Soups are a great way to give your digestive system a break from heavy meals. Some vegan options are also a wonderful way to detox but also stay full. Furthermore, soups conserve much more of their natural nutrients, vitamins and general essence than any other cooked meal. Thus, soups are nutritious, filling and contain a lot less calories than most meals.

As mentioned, vegetable soups are great because they regulate the necessary water balance in your body, stimulate your digestive system as well as strengthen your immune system. Try to replace at least one of your daily meals, preferably lunch or dinner, with a veggie soup and notice how much more energy you  have.

Some of health benefits of soup:

  •  weight loss
  • skin glow and youthfulness
  • anti-aging
  • strengthening the immune system
  •  anti-inflammatory
  • helps regulate bowel movement
  • anti-constipation

Try out these great recipes:

Carrot Soup for Anti-Aging

Easy & No-fat

2 x 16 ounce bags of baby carrots
1 yellow onion, sliced
8 cups of water
2 tablespoons garlic paste (or 3 cloves of garlic)
2 tablespoons honey
1 tablespoon curry powder

Place all ingredients (except honey) in a large saucepan and bring to a boil. Lower heat to medium and cook until the carrots are soft, about 30 to 40 minutes, depending on the size of the carrots.

Turn off the heat. Add the honey. Let cool a bit. Use a blender or immersion blender to puree the soup. Can be served warm or cold.

Kale Soup for Healthy Skin

*A vegan version can be made with no chicken added


1 pound skinless, boneless chicken breasts
2 1/2 tablespoons olive oil
1 medium-sized onion
3-4 cloves garlic, diced
3 celery stalks, chopped
1 pound sweet potatoes, peeled and chopped
3 cups kale, roughly chopped
10 grape tomatoes, halved
2 tablespoons apple cider vinegar

3 cups low-sodium chicken broth
3 cups water
Sea salt and pepper
Optional fresh ginger

Season chicken breasts with salt and pepper. In soup pot, heat olive oil over medium-high heat and cook chicken through, about 4 minutes per side, until golden brown. Remove chicken and set aside for later. Then add celery, garlic and onion to the pot and cook until tender, about 7 to 8 minutes. Pour in the apple cider vinegar and add the sweet potatoes, kale, tomatoes, chicken broth and water. Bring to a boil and reduce heat to simmer for 20 minutes. Meanwhile, tear chicken with hands for a pulled effect. Stir chicken into the pot to heat it for a few minutes. Serve into bowls and (optional: grate fresh ginger on top) enjoy.