The Perfect Weight-Loss Soup
Here, holistic nutrition coach Linda Wagner shares her favorite recipe for a healthy and satisfying start to a new year. We love how easy and nutritious her “stewp” is for anytime you want to lighten up your diet a bit.
One of my most popular dishes for rapid weight loss is Stewp. A dear friend came up with the name and I just love it! Of course, it’s a dish that falls somewhere between soup and stew.
- 6 large carrots, peeled and chopped
- 1 head celery, chopped
- ½ head cauliflower, chopped
- 4 large red potatoes, diced
- 1 large onion, diced
- 1–2 stalks broccoli chopped finely—I use the broccoli stems too; they are delicious in stewp!
- 4 medium tomatoes, diced
- 1 orange bell pepper
- 4 stalks kale, torn into pieces
- 5 cloves garlic, minced
- 1 Tbs sea salt—adjust to taste
- 2–3 Tbs nutritional yeast flakes (optional)
- 3 Tbs polenta (optional)
- Fresh herbs like parsley, thyme, basil, oregano (optional)
- Simply add the chopped veggies, polenta, herbs, sea salt and about 2 cups of water to a very large pot (and I mean large—my recipe will make about 12+ generous servings). Let simmer on medium-high heat for about 45 mins or until veggies are soft. After 20 mins, using a wooden spoon, begin stirring the mixture frequently. This will cause the veggies to start breaking apart, turning the soup into more of a “stewp” consistency. After the soup is fully cooked, you can add nutritional yeast flakes (also known as “nooch” for short) if desired. I looooove adding nooch to my savory dishes. It has a nutty/cheesy flavor and is rich in B vitamins (especially B12), high in protein, contains 18 amino acids (making it a complete protein) and 15 minerals. Nooch is especially great for pregnant or breast-feeding mothers (supports breast-milk production) and vegetarians.
- *The thing to remember about Stewp is that there are no rules!! I just used whatever I had left in my fridge. The possibilities are endless. I love to make stewp with local seasonal veggies from the farmers’ market. Other great additions could have been zucchini, yellow squash, asparagus, mushrooms, eggplant, butternut squash, turnips, corn, beets (note: beets will turn your soup pink!), spinach, Brussels sprouts, parsnips, or any other veggies you love; the combinations are really up to you.
- Other great toppings for your stewp are cultured or vegan sour cream (be sure to check the label to make sure it has active probiotics), hot sauce, or shredded chicken/grilled shrimp for the meat lovers in your family. As I said before, there are no rules and the possibilities are endless!
- I absolutely love my stewp. I usually freeze half the batch, which is another great trick for people on the go. Make a generous quantity so that you’ve got enough for the week AND enough to freeze for later. That way, if you find yourself in a crazy whirlwind with no time for groceries or prep, you can just pull the stewp from the freezer and thaw. Voilà! A yummy homemade meal in minutes!
- The fantastic side effects of stewp are full belly, content soul, and smaller waistline! If I’ve ever been especially naughty or out of line with my diet, I will always go back to smoothies, green juices, and lots of stewp! Works like a charm every time!! Behold, the power of stewp!