This is how Elixir Soup can help you in weight reduction
Weight management wants fixed efforts. If you are somebody attempting to shed some additional kilos then it is advisable always be in your toes. Watching your calorie consumption and in addition sticking to a balanced weight loss program is the secret to an effective weight reduction routine. It becomes actually hectic to strike that right balance between style and health and due to this fact, we need to find an in-between solution the place taste meets well being.
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Before you jump to Elixir Soup recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Fantastic Product And Can Also Be Advantageous For Your Health.
Coconut oil is going to be one of the things that can actually help men and women live a longer and healthier life and something you need to begin using today. One more thing I would like to mention relating to this product is that there are a lot of different benefits available from it. There is one more thing that’s important to understand about this item and that is the fact that it can benefit you when you use it both internally as well as externally for your body. In this post we are going to be looking at a number of the benefits which are associated with the usage of coconut oil as compared with other oils.
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We hope you got insight from reading it, now let’s go back to elixir soup recipe. You can cook elixir soup using 13 ingredients and 7 steps. Here is how you do that.
The ingredients needed to prepare Elixir Soup:
- Prepare 1 lb yellow squash
- Get 6 tbsp butter
- You need 2 Turnips, peeled and chopped
- Provide 2 Carrots, chopped
- Use 1/4 cup cauliflower, chopped
- Use 1 medium yellow onion, chopped
- You need 4 tbsp lemon juice
- Prepare 4 cup chicken broth ( or veggie broth if you like)
- You need 3 garlic cloves, minced or chopped fine
- Get 1 salt and pepper
- Get 1 chives and/or green onions chopped
- Use optional
- Prepare 1 yellow chile
Instructions to make Elixir Soup:
- Melt butter in a large pot over medium-low heat
- Cook the yellow onion and garlic until softened. Around 8 to 10 minutes should do
- Add the squash, carrots, cauliflower, turnip, lemon juice, Chile ( if using) and HALF of the broth and bring to a boil.
- Reduce heat and simmer until the veggies are very tender, about 20 minutes
- Remove from the heat and let sit for 10 to 15 minutes to cool before pureeing the soup in a blender or food processor until smooth ( careful with hot liquids!)
- Transfer from the blender into a cleaned or new pot on the stove. Add more broth to get to your desired consistency. Salt and pepper to taste
- Let soup simmer before serving. Add chives or green onions to the top of soup as a garnish and enjoy :)
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