Smudies are past: Hollywood “went crazy” in soups which melt kg

Unlike last year, when the green smudi were a favorite to the celebrities, in the new 2016 a growing number of beauties are turning to healthy soups, which are easy to prepare, and are packed with antioxidants.


Juices and smudies are slowly falling into oblivion and in their place come all the creative, colorful and healthy soups. Note that we don’t talk about the chicken soup your grandmother prepared to you, but stew of vegetables, which not only will saturate you, but also is prepared double simpler and faster than classical soup.

Gwyneth Paltrow, Jennifer Aniston, Millie Mackintosh and numerous other famous beauties swear in the magical power of these hot drinks. Among their favorites are soups of broccoli, potatoes, mushrooms, carrots and many others that will go a long way to detoxify the body after the holidays. Additionally, you can try this 3-week diet that melts up to 10 kg without yo-yo effect.


The beginning of the year is an ideal time of detoxification, says Gwyneth Paltrow. Therefore, on her Web site “Goop” she published a list of things to eat if you want to get rid of excess weight and toxins, the main stars of the portal are exactly the soups. Soups that she loves are packed with vitamins, minerals, proteins (if you add meat) and represent a real vitamin bomb. They are her favorite meal, and on the portal she recently published a post festive regime for detoxification in which she placed many recipes for healthy soups.

Today we want to share these three delicious recipes for soup, from the star of Iron Man (Iron Man).

1. Pumpkin Soup


Serves: 3


1 medium pumpkin, cleaned
2 tablespoons olive oil
2 tablespoons coconut oil
1 larger onion, chopped
2 cloves garlic, chopped
2 tablespoons ginger, chopped
1 teaspoon ground cumin
? teaspoon ground coriander
3 cups chicken (or vegetable) soup cube


Cleaned pumpkin season it with salt and pepper and on each half place 1 tablespoon olive oil, then bake it in oven at a preheated temperature of 200 ° C for a period of 35 minutes, until it becomes very soft.

Meanwhile, heat the coconut oil in a pot and beautifully obtain the onions, along with pinch of salt and stir for 15 minutes on low heat with the lid closed. Then add the garlic, ginger and all remaining spices. Obtain it for several minutes, then add the broth and salt to your taste. Allow the soup to be cooked until pumpkin is baked.

When baked pumpkin, leave to cool down, then its interior place it in a pot with all the added ingredients, let it boil with semi-closed lid on medium-low heat for 10 minutes. Finally, put everything in a blender and this way you will get a delicious soup with orange colour that you can serve with a little topped olive oil and with a little cream.

2. Green soup of leek celery


Serves: 3


2 medium leeks (only the white and light green parts)
2 tablespoons olive oil
Salt and pepper
3 cloves garlic
1 teaspoon thyme
1 medium celery root (cleaned and chopped)
2 ? cups of chicken (or vegetable) soup cube
2 tablespoons lemon juice


Clean the leek, wash and chop it, throw a pinch of salt, then poach it for 10 minutes in olive oil until it gets soft (not to darken). Add the garlic and thyme, salt everything together and poach for another 3 minutes. Then add the chopped celery root, put a little salt and generously grind a pepper from above. Obtain quite a bit and pour over the soup.

Cook all together about 20 minutes of quieter heat, with covered lid. Celery should become quite soft, so it can be easily cut with a knife. When you notice that it is well cooked, place the soup in a blender and stir up until you get a fine texture. At the end season with lemon juice.

3. Soup of broccoli and arugula


Serves: 2


1 tablespoon olive oil
1 clove garlic, finely chopped
? onion, coarsely chopped
1 bigger head of broccoli, ripped into smaller twigs
2 ? cups of water
? teaspoon coarse salt
? teaspoon freshly ground pepper
? cup arugula (will be tastefully with watercress)
? lemon


Heat the olive oil over medium heat and add the garlic and onion in a pot, and poach for 1-2 minutes. Then add the broccoli and cook another 4 minutes or until it becomes light green. Add the water, salt and pepper, let it to start boiling, then reduce the heat and cover the pot with a lid. Cook 8 minutes or until the broccoli softens.

Put the soup in a blender and add the arugula and stir up until you have a smooth texture. Serve the prepared soup with a little fresh lemon.

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