by Adam Corl

It’s gross out, you worked all day, and all you want to do is drown the stress of the day in a big bowl of comfort food. I didn’t get specific, because chances are just reading the words comfort food brings your favorite guilty culinary pleasures to mind. The thing about comfort food is that it’s a temporary fix with a less than temporary byproduct. 

By all means, indulge when it’s necessary (I meant it when I said “I get it”) but also know that on those freezing weekday-nights you have options that offer both comfort and nutrition. Winter makes me miss things like the ocean, vegetables, and a time when I didn’t get what Silva Plath was thinking when she put her head in the oven. The following recipe really only satiates my veggie cravings.  

The following recipe is full of flavor, has a great carb-protein ratio, and has a really low fat content. I like to make a big batch so I can bring it to work for lunch for a few days (it totally makes my day when I get to throw my fist in the air and yell “not today bagel sandwich with bacon… not today”)

Butternut Squash Super Soup Recipe 

Ingredients

• olive oil
• 2 big chopped white onions
• 3 cups chopped celery
• 8 garlic cloves, finely chopped (just do it)
• a pinch of salt and pepper
• 8 cups vegetable broth (organic if you can get your paws on some)
• 2 15-ounce cans pinto beans (drain and rinsed)
• 2 14 ounce cans diced tomatoes with juice
• 3 to 4 cups 1/2-inch (cubed) pieces of peeled seeded butternut squash
• 3 teaspoon dried oregano
• 1 teaspoon dried crushed red pepper
• 2 large carrots (diced)
• bag of spinach (fresh or frozen)
• 3/4 bag of whole wheat ditalini pasta  
• 6 tablespoons chopped fresh basil
• OPTIONAL heel of parmesan cheese (it’s a game changer)

Directions

• Cut up onions, garlic, and celery, mix them together and sauté in olive oil at the bottom of a large pot. 
• When the onions start to get translucent, throw some salt, pepper and dried herbs on the mix. 
• Once the mixture becomes really fragrant put in the cans of tomatoes, diced carrots, and cubed butternut squash. 
• Let cook for 3-5 minutes and add pinto beans, vegetable stock, and heel of Parmesan cheese (don’t forget to chuck this after the soup is done cooking). 
• Let this cook for 45 minutes on low. 
• Once the vegetables are soft enough to cut with a fork add the pasta, making sure that you stir occasionally.
• After 15 minutes, add fresh spinach and basil. 
• Reel it in, and wait a few minutes for the soup to cool and serve. If you have leftovers - be sure to add a little water to the soup before putting it in the fridge. 

Ingredients
• 1 cup plain yogurt
• 2 cups cucumber, peeled and chopped
• 2 tbsp onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup plain yogurt
• 2 cups cucumber, peeled and chopped
• 2 tablespoons onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Method
1. Place all ingredients in a blender and mix on high until smooth and creamy.
2. Serve cold.
Isn't this simple? Try this and enjoy.

Pear and Parsnip Soup Recipe

Pear and parsnip soup is a low fat soup that you can easily serve with your favorite wholemeal or whole-grained bread. It makes a great winter warmer and helps in your weight loss.

Serves: This Recipe Serves 4.

Ingredients:

1. Four ripe pears, cored, peeled and chopped
2. Three large parsnips, peeled and roughly chopped
3. One leek, washed and finely chopped
4. 750ml vegetable stock

Method of Preparation:

1. Take pears, parsnips, leek and vegetable stock in a large pot.

2. Cook over low heat for approximately 30 minutes, or until all vegetables are soft.

3. Blend soup using stick blender or in food processor until smooth.

4. Garnish with low-fat sour cream if desired.