase the heat to medium to warm everything. Taste and add more salt or other seasonings if necessary. Discard the bay sheet.

Step 5

Serve the soup in individual bowls with any of the desired fittings.

Nutrition: 238 calories, 4.7 g of grease, 875 mg of sodium, 8.2 g of carbohydrates, 1.5 g of fiber, sugar of 0.8 g, 39.3 g protein

This delicious recipe for a lunch (or at any time)Soupe could not be easier. It is only one of the over 150 recipes flattered from the belly in the new sale of newZero cooking belly!

Serves: 4

½ chicken with roast
1 tablespoon of extra virgin olive oil
½ cup finely dicen
½ cup of finely diced celery
½ cup of carrot finely in dice
2 cups of low sodium chicken broth
3 cups of vegetable broth with low sodium
1 C. Kosher salt tea
1 cup baked brown rice
¼ cup of chopped fresh herbs (your choice)

Step 1

Remove the skin from the chicken. Choose meat, white and dark, carcass and shredded. Half of the meat for a future meal.

2nd step

Heat olive oil on average heat in a 4 liter pot. Add the onion, celery and carrot and cook for up to two minutes.

Step 3

Add the chicken broth, vegetable broth and pot salt and bring it to a boil. Reduce heat and simmer for 10 minutes more.

Step 4

Add chicken, rice and fresh herbs and simmer for 5 minutes more. Serve hot.

Nutrition: 225 calories, 10 g of grease, 18 g of carbohydrates, 3 g of fiber, 15 g protein

Our obsession Kale can never disappear, and it is clearly obvious why: the black packed black nutrient green is perfect at any time of the year. In this recipe for a white bean soup and cabbage), we love the fact that it is low in fat and high aroma.

Kale and white beans make this dream soup,Picker eater's blog An excellent choice for cold winter nights.

Serves: 6

1 tablespoon of extra virgin olive oil
8 large cloves of garlic, minced
1 medium yellow onion, chopped
4-6 chopped flood cut cups
4 cups of vegetable broth with low fat and low fat content
2 (15 ounces) white bean cans, such as cinnamon or navy, rinsed and drained
4 chopped Roma tomatoes
1 C. Dried oregano
1 teaspoon dried basil
1/2 c.
1/4 c.
1/4 c. Red pepper crushed
Optional: Fresh shredded Parmesan (1 tbsp. Soup portion)

Step 1

Hache all your vegetables. In a large saucepan, heat olive oil over medium heat. Add garlic and onion; Jump until sweet.

2nd step

Add Kale and jump, stirring until he is faded.

Step 3

Add 3 cups of broth, 2 cups of beans and all tomatoes, herbs, salt and pepper (red pepper grid + black pepper). Simmer for 5 minutes.

Step 4

In a mixer or culinary robot, mix the remaining beans and boil until smooth. You can also simply chain the beans in the broth with a potato foam (I did it and it worked well). Stir to the soup to thicken. Simmer at least 15 minutes.

Step 5

Ladle in bowls; Sprinkle with Parmesan cheese (optional).

Nutrition: 236 calories, 4.1 g of grease (1.4 g saturated grease), 571 mg of sodium, 36.7 g of carbohydrates, 13.8 g of fiber, 6.1 g of sugar, 13.9 g of Proteins (calculated with Cannelini beans, 1 tbsp. optional fresh parmesan soup)

Take a note of the soup above, it is a whole new way to have beans and green vegetables. Although the Chard is naturally rich in sodium, it is also an excellent source of thiamine, folate and zinc. In addition, it is a vegan soup that will even have non-believers.

High protein and packed full of flavor, this soup ofAll my food life is a copious copy on comforting food.

Serves: 6

1 T Coconut oil
1 large chopped onion
2 chopped garlic cloves
1 Bouquet cap (6-8 sheets) Removed and chopped stems
4 cups of low sodium vegetable broth
3 cups of diced tomatoes (a bobbin)
2 cups of chickpeared peas (if you use canned, drain and rinsing)
1 C. Dried oregano
2 c. Dried basil tea
1/2 c. Onion salt tea
1/4 cup of chopped fresh parsley
1/2 c. Sea salt tea
1 C. Lemon juice

Step 1

In a large pot, medium heat, skip onions and garlic in the oil. Once the onions are translucent, add the remaining ingredients, with the exception of lemon juice, in the pot. Bring to a boil, then refuse, cover and simmer about 30 minutes. Finally, add lemon juice, stir and season to your liking. This can be frozen too.

Nutrition: 312 calories, 6.7 g of grease (2.5 g of saturated grease), 479 mg of sodium, 50.3 g of carbohydrates, 14.6 g of fiber, 11.7 g of sugar, 15.2 g of Proteins (calculated with 8 sheets of leaves)

Broccoli and fennel combine in this perfectly creamy combination. The addition of cashew adds a beautiful hazel note that also comes a surprise.

This soup of broccoli and fennel, ofWith food and love is a new plug on a favorite vegan drop. The best part? It's very low sodium!

Serves: 4

1 small - head of broccoli
2 medium fennel heads
2 - 3 cloves of garlic
5 leaves of Kale Lacinato, ribs removed
2 tablespoons of olive oil
some heavy seawater pins
Few heavy pins with black pepper
3/4 cup raw cashew, soaked for an hour
3 cups of filtered water
2 tablespoons of fresh lemon juice
chopped fennel leaves to garnish
Meyer Lemon Zeste to Garnish

Step 1

Preheat the oven to 400 degrees + line a cooking sheet with parchment paper.

2nd step

Wash and cut broccoli and fennel in medium-sized florets / slices. Extend them uniformly on the pastry plate, with garlic cloves {leave the skin on} and drizzle of olive oil and sprinkle generously with sea salt and black pepper. Roast for about 20 minutes. Return the vegetables and throw the cabbage leaves) on the top. Roast for about 5 to 10 minutes or until Golden Brown. Let the garlic cloves cool a little and then get them out of their skins.

Step 3

Combine crude cashew nuts, filtered water, lemon juice and another thick pinch of black sea salt and pepper in your blender. Mix up to smooth consistency. Then mix in roasted broccoli, fennel, garlic and core cabbage and mix again smoothly.

Step 4

To serve as a high with a pinch of olive oil, chopped fennel leaves, lemon zest + black pepper.

Nutrition: 306 calories, 19.4 g of grease (3.4 g saturated grease), 123 mg of sodium, 29.6 g of carbohydrates, 6.9 g of fiber, 2.2 g sugar, 9.3 g protein

Never heard about Kuri Rouge squash? Well, go on board! The pink winter squash is similar to the pumpkin, but without the ridges. It's a new fun catch on a classic squash soup and you can replace the pumpkin in this recipe if you can not find it.

Try a new squash recipe this year with this soup of squash Kuri red coconutVegan. In addition, it is low in calories and sodium.

Serves: 4

1 large red squash Kuri (about 2-2 ½ pounds)
1 teaspoon of lawyer oil
1 white onion, in quarters
1 ½ cup of vegetable stock
1 cup of coconut milk
2 teaspoons of apple cider vinegar
¼ teaspoon of sea salt (+ more to taste)
Black pepper freshly ground, to taste
1 cumin teaspoon
1 Curry powder teaspoon
½ teaspoon grated ginger fresh
Pinch of red pepper flakes

Step 1

Preheat the oven to 400 ° F and line a cooking tray with parchment paper.

2nd step

Cut the red Kuri squash in quarters and take out the seeds. Roast 45 to 60 minutes, cut laterally, until the squash is tender when pierced with a range and slightly browned. When 20 minutes are left on the squash, add the tart onion to cooking cooking and let the rest of the time roast.

Step 3

Leave the squash slightly cool before handling. Gently scrape the skin squash flesh and add at the base of a high speed mixer. (Throw the skin, or eat like a snack!) Add the rest of the ingredients of the soup to the mixer and mix up for 5 minutes until the squash soup is creamy and hot pipient! Add more salt to taste if necessary.

Step 4

Loudle in bowls, garnish with a spoon of coconut milk and a pinch of black pepper, red pepper flakes and an extra virgin olive oil drizzle.

Nutrition: Calories, 15 g of grease (12.9 g saturated grease), 209 mg of sodium, 17.7 g of carbohydrates, 5.5 g of fiber, sugar 5.4g, 2.8 g protein

It's much easier than you would imagine making simple dumplings. Turn a certain Turkey and you have a succulent soup made with pantry staples and vacation remains.

Use post-Thanksgiving remains for this easy-to-do or under the chicken soup if you do not have it. To verifyWine and glue For this great recipe.

Serves: 6

3 TBSPS butter
2 cloves garlic
2 large carrots, cute cut
2 stems of celery, dice cut
2 CMSPS All Purpose Flour
4 cups of chicken broth
1 TSP SAGE rub
1 C. Thyme
1/2 c.
1/4 c.
2 bay leaves
2 cups of cooked turkey, cubes
1 cup of frozen corn
8 oz thick cream
For dumplings:
1 cup of all-purpose flour
2 TSPS cooking powder
1 teaspoon of sugar
1/2 c.
1 tablespoon of butter
1/2 cup of skim milk

Step 1

Melt the butter on the average heat in a large stock pot.

2nd step

Add carrots, celery and garlic and cook until break, about five minutes.

Step 3

Whisk in the flour until it is completely combined. Very very slowly, add the chicken stock. Start by adding only a tablespoon at a time, having added more stock once the stock you have just added is combined. Towards the end, you can add it a little faster. It should take about two minutes.

Step 4

Add sage, thyme, salt and pepper and make it simmer. Simmer for five minutes.

Step 5

While the cooking soup, whip together 1 cup of flour, 2 tsp of cooking powder, 1 teaspoon of sugar and 1/2 c. Salt tea. Cut into 1 tbsp. Soup with cold butter. Mix gently in 1/2 cup of skim milk until the combination and there are no more flour streaks. Let a soup spoon gently with the dough at a time of soup. Boil up to just cooking hot with medium heat. About four minutes discovered.

Step 6

Finally, mix gently into the cooked turkey, frozen corn and thick cream, stirring to combine and cook about one minute from the suit.

Nutrition: 337 calories, 14.8 g of grease (8.4 g saturated grease), 571 mg of sodium, 30.7 g of carbohydrates, 2.1 g of fiber, 3.9 g sugar, 20.3 g of Proteins (calculated half and a half instead of thick cream, non-salty butter and low sodium chicken stock)

The root of celery is a unique ingredient with tons of flavor. But it's not an easy ingredient to work with, that's why we often avoid it in the grocery store. Still, he pairs so well with fennel in this super easy soup, that we simply can not resist.

Using low sodium chicken stocks (or vegetables) in this recipe helps keep the sodium levels low in this soup ofUrban cuisine. Because it is also fundamentally vegetables and vegetables, it is also low in calories.

Serves: 4

1 Celery root peeled and cube
2 cups of small onion of dice
2 cups small dice fennel bulb
2 cloves of crushed garlic
4 cups of low sodium chicken broth
1 teaspoon of extra virgin olive oil
1 bay sheet
Salt and pepper to taste)
1/4 cup of parsley
Fresh cream (to garnish)

Step 1

Preheat your oven to 400 degrees. Peel your celery root with a knife removing all skin and ends. Dice in small cubes (about 1 cm). Place on a pastry plate and drizzle with extra virgin olive oil, salt and pepper. Bake for 45 minutes (shaking the tray every 15 minutes to avoid browning). Remove from the oven after 45 minutes.

2nd step

Meanwhile, in a large pot, heat 1 teaspoon of olive oil. Add your onion and fennel and cook for 8 to 10 minutes on high medium heat, often stirring. Add to your garlic and cook for 2 additional minutes. Now add your roasted celery root, a chicken broth and your bay sheet. Bring to a boil and reduce to simmer. Cook about 20-30 minutes.

Step 3

When finished, remove the laurel sheet, and the soup to put in a vitamix mixer (if you have to do it in two batches, do it). Add parsley in your. Mix until smooth consistency completely, then pass through a fine mesh colander again in a clean pot. Throw the solids left in the strainer. Taste and season soup with salt and pepper.

Step 4

Garnish with fresh oil and cream. Serve hot.

Nutrition: 104 calories, 1.4 g of fat, 266 mg of sodium, 19.2 g of carbohydrates, 4.8 g of fibers, 4.5 g of sugar, 5.3 g of protein

A classic black bean soup surmounted by an unusual ingredient as Pastrami is a new interesting variation. Filled with protein thanks to the power of beans and meat, this soup is a new way of making beans.

Black bean soup with Pastrami is a fun, recipe rich in protein ofToday's nest. Try the recipe today for a creative grip on the bean soup.

Serves: 4

3 tablespoons olive oil
1 medium onion, diced
1 carrot, grated
1 red pepper
1 Serrano pepper
2 cloves of garlic, chopped
3 cups of chicken broth
3 cups of black beans cooked
1 can dice tomatoes (15 ounces)
1 cup of frozen corn
1 tablespoon fresh oregano, finely chopped
juice of a lime
1/2 LB Pastrami (one or two thick slices, cubes)
Salt 3/4 teaspoon
Pastrami shaved for the filling

Step 1

Heat the oil over medium heat in a large saucepan. Add the onion, carrot, red pepper and serrano. Cook until the onion is softened (about 5 minutes). Add garlic and cook for a minute or two.

2nd step

Add 1 1/2 cup of beans and 1/2 cup chicken broth to a culinary robot. Blitz until the beans are smooth.

Step 3

Add the rest of the chicken broth, mixed beans, whole grains, tomatoes and corn with pot. Bring a boiling pot over medium heat. Minimize and add the oregano, lime juice, pastrami, and salt. Taste and rectify the salt if necessary. Simmer for 15 minutes.

Step 4

While simmer soup, prepare the garnish. Serve hot with crispy shaved pastrami trim.

Nutrition: 439 calories, 15.2 g of fat (3.3 g saturated fat), sodium 575 mg, carbohydrates 50.8 g, 15.6 g of fiber, 7.4 g of sugar, 28.2 g protein (calculated with the low sodium chicken broth)

Adding a little autumn flavor to the musky squash soup already very pushed autumn-may seem like it is not necessary, but this version is even better with pears and ginger. In addition, a little healthier with the addition of a help of seeds and more thanks to all spices.

This recipe of twins purely has some unique additions to the classic musk soup.

Serves: 4

A large butternut squash, peeled and cut into pieces (about 4 chopped and grilled cups)
1 average leek, sauteed
1-2 inch fresh ginger, peeled
1/2 teaspoon of sea salt
1 pear, sauted
1/2 hemp seeds cup
2-3 cups of liquid of choice (water, vegetable broth, or coconut milk, hemp seed milk, or almond milk)
1 cinnamon teaspoon
1/4 teaspoon of spices all (or can do 1/8 pods of tsp and 1/4 muscade teaspoon)
Coconut oil for grilled squash and leek and pear blow up

Step 1

Pre-heat from the oven to 350 degrees.

2nd step

Peel and chop the musk squash, coat slightly with a little coconut oil.

Step 3

Place the machete squash on a cookie plate, bake and cook for about 30-35 minutes, or until soft and tender.

Step 4

While the squash roasters, chop and skips your leek and pear on the pan.

Step 5

While these are the spices you blow up and hemp seeds in Vita-Mix or high power mixer.

Step 6

Once the hemp and pear seeds are made in the mixer. To mix together.

Step 7

Once the musky squash is soft, the place in the mixer and continue mixing.

Step 8

Start adding in your cup of liquid at a time until everything is mixed and reaching your desired thickness or the soup texture.

Nutrition: 257 calories, 14 g of fat (6.4 g of saturated fat), 297 mg of sodium, carbohydrates 28.1 g, 5.2 g of fiber, 7.4 g of sugar, 8.5 g of Protein (calculated with low sodium chicken broth and 2 tablespoons coconut oil)

The use of Thai flavors in this carrot soup, chili sauce and coconut milk provide a lot of depth to a classic recipe. Light coconut milk cuts fat, but still adds a little thickener well for this dish.

This Thai-style coconut soup,pink pastry is a delicious way to have your carrots and eat them too. Try to use fees from the farmer's market, if you can.

Serves: 4

3 tablespoon of non-salt butter
1 book carrots, peeled and cut
1 chopped medium onion
14 ounces of light coconut milk
2 cups ½ low chicken sodium or vegetable broth
2 teaspoons of Chile Sauce Thai or Sambal Olek
½ cup of coriander
½ coconut chips cutting

Step 1

In a large stock in stock, melt the butter over medium heat. Add the carrots and onions and blow up until the onions are translucent, about 15 to 20 minutes. Stir frequently to avoid glue.

2nd step

Add coconut milk, chicken broth and chili sauce. Incorporate and simmer 20-30 minutes until vegetables are mild.

Step 3

Remove heat and work in batches thoroughly mix the soup in a blender. Alternatively, use an immersion mixer to tap the soup until softness. If you prefer a softer soup, slim with extra stock or water and warming if necessary.

Step 4

Divide the soup from 4 bowls, serve with cilantro strands, coconut chips and extra chili sauce if you wish.

Nutrition: 431 calories, 37.2 g of grease (30.2 g saturated grease), 653 mg of sodium, 23 g of carbohydrates, 7.6 g of the fiber 11.3 g sugar, 6.9 g protein

Sunroot, although you also know that the Sunchoke or the artichoke of Jerusalem, is an ingredient that has grown in popularity lately. By adding it to this raised squash soup, we marry the flavors we already know with discovering something new.

Butternut Squash and Sunroot combine in this autumn inspiration soup.Our Food Stories Add a lot to this vegan dish.

Serves: 4

700g Butternut Squash
350-400G Sunroot
1-2 onion
1 small piece ginger
1.5 c. Curry powder tea
1 dash of Chile powder
1/2 CSOUSE CURCUMA
1 stream of nutmeg
500 ml vegetable broth
200 ml coconut milk
Dill fresh (or another grass - depends on your taste)
olive oil
Coconut oil (or sunflower oil)
For red cabbage chips:
6-8 leaves of Kale Red (or curly cabbage)
olive oil
paprika powder
chili powder
sea ​​salt

Step 1

For the Strash Buttinut-Strash: Peph and short corrector of Buttinutut (Best with a loved one) and dice in small cubes (about 2cmx2cm). Clean the sun with a vegetable brush and wash, then peel the skin with a vegetable slicer and set aside. Cut the sun too cubes. Chop the onions and garlic and fries for 1 minute, then add a butternut squash, a ray of sunshine and spices and fries for 2-3min. Degrease with vegetable broth. Add a grated nutmeg and ginger to the soup and cook for 15-20min over medium heat until the bite squash is tender.
Puree soup and add milk or water, if the soup is too thick.

2nd step

For hot paprika caterpillar chips: Preheat the oven to 180 degrees of upper / lower heat. Wash curly cabbage and drain with cookware, cut the stems. Tear pieces of size. Mix an olive oil, paprika and chili powder and propagate on the cabbage) (you can also mix everything in a mixing bowl). Place Kale on the cooking punching plate and sprinkle sea salt on the top (and optional parmesan). Cook for ca. 20min - Check after 10 minutes from time to time, if they were already quite crisp. Get out of the oven and let yourself cool.

Step 3

For chips and spices of Sunroot: Fry Sunroot Skin in coconut oil (or sunflower oil) until crisp, drain an extra oil with kitchen paper. Moure some chips to a spice, sprinkle on the soup and garnish with chips of curly cabbage and Texhaot, finish with fresh dill.

Nutrition: 228 calories, 13.1 g of total fat (11 g saturated grease), 807 mg of sodium, 26.9 g of carbohydrates, 5.3 g fiber, 7.1 g of sugar, 5.8 g protein

The cream of mushroom soup is an easy recipe and adding quinoa is just great. Quinoa gives this loving recipe of vegetables the sufficient amount of protein it needs. Simple and tasty.

This quinoa soup, ofA leader of ingredientThis is the best way to add a lot of protein to your favorite mushroom cream.

Serves: 5

2 cups of quinoa white cooked
2/3 raw cashew cup
4 cups of vegetable broth
2 cups of mushrooms (1-2 varieties)
1 teaspoon of dried oregano
1 teaspoon of dried thyme
1 white onion
3 stems of celery
1 big carrot
Salt & pepper to taste
1/2 cup of white wine
3 tablespoons of Tamari / soy sauce
1-2 tablespoons of flour (optional)
Chives, to garnish

Step 1

Cook the quinoa by adding 2 parts of water with 1 quinoa rinsed part with a covered saucepan until the water is absorbed. In addition, start soaking gross cashew nuts in lukewarm water, which will soften them before they are mixed in a little cream.

2nd step

In a fan, add the vegetable broth, sliced ​​mushrooms, oregano and thyme and make it simmer. This will infuse the broth with the flavor of fungi and will result in a much more tasty soup. Any variety of mushrooms will work here, but I used a cup of fresh criminal and dried shiitake. If you use dried mushrooms, use about a third less than they will grow.

Step 3

Finally, onions, celery and carrots and add them to a large stock with water splash. Sautéed over medium heat until vegetables soften and onions turn translucident. Then add 1/2 cup of white wine and give yourself 5 minutes to simmer.

Step 4

Drain the cashew nuts with their soaked water and mix them with 1 cup of fresh water until simply smooth. Then addall In the big stock with vegetables - broth, mushrooms, quinoa and cashew nut cream. Also add about 3 tablespoons tamari or soy sauce.

Step 5

If you prefer that the soup is thicker, do not hesitate to add 1-2 spoons of whole wheat or brown rice flour and quickly whisk in the soup to avoid tufts. Otherwise, let her simmer about 15 minutes more until he has tasted perfectly. Then serve with chopped chives.

Nutrition: 438 calories, 12.6 g of grease (1.7 g saturated grease), 713 mg of sodium, 66.1 g of carbohydrates, 6.8 g of fibers, 9.1 g of sugar, 15.1 g of Protein (calculated with low sodium vegetable broth, no added salt, low sodium Tamari, 2 tablespoons of flour, and 1 tbsp. Chive sealing portion)

Chicken tortilla soup is a favorite recipe from which, unfortunately, can take longer than we care about spending a week meal. But this shortcut version of 20 minutes to the mouth watering and our full belly in no time. Read on the 20-minute tortilla soup recipe from chicken torillaNutritionist in the Kitch.

Serves: 6

1 teaspoon of olive oil
15 ounces grilled chicken breast, shredded (roaster chicken works well)
1 cup of white onion, chopped
1 cup of pepper, minced
2 cloves of garlic, minced
¾ coffee cumin teaspoon
TEASPOON CHILI POWDER
900 ml biological chicken broth without fat and less fat
1 - 28oz can be crushed tomatoes
⅓ Chopped fresh coriander cup
½ cup bisoped boobed boobed chips coarsely crushed
½ cup of mozzarella cheese part-skimmed
1 lawyer, peeled and diced
6 Lime quarters (about 1½ lime)

Step 1

Heat 1 teaspoon of oil in an anti-stick Dutch oven half high. Add the onion, pepper and garlic. Cook, often stirring for 5 minutes or until softened. Incorporate the cumin, chili powder, broth and tomatoes. Bring to a boil. Reduce heat and simmer for 5 minutes.

2nd step

Add the shredded chicken to the soup and simmer for 3 minutes or until you can heat. Incorporate Cilantro.

Step 3

Pocket soup in service bowls; Top with crushed tortilla chips, cheese and diced lawyer. Serve hot, with a lime corner on the side.

Nutrition: 401 calories, 19.1 g of fat (3 g saturated grease), 554 mg of sodium, 31.4 g of carbohydrates, 5.5 g of fiber, 2.3 g sugar, 28.6 g of protein

Sweet potato soup This year of the year is still a welcome treat, but this curry version with red lentils is even more welcome. Low in calories and high protein, this vegan stew has a kick that you will simply have more.

With very little fat and tons of protein, this red lens with curry and sweet potato stew, ofLove and Lemons is a single outlet on this preferred fall.

Serves: 4

1 tablespoon of coconut oil
½ big yellow onion, chopped
2 carrots, dice cut
2 cloves of garlic, minced
½ teaspoon of fresh ginger, minced
1 great sweet potato, minced
2 Curry powder teaspoons
¼ ground spoon of ground cardamom
¾ cup dried red lentils
4 cups of vegetable broth
1 cup of chopped green beans
½ cup frozen peas, thawed
2 cups of spinach baby
Juice of 1 lime, as well as additional lime holds to serve
½ small lemon juice
Pinch of red pepper flakes (optional)
Garnish with Cilantro Fees (optional)

Step 1

Heat the oil in a large pot on medium heat. Add the onion and some pinches of salt and pepper and cook for up to two minutes. Add carrots, garlic, ginger and sweet potatoes and stir. Add curry, cardamom and another pinch of salt and pepper. Stir again and cook until spices are fragrant, about 1 minute. Add the lenses and broth. Reduce heat and simmer until carrots and soft potatoes are soft, 20 to 30 minutes.

2nd step

Use an immersion mixer (or a potato sleeve) to roughly mix the stew. Add green beans, peas and spinach and cook a few minutes. Add the lime juice, lemon juice and red pepper flakes, if you use. Taste and adjust the seasonings, add more spices, lime and salt and pepper to balance the flavors to your liking.

Step 3

Garnish with fresh cilantro, if you use and serve with lime quarters. If you wish, combine all the ingredients of yoghurt sauce and serve on the side.

Nutrition: 290 calories, 5.6 g of grease (3.4 g saturated grease), 823 mg of sodium, 43.3 g of carbohydrates, 16.4 g of fiber, 8.1 g of sugar, 17.7 g of protein

Chicken noodle soup? Nope! Ozo chicken soup, rather. This large grip using orzo pasta and pesto is a fun and delicious way to enjoy classic flavors in a new way.

Although we do not add parmesan cheese in the Count of Calories, this soup in Orzo with pesto chicken fromLife like a strawberry is delicious with and without.

Serves: 4

6 cups of chicken, turkey or vegetables
1.5 cups cooked chicken, cubes or shredded (mine was shredded)
1 cup of pasta orzo uncooked
¼ cup of fresh basil pesto
1 tablespoon. lemon juice
salt and pepper
Parmesan cheese shredded, for filling (optional)

Step 1

In a big pot, bring chicken broth to a simmer, covered, over medium heat

2nd step

Add cooked chicken, orzo, pesto, lemon juice, salt and pepper and mix to combine.

Step 3

Cook, discovery until orzo is al dente (about 8 minutes).

Step 4

Garnish with shredded parmesan cheese and serve immediately.

Nutrition: 363 calories, 9.1 g of grease (1.7 g saturated grease), 244 mg of sodium, 44.1 g of carbohydrates, 2.3 g of fiber, 4.1 g of sugar, 25.8 g of Protein (calculated with low sodium chicken broth, no added salt, pepper or parmesan cheese)

Try this unemployed soup for an easy and basic recipe using our preferred leafy green with other simple ingredients. The cooked or turkey chicken sausages are easily added to this soup for added protein and flavor.

Easily make this soup with flavor with chicken sausages, potatoes and kales.Inspired taste Even added spinach at the end, too.

Serves: 4

1 tablespoon of olive oil
1 tablespoon of butter
1 onion, cut in thin half moons
2 clove garlic, minced
1/4 Coffee Spoon of Red Pepper Flakes
1 pack of 8 ounces cooked chicken sausage, cut into cut pieces
4-5 small potatoes, cut into 1/4 inch slices
1 large tomato, chopped roughly
4 cups of chicken broth
2 cups of torn owl leaves, washed with ribs and rods removed
1/4 cup of milk
1 cup of fresh spinach leaves packed
salt and pepper

Step 1

Heat olive oil and butter in a large pot on medium heat. Add onions and cook until translucent, about 3 minutes. Add garlic flakes, red pepper flakes and chicken sausages then cook until the sausage starts in Brunner, about 2 minutes.

2nd step

Add potatoes, tomatoes and stocks. Bring to a drink and cook for 5 minutes and then add from Kale and cook for another 10 minutes until the potatoes and potatoes are tender.

Step 3

Remove from heat, add milk and move fresh spinach leaves. Season with taste with salt and / or pepper serve immediately.

Nutrition: 430 calories, 19.6 g of grease (5.7 g saturated grease), 586 mg of sodium, 38.9 g of carbohydrates, 6 g of fiber, 5.8 g sugar, 30.1 g protein

The Vietnamese soup warms our titumies in the colder months and this easy version Paleo makes us feel a little less guilty to have it constantly. Tons of protein do not hurt too badly.

In Sonnet's kitchen gives us this healthier version for Vietnamese Pho soup. Delicious!

Serves: 2

1 cinnamon stick
1 star Anis
2 large cloves of garlic, sliced
Piece of fresh ginger of 2 inches, peeled and chopped roughly
¼ medium yellow onion, peeled and minced
4 cups of chicken or vegetables
1 tablespoon of coconut aminos
2 cups cooked and shredded chicken (or a source of protein of your choice)
1.5 pound zucchini, spiralized in noodles
1 lime, coupe in quarters
2 main strands of Thai basil
1 cup of fresh mungine bean germs
1 Jalapeño, Trench (optional)
Sprinkle red chili pepper flakes (optional)

Step 1

In a large pot on medium heat, dry roasted cinnamon stick, star anise, garlic and ginger for a minute.

2nd step

Add the onions, stocks and amino coconuts. Bring to a boil, reduce heat and simmer, covered for 30 minutes.

Step 3

Remove the cinnamon stick and star anise. Add the chicken (or source of protein of your choice) and zucchini noodles. Simmer for 3 to 5 minutes or until the noodles are tender, but not froissive.

Step 4

Serve hot with lime quarters, a basil, bean sprouts, a jalapeno and red chili pepper flakes if you wish.

Nutrition: 642 calories, 12.8 g of grease (3.6 g saturated grease), 577 mg of sodium, 37 g of carbohydrates, 7.4 g of fiber, 17.1 g of sugar, 97.5 g of protein

Give italian comfort food with this 4 ingredient soup. Everything you need is the stock of chicken, tortellini, sausage and spinach. And There you go! You have a low calorie soup that will be difficult for anyone to resist.

A simple warming soup is all it takes to make you happy at a given day.In socks monkey slippers Provides an easy task for the winter months.

Serves: 6

7 cups of chicken broth, favorite house
Fresh cheese of 1 book Tortellini
3 soft Italian sausage links (about 1/4 pound each), cooked and sliced
8 ounces (weight) baby spinach
Salt and pepper
Shaved Parmesan for filling

Step 1

In a large pot, bring the stock to a boil. Add Tortellini and reduce heat to a small boiling (average high). Boil for 5 minutes until the tortellini are just about Al dente. Add sausages and spinach and boil for two minutes until the sausage is heated, faded spinach and tortellini are firm but tender.

2nd step

Add salt and pepper to taste. Garnish with shaved parmesan, if desired.

Nutrition:335 calories, 8.9 g of fat (1.4 g saturated grease), 761 mg of sodium, 41.4 g of carbohydrates, 0.8 g of fiber, 0.9 g of sugar, 23.6 g of Protein (calculated with unsalted chicken, no non-salty salt or parmesan cheese)

The meat is great and everything, but a copious vegetable soup is difficult to pass. This one combines two of our favorite flavors: lean chopped beef with a ton of vegetables. Classic and delicious, we can not really pass this one.

Thanks toiheartnaptimeWe know that what it takes to make a soup of filling and delicious.

Serves: 6

1 tablespoon of olive oil
1 teaspoon of minced garlic
1 1/2 lean chopped beef book
1/2 cup of chopped onion
2 small potatoes, peeled and diced
1 cup of chopped celery
1 cup of chopped carrots
1 (14.2 ounces) can ROTEL
1 (15 ounces) can tomato sauce
1 cup of water
1 tablespoon of balsamic vinegar
1 - 2 teaspoons of chili powder, more or less to taste
1/2 teaspoon of salt kosher
1/2 black pepper teaspoon
3 tomatoes, cute cut

Step 1

Heat the oil in a large pot on medium heat. Add the chopped onions and cook for 2 minutes. Incorporate garlic and cook for an extra one minute. Then take out into the chopped beef and cook until he is brown. Drain any remaining fat.

2nd step

Incorporate potatoes, celery and carrots, rotel, tomato sauce and water. Bring to a light simmer and stir in balsamic vinegar, pepper powder, salt, pepper and tomatoes.

Step 3

Reduce heat to low and simmer for about 30 minutes, stirring occasionally. Top with fresh basil if you wish.

Nutrition: 329 calories, 9.8 g of grease (3.1 g saturated grease), 715 mg of sodium, 21.6 g of carbohydrates, 4.9 g of fiber, 8.5 g of sugar, 37, 9 g of protein (calculated without salt added)

The Ramen are not a dish that many of us have after the college, but the truth is that this classic noodle soup is really good to do. It's not the rampen that you remember however. It's a healthy catch on the traditional dish.

It's much easier than you think about making delicious Ramen at home.As it's sweet eats introduces us to his beauty.

Serves: 4

4 big eggs
1 tablespoon of non-salty butter
1 cup of sweet corn
1 tablespoon of olive oil
8 ounces of fresh spinach
1 quarter chicken broth
1 teaspoon of red miso dough
6 ounces Noodles Ramen
6 ounces cooked chicken
4 green onions, minced
Grilled sesame oil for vinaigrette
Nori parts / seaweed to serve

Step 1

Start by defining the eggs so that they can cool. Heat about 3 inches of water in a small saucepan with medium heat pave to boil. Once boiling, reduce heat until it is hard to simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slit spoon and place it in an ice bath. Cool completely before peeling.

2nd step

In a small saucepan, heat the butter and add the corn stirring to the layer. You can add a pinch of salt and pepper if you wish. Place corn in a bowl. Add the olive oil to the pan and cook the spinach until it starts to fade.

Step 3

Heat the chicken broth up to a boil. Whisk in Miso Paste. Add the Ramen noodles and cook for 2 to 3 minutes - or as long as the noodles ask. As soon as they are finished, start serving the Ramen in bowls. I like to add noodles, corn, spinach and chicken, then the broth pocket on the top. Finish it with sliced ​​green onions, a drizzle of sesame oil and soft eggs - cut in half. Slide some Nori on the side of the bowl to serve.

Nutrition: 436 calories, 20.1 g of grease (8.3 g saturated grease), 887 mg of sodium, 37.5 g of carbohydrates, 3.5 g of fiber, 2.4 g of sugar, 26.5 g of Proteins (calculated with uncusified chicken broth and no non-grilled sesame oil or Nori)

Another fantastic vegan recipe that will make you forget that it's truly vegan, it can be the soup to have during this holiday season. The red lentils add an indispensable protein to make this soup a lunch lunch.

A house in the hills gives us a curve soup that is unusual but delicious too.

Serves: 4

1 medium yellow onion
1 yellow pepper, seeded and sliced
2 cloves of garlic, finely minced
1/2 cup of red, rinsed and well-drained lentils
1 tablespoon of olive oil
1/2 teaspoon of ginger with dried ground (or 2 cool cool teaspoons)
1 Curry powder teaspoon
1 coffee cumin teaspoon
1 32 oz. Box of vegetables
1 15-OZ. can draw pumpkin puree
A pinch of grated fresh nutmeg (dried nutmeg will do the trick too)

Step 1

In a large oven or a Dutch pot (4-5 liters), cook onion, garlic, pepper and lentils of 2 minute medium-heat olive oil.

2nd step

Stir in stock, pumpkin puree, ginger, curry powder and cumin.

Step 3

Bring to a boil, then reduce the heat to the medium-low and simmer, covered for 25 minutes or until the lenses are tender.

Step 4

Season with sea salt and pepper. Garnish with a little grated nutmeg (or a pinch of dried nutmeg).

Nutrition: 191 calories, 4.6 g of grease (0.7 g saturated grease), 124 mg of sodium, 30.6 g of carbohydrates, 13 g of fiber, 8.1 g of sugar, 9.1 g protein

The best part of this recipe is that it comes with practical instructions on how to use your turkey carcass to make your own stock. Of course, you can also do with this chicken. The point is that this facilitates the use of your remains.

Turkey turns better in this recipe of remains using the carcass of Turkey to make the broth.The healthy Maven At directions, and they are fantastic.

Serves: 16

1 carcass of Turkey
1 cup of lima beans
1 cup of wild rice
1 T olive oil
1 Large yellow onion, chopped
4 carrots, peeled and chopped
4 stems of celery, chopped
1 clove with garlic, minced
1 T Dried
1 t seasoning poultry
1 dried thyme
1 T Marjoram
2 splash of white wine
salt and pepper
* Cheesecloth for the fight

Step 1

Soak the lima beans for at least 1 hour.

2nd step

In a very large pot, add the carcass of the turkey and cover with water.

Step 3

Bring the stock to a boil, then reduce heat to a simmer for 2 hours. Every time and a while flowing up for fat.

Step 4

Cool and then thwart the cheese fabric. Define the side stock or your place in the refrigerator overnight and scum the grease from the morning top. Save the contents of cheese up cool.

Step 5

Once cooled completely sort by cheese to remove the bones and choose the pieces of the turkey.

Step 6

Tear the turkey pieces bite the size.

Step 7

In a large pot, skip onion, carrots, celery and garlic in olive oil over medium heat for about 5 minutes.

Step 8

Add from turkey stock, turkey pieces, lima beans, wild rice and vegetable spices and bring to a boil.

Step 9

Reduce heat to simmer and add wine.

Step 10

Cook for 2 hours.

Nutrition: 159 calories, 2 g of grease, 326 mg of sodium, 12.6 g of carbohydrates, 1.9 g of fiber, 1.6 g of sugar, 21.6 g protein (calculated with 16 cups of non-salary turkey and 2 cups of turkey-substituted turkey meat for Turkey's carcass, ¼ cup white wine, 1 teaspoon salt)

Have you ever heard of aubergine noodles? Well, now you have! Instead of using zucchini noodles (do not we have a little tired of them anyway?), This new fun taking on the soup of noodles uses aubergine.

A fun catch on a traditional Miso soup is exactly what this recipe represents. Noodles made of eggplant? Yes please!Gourmands in the kitchen Lights our path.

Serves: 4

5 cups of water
1 small Kombu room (about 4 to 5 inches), rinsed and slightly wiped
1 inch of fresh ginger, peeled and finely minced
1 clove with medium garlic, finely minced
2 large or 4 small shitke fungi, rods eliminated, minced
1 long or two Japanese or Chinese aubergines smaller
The juice of half a lemon
1 or 2 big handles of baby spinach leaves
2 tablespoons colorful color (yellow) gluten free gluten free
2 teaspoons of aminos coconut or gluten-free Tamari
2 sparkles, white and green green parts only, finely trenched
Grilled sesame seeds or hemp seed oil for vinaigrette

Step 1

In a medium-sized pot, combine water, kombu, ginger, garlic and Shitake mushrooms and bring a cooker. Simmer gently while you prepare aubergine noodles.

2nd step

Fill a medium size bowl with water and add the lemon juice. Cut the top of the eggplant and throw. The use of a Julian peeler creates long noodles. Place the noodles in acidic water when working to prevent browning.

Step 3

Add the noodles of aubergines drained to the broth. Simmer slowly for another 10 minutes. Add the spinach leaves and continue cooking for another 3 minutes.

Step 4

Remove a ¼ cup of broth into a small bowl. Add the miso and coconut coconut aminos and stir off. Return the Miso mixture to the broth and stir until the combination.

Step 5

Fishing Kombu Room and serving broth in small bowls garnished with sparkling and hemp seed oil or sesame.

Nutrition: 340 calories, 0.8 g of grease, 829 mg of sodium, 53.9 g of carbohydrates, 18.3 g of the fiber 15.7 g of sugar, 26.1 g protein

Asian flavors shine in this simple soup. The best part of this recipe is that it actually takes chicken remains, making it a snack when you have Sunday night remains. It's a delicious way to use what you already have.

Kissing the flavors of Asia with this coconut chicken soup ofElana's Pantry. Using chicken remains in this recipe also allows you to create something new without getting bored.

Serves: 4

3 cups of chicken broth
1 piece of fresh ginger of sweet size, trench in thin currencies
1 cup of coconut milk
1 tablespoon fish sauce
6 ounces Remains of chicken
1 cup of mushrooms, rinsed, drained and cut in two in the direction of length
1 average carrot, Julienne
2 tablespoons of lime juice
¼ cup of fresh coriander, minced

Step 1

In a pot, bring chicken broth and ginger to a boil, then reduce heat to low and simmer for 5 minutes.

2nd step

Incorporate coconut milk, fish sauce, chicken, mushrooms and carrot.

Step 3

Just before serving, stir in the lime juice and the Cilantro.

Nutrition: 132 calories, 5.1 g of grease (2.9 g saturated grease), 793 mg of sodium, 7 g of carbohydrates, 0.8 g of fiber, 1.9 g of sugar, of the protein of 16 G (calculated with lite coconut milk and 1 teaspoon of fish sauce)

This fatty free vegan recipe will leave your mouth watering more. Celery, carrots and onion (called "Mirepoix", which leaders use as foundation for countless sauces and actions) Add flavors and antioxidants, while black-eyed peas rich in protein (which are loaded with folic acid) Add a hef to this easy place slowly -Coker dish. Click here for the complete recipe ofCrock Pot stew of black eyes peas!

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