Recipes - Soup

Soup recipes and ideas to improve diet and nutrition to experience the benefits of a healthy lifestyle. www.yin.juiceplus.com
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Soup for lunch! #HealthyLiving #SoupRecipe

Soup for lunch! #HealthyLiving #SoupRecipe

Ingredients: 1 bag of COMPLETE VEGETABLE SOUP 300 ml skimmed milk (0,1 %) Broccoli (100 g) 1-2 tablespoons of dill (chopped) 1 tablespoon of almond flakes Curry and pepper to taste  Preparation:  Cook the chopped broccoli in the milk. Put aside part of the broccoli florets. Puree the other part together with the milk. Stir in one bag of Complete Vegetable Soup. Add dill and the broccoli florets. Sprinkle with almond flakes

Ingredients: 1 bag of COMPLETE VEGETABLE SOUP 300 ml skimmed milk (0,1 %) Broccoli (100 g) 1-2 tablespoons of dill (chopped) 1 tablespoon of almond flakes Curry and pepper to taste Preparation: Cook the chopped broccoli in the milk. Put aside part of the broccoli florets. Puree the other part together with the milk. Stir in one bag of Complete Vegetable Soup. Add dill and the broccoli florets. Sprinkle with almond flakes

ZESTY CARROT 1 Soup = 285 Kcal Ingredients: 1 bag of COMPLETE VEGETABLE SOUP 300 ml skimmed milk (0,1 %) 1 medium-sized carrot (150 g) 1 piece of ginger (1-2 cm, chopped) Juice of half an orange (max. 50 ml) 1-2 teaspoons of curry Dill to taste  Preparation:  Peel and chop the carrot, then cook it in the milk. In the end, add the ginger and puree everything together. Stir in the orange juice and 1 bag of Vegetable Soup. Add curry to taste. Decorate with dill if desired.

ZESTY CARROT 1 Soup = 285 Kcal Ingredients: 1 bag of COMPLETE VEGETABLE SOUP 300 ml skimmed milk (0,1 %) 1 medium-sized carrot (150 g) 1 piece of ginger (1-2 cm, chopped) Juice of half an orange (max. 50 ml) 1-2 teaspoons of curry Dill to taste Preparation: Peel and chop the carrot, then cook it in the milk. In the end, add the ginger and puree everything together. Stir in the orange juice and 1 bag of Vegetable Soup. Add curry to taste. Decorate with dill if desired.

CREAM OF ASPARAGUS 1 Soup = 265 Kcal  Ingredients:  1 bag of COMPLETE VEGETABLE SOUP 300 ml skimmed milk (0,1 %) Asparagus (250 g) 1-2 tablespoons of fresh parsley (chopped) Nutmeg and pepper to taste  Preparation:  Peel the asparagus and cut it into pieces, then cook it in the milk. Take out the tips and puree the remaining asparagus with the milk. Stir in one 1 bag of Vegetable Soup. Add the asparagus tips as well as some parsley. Add pepper, parsley and nutmeg to taste.

CREAM OF ASPARAGUS 1 Soup = 265 Kcal Ingredients: 1 bag of COMPLETE VEGETABLE SOUP 300 ml skimmed milk (0,1 %) Asparagus (250 g) 1-2 tablespoons of fresh parsley (chopped) Nutmeg and pepper to taste Preparation: Peel the asparagus and cut it into pieces, then cook it in the milk. Take out the tips and puree the remaining asparagus with the milk. Stir in one 1 bag of Vegetable Soup. Add the asparagus tips as well as some parsley. Add pepper, parsley and nutmeg to taste.

GRANDMA’S PEA FEAST 1 Soup = 280 Kcal  Ingredients: 1 bag of COMPLETE VEGETABLE SOUP 300 ml soya milk (1,8 %) 1 bay leaf Leek (50 g) Defrosted peas (50 g) 1 tablespoon of fresh marjoram (plucked) 1 pinch of pepper Parsley to taste  Cut the leek into pieces and cook it together with 1 bay leaf in the soya milk. Take out the bay leaf and some rings of leek. Add marjoram to the leek-milk and puree everything together. Stir in 1 bag of Vegetable Soup, add peas and the remaining leek

GRANDMA’S PEA FEAST 1 Soup = 280 Kcal Ingredients: 1 bag of COMPLETE VEGETABLE SOUP 300 ml soya milk (1,8 %) 1 bay leaf Leek (50 g) Defrosted peas (50 g) 1 tablespoon of fresh marjoram (plucked) 1 pinch of pepper Parsley to taste Cut the leek into pieces and cook it together with 1 bay leaf in the soya milk. Take out the bay leaf and some rings of leek. Add marjoram to the leek-milk and puree everything together. Stir in 1 bag of Vegetable Soup, add peas and the remaining leek

MEDITERRANEAN SOUP 1 Soup = 260 Kcal  Ingredients:  1 bag of COMPLETE VEGETABLE SOUP 300 ml skimmed milk (0,1 %) 1 medium-sized tomato (100 g) 1-2 level tablespoons of tomato paste  (10-20 g) 1-2 tablespoons of fresh basil (chopped), thyme (plucked) 1 pinch of chili Pepper to taste  Preparation:  Warm up the tomato paste with milk. Stir in 1 bag of Complete Vegetable Soup. Cut the tomato into fine cubes and add it together with the herbs to the soup. Add chili, pepper and herbs to taste.

MEDITERRANEAN SOUP 1 Soup = 260 Kcal Ingredients: 1 bag of COMPLETE VEGETABLE SOUP 300 ml skimmed milk (0,1 %) 1 medium-sized tomato (100 g) 1-2 level tablespoons of tomato paste (10-20 g) 1-2 tablespoons of fresh basil (chopped), thyme (plucked) 1 pinch of chili Pepper to taste Preparation: Warm up the tomato paste with milk. Stir in 1 bag of Complete Vegetable Soup. Cut the tomato into fine cubes and add it together with the herbs to the soup. Add chili, pepper and herbs to taste.

PERKY CRESS 1 Soup = 242 Kcal  Ingredients: 1 bag of COMPLETE VEGETABLE SOUP 300 ml skimmed milk (0,1 %) 1 small kohlrabi (100 g) 1-2 tablespoons of cress (chopped) Pepper to taste Notice: Alternatively you can also use fresh dill or marjoram.   Preparation:  Dice the kohlrabi and cook it in the milk. Take out part of the kohlrabi dices, puree the remaining part together with the milk. Stir in 1 bag of Vegetable Soup, add the kohlrabi dices again as well as the cress.

PERKY CRESS 1 Soup = 242 Kcal Ingredients: 1 bag of COMPLETE VEGETABLE SOUP 300 ml skimmed milk (0,1 %) 1 small kohlrabi (100 g) 1-2 tablespoons of cress (chopped) Pepper to taste Notice: Alternatively you can also use fresh dill or marjoram. Preparation: Dice the kohlrabi and cook it in the milk. Take out part of the kohlrabi dices, puree the remaining part together with the milk. Stir in 1 bag of Vegetable Soup, add the kohlrabi dices again as well as the cress.

PEPPRIKA 1 Soup = 262 Kcal  Ingredients: 1 bag of COMPLETE VEGETABLE SOUP 300 ml skimmed milk (0,1 %) 1 small pepper (150 g) 1-2 tablespoons of fresh parsley (chopped) 1-2 teaspoons of sweet paprika powder 1 pinch of chili Pepper to taste  Preparation: Cut the pepper into pieces and cook it in the milk. Put part of the cut pepper aside. Puree the rest of the pepper together with the milk. Stir in 1 bag of Vegetable Soup, add remaining pepper pieces and parsley. Add paprika to taste. Add chil

PEPPRIKA 1 Soup = 262 Kcal Ingredients: 1 bag of COMPLETE VEGETABLE SOUP 300 ml skimmed milk (0,1 %) 1 small pepper (150 g) 1-2 tablespoons of fresh parsley (chopped) 1-2 teaspoons of sweet paprika powder 1 pinch of chili Pepper to taste Preparation: Cut the pepper into pieces and cook it in the milk. Put part of the cut pepper aside. Puree the rest of the pepper together with the milk. Stir in 1 bag of Vegetable Soup, add remaining pepper pieces and parsley. Add paprika to taste. Add chil

SEASONAL-SOUP 1 Soup = 275 Kcal  Ingredients: 1 bag of COMPLETE VEGETABLE SOUP 300 ml skimmed milk (0,1 %) Fresh seasonal vegetables depending on preferences (150 g) 1-2 tablespoons of fresh herbs (chopped) Fresh ground pepper to taste  Preparation:  Wash the vegetables, cut them into pieces and cook them in the milk. Either puree them or leave them in pieces. Stir in 1 bag of Vegetable Soup. Add fresh herbs. Add fresh ground pepper to taste.

SEASONAL-SOUP 1 Soup = 275 Kcal Ingredients: 1 bag of COMPLETE VEGETABLE SOUP 300 ml skimmed milk (0,1 %) Fresh seasonal vegetables depending on preferences (150 g) 1-2 tablespoons of fresh herbs (chopped) Fresh ground pepper to taste Preparation: Wash the vegetables, cut them into pieces and cook them in the milk. Either puree them or leave them in pieces. Stir in 1 bag of Vegetable Soup. Add fresh herbs. Add fresh ground pepper to taste.


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