1. Apple and Onion Sou
best hair soup
soup recipe
Ingredients
1 Tbsp canola oil
2 medium yellow onions, sliced
1 small leek, chopped
1/2 Tbsp fresh rosemary, chopped
1/2 Tbsp fresh thyme
3 organic apples, cut into small dices
6 cups fat-free, low-sodium vegetable broth
Directions
Heat the oil in a medium saucepan over medium heat. Add the onions and sauté until golden.
Pour in the broth and bring to the boil over medium-high heat. Add the apples, and reduce the heat to medium-low. Simmer for 10 minutes.
2. Carrot, Tomato and Lentil Soup
best hair soup
Ingredients
2 tbsp extra virgin olive oil
1 large yellow onion, sliced
2 carrots, diced
2 cloves garlic
1 tsp ground ginger
2 tsp ground cumin
2 tsp ground coriander seeds
1 cup red lentils
28 oz (420g) canned tomatoes
6 cups vegetable stock
1 1/2 tsp salt
1/2 tsp black pepper, freshly ground
Greek style yoghurt, to serve (optional)
Directions
Peel and crush garlic and set aside. Leaving crushed or minced garlic for at least 5-10 minutes after crushing helps maximize its health-protective effects.
While health-promoting compounds are forming in crushed garlic, heat olive oil in a large nonstick saucepan over medium heat. Add onion and cook for 3 minutes, stirring occasionally.
Add stock, lentils, canned tomatoes, carrots, ginger, cumin, coriander, salt, and pepper, and bring to boil. Cover pot and let simmer for 25 minutes over medium heat.
Add garlic and let simmer for another 5 minutes.
Working in batches, purée soup in a blender or use an immersible hand blender to process soup until smooth.
Spoon soup into bowls and top with a generous dollop of yoghurt.
3. Curried Sweet Potato Soup
best hair soup
Ingredients
1 Tbsp canola oil
1 large yellow onion, coarsely chopped
1 clove garlic, smashed
2 tsp curry powder
1 1/2 pounds sweet potatoes (pink, orange, or yellow variety), peeled and chopped
1/2 inch piece fresh ginger, peeled and finely chopped
3 cups low-sodium vegetable broth
Chopped parsley, for garnish
Directions
Heat oil in a medium saucepan over medium heat. Add garlic and curry powder, and cook about 30 seconds, stirring constantly.
Add sweet potatoes, onion, ginger, and broth, and bring to boil over medium-high heat. Reduce heat to medium-low, and simmer until sweet potatoes are easily pierced with a fork (about 20 to 25 minutes).
Working in batches, purée soup in a blender or use an immersible hand blender to blend soup until smooth. Top with chopped parsley and serve ho
4. Broccoli and Barley Soup
best hair soup
Ingredients
1/4 cup yellow onion, chopped
1 small carrot, peeled and diced
1 rib organic celery, finely chopped
1 tbsp extra virgin olive oil
4 cups small, organic broccoli florets
1/2 cup pearled barley, cooked
5 cups vegetable broth
1 can (14 1/2 oz) stewed tomatoes
4 cloves garlic, minced
1/4 tsp dried marjoram
1 tsp thyme
Salt and pepper, to taste
Directions
In a stock pot, cook onion in olive oil over medium heat for 4-5 minutes until soft.
Add vegetable broth and bring to a boil. Reduce to a simmer and add celery and carrots along with broccoli florets. Cover and let simmer until carrots and broccoli florets are tender.
Add cooked barley, canned tomatoes, garlic, marjoram, and thyme. Let simmer another minute or two.
Season with salt and pepper. Serve warm.
5. Barley Soup with Carrots and Parsley
best hair soup
Ingredients
2/3 cup water
1/3 cup pearled barley
2 tbsp extra virgin olive oil
1/2 cup yellow onion, chopped
1 cup carrots
2 cups vegetable stock
1 2/3 cup plain yogurt containing probiotic bacteria
2/3 cup fresh parsley, minced
Salt and pepper, to taste
1/2 tsp black pepper, freshly ground
Directions
Bring water to a boil in a soup pot. Add barley and let simmer covered for about 25-30 minutes over low heat. Once water has evaporated, remove from heat and set aside
In a stock pot, cook onion in olive oil over medium heat for 4-5 minutes until soft. Add stock and carrots and bring to boil. Reduce to a simmer, cover, and cook for 20 minutes.
Add cooked barley and let simmer another minute or two. Remove from heat.
Stir in yoghurt and seasonings. Serve immediately.
6. Chilled Cucumber and Watercress Soup
Ingredients
4 large cucumbers, peeled and diced
1 cup watercress sprigs, plus some for garnish
2 tablespoons apple cider vinegar
1 tbsp extra-virgin olive oil
3/4 cup fresh mint leaves
2 tbsp fresh oregano leaves
3 tbsp fresh chives, chopped
1 1/2 cups plain yogurt
Salt and freshly ground pepper, to taste
Directions
Working in batches, purée cucumbers in a blender. Add watercress, vinegar, olive oil, mint, oregano, and chives, and process until smooth. Season with salt and pepper.
Pour soup into a bowl and stir in yogurt. Refrigerate until cold, about 2 hours. Garnish with fresh watercress sprigs.
Also Read : How to make 5 Types of a Indian Soup For An a Awesome Dining Experience