Eating plenty of nutrient-dense foods can add years to your life. Not just any years, but healthy, energetic and disease-free years. Who does not want to live a long healthy life? By adopting a healthy lifestyle and providing your body with the vital nutrition it deserves, you can see many healthy changes. Here are some magical soup recipes that can bring about those healthy changes for you and your body.

Pea, ginger and brown rice soup

• 2 cups frozen peas (do not thaw)
• 1 and 1/2 cups low-sodium vegetable broth
• 1 tablespoon green onion
• 1 tsp. of miso dough
• 1 and ½ tsp. Coarsely chopped ginger
• 10 coarsely chopped basil leaves
• ¼ cup cooked brown rice

to prepare:

1. Heat the peas in the stock in a saucepan over a medium heat. Cover the mixture and let it boil for 10 minutes.
2. Add all other ingredients except rice. Heat for a minute, then remove the pot from the heat.
3. Leave to cool completely, then put the mixture well in a blender. Beat with extractor blade until smooth.
4. Heat and pour over cooked brown rice in a bowl.

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 tbsp. 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 tbsp. 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.