Winter Warmer Blended Soup - Better Nutrition Magazine - Supplements, Herbs, Holistic Nutrition, Natural Beauty Products

Winter Warmer Blended Soup

If you struggle with digesting beans, add a 1-inch strip of dried kombu (a type of Japanese seaweed) when you add the broth; remove it before you purée the soup.
This collagen-rich soup hits the healthful spot on cold winter nights.

For more about this recipe: 3 Bone Broth Recipes

  • 4Servings

Ingredients

  • 2 Tbs. olive oil
  • 1 sweet onion, finely chopped
  • 3 celery stalks, finely diced
  • 3 large carrots grated (or 1 cup prepared)
  • 1 large red bell pepper, seeded and finely diced
  • 3 garlic cloves, minced
  • 1 tsp. cumin
  • 4 cups chicken bone broth (or vegetable broth for a vegan version)
  • Juice and zest of 1 medium navel orange, optional, for more orange flavor
  • 1 15-oz. can fire-roasted diced tomatoes, undrained
  • 2 15-oz. cans black beans, drained and rinsed
  • 1 15-oz. can cannellini or navy beans, drained and rinsed
  • 2 Tbs. frozen organic orange juice concentrate, or to taste
  • 1 tsp. salt (reduce to taste if using salted broth)
  • ¼ tsp. cayenne pepper, or to taste, optional
  • ½ cup chopped fresh cilantro, optional

Preparation

Heat oil over medium heat in soup pot. Add onion, celery, carrots, and bell pepper, and sauté until onion is translucent and all vegetables are beginning to soften, about 8 minutes.

Add garlic and cumin, and sauté 1 minute more, stirring frequently. Add broth, orange juice, zest, tomatoes, beans, orange juice concentrate, salt, and cayenne, and mix gently.

Increase heat, and bring soup to a boil. Reduce heat to medium-low, cover, and simmer 20–30 minutes, stirring occasionally, until all veggies are tender.

Purée soup with immersion wand to desired consistency, and stir in cilantro, if using, just before serving. (If you don’t have an immersion wand, purée in batches in a blender, being careful not to burn yourself with steam build-up.)

Nutrition Information

  • Calories: 500
  • Carbohydrate Content: 78 g
  • Fat Content: 7 g
  • Fiber Content: 29 g
  • Protein Content: 32 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 1310 mg
  • Sugar Content: 18 g
Spring pea soup recipe

Spring Fresh Pea Soup

Made with fresh peas, this light and lovely soup is a nutrient-loaded, super-fresh alternative to traditional split pea soup with ham.

Harissa Roasted Salmon with Lemon Asparagus recipe

Harissa Roasted Salmon with Lemon Asparagus

This true “tray meal” comes together in minutes, making it perfect for a busy weeknight dinner.p.p1 {margin: 0.0px 0.0px 5.0px 11.0px; text-indent: -11.0px; line-height: 10.0px; font: 9.0px Helvetica} Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside. In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan. In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus. Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.