3 LOW-FAT SOUP RECIPES! EASY MEALS FOR WEIGHT LOSS iHerb Collaboration – Melissa Alexandria
3 LOW-FAT VEGAN SOUP RECIPES THAT I’VE BEEN LOVING! Featuring iherb.com Get 10% off your first iHerb order with code MEL1365: />*All the items I got from iherb are listed down below!*
Since I’ve uploaded my weight loss story and shared about how I follow a lower fat, vegan diet… I figured I would share some more easy, filling vegan meals. I love soups because you can make extra for the following days and you can mix different spices together to make unique flavors.
Get 10% off your first iHerb order with code MEL1365: />
Arrowhead Mills, Organic Chickpeas
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Bob’s Red Mill, Large Flake Nutritional Food Yeast
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Bragg, Liquid Aminos, Natural Soy Sauce Alternative
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Eden Foods, Organic Black Beans
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Eden Foods, Organic Brown Mustard
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Edward & Sons, Garden Veggie Bouillon Cubes
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Rapunzel, Vegan Vegetable Bouillon with Herbs
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Simply Organic, Pumpkin Spice
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Stevita, Stevia Liquid Extract
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Yogi Tea, Bedtime, Caffeine Free
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****RECIPES!****
Soup 1 – Spicy Lentil Soup
Ingredients:
1 vegan boullion cube
1 1/2 cups lentils
4 cups water
2 stalks celery
4 cloves garlic
1 yellow onion
2 carrots
1/2 red bell pepper
1 teaspoon of cumin
1/2 teaspoon of cayenne pepper
1 tablespoon stone ground mustard
black pepper to taste
1- To make the broth, mix 1 boullion cube with 4 cups of water in a pot.
2- In a seperate pan or pot, add in all of your chopped veggies and spices and mustard.
3- Mix in your broth and cook on medium for approximately 30 minutes, stirring occasionally until the carrots are soft.
SOUP 2 – CREAMY “CHEESY” BROCCOLI
Ingredients:
4 cloves garlic
1 medium yellow onion
4 cups water
1 vegan boullion cube
broccoli
2 russet potatoes
2 celery stalks
10 mushrooms
2 tablespoon Bragg Liquid Aminos
1 tablespoon chili flakes
1 1/2 cups of nutritional yeast
1 – Chop up onion and garlic and add to pan with a couple of tablespoons of water. Cook on medium for 5 minutes.
2 – Add in all of the chopped vegetables and the broth as well as Bragg Liquid Aminos and chili flakes.
3 – Add in nutritional yeast and stir well
4 – Cook for 20 minutes until potatoes are soft
5 – Transfer soup to blender or food processor and lightly pulse blend. Then Serve.
SOUP 3 – PUMPKIN CHICKPEA
Ingredients –
1 vegan boullion cube
4 cups of water
1 leek
1 medium yellow onion
2 celery stalks
1 medium sweet potato
1 teaspoon dill
1 tablespoon pumpkin spice
1 cup chickpeas
1 cup pumpkin puree
1 – Make 4 cups broth with vegan boullion cube.
2 – Chop veggies into small pieces and add them to a large pan or pot with the spices and broth.
3 – Cook for 10 minutes and add in chickpeas and pumpkin puree
4 – Stir well and cook for another 10-15 minutes until the sweet potato is soft.
5 – Transfer soup to a blender or food processor and puree, then serve.
Get 10% off your first iHerb order with code MEL1365: 5
Recipe Video:
