Healthy Recipe: Summer Gazpacho

If you’re looking for something light and healthy on a hot summer’s day, it’s hard to beat a cold, refreshing bowl of gazpacho. This classic Spanish soup is full of fresh vegetables and herbs for a filling and tasty meal.

Summer Gazpacho

(adapted from epicurious)

Ingredients

2 cups chopped tomatoes

1/2 c. chopped green bell pepper

1 c. chopped, seeded cucumber

1/2 c. chopped red onion

1/3 c. olive oil

juice of 1/2 lemon

1/4 c. red wine vinegar

2 T. Worcestishire

1 t. dried oregano

1/4 c. minced parsley

2 cloves garlic, minced

46-oz. can of V8 or tomato juice

salt and pepper to taste

Tabasco, to taste

Instructions

Put chopped vegetables in a large bowl. For a smoother consistency, use a food processor to chop the vegetables.

Add V8 or tomato juice and other ingredients to the vegetables. Chill in the refrigerator until ready to serve.

Notes:

This is a recipe you can easily personalize!

• The flavor gets better with time, and you can store it in the refrigerator for about a week.

• Want it spicier? Try Spicy V8 or adding extra hot sauce or some minced jalapeño.

• For a milder flavor, cut back on the onion and garlic.

• Try garnishing the soup with parsley or minced red onion, bell pepper or cucumber.

Love tomato soups? Then try this recipe for Creamy Tomato Basil Soup.

Healthy Recipe: Winter Vegetable Soup

If your family is trying to eat less meat and more veggies, this winter vegetable soup will become a staple on your dinner table! The savory broth is loaded with flavorful herbs and spices, and the season’s best veggies give you a delicious dose of healthy goodness.

Ingredients

• 2 Tbs. olive oil

• 3 medium carrots, diced

• 1 large yellow onion, diced

• 2 medium cloves garlic, minced

• 2 cups peeled butternut squash, cubed

• 1/4 tsp. allspice

• Pinch cayenne pepper; more to taste

• Kosher salt

• 1 quart chicken broth

• 1 14.5-oz. can diced tomatoes

• 4 sprigs fresh thyme

• 2 cups lightly packed, coarsely chopped kale

• 1 cup canned chickpeas

View or print the full recipe at Fine Cooking.

Recipe tips

1. Microwave your butternut squash for about 3 minutes to soften it for easier peeling and chopping.

2. Use a medium-dice for your veggies.

3. Reduce the sodium by choosing low-salt versions of the canned goods.

4. Use vegetable broth to make the soup vegetarian.

5. Substitute other fall vegetables or beans to suit your taste or use what you have on hand.

Serves 4 as a main course, or 6-8 if served as a starter.

If you love hearty soups, you may also enjoy Crockpot Paleo Minestrone Soup.

Healthy Recipe: Creamy Tomato Basil Soup

Creamy Tomato Basil Soup. Image used with permission from ONE LOVELY LIFE.

It’s hard to beat a steaming bowl of creamy tomato soup on a chilly day. In this case, the soup is not only delicious, but it’s also 100% vegan, Paleo and Whole30 compliant! Roasting the tomatoes first gives the soup a burst of extra flavor, and prepping it in the blender gives it a smooth, even texture that appeals to parents and kids alike.

Ingredients

• 3 lbs. halved tomatoes

• 1 medium white or yellow onion, cut into large chunks

• 3 Tbsp. olive oil

• 1 1/2 tsp coarse salt

• 1/4 tsp red pepper flakes (or to taste)

• 1 clove of garlic, minced

• 2 cups lightly packed fresh basil

• 2 cups vegetable broth

For the instructions, variations, nutritional information and a printable version of the recipe, please visit One Lovely Life.

Serves 6.

Love soup?

You may also enjoy Zuppa Toscana and Crockpot Paleo Minestrone.

Healthy Recipe: Shitake Ginger Pho Noodle Soup

Image courtesy of Maite Bou.

If you haven’t yet tried the warm, rich broth, pho, you’ve been missing out! This shitake ginger pho noodle soup is a comforting broth filled with flavor. It’s a great immunity booster, and you can make easy substitutions to suit your taste or use the ingredients you have on hand. The best part? It’s both delicious and a quick weeknight meal option.

Shitake Ginger Pho Noodle Soup

Ingredients

• 2 garlic cloves, minced

• 2 C thinly sliced onion

• 1 T ghee or coconut oil

• 1 C firm cubed tofu or chicken or fish

• 10 thinly sliced fresh shiitake mushrooms

• 1 C chopped tightly packed kale or spinach

• 2 t apple cider vinegar

• 2 T miso paste

• 1/2 t black pepper

• 1 1/2 salt or to taste

• 2 T grated and squeezed fresh ginger juice ( squeeze with your hands once grated)

• 3 C hot water

• 1/2 C cooked brown rice noodles or soba noodles

Directions

1. Sauté the chopped onion, garlic with oil until fragrant ( about 3 minutes)

2. Add the cubed tofu and kale and sauté for 4 minutes

3. Then add the shitakes, salt, black pepper and apple cider. Cover with a lid and let it cook for about 6 minutes, stirring once in awhile.

4. Add the 3 C of water and the miso and stir very well until well dissolved.

5. Add the squeezed ginger and stir again.

6. Serve with about 1/3 cup of cooked noodles and top with chopped scallions.

If you love soups, you may also enjoy Crockpot Paleo Minestrone Soup.

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Recipe courtesy of Maite Bou, a Holistic Nutritionist, mama of two, lover of 🥑 and founder of maitebou.com. Her passion is sharing and educating our community with fun, healthy, easy and delicious recipes, videos, and her upcoming nutrition/ cooking workshops! Maite hopes to inspire you to make your own health informed choices and live a happier, healthier and overall meaningful life!

Healthy Recipe: Zuppa Toscana

Image used with permission from 40 Aprons.

When you’re eating healthier and sticking to a Whole30 or Paleo diet, you may miss the convenience and flavor of rich, creamy soups. But you don’t have to! This Tuscan Soup has all that, and it’s a healthy one-pot meal that’s chock full of vegetables and flavor. If you’re eating a diet that’s dairy-free, gluten-free, grain-free or sugar-free, you’re in luck! This dish from 40 Aprons will hit the spot.

Zuppa Toscana

(serves 6)

Prep time: 5 minutes. Cook time: 45 minutes. Total time: 50 minutes.

Ingredients

• 4 slices Whole-30 compliant bacon, cut into half-inch pieces

• 1 lb. Italian sausage

• 1/2 tsp. crushed red pepper flakes

• 4 medium yellow potatoes, diced

• 1 medium white or yellow onion, diced

• 2 T. minced garlic (about 4 cloves)

• 4 c. chicken stock

• 1/2 bunch kale leaves, chopped,

• 1 can coconut milk

• salt and pepper to taste

Instructions

1. Brown Italian sausage and red pepper flakes in a Dutch oven or or heavy pan over medium heat. Break up the pieces with a spoon. Drain and set aside.

2. Using the same pan, cook the bacon pieces until crisp, about 5-10 minutes. Set aside the bacon, keeping the grease in the pan.

3. Add onions and garlic to bacon grease in the pan. Cook until the onions are translucent and soft, about 5 minutes.

4. Pour the chicken broth in the pan and bring to a boil over high heat. Add the potatoes and boil until fork tender, about 10-20 minutes.

5. Reduce the heat to medium and stir in the coconut milk and cooked sausage. Heat through.

6. Add the bacon and kale just before serving. Cook until the kale is softened and bright green. Salt and pepper to taste.

For a how-to video, nutrition information, and recipe adaptations, visit 40 Aprons.

If you love soups, you may also enjoy this recipe for Crockpot Paleo Minestrone Soup.