We ♡ Food Friday: Fall Flavored Soups!
The first day of fall is almost here and we’re looking forward to warm, comforting meals that include our favorite seasonal flavors like pumpkin, roasted veggies and earthy spices. Today, we’re sharing three flavorful soups that are healthy and completely Tone It Up approved.
Each of these autumn-themed recipes are great for any meal on your Tone It Up Nutrition Plan and they’re perfect to make for family, friends and even your special someone ;)
Pumpkin Carrot Soup
A seasonal favorite! This soup is nourishing, comforting and perfect to make for friends and family. Top with your choice of roasted pumpkin seeds, Greek yogurt or parsley!
2 Tbs. Coconut Oil
3/4 Cup Onion, diced
1 Cup Organic Pumpkin Puree
1 Clove of Garlic, crushed
1 Tbs. Paprika
1/4 Cup Chives, chopped
4 Cups of Broth
2 cups of Carrots, chopped
Roasted Pumpkin Seeds, Yogurt and Parsley for Garnish
Salt & Pepper to taste
Heat oil in a large pot over medium heat. Add the onions and sauté for about 5 minutes. Stir in garlic, paprika and remaining ingredients. Simmer until carrots are tender, about 30 minutes. Allow mixture to cool slightly before pureeing in a food processor or high- speed blender. Serve immediately and garnish.
Savory Tomato Soup
This hearty tomato soup is absolutely delicious and perfect for fall! It also works well as an alternative to marinara sauce!
3 ripe tomatoes
3 garlic cloves
1 Tbs. Olive Oil
1/2 of a white onion, chopped
1 Tbs. Tarragon
1 tsp. sea salt
1 tsp. balsamic vinegar
1 tsp. tamari sauce
1/2 tsp. rosemary
Dash of paprika for color
Dash of Cayenne (optional)
Place all ingredients in a high speed blender, and process until blended. Add contents into a saucepan and simmer until warm, taste and add more seasoning if desired. While heating, dice up another 1/2 tomato into small pieces and add. Garnish with fresh minced tarragon and black pepper.
Minestrone is a traditional Italian soup made with seasonal vegetables. This is your Tone It Up take ~ it’s filled with veggies, easy to make and super comforting! This soup works well with any veggies, so feel free to add your favorite to the mix.
Makes 4 servings
2 Tbs. grapeseed oil
1 small onion, diced
1 large carrot, peeled & sliced
1 small parsnip, peeled & sliced
1/2 bell pepper, chopped
1 cup fresh or frozen green beans
3 cloves garlic, minced
2 cups chopped tomatoes
4 cups of vegetable broth
2 cups Cannellini beans, cooked
1 tsp. oregano
1 tsp. basil
1/2 tsp. thyme
1 1/2 tsp. sea salt
1/2 tsp. ground black pepper
Fresh Basil for garnish
In a large soup pot, heat the grapeseed oil over medium-high heat. Add the onion, celery and 1/4 teaspoon of salt. Cook for about 8 minutes until soft and translucent. Add the garlic and cook 30 seconds. Add the bell pepper, parsnip and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano, thyme and basil, remaining salt, and pepper to taste; cook 3 more minutes.
Add the tomatoes and the broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the cannellini beans and cook about 10 minutes. Taste and add more salt & pepper if needed. Serve in your favorite bowls and garnish with fresh basil!
What are your fun plans for the long weekend? Making some of these tasty recipes? Check in with the team and let us know!
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