Winter Detox Soup

The cold, rainy weather the last couple of weeks was making me feel unmotivated and sluggish. This soup made me feel better and hopeful for the spring!

 

Ingredients:

  • 8 cups vegetable stock
  • 1 rutabaga, chopped
  • 4 medium sized carrots, shredded
  • 1/4 head of cabbage, shredded
  • 2 handfuls greens, I used beet greens
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 inch ginger, minced
  • 1/4 cup farro
  • 3 tbsp apple cider vinegar
  • 2 tbsp turmeric powder
  • 1/2 tsp cayenne powder
  • salt and pepper to taste
  • splash olive oil
  • optional thai basil garnish

Instructions:

  1. Heat olive oil in a soup pot.
  2. Toss in onion, garlic, celery, carrots, ginger, cabbage, and rutabaga. Saute for 5 minutes.
  3. Add in the cayenne, turmeric, salt, pepper and apple cider vinegar. Stir to fully incorporate.
  4. Pour in the vegetable stock, greens and farro.
  5. Bring the soup up to a boil then turn the heat low and let it cook for a few hours.
  6. Enjoy!

Spicy Red Curry, Lentil, and Zucchini Noodle Soup

Spicy soup again! I just can’t get enough this time of year. Usually I would make this soup with rice noodles but now that I have a Veggetti, I’m going to make zucchini noodles instead!

Dinner

Ingredients:

  • 3 medium zucchinis, Noodled
  • 1 can coconut milk
  • 6 cups vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 cups snow peas, chopped
  • 1/3 cup red lentils
  • 3 tbsp red curry powder or paste
  • 1/4 cup soy sauce
  • handful of bean sprouts
  • handful of thai basil
  • splash sesame oil

Instructions:

  1. Heat the oil in soup pot. Add the onion and garlic, cook until softened.
  2. Toss in the carrots, snow peas and curry powder. Give it a good stir.
  3. Pour in the coconut milk, vegetable broth, lentils and soy sauce.
  4. Bring to a boil then lower the heat to a simmer for an hour.
  5. Place the zucchini noodles in a bowl. Pour in the soup. Top with the bean sprouts and thai basil.
  6. Enjoy!

Spicy Tofu, Mushroom and Kimchi Soup

I’m feeling a little under the weather today, so I decided it is a perfect day to make this soup. I made the vegetable broth with lemongrass to give it a medicinal boost. Lemongrass has many health benefits, but today I’m mostly interested in how it helps heal colds. I highly recommend incorporating kimchi in your diet. It has many health benefits, including digestive aid and immunity boosting, two assets I can really use today.

Dinner

Ingredients:

  • 6 cups vegetable broth (I make my own but store bought works too)
  • 1 package extra firm tofu, drained, pressed and cubed
  • 3 cups mushrooms of choice, I used shitake and baby bella, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 large carrot, chopped
  • 1 jar kimchi
  • 1 tbsp soy sauce
  • 1 tbsp Red Pepper, Nice Tasty(Korean Red Pepper Powder)
  • black pepper to taste
  • Splash sesame oil

Instructions:

  1. Heat the sesame oil in a soup pot. Add the onion and garlic and let them cook until they are soft.
  2. Add the carrots and mushrooms. Let cook for a few minutes so the mushrooms release their juices.
  3. Add the soy sauce, black pepper and Red Pepper, Nice Tasty, make sure to stir it around real good.
  4. Wait a few minutes then add the vegetable broth, tofu and kimchi. Let simmer for at least an hour.
  5. Enjoy!

January 25th to January 30th Meal Plan

It snowed, a lot! I still managed to make it to the grocery store today. It was kind of fun to walk there and carry everything home in back packs. I’m glad I don’t have to do that every week, though.  Feel free to check out my Pinterest to see recipes I am inspired by!

Meal Plan

Dinners:

Monday: Roasted Parsnip, Farro and Walnut Kale Salad with a Lemony Dressing

Tuesday: Spicy Red Curry, Lentil, and Zucchini Noodle Soup

Wednesday: Sweet Potato Nachos with Spicy Lentils

Thursday: Split Pea Soup

Friday: Roasted Garlic, Mushroom, Tempeh Bacon, and Parsnip Noodles

Saturday: Mexican Quinoa Chili

Breakfasts:

Monday: Savory Mexican Style Steel Cut Oats

Tuesday: Peanut Butter, Banana, Chia Seed Toast

Wednesday: Sweet Potato Hash with Veggie Sausage

Thursday: Mexican Chickpea Scramble

Friday: Avocado and Tempeh Bacon Toast

Saturday: Savory Steel Cut Oats

Roasted Garlic, Parsnip and White Bean Soup

 

Soup’s on! I just want to watch tv and eat soup! Soup is like a big, warm hug, for your tongue!

 

Dinner

Ingredients:

  • 6 cloves garlic, roasted
  • 3 large parsnips, chopped
  • 1 onion, chopped
  • splash olive oil
  • fresh rosemary, chopped
  • salt and pepper, to taste
  • 1 cup white beans, cooked or canned
  • 2 cups mushrooms, chopped
  • 6 cups vegetable stock
  • 1 tbsp lemon juice (½ lemon)
  • 1 parmesan rind, leave out to make it vegan

Instructions:

  1. Toss the parsnips, olive oil, rosemary, salt and pepper in a bowl. Dump out on a baking sheet and bake in a 400F oven for 40 minutes. I recently bought an Olive Oil Mister so I can use less olive oil when roasting vegetables.
  2. Heat some olive oil up in a soup pot.
  3. Add the onion and cook until soft. While the onion cooks, place 3 cups broth, all the garlic,lemon juice, and 3/4 of the beans to and blender and blend until smooth.
  4. Dump in the mushrooms and let cook for 2 minutes. Then add in the blended broth, the parmesan rind, salt and pepper, and the rest of the broth and white beans.
  5. Add the parsnips when they are done roasting. Let simmer for at least an hour.
  6. Enjoy!

Spicy Quinoa, Carrot, Sweet Potato, Acorn Squash, White Bean and Kale Soup

It’s cold outside! Crazy, I thought it would never be winter. Spicy soup is perfect on a cold night.

Dinner

Ingredients:

  • splash olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 stalks celery, chopped
  • 6 small carrots, chopped
  • 1/2 cup dried white beans(cooked) or 1 can white beans
  • 1/2 cup dry quinoa
  • 1/2 cup pumpkin puree
  • 2 cups kale, shredded
  • 1/2 acorn squash, roasted, peeled and chopped
  • 8 cups vegetable broth
  • 1 tbsp hot curry powder
  • salt and pepper

Instructions:

  1. Heat the oil in a soup pot. Add in the onions, garlic and celery. Saute until soft.
  2. Toss in the quinoa, salt, pepper and hot curry powder. Toast for 3 minutes.
  3. Add in the rest of the ingredients and simmer for a couple of hours.
  4. Eat when it all the vegetables are soft.