Autumn Weight Loss Retreat Soup

Autumn is upon us already and there is definitely a noticeable difference on the FitFarms weight loss retreats especially when walking. It's a positive difference though because those Autumn brown and copper colours are absolutely stunning.

We love the changing of seasons at FitFarms because with a new season comes a touch up of our recipes making sure we keep the nutrition programme fresh and seasonal. One of our changes is replacing the summer garden pea soup with the new butter bean and vegetable soup. I already know it's going to be a favourite with that warming paprika and silky butter bean texture.

The major health benefits of this soup is that the butter beans and vegetables are high in fibre making it a great choice for gut health. This soup is perfectly balanced covering the three macronutrients of protein, carbohydrates and healthy fat. If weight loss is your aim this soup is a must because its low in calories but also very satisfying making you feel full. There is also the practical side of this dish being vey cost friendly and you can also batch cook, freeze and eat it later. If you would like to see some other styles of food we serve at FitFarms click on this website page for information.

Here is the list of Ingredients for 4 people:

1 tbsp rapeseed oil, 1 onion finely chopped, 2 garlic cloves finely chopped, 2 carrots diced, 2 celery sticks diced, 1 red pepper chopped, 1 courgette chopped, 400 grams of good quality tinned tomatoes, 400 grams of butter beans (you can also use cannellini or chickpeas or a mixture), 1 litre fresh vegetable stock, 1 tsp dried thyme, 1 tsp smoked paprika, salt and black pepper to taste, fresh chopped parsley.

Cooking Method

1. Heat the rapeseed oil in a large pot
2. Put in the onions, garlic, carrot and celery and cook on a low heat for 5 minutes.
3. Add the red pepper, courgette, thyme and smoked paprika. Cook for a further 5 minutes and gently stir so all the flavours combine.
4. Mix in the chopped tomatoes, butter beans and vegetable stock. Gently season with salt and pepper. Turn the heat up to medium and cook for 10 minutes.
5. Reduce heat and simmer for 30 minutes, checking that the vegetables are tender.
6. Season again with salt and pepper and stir through the fresh parsley.
7. Using a hand blender give the soup a quick blend. This soup can be served completely smooth or with a lumpy texture depending on how long you blend.

Nutrition Per 1 Serving

Protein 15 grams, Carbs 35 grams, Healthy Fats 5 grams, Fibre 10 grams, Calories 220 grams.

If you would like some more information on health soups we recommend to visit Everyday Health