3 Soup Recipes For Glowing Skin

Rumor has it that juicing is out and souping is in. This cold-weather-friendly method of cleansing is gaining traction because soups are typically blended, leaving behind that much-needed fiber, and they can be eaten with a spoon—both of which contribute to overall satisfaction. Souping expert Alison Velazquez shares three recipes below to get you started.

Sweet and creamy, this blend is reminiscent of a strawberry milkshake. With fresh strawberries, tart rhubarb, and rich macadamia nuts, it tastes indulgent but delivers on nutrition. Serve chilled.

Serves 4 (1-cup servings)

Preparation

1. Place macadamia nuts in a medium bowl and add hot water to cover. Let soak for 30 minutes to 24 hours before draining (discard soaking water).

2. In a small saucepan, bring ⅔ cup water to a boil over high heat. Add rhubarb and boil for 5 minutes or until tender. Drain and discard boiling water.

3. In a blender, combine macadamia nuts, rhubarb, strawberries, remaining 2 cups water, and agave nectar. Blend until nuts are broken down and mixture is smooth, about 45 seconds.

(Pictured above)

Roasting with a touch of honey brings out the earthy sweetness of carrots and fennel, which is complemented by savory fresh thyme in this creamy, comforting soup. Serve hot.

Serves 2 (2-cup servings)

Preparation

1. Preheat oven to 425°F. Line a baking sheet with foil.

2. In a medium bowl, combine carrots, fennel, and onion. Drizzle with coconut oil and honey, and toss to combine. Spread vegetables on prepared baking sheet and roast for 12 to 15 minutes or until they begin to caramelize.

The longer you simmer this rich, savory broth, the more nutrients and minerals are extracted from the bones. Ginger adds a spicy note, but it can be omitted to make a basic beef bone broth. Serve hot.

Serves 4 (2-cup servings)

Preparation

1. Preheat oven to 450°F and line a baking sheet with foil. In a large bowl, toss beef bones with olive oil to coat. Spread bones on prepared pan and roast for 20 to 30 minutes. (Roasting intensifies the flavor of the broth.)

2. Using tongs, carefully transfer bones to a large stockpot. Add water, ensuring that water covers bones by at least 3 to 4 inches. Stir in apple cider vinegar. Cook over medium-high heat until water begins to boil, about 35 minutes.

3. Reduce heat to simmer and cover. Continue to cook for a minimum of 9 hours or up to 48 hours. Intermittently skim broth to remove the impurities that rise to the top, and add water as needed to keep bones covered.

4. Two hours before removing the broth from the stove, add onion, carrot, celery, garlic, bay leaf, tomato paste, and parsley. Continue to simmer for 2 hours, and then remove pot from heat.