In the winter months nothing is better than a nice warm bowl of comforting soup. Homemade chicken broth is a great base for a number of soups and we have the perfect recipe for you.
Ingredients:
2 lbs (1 kg) chicken bones
2 tablespoons of apple cider vinegar
2 stalks of celery with leaves, diced
2 large carrots, rinsed and diced
1 large onion, diced
1 stalk of leek, of which the white part, finely sliced
3 cloves of garlic
5 black peppercorns
5 sprigs of fresh thyme
½ bunch of fresh parsley
1 bay leaf
Preparation:
Preheat the oven to 400°F (200°C). Brown the bones on a tray lined with baking paper for about 30 minutes. Cover the bones in a braising pan with a mixture of apple cider vinegar and water and let them simmer for 30 minutes. Boil the broth vigorously over high heat, then immediately reduce the temperature to a gentle simmer. Skim off any foam that may form. Add vegetables and herbs and simmer everything for at least 6 hours or up to 48 hours. Fill up with water so that the solid ingredients are always just covered. Pour the broth through a fine sieve lined with a cheesecloth, squeezing out the solid ingredients as best you can. To cool, place the drained broth in an ice bath for 2 hours. Use the broth as you wish – delicious!
Category: soups
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!
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!
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
Happy Halloween
The first thought that a health-conscious person thinks when the day of Halloween comes up is – omg sweets! B
ut it doesn’t have to be this way. Ever thought about making a delicious pumpkin soup with pumpkin seeds? Pumpkin seeds are a great Protein!
Rather than offering sweets at your house – let’s bob for apples. See choices that do not involve a bucket of water ~> https://www.wikihow.com/Bob-for-Apples
Read about Halloween at ~> http://www.cooksinfo.com/halloween
Jeruselum Artichoke Soup with Crab Meat – Monday Recipe
This weekend I found Jerusalem Artichokes in my vegetable aisle and decided to make the following soup in my slow cooker.
Ingredients:
diced onion
Jerusalem artichoke
dried herbs (Italian mix)
vegetable broth
crab meat
Instructions:
I peeled the Jerusalem artichokes with a knife. I tried peeling them with a potato peeler but there are too many little knobs in this vegetable and I seemed to be peeling forever so I switched to a paring knife. You could wash the Jerusalem artichokes and leave the skins on but I was already being adventuresome with a new vegetable and there was no need to go overboard.
I threw the Jerusalem artichokes,onions,dried herbs & vegetable broth into my slow cooker and then set it on low to cook for five hours. It looked really sad in the pot with all those little Jerusalem artichokes floating in the water. They are very light and slice like an apple. When I peered into the pot, it looked like there was not enough items in my crockpot but hang tight, when you attack it with your hand blender, it will look like this:
To make a full meal of it, I took crab meat and chopped it up and threw it into the soup and let it cook until the crab meat warmed.
Note: I’m the only one in my family who ate this soup. It has a funky taste like artichokes so if you like artichokes, you will like this soup. Someone wrote online that it has a nutty flavour. I didn’t find the soup nutty. In the future, I would combine the artichokes with carrots or another sweeter vegetable so that it balanced out the taste a bit. I also think I would add cheese instead of crab meat but the crab meat was ok.
Ideally, I would take this soup, add a cheese cap that gets crusty like with an onion soup and then throw on some rye croutons or, maybe eat it with some chickpea crackers and tomatoes.
Here is the soup in a bowl with the crab meat:
If you would like to share a recipe you are trying, please let me know. We will be sharing metabolic balancer recipes on our livecleanmb.com blog. You can share the recipe in a blog post like I just wrote above with photos and everything or you can just send me the recipe and I will post it online. All the recipes on Livecleanmb will not be reviewed by the coaches or metabolic balance so you will try them at your own risk! If, we post a recipe over there and you feel you can make it better, please leave a comment on the blog post so we know all the cool things we can do with the recipe.
Len is hosting another dietbet game. We will be hosting a 30 days challenge on the LiveClean MB group for those who are not up for betting on their weight loss. I have to still weigh myself to see if I win. Scary. I’m rebalancing and I’m a girl so my weight fluctuates with my mood and I’m so close! I will let you know on Livecleanmb how I do!
Beef and Pepper Soup – Metabolic balance Monday Recipe
Ingredients
- extra-lean ground beef
- Vegetable serving of diced onion, minced cauliflower, chopped bell peppers and diced tomatoes
- Vegetable stock (to cover ingredients)
- Dried basil
- Dried oregano
- Cloves garlic, crushed
- Sea salt and freshly ground black pepper
- olive oil
Instructions
- Cook the onion and the garlic for 1 minute in a pan with a bit of vegetable broth.
- Add the beef and cook until the meat is browned.
- Place the beef and onion mixture in the slow cooker.
- Add the remaining ingredients and season to taste. Only used dried seasoning which can handle the long cooking time. Save fresh seasoning to add right before serving.
- Stir and make sure all ingredients are covered by water. Do not add too much vegetable broth. If you want a thinner soup, you can add more broth before serving.
- Cover and cook on low for 6 to 8 hours.
NOTE:
It is easy to place the ingredients into a slow cooker so you can have a warm homemade soup for lunch. I use a special container created by Alfi that is a bit wider at the mouth so that I can easily clean it but don’t need to use a spoon, I can just sip my soup as long as it isn’t too bulky. (works great with our carrot soup recipes. Don’t forget that you can add Rye croutons or a piece of rye bread to this meal and a piece of fruit. All will fit nicely into your lunch bag/tote.
If you are having issues with not feeling full, eat more soups. Soup helps you feel satiated longer. We will talk about that tomorrow. How to feel like you ate a meal and what to do when you don’t (You still want to eat but already ate.)
Metabolic Balance Blog 
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