Not at all like a year ago, when the healthy smoothie recipes were a celebrity top pick, in the new 2016 numerous Hollywood beauties are turning to healthy soups, which are anything but difficult to prepare, and are packed with antioxidants.
Gwyneth Paltrow, Jennifer Aniston and various different popular beauties swear in the otherworldly power of these hot beverages. Among their top picks are soups from: broccoli, potatoes, mushrooms, carrots and numerous others that will go far to detoxify your body.
Gwyneth Paltrow, on her website ” Goop “published a rundown of things to eat in the event that you need to dispose of excess weight and toxins, the main stars of the portal are precisely soups. The soups she adores are stuffed with vitamins, minerals, proteins and represent a real vitamin bomb.
- Pumpkin Soup
- 1 medium pumpkin, cleaned
- 2 tablespoons olive oil
- 2 tablespoons coconut oil
- 1 bigger onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons ginger, chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 3 glasses chicken (or vegetable) soup cube
Spice the cleaned pumpkin with salt and pepper and put on every half 1 tablespoon olive oil, then bake in a preheated oven at a temperature of 200 ° C for a time of 35 minutes, until they turn out to be very soft. Meanwhile, heat the coconut oil in a pot alongside the onions and squeeze of salt and mix for 15 minutes on low heat with the cover shut. At that point add the garlic, ginger and any remaining flavors. Let the entire ingredients blend well for couple of minutes, then add the chicken soup and salt to your taste. Allow the soup to cook until the pumpkin is cooked.
Then leave to cool a little, then place its interior it in the pot and all the additional ingredients, let it boil on a low temperature for 10 minutes. At last, place everything in a blender and you will get delicious soup with orange shading that you can serve with olive oil and finished with a little cream.
- Green soup of leeks and celery
- 2 medium leeks
- 2 tablespoons olive oil
- Salt and pepper
- 3 cloves garlic
- 1 teaspoon thyme
- 1 medium celery root
- 2 ½ measures of chicken or vegetable soup cube
- 2 tablespoons lemon juice
Clean wash and chop the leeks, toss a squeeze of salt, then put them on a low temperature for around 10 minutes in olive oil until soft. Add the garlic and thyme, salt and combine everything an additional 3 minutes. At that point include the chopped celery root, put a little salt and pepper. Blend it for some time and pour over the soup.
Cook all together around 20 minutes on low heat. The celery ought to end up soft; it can be easily cut with a knife. When you see that it is cooked, place the soup in a blender and blend it until you get a fine texture.