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Want to know how Kelly Osbourne lost almost 70 pounds and kept it off? No starving, just healthy eating. Three words: Pass the spoon and enjoy this guilt-free soup! REDBOOK.
"For me, eating to maintain or lose weight isn't about one food-it's about making healthy choices all day long," says Kelly Osbourne. "Something that helps me do that is preparing a big pot of soup on Sundays that's pretty much fat-free and can last the whole week. It's a quick and easy go-to, so when I'm hungry, I can just heat up a bowl-I have it for a snack, a meal, or even for breakfast. My favorite is a vegan butternut squash soup; when I make it for people, they always say, "This is the most amazing thing I've ever had in my life," so I'm really proud of it. And if you ever get stuck on the whole Do I want something sweet or do I want something savory? thing, this soup curbs both cravings. The best part is that it only tastes bad-for-you. I use coconut milk as a base-it makes the soup really rich, but has a fraction of the calories and fat in cream, so there's no guilt. If you feel like adding a little bit of extra protein, you can just boil a piece of chicken, chop it up, and stir in before you eat it. It's such a yummy way to keep your body on track."
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Kelly's butternut squash soup
2 Tablespoons extra virgin olive oil
2 garlic cloves, minced
1 medium onion, diced small
1 large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes
2 medium carrots, peeled and chopped
1 potato, Yukon gold or russet, cut into 1 inch cubes
4 cups vegetable stock or water
1 cup canned coconut milk
Salt and pepper as needed
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1. In a large pot, heat oil to medium-low. Add garlic, onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes.
2. Add squash, carrots, potato and stock, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork. Remove from heat and add the coconut milk.
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3. Puree soup in a blender, working in batches so you don't overflow. Season with salt and pepper to taste.
4. Garnish with a sprig of thyme or chopped parsley and a drizzle of good quality extra virgin olive oil.
Makes six 1-cup servings. Each serving: 219 cal, 13 g fat.
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