Hey everyone! Happy Sunday! Sunday is officially my favorite day of the week. I get to enjoy the laziness of it AND I still have the next day off! It doesn’t get any better than that. And today I made sure to make the most of my Sunday. By 9 am I had already made quick trips to Trader Joe’s and Whole Foods and by noon I had a big pot of soup finished and ready to shove into my face
First I’ll show you my small grocery haul. This was mostly stuff to fill in.
Cauliflower, mirepoix, Earth Balance sticks (for baking), Sweet Potato Tortilla Chips, Candy Cane Joe Joe’s (These are hard to find in stock so when you see them you grab them! I am going to use them in baking I’m sure), Daiya backup, zucchini, peppermint extract, medjool dates, hummus, macro sushi and potatoes.
So a little after I got home from grocery shopping I decided to not be a lazy ass and to actually make the pot of soup I was intending to make this week. Believe it or not, I’ve never actually made a home made veggie soup before so I was kind of making it up as I went along. It came out so delicious, I’m so happy with it!
Here it is simmering away on the stove. I’m a big fan of really chunky soup so I chopped up my veggies nice and large so I can actually taste them. I’m so happy with the results and I figured I’d share my recipe with you!
Chunky Veggie Soup
2 tbsp olive oil
1 large clove garlic, minced fine
2 large carrots, diced
2 large stalks celery, diced
1 large onion, diced
2 medium-large white potatoes, diced
2 medium zucchini, diced
1 small head cauliflower, chopped
1 can red beans, rinsed and drained
6 cups vegetable broth or water
salt and pepper to taste
1. Heat olive oil in a large soup pot over medium heat. Once your oil is hot, add carrots, onions and celery.
2. Cook until translucent, 5-7 minutes then add garlic. Saute another minute or two. Add potato and cook for another 2-4 minutes.
3. Add your broth or water, salt and pepper and bring to a boil. Drop heat to medium-low and simmer for 10 minutes. Add cauliflower, zucchini and beans and simmer until veggies are fork tender.
4. Ladle into bowls and enjoy!!
Check out this gorgeous, hearty bowl of soup. It’s nice and chunky, just the way I like it. You can cut everything smaller if you like but I prefer large chunks. I made mine even easier by getting the container of pre-chopped mirepoix from Trader Joe’s and just dumping it in the pot with oil to saute rather than chop everything separately.
I’m also submitting this soup recipe for Healthy Vegan Friday this week! It is a perfect recipe with Thanksgiving and some cold weather coming up
I hope you are all enjoying your day! I spent a little time with Delilah before and now I’m just going to relax and hang out for the rest of the day. I see some tea in my future too
Tomorrow is my follow up appointment at the Dr. to get my test results. I think she is also planning on doing another vitamin D test to see if 4000 iu per day is enough. Hopefully I get good results all around! I’ll let you know!
Have a great day everyone!