Healthfully Delicious |
healthfully delicious
real food. real life.
Soup it is! Everyday of the week! I'd be okay with that. A soup-lover for sure.
Here's the recipe for last night's delicious veggie-version of chicken noodle soup. No chicken. Just extra veg. :) Total Time: 30 minutes Ingredients: drizzle of oil for the pot (I used coconut oil) 1 onion, chopped 2 cloves garlic, minced Veggies for soup: We used 2 carrots, 1 head broccoli, 1/2 zucchini, a couple handfuls of spinach, 1/2 red pepper, 1/2 cup or so of frozen corn and peas, handful of brussel sprouts) 2-4 cups of vegetable broth (depending on how soupy and how much chopped vegetables you used) Spices: summer savoury, basil, oregano, sea salt, pepper (a few shakes of each!) A few handfuls of noodles of choice What to do: 1) Heat oil in pot over medium heat. Add onion and garlic. Stir and cook until starting to smell delicious. 2) Then add the firmest veggies, like the carrots, broccoli, and brussel sprouts. Stir and cook until starting to brighten in colour, a couple minutes. 3) Then add softer veggies, like peppers, zucchini, corn, peas, and spinach. Stir and cook for a minute, until sizzling is creating a little brown on the bottom of the pot. 4) Then add broth and spices. Turn heat to high to bring to a boil. Stir and scape bottom of pot to release yummy sears from the veggies. Bring to a boil and stir. Cook for about 7-10 minutes or until veggies are just turning soft. Add the noodles at this point if they are quick cooking, or a cook separately and add in once cooked. *You want to remove from high heat when noodles and veggies are just starting to turn soft. They will continue to cook a bit once you take off the heat, so keep in mind you don't want mushy mush! Easy, fast, flavourful. And soup - can it get any better?
Total Time: 20 minutes Ingredients: 1 tbsp or so of coconut oil 1 onion, diced 2 cloves garlic, minced a hunk of ginger, minced (or just use powdered) 2 tbsp or so of each: curry powder, tomato paste 1 tbsp or so of each: cumin, hot pepper flakes, cilantro dash or two of sea salt & pepper 3-4 medium/small potatoes, chopped (I left skins on) 1 can diced tomatoes 2 cups vegetable broth 1 can coconut milk 1 can chickpeas, rinsed 1 can lentils, rinsed 3-4 bunches of kale, chopped *optional add-in: frozen corn, peas, broccoli, fresh carrot, parsnip, sweet potato, etc! What to do: 1. Over medium heat, melt coconut oil. Add onion and sauté for 3 minutes or so until starting to soften. Add spices and tomato paste. Stir for another few minutes. 3. Add potatoes (and any other firm veggies that you're using). Stir to coat in spices and cook for a couple minutes. 4. Add diced tomatoes and vegetable broth. Stir to lift bottom pieces. Turn heat to high and bring to a boil. Cook, on relatively high heat for about 7-9 minutes, or until potatoes and veggies start to soften. 5. Add coconut milk, chick peas, lentils, and kale. Stir, turn heat down to low and let simmer for 10 minutes or until ready to eat!! Easiest soup there is. I grew up eating it. Super warm and cozy. Versatile, too. Yum! It goes well with a crust of homemade bread!
Total Time: 30 minutes or so. Ingredients: Drizzle of Olive oil 1 onion, chopped 2-3 cloves of garlic, minced 3-4 medium sized potatoes (I leave skins on) , chopped 2-3 medium sized carrots (I also leave skins on) , chopped Other vegetables of choice: sweet potato, parsnip, squash, broccoli, celery, etc. Vegetable Broth: Add enough that just barely covers the vegetables in the pot (amount varies on vegetables used) Spices: I usually add 4-5 good shakes of basil, oregano, summer savoury, sea salt, pepper. Plus, a smaller amount of ginger and cinnamon. Drizzle of milk of choice (coconut, almond, rice, hemp, regular, etc.) What to do: 1) Heat oil over medium heat. Add onion and garlic and sauté until soft and fragrant. Usually about 3-5 minutes. 2) Add chopped veggies and stir. Cook for about 5 minutes until bottom of pan is browning. Add spices and keep stirring. 3) Add broth until it just touches the tops of the veggies. Do not cover the veggies too much or your soup will be too watery. Turn heat to high and stir. 4) Bring to a boil and boil until veggies are cooked well, about 10 minutes or so. Stir often. 5) Bring heat to low. Pierce veggies with a fork to see if they are nice and soft. Remove from heat and blend with blender or emulsifier until completely smooth. Add drizzle of milk of choice and continue blending until creamy smooth. Test taste and add more salt/pepper as needed. |
All Vegan, Refined-Sugar-free, Soy-free. A sprinkling of Gluten-free. And a pic of my babies, when they were babies. :)
Recipe Categories
All
|