Let your blender do the work: If you don’t have a high-powered blender, these recipes will still work well in a regular blender. You may need to blend a few minutes longer – but it’ll get the job done.
This hot or cold soup takes less time to prepare than it takes to watch a sitcom. A touch of miso adds a nutty, salty element to the mix and teams up with firm light tofu to pack in the protein.
Souping is the new juicing. Soups have less sugar than juices, are warming and comforting at this time of year, plus they can be packed with veggies, protein and whole grains for added nutrient value and blood sugar management. While juice cleanses may be a thing of the past, souping is the cleanse du jour!
This warm, creamy soup is perfect as a side or main dish for lunch. It’s loaded with antioxidants and one serving has 5 grams of protein. For similar recipes, check out Jennifer Iserloh’s cookbook Fifty Shades of Kale.
Too hot to cook? No sweat! We’ve got you covered with our easiest-ever foil-packet meals for the grill. Simply wrap ’em up, throw ’em on the grill and toss away the mess!
How can a soup so full of rich flavors be clean? Carla Hall's burnt-orange carrot and ginger soup also boasts coconut, chiles, leek, onion, celery and silken tofu, a robust blend to say the least.
Chef Scot Jones of Akron, Ohio's VegiTerranean restaurant whips up a gourmet vegan soup that gets its rich texture from an unexpected kind of "cream."
Who needs instant soup, with dehydrated bits of chicken, when you can make this in only 10 minutes? Look for the soft presliced sun-dried tomatoes to save time.
To clean up a classic recipe calling for creamy condensed soup, banish the can and whip up a batch of this healthy substitute!
Usher in fall with these warming, comforting bowls brimming with super-powered ingredients to maximize your health – plus, each recipe takes only three steps to prepare!