November 27, 2018
Cold winter air brings a new kind of beauty to the landscape, as well as fun fashion and a shift in the way we eat. Light summer meals tend to give way to heavier dishes that hit the spot in chilly weather, but this slow slide into what some affectionately call “eating season,” with large meals and numerous parties around the coming holidays, can be easily remedied with one versatile, fall/winter appropriate dish: soup.
Almost anything can be whipped up into a soup or stew, but the recipes below focus on skin-healthy ingredients to help keep your skin glowing well into the new year.
A few of our favorites include:
Carrot / Ginger Soup
According to the New York Facial Plastic Surgery Center, the beta-carotene that carrots are loaded with is converted by the body to vitamin A, an essential nutrient for healthy skin. On top of that, the ginger and turmeric included in this recipe are packed with antioxidants to give your skin an extra boost.
This soup isn’t just skin friendly, it also makes use of a seasonal vegetable! Cabbage is readily available in the spring and fall, and is also rich in antioxidants, as well as Vitamins C and K.
Tomatoes contain both beta-carotene and lycopene, which help protect the skin against UV damage. Basil is packed with skin-friendly antioxidants that help to reduce the appearance of aging.
Use the recipes below, all fall and winter long, to stay warm and keep your skin glowing!
Carrot and Ginger Soup
1 White Onion
3 cloves garlic minced
1 inch Piece of Fresh Ginger finely grated
2 inch Piece of fresh Turmeric finely grated
4 cups (950ml) Vegetable Stock
1 tbsp Lemon Juice
One small cabbage : Purple or Green (cut in small pieces or shredded)
2 cloves of Garlic
1 onion (cut into thin slices)
1 table spoon of extra virgin olive oil
2 cups vegetable broth
Salt to taste
Black pepper to taste
Few cashews or Almonds
1.2 kg | 2 1/2 lbs Roma tomatoes, halved lengthwise
600 g | 1 1/4 lbs Grape (or Cherry) tomatoes, halved lengthwise
8 whole cloves garlic, peeled and smashed with the back of a knife
3 tablespoons olive oil
Salt and freshly ground black pepper
1 large yellow onion, chopped (optional)
1 red bell pepper (capsicum), deseeded and diced
1 potato (100 g | 3 oz), diced
3 tablespoons tomato paste
4 cups vegetable broth
2 cups lightly packed fresh basil leaves, roughly torn
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