New Years resolutions are in FULL GEAR people! And I bet one of yours is to eat healthier. Well look no further y’all because this soup is proven to burn fat with every bite. Not only that, but it’s jammed packed with antioxidants, proteins, and vitamins that your body is probably craving after the Holiday goodies. Mine definitely is. Let me break down every ingredient for you:
Collard greens. Collard Greens! I’ve never tried collard greens before, and trust me, big green veggies scare me. I’d rather not… thanks. But, I found this recipe and the lady swore by heaven and earth by the collard greens, so I closed my eyes and took my veggie filled basket to the check out line. And then I made the soup. And then I learned what she learned… collard greens tastes AMAZING in soup. AMAZING. Ok, I had to google “benefits of eating collard greens,” and there’s a LOT. I’m just going to copy and paste a couple sentences and then link the website so you can read alll about it. Collard greens are the new kale. In my opinion. And my opinion is right (wink). Increasing consumption of plant foods like collard greens has been shown to decrease the risk of obesity and overall mortality, diabetes, and heart disease. It also promotes a healthy complexion and hair, increased energy and an overall lower weight. Website Here
Then, we’ve got perfect fat-busting ingredients like lentils, tomatoes, and fresh carrots. This fresh mix of ingredients pack every bowl with fiber, protein and nutrients.
Now, to the even better news: this fat blasting, flavor satisfying soup boasts a mere 74 calories per cup! AND, your body will spend more calories digesting all the delicious vegetables than you eat, hence the name – “fat BURNING soup!”
Did I just rock your world?
Good. Just wait until you try this. When I told Adrian what I was making, he curled his upper lip and hissed like a ferrel feline. But I insisted he didn’t knock it before he tried it, and to my utter satisfaction, he gobbled the bowl right up. I don’t even think he stopped for air! This soup is insanely delicious!!! It shouldn’t be legal!! Oh, and… it’s Vegan. Yup. I did it to ya. Cry me a river. And then you can thank me when your waistline starts shrinking.
Who’s ready to get this thing started?? I am!
A shot of all of my fresh, bright and beautiful vegetables. 2018, I’m coming for you.
Now we’ve got to chop everything up. Bite sized pieces or smaller!
When it comes to the collard greens, you want to remove the whole stem. Using my chef’s knife, I just followed the stem until it ended on each side, and pulled it out.
So, the recipe I followed didn’t mention cutting up the collard greens at all, but I didn’t want to leave them so big and bulky. I roughly chopped them up, per the picture below:
Next we want to heat up the oil and add our spices. Oh! this was the first time I used smoked paprika and let me tell you… that stuff is delicious! The spices here are crucial to making your soup taste amazing. Don’t skimp out. If you don’t have a certain spice in your pantry, make the trip to the store. It’ll be worth it; promise.
Add the carrots, onions, and celery to the pot and sauté for ten minutes. This part is important (I’ve learned) because if you rush through it, you’ll have crunchy veggies in your soup. No one likes crunchy veggies in their soup.
Now we’re ready for the remaining ingredients. Can I just say that I’ve never really liked lentils until this recipe either? This soup is just full of surprises!
Cover your pot and let it simmer for 30 minutes, and then you’re all set to start burning fat, while sitting on your butt binge watching Godless. Or whatever it is you do while you’re eating. (;
- 1 Tbs olive oil
- 3 tsp smoked paprika
- 1 tsp chili powder
- 2 tsp cumin
- 2 tsp red pepper flakes
- 1 onion (yellow or white), chopped
- 5 large carrots, chopped
- 3 stalks celery, chopped
- 8 cups of vegetable broth + 2 cups of water
- 15 oz. can diced tomatoes
- 6 oz. can tomato paste
- 2 tsp minced garlic
- salt and pepper to taste (but… you’ll need a lot of salt)
- 1 cup dried lentils
- 6 cup (or one bundle) of packed collard greens, stems removed
- Prep the veggies and greens, set aside.
- Add the oil to a large pot on medium heat. Let it warm
- Add the paprika, chili powder, cumin and red pepper flakes.
- Add the onion, carrots and celery, and sauté for 10 minutes.
- Add the vegetable broth, tomatoes and tomato paste, garlic, salt, pepper and lentils. Stir to combine.
- Now, stir in the collard greens.
- Raise the heat to high and bring the pot to a boil.
- Once boiling, cover and turn the heat down to a simmer. Mine was medium – low.
- Simmer for 30 minutes, stirring occasionally.
I packed the left overs in the fridge so I can eat a couple bowls for dinner a few nights. That way, my body will be burning fat while I sleep! Smart, I know. 😊
Let me know if you try this recipe! I wanna see your pictures, so make sure to tag me! @chocolateismyvice