Wild Garlic Soup

This recipe is not only delicious but also provides a powerful immune system boost! Give it a try and let us know what you think!

Ingredients:
1 serving of green asparagus
Ghee
1 cup (250ml) vegetable broth
25g wild garlic
1 serving of cream cheese or feta
Lemon juice or apple cider vinegar
Salt and pepper

Preparation:
Wash and clean the asparagus, then cut into small pieces and cook in the ghee. Deglaze the pan with the vegetable broth and simmer lightly while keeping covered. Wash the wild garlic and cut into fine strips. Add the cheese and wild garlic to the broth. Puree everything finely with a blender and season with salt, pepper, vinegar or lemon juice. Do not let the soup boil vigorously as the wild garlic will turn brown.
Serve with toasted rye bread for a delicious lunch or light dinner.

Rhubarb Soup

Although rhubarb is often associated with sweet foods, rhubarb is also delicious in savory dishes.

Ingredients:
1 serving of chicken
1 serving of vegetables (rhubarb, carrots and onions)
3/4 cup (200 mL) vegetable stock
Salt and pepper 

Preparation:
Cut the chicken into cubes. Cut the onions and rhubarb into slices. Peel the carrots and cut into cubes. Cook the chicken meat briefly in the pan, add the onions and cook for 5-10 minutes. Deglaze with vegetable stock. Add the carrots and rhubarb, allow to simmer for about 25 minutes and then season to taste with salt and pepper. Enjoy!

Celery Soup with Shrimps

This creamy vegetable soup with shrimps is packed full of delicious ingredients and flavor!

Ingredients (1 serving):
1 serving of vegetables (celery root, brussels sprouts, arugula)
1 serving of shrimp
1 Tbsp. olive oil
1 shallot
1 garlic clove
Paprika
Vegetable broth

Preparation:
Heat half of the olive oil in a medium-sized saucepan on high heat. Peel the shallot and garlic clove, dice both and add to the olive oil. Cook until golden in color and then add the vegetable broth. Peel the celery root, cut into cubes, add to the vegetable broth and simmer over low heat for 25 minutes. Shortly before the end of the 25 minutes cooking time, add the arugula to the soup, wilt it, simmer for a few minutes and finally puree the mixture until smooth. If necessary, season again with salt and pepper.

Clean the Brussels sprouts and boil or steam until al dente. Heat the remaining olive oil in a large pan over medium heat, add the shrimps and sauté until light pink on both sides. Add the Brussels sprouts to the shrimps and season with salt and paprika. Add the soup to a bowl and then add the Brussels sprouts and shrimps to the center of the soup. Enjoy!

Parsnip Yogurt Soup

One of the most comforting foods during the fall and winter months is a rich, creamy soup! Today we have a recipe perfect for this.

Ingredients:
1 serving of yogurt 
1 serving of vegetables (parsnip, leek)
Fresh ginger 
1 cup (300 ml) vegetable stock 
Paprika powder
Oil
Salt and pepper 

Preparation:
Wash and clean the vegetables, and cut them into large pieces. Cook the leeks and chopped ginger in oil and add the parsnips. Continue cooking for about 5 minutes, deglaze with broth and simmer for 10 minutes. Then season to taste and puree until smooth. Put aside approx. 2 tablespoons of yogurt and stir the rest into the soup. Finally, season to taste and, before serving, season the remaining yogurt with paprika and add it to the soup as a garnish.

Carrot and Sea Buckthorn Soup

This soup is packed full of vitamins and is the perfect immune booster on a cold day!

Ingredients (4 servings):
600 g carrots 
2 shallots 
1 tablespoon of rapeseed oil 
3 cups (700 ml) vegetable stock 
2 tablespoons of unsweetened sea buckthorn pulp
1/4 cup (50 g) cream 

Preparation:
Wash, peel and coarsely chop the carrots. Peel and finely dice the shallots. Heat rapeseed oil in a pot and sauté the shallots in it. Then add the carrots, steam briefly and deglaze with vegetable stock. Cover and simmer for 25 minutes at low heat, stirring occasionally. Puree the carrots, mix in the sea buckthorn pulp and then add the cream. Season with salt and pepper and serve immediately. Enjoy!

Creamy Broccoli Soup

This smooth and creamy broccoli soup is great for the upcoming fall and winter months.

Ingredients:
1 serving of broccoli
1 cup (250 ml) vegetable broth
1 serving of cream cheese
Cayenne pepper
Nutmeg
Salt and pepper

Ingredients:
Clean the broccoli and cut into small florets. Bring the vegetable stock to the boil and cook the florets in it for about 5 minutes until soft. Take out two broccoli florets and set aside. Add half of the cream cheese to the broth and remaining broccoli and puree in a blender until smooth. Season with cayenne pepper and nutmeg. Arrange the soup on a plate, add the remaining cream cheese and garnish with the reserved broccoli florets. Enjoy!

Soybean and Fennel

As promised here is our favorite fennel recipe – this soybean soup with fennel is packed full of delicious herbs.

Ingredients:
1 serving of soybeans
1 serving of fennel
Fresh herbs (parsley, chives, oregano, thyme)
Salt and pepper 

Preparation:
Soak the soybeans in water overnight. Rinse them the next day, add fresh water, and cook the soybeans according to the package instructions.
Wash and clean the fennel (if necessary remove the outer leaves), cut into small cubes, and then roast the fennel in a pan for a few minutes. Then add the fennel to the soybeans and simmer everything for another 10 minutes. Wash the herbs and then chop finely. Season soybeans with salt, pepper and the herbs and enjoy. Depending on how thin or thick your soup is you can also serve it over some rye bread!

Stew in Springtime

Stew in springtime? Of course! Because nothing is as good for using up leftovers as a wonderful stew dish. Metabolic Balance recipes usually leave a few vegetable left over due to the nature of weighing the ingredients. In order to use them up we like to cook a stew using remaining veggies at the end of the week. Simply weigh all of the left over veggies (possibly top up with a little more vegetables so that the amount is sufficient) and then cook them with a protein according to your plan  (e.g. lentils, chicken or fish) in vegetable broth. Season as desired and enjoy!

Chicken Coconut Soup

This Thai inspired soup is packed full of healthy ingredients, amazing flavors, and is perfect for clients in Phase 3/4.

Ingredients:
1 serving of chicken breast
1 serving of lychee
3 leaves of lemon balm (lemongrass works as well)
1 red chili pepper (red chili paste can be used)
1 tsp peanut oil
1 cup (250 ml) coconut milk
Grated nutmeg
Salt and pepper

Preparation:
Wash the chicken, cut into strips and season with salt and pepper. Wash the chili pepper, remove the seeds and chop finely. Cut the lychees in half. Carefully wash the lemon balm leaves and pat dry. Heat up a wok or small pan, add the oil and fry the chicken breast and chili pepper until the chicken is sealed. Add the coconut milk, bring everything to the boil and then simmer gently until the chicken is cooked. Add the lychees to the soup for the last few minutes, season with nutmeg, salt and garnish with lemon balm. Enjoy!

Credit: Metabolic Balance Monaco

Red Bell Pepper Soup

Vegetable soups are an easy meal to throw together and for today’s recipe we have a delicious red bell pepper soup.

Ingredients:
1 serving red bell pepper
1 serving white onion
Vegetable stock
Garlic
Spices (cayenne pepper, basil, oregano….)
Salt, pepper

Preparation:
Core the bell pepper and then cut into small pieces. Peel and chop the white onion. Add the bell pepper, garlic, and onion to a pot and cook over medium heat. Then add the vegetable stock and simmer until the vegetables are cooked through. Add everything to a blender and puree until smooth. (If the soup is too thick you can add more stock.) Season with your spices of choice (cayenne pepper, garlic, and basil work great) and enjoy! Feel free to change up to the seasoning and this soup will never get boring.