Most people drink soup during the winter to help keep them warm. Others go for soup to give them comfort especially when they’re feeling down. There are different types of soups to choose from but if you’re looking for the healthier version, vegan soups are worth trying since they are considered as high nutrient density but with low density in terms of energy. This means that you’re getting a lot of minerals and vitamins with minimal calories.
There are studies that show that those who consume vegan soup before their meal reduce their food intake by 20% as the soup already makes you feel full hence less food intake. You can actually make your own vegan soup in your own home. Here’s a recipe that you might want to try out.
- 1 red pepper, finely diced
- 1 small butternut squash
- 500 ml of vegetable stock
- Pepper and salt to taste
- ½ of split red lentils
- 1 medium sized onion, diced finely
- 1 carrot, diced finely
- 1 potato, chopped
- 1 bay leaf
- 1 garlic clove
- Cut your butternut squash into 2 inch cubes then pop them in the oven and bake for 20 minutes.
- In a pan, add some olive oil, garlic, and vegetables. Leave the pan on the fire until the vegetables start to become semitransparent.
- Combine the vegetables with flavorings, stock, and lentils. Simmer them for about half an hour. Put aside to cool.
- Once it is cold, put the mixture in a blender and process until you’ve obtained a puree. You only need to reheat the soup gently before serving.
- You can serve this with croutons made from 5 slices of bread and 1 garlic clove. You only need to remove the crust before cutting the bread into crouton sizes then cook in olive oil and garlic until they turn to brown.
- In this butternut squash recipe, you can replace the lentil with peas so you can make a split peas soup.
You can prepare this beforehand so you can simply reheat and serve as needed. This will not only help