This delicious soup recipe doubles as a bloating cure – Metro US

This delicious soup recipe doubles as a bloating cure

Ellen Silverman

Between guzzling coffee in the morning, de-stressing after work with wine and relying on quick meals to get through the work day, it’s no wonder so many Americans are suffering from some sort of digestive issue. It’s common sense that what we put into our bodies affects our digestive tract, but many people still don’t know what to eat to keep their tummy happy.

Related: All your digestion problems — solved

To help, wellness expert Robyn Youkilis — who regularly serves as a health expert on “The Today Show” — wrote “Go With Your Gut,” which is just as much of a guide as it is a pretty book to display in your kitchen. Here, she shares with us one of the recipes from the book, Creamy Vegetable Soup.

Creamy Vegetable Soup

I know it’s not cool to talk about dieting and weight loss anymore in the happy holistic wellness land, but to be real, this is my secret get-back-on-track soup. Why? Because that little ¾ cup of cashews combined with heaps of veggies will fill you up like nobody’s business. And because sometimes, even though we may know better, we find ourselves at the end of a pretty long line of not-so-great food choices and want to drop those extra pounds that crept up on us. So this soup is it. All of the variations work perfectly. I don’t even have a favorite!

Makes 3 to 4 servings
¾ cup unsalted raw cashews
2 tablespoons coconut oil
1 large onion, chopped 2 garlic cloves
Chopped 5 cups chopped broccoli, cauliflower, or tomatoes
3 to 4 cups water (to cover vegetables) 2 to 3 teaspoons sea salt
½ teaspoon freshly ground black pepper

1. Set cashews to soak in a bowl of water from 5 to 20 minutes, then rinse and drain. 20 minutes is best but 5 minutes works too!

2. In a large pot, warm the oil over medium heat.

3. Sauté the onion and garlic until they are tender, about 5 minutes.

4. Add the veggie of choice, enough water to cover, the sea salt, and the pepper. Simmer for 8 to 10 minutes, until the vegetables are tender and soft.

5. Transfer the soup to a blender (see Note), working in batches if necessary. Add the cashews. Blend until smooth.

6. Taste for seasoning and serve immediately, or let the soup cool. Cover and refrigerate it.

If you’re not using a Vitamix, wait for the soup to cool before blending. You can use a hand-held blender directly in the pot, too.

Follow Emily on Twitter: @EmLaurence