So recently I have been on even more antibiotics for my skin and even though my complexion seems to be clearing up – my stomach HAS NOT been happy at all. With frequent stomach aches I have either craved really carby fatty food to ease the pains or nothing at all. With me heading to Mexico in 4 weeks time I am really not feeling wearing a bikini so I have decided I need to tackle the bloating and somehow ease my stomach too.

I decided to try some soup over the weekend – I am not a massive soup fan but I thought I would try to see if the stomach pangs calmed down and they did. So I found out an old hand written recipe book I used to write things in a and found my favourite soups.

I’m going to be cooking all of them up this week and have even been thinking about purchasing a soup maker – Any recommendations?
Whats your favourite soup recipe?

Tomato Spinach Soup
Ingredients:

  • Two tins of chopped tomatoes
  • Three ounces of fresh chopped spinach
  • One cup of finely chopped onions
  • Half a cup of chopped celery
  • Two finely chopped garlic cloves
  • One tablespoon of olive oil
  • Quarter of a cup of chopped basil
  • One tablespoon of dried thyme
  • One tablespoon of dried oregano
  • Two cups of vegetable stock
  • One tablespoon of balsamic vinegar
  • Ground black pepper

The cooking:
First heat up the oil in the pot and add in the garlic, celery and onion. Then saute them until they are softened. After that, sprinkle the oregano and thyme over them. Then add in the diced and crushed tomatoes along with the vegetable broth. Also add in the spinach and basil. Stir until wilted. Then bring it to a boil, reduce the heat and let it simmer for 20 minutes. After that, add in the balsamic vinegar and season with black pepper.

 

Cauliflower Soup
Ingredients:

  • One medium-sized potato, cut into one inch pieces
  • One medium-sized cauliflower, trim it and cut into smaller pieces
  • One thinly sliced celery stick
  • Two crushed garlic cloves
  • One medium size onion, chopped finely
  • One tablespoon of dried thyme
  • One tablespoon olive oil
  • Quarter cup of chopped fresh parsley
  • Four cups of vegetable stock
  • Grounded black pepper

The cooking:

First heat up the oil in a pot. Then add in the garlic, celery and onions so you can saute and cook until they are softened, which usually take around 5 minutes. Then sprinkle thyme over the vegetables. After that, add in the potato and cauliflower followed by the broth. Bring the mixture to a boil first before lowering the heat. Then add in the parsley and stir. Cover the pot and let it simmer until the potato and cauliflower are softened, which takes around 30 minutes.

 

Broccoli Soup
Ingredients:

  • Half an onion, finely chopped
  • One stalk of finely chopped celery
  • One medium-sized potato, peeled and turn into cubes
  • Four cups of chopped broccoli with their stems
  • Two tablespoons of olive oil
  • One and a half cups of skimmed milk
  • Two cups of vegetable or chicken stock

The Cooking:
First pour the oil into the pot and heat it up. Then add in the celery and onions and saute them for a few minutes until the onions softened. After that, add in the broccoli and potato first, then the milk and broth. Bring the mixture to a boil. Then reduce the heat, cover the pot and let it simmer for 20 minutes to let the vegetables tenderize. After that, turn off the heat and let the mixture cool down. Pour them into a blender and blend until they become smooth. Then pour them back to the pot to heat them up before serving.

 

Carrot-Tomato soup
Ingredients:

  • Four medium-sized carrots, already peeled and sliced
  • Two garlic cloves, chopped finely
  • One medium-sized onion, chopped finely
  • One medium size zucchini, cut into half following its length and then sliced
  • Tin of chopped tomatoes
  • One tablespoon of coriander
  • One cup of fresh, roughly chopped cilantro
  • Three cups of chicken stock

 

The Cooking:
First heat up two tablespoon of oil in a pan with medium heat. Then throw in the garlic and onions so you can saute them until they are softened. Then add in the coriander and mix them well. After that, add in the zucchini and carrots first, then followed by the broth and canned tomatoes. Continue mixing until the mixture boils. Then you reduce the heat, cover the pot and let it simmer for around 20 minutes. After that, the fresh cilantro, stir and let it simmer for another five more minutes. Then take the mixture into a blender. Blend the mixture until it becomes smooth in batches.