This beats the cabbage soup diet any time!

As a dietitian who focuses on cholesterol management, fiber is a mainstay in my conversations.

But weight loss is too — this can also improve cholesterol numbers for those that are overweight. 

This nourishing high fiber vegetable and lentil soup is perfect for heart health as it is low in saturated fat, packed with fiber, and utilizes plant based proteins.

Soup is also associated with early satiety due to its filling effect in general which can support a healthy body weight.

I love this soup because it’s soo flavorful too and will certainly have left overs!

Add this one to your recipes to try this week!

Ingredients:

2 cups butternut squash, pealed and cubed

2 cups mini potatoes, quartered

2 cups carrots, pealed and cubed 

2 cups celery, diced

1 yellow onion, diced

5 garlic cloves, minced

1.5 cup green lentils, rinsed

64 oz chicken broth 

2 tsp herbs de province 

1 tsp oregano

1 tsp salt

Add at the end

1/2 cups kale olive oil

2 cups kale, de-stemmed and chopped

1 cup parsley, chopped

1 lemon, juiced

1 tbsp red wine vinegar

*optional: Parmesan cheese grated and toast

Directions: in a crock pot add the first ingredients butternut squash through the salt. Cover and cook for high 4-6 hrs or low 8 hrs. When cooked, in a blender add 32 oz of the soup + beans and veggies with 1/2 cup olive oil and blend up. Pour mixture back into crockpot and stir. Add in kale, parsley, lemon juice, and red wine vinegar and combine. Taste and season as needed. Serve with grated Parmesan and sourdough.