Homemade soups: 4 healthy recipes between the holidays

After the festive meals, we invite you to discover 4 simple and delicious soup recipes: sweet potato, curry and coconut; crab, ginger and lemongrass; pumpkin and coconut milk; and carrot and butternut squash. Warm and comforting, they’re the perfect way to warm up in the evening!

Sweet potato, curry and coconut soup

Ingredients

• 500 g sweet potatoes
• 100 ml coconut milk
• 1 red bell pepper
• 1 onion
• ½ teaspoon yellow curry powder
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• Salt and pepper

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Method

Start by peeling the sweet potatoes and cutting them into cubes. Peel and slice the onion, then wash the bell pepper, remove the seeds and cut it into cubes.

Heat the oil, then add the onion and bell pepper. Sauté for 2 minutes. Add the spices and the sweet potato cubes. Season lightly with salt — coarse salt is ideal — and pepper.

Add 1 litre of water and leave to simmer for 15 minutes. All that’s left to do is add the coconut milk and blend. Ready to serve!

Crab, ginger and lemongrass soup

Ingredients

• 150 g crab meat
• 200 ml coconut milk
• 2 leek whites
• 1 carrot
• 2 garlic cloves
• 2 lemongrass stalks
• 2 teaspoons freshly grated ginger
• 1 vegetable stock cube
• 2 teaspoons sesame oil
• Salt and pepper

Method

Start by peeling and finely chopping the garlic. Wash and slice the leek whites, then peel and slice the carrot.

Peel and finely slice the tender parts of the lemongrass stalks. Heat the oil, then add the garlic, lemongrass, ginger, carrot and leeks. Sauté over medium heat for 3 minutes.

Add 1.2 litres of water and the stock cube, then bring to the boil. Finally, add the coconut milk and the drained crab meat. Remove from the heat and serve the soup without blending.

Pumpkin and coconut milk soup

Ingredients (serves 2)

• 500 g pumpkin flesh
• 600 ml coconut milk
• 2 shallots
• 1 chilli
• 1 lemon
• pepper

Method

First, wash and peel the pumpkin, then cut it into cubes. Wash the chilli, slice it in half lengthways, and remove the stem and seeds.

Peel the shallots, then finely chop them together with the chilli.

Bring the coconut milk to the boil, then add the pumpkin, shallots and chilli. Season with pepper and leave to simmer for 10 minutes.

Blend everything together. To finish, return to the heat and add a few drops of lemon juice. Ready to serve!

Carrot and butternut squash soup

Ingredients (serves 4)

• 1 kg butternut squash
• 500 g carrots
• 2 potatoes
• 1 garlic clove
• 1 onion
• 500 ml milk
• 500 ml chicken stock
• 1 tablespoon olive oil
• nutmeg
• light single cream
• pumpkin seeds

Method

First, peel the butternut squash and cut it into cubes. Peel the potatoes and carrots, then slice them into thin rounds. Peel the onion and garlic, and finely chop them.

Soften the onion in the olive oil, then add the remaining vegetables and garlic. Pour in the stock and milk, then season with pepper. Add a pinch of nutmeg and leave everything to cook for around 30 minutes.

Blend the mixture until smooth, then stir in a little cream. Pour into deep bowls and garnish with pumpkin seeds. Enjoy!

To take care of yourself during the festive season, pair these recipes with regular physical activity and pinch-and-roll massages! With these good habits, you’ll be taking care of your skin day by day.

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Useful categories: Anti-Cellulite Diet.