CHIC EATS: 3 Healthy Soups Worth Slurping [RECIPES]

The weather outside is frightful, but your diet doesn’t have to be. Soup is a great healthy way to fill up without bulking up – on calories that is. The pot is where it’s hot, so check out these 3 recipes and get ready to healthify your favorite soups this season.

1. Light & Tasty Broccoli Cheddar Soup

 

 

Ingredients

3 cups unsalted vegetable stock
4 cups broccoli florets, coarsely chopped
1 cup diced yellow onion
1 chopped carrot
1/2 tsp salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
1/4 + 1/8 cup half-and-half
4 ounces shredded reduced-fat extra-sharp cheddar cheese, divided
1/4 cup fresh flat-leaf parsley leaves (optional, garnish)

Directions

Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until broccoli is tender. Turn off the heat. Blend the soup until it’s creamy using either a hand blender or regular blender. Blend until smooth. Return soup to pan. Stir in 1/4 cup + 1/8 cup half-and-half and 2 ounces cheese. Top evenly with remaining 1 tbsp cheese per bowl and parsley.

 
2. Roasted Butternut Squash & Sweet Potato Soup

Ingredients

1 medium butternut squash, peeled, seeds removed and chopped
1 large sweet potato, peeled and chopped
1 large carrot, peeled and chopped
Drizzle of olive oil
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, chopped
2 cans low sodium vegetable broth (15 oz.)
1 cup water
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and pepper, to taste

Directions 

Preheat the oven to 400 degrees. On a large baking sheet add the chopped butternut squash, sweet potato, and carrot. Drizzle with olive oil and toss the veggies to make sure they are all coated with oil. Season with salt and pepper. Roast in the oven for 40-45 minutes. Stirring every 15 minutes or so.Remove the veggies from the oven and set aside. In a large soup pot, add the olive oil. Add in the onion. Cook until tender. Add the garlic and cook for 2 minutes. Stir in the roasted veggies. Cook for five minutes. Add in the vegetable broth and water. Add the cinnamon, nutmeg, and salt and pepper. Stir and let the soup cook for 20 minutes. Puree the soup with a hand held blender or regular blender.

  
3. Healthy Cream Corn Chowder

Ingredients

2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn

Directions

Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).