Adding healthy soup recipes to your diet can add healthy years to your life. In our busy world, we often don’t take the time to eat healthy or right and prefer junk food. These tendencies make extra work for the digestive system which cannot adequately break down foods and utilize the vital nutrition inside.

This is why our bodies fail to absorb these nutrients day in and day out, we get weaker and weaker, and we are also susceptible to disease. So take your time and take the time to prepare healthy food.

Prepare and enjoy these healthy soup recipes for lunch at any stage

tomato watermelon gazpacho

• small red watermelon, seedless (peeled and cut into small pieces)
• 2-3 large red beef tomatoes (cut into pieces)
• 1 organic cucumber (cut into pieces)
• ¼ bunch parsley (cleaned and coarsely chopped)
• ¼ bunch coriander (cleaned and coarsely chopped)
• ½ jalapeno (seeded and cut into small pieces)
• ½ qt. tomato juice
• 4 hot sauce shakes
• 1 and a half tablespoons of sherry vinegar
• Lemon juice from half a lemon
• Avocado cubes
• Salt and ground pepper

to prepare:

Put all the ingredients in a large stroke, then pour all the liquid over and season with salt and pepper. Put the mixture to soak for two hours, then add it to the blender until it reaches the desired consistency. Then refrigerate the soup before serving and weigh it with avocado cubs if desired.

pumpkin soup

• 1 tablespoon olive oil
• 2 cups chopped onion
• 4 cups fat-free, low-sodium vegetable broth
• 3 cups pumpkin puree
• Half a teaspoon minced garlic
• ½ can black beans
• Half a teaspoon of ground cumin
• Half a teaspoon of salt
• Half a teaspoon of ground white pepper
• sprinkle grated nutmeg

to prepare:

1. Caramelize onions in olive oil in a skillet over medium heat
2. Sprinkle the flour into the flour and cook, stirring, for 2 minutes or until it thickens slightly. Then add the whisking broth and add the other ingredients. Bring the soup to a simmer, whisking occasionally, for 15 minutes. Finally, add the beans and cook for 15 minutes, stirring occasionally.

tomato soup

• 4 cups of 2 cans organic plum tomatoes
• 1 cup water of vegetable broth
• 1 onion
• 5 garlic cloves
• 2 medium sweet potatoes, peeled and chopped
• 1 or 2 handfuls of cashews
• Salt and Pepper

to prepare:

1. Put the tomato broth with the vegetables in a saucepan and bring to a boil, then add the chopped sweet potatoes, garlic and onions.
2. When the mixture begins to boil, reduce the heat for 10-15 minutes, until the potatoes are soft.
3. Remove from heat and leave to cool for 10-15 minutes. Add the cooked mixture and cashews to the cooked mixture until smooth.

Pumpkin soup

• 1 tablespoon olive oil
• 1 cup chopped white or yellow onion
• 1 medium apple, peeled, seeded and cut into small pieces
• 2 pounds butternut squash, peeled, seeded, and cut into small pieces
• 4 cups vegetable broth
• 1 tablespoon curry powder
• 1 cinnamon stick
• Half a cup of unsweetened coconut milk
• salt
• Freshly ground pepper

to prepare:

1. Cook chopped onions, garlic and apples in a saucepan with olive oil over medium heat until they turn brown.
2. Add all ingredients except coconut milk, salt and pepper. Cover the pot and let it simmer for 20 to 25 minutes, until the squash is tender.
3. Remove from heat, discard cinnamon stick, and refrigerate for at least 30 minutes until cool enough to mix.
4. Add batches of zucchini mixture to blender until smooth.
5. Before serving, return the blended soup to the saucepan, add the coconut milk, and reheat until heated through. Add some salt or pepper to taste.