Soups for the Heart
Heart-Healthy Soup Recipes You Can Savor All-Year-Long
by Will C.
2022 Will C, All Rights Reserved.
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Table of Contents
Introduction
The recipe for heart-healthy soups is simple. You just have to use choice ingredients that are effective at nourishing your body as much as it does your soul. Cut down on salt, on unhealthy fats and load up on nutrients that would help reduce your risks of heart disease and high blood pressurethose are the basics. But of course, we could not forget making each dish, which you could use to start a meal or consume as an entire meal, utterly delicious. We used that as a guide in putting together these 30 recipes. Take a proper first look through this listing:
Classic Chicken and Veggie Soup
Red Lentils and Pumpkin Soup
Peas and Edamame Soup
Beef and Vegetables Soup
Thai Fish Soup
Turkey and Potato Soup
Mediterranean Lentil Soup
Butternut Squash Soup
Herbed Yogurt Soup
Broccoli-Potato Soup
Cream of Mushroom Soup
Ginger Carrot Soup
Hearty Turkey Soup
Beans and Red Chili Soup
Minestrone Soup with Kale Pesto
Green Chili Pork Stew
Lamb Shank and Pearl Barley Soup
Tomato Bisque
Roasted Cauliflower Soup
Kale and White Beans Soup
Chicken Sausage and Kale Soup
Snap Peas and Lettuce Soup
Tomatoes and Veggie Soup
Potato and Ham Soup
Corn and Wild Rice Chowder
Creamy Avocado and Tomato Soup
Ginger Chicken Ramen
Chickpeas Tomato Soup
Leeks and Peas Soup
Double Beans Soup
Whip up these soup recipes and feel good! Thats what matters when prepping a meal, right? So, lets begin!
1. Classic Chicken and Veggie Soup
Chicken soup is soup for the soul. Add some nutritious veggies into the mix, and your meal instantly becomes a soup for the soul and your wellbeing. Thats exactly what this recipe is about, and its what makes it the perfect first recipe for this cookbook. Its a comforting dish you will want to dig in most days, especially when you need a warm embrace.
Serving Size: 6
Prep Time: 55 mins
Ingredients:
3 cups chicken, cooked and shredded
2 pcs carrots, sliced into half-moons
1 pc Russet potato, peeled and cubed
cup green beans, diced
cup frozen corn kernels, thawed
2 pcs celery stalks, thinly sliced
2 tbsp fresh parsley leaves, chopped
cup onion, diced
2 tsp garlic, minced
1 (15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 tbsp butter
6 cups chicken broth
1 tsp Italian seasoning
Pinch of salt and freshly ground black pepper
Instructions:
Melt butter in a stockpot on medium-high and saut the onions, plus celery and carrots, until soft.
Stir in garlic and cook for another minute. Sprinkle with some salt and pepper.
Add the shredded chicken, plus diced tomatoes, including its juices.
Stir in potatoes, tomato sauce, and chicken broth. Sprinkle Italian seasoning and let it simmer on medium-low fire until the potatoes are soft, about 25 minutes.
Add green beans and corn, simmer for another five minutes, and add some pepper as needed.
Serve with a garnish of freshly chopped parsley.
2. Red Lentils and Pumpkin Soup
Lentils are good for the heart. They can help reduce levels of LDL cholesterol and triglycerides and reduce your risks for heart disease altogether. On the other hand, Pumpkin is loaded with antioxidants, potassium, and other key ingredients for better heart health. Need we say more about how this recipe can be good for you? Well, it might be worth mentioning that this savory dish is so delicious you cant get enough of it.
Serving Size: 4
Prep Time: 40 mins
Ingredients:
cup red lentils, rinsed
2 lbs. butternut pumpkin, peeled, seeded, and sliced into chunks
1 pc brown onion, finely chopped
1 tsp fresh ginger, peeled and finely grated
2 cloves garlic, crushed
1 tbsp coriander leaves, chopped
2 tsp curry powder
1/3 cup low-fat yogurt
1 tbsp olive oil
5 cups vegetable stock
Pinch of freshly ground black pepper
Instructions:
Heat oil in a pan over medium fire and saut the onions until soft and fragrant, about five minutes.
Stir in garlic and ginger, sprinkle curry powder, and cook for another minute.
Add red lentils, pumpkin chunks, and vegetable stock and boil the mixture.
Turn heat to low and continue cooking at a simmer for 20 minutes. Let it cool down a little.
When the mixture is cool enough for the blender to handle, pulse it in batches until smooth.