Golden Soup
by Marjan
I must admit, I'm looking forward to giving my body a rest from the gluttony of Holiday festivities. When I think of all the calories, butter, sugar, and protein portions devoured, I know its time to cleanse my system and give my digestion a rest. Since I don't believe in dieting, I prefer to make a large batch of vegetable soup to enjoy all week long; giving my mind and body a rest from cooking and eating heavy meals yet also giving myself the pleasure of feeling nourished and satisfied.
During these cold winter days, nothing nourishes my body more than hot soup! Using spices such as turmeric (which is a great medicinal spice as well), organic vegetable from our garden such as kale, tomatoes, onion, celery, and carrots (readily available in most supermarkets these days) and vegetable stock, I heal my body and loose some holiday weight. If you don't care for vegetable stock and prefer chicken stock to warm and nourish your soul, of course, it can be substitute. However, it is really important to either make your own or purchase organic frozen chicken stock. I really don't trust stock stored on shelves for months. Every three months, I make a large pot of stock and freeze it to be enjoyed on a whim especially as it thickens and flavors any soup rendering a satisfying delicious meal.
Easy to make, delicious and light, this Golden Soup is the golden answer to your post holiday blues.
Stay tuned to next week's post, as I will share with you my tidbit for making turmeric spice!
Serves 4
Ingredients:
2 organic carrots; chopped
4 celery stalks; chopped
1 large onion; chopped
2 large potatoes; chopped into bite size cubes (zucchini may be substituted for low carb recipe)
1 cup halved heirloom tomatoes
4-5 cups washed, bite size chopped kale or chard
6-8 cups of organic vegetable or chicken stock
1/4 teaspoon of chili flakes
salt and pepper
1 teaspoon turmeric
1/2 teaspoon Italian seasoning (mixture of dried herbs such as basil, oregano, rosemary, and thyme)
4-5 teaspoons quality extra virgin olive oil
1 lemon
In a medium size pot over medium low heat, sauté carrots, celery, onion in olive oil. Toss in turmeric, Italian seasoning, chili flakes, 1/2 teaspoon sea salt and freshly ground black pepper. Once vegetables become soft, 7-10 minutes add stock and bring to boil. Add potatoes and boil for 15-20 minutes. Later add tomatoes along with zest and juice of one lemon. Prior to serving, add kale or chard, stir and serve. Easy, delicious, satisfying, and healthy start to your New Year!
During these cold winter days, nothing nourishes my body more than hot soup! Using spices such as turmeric (which is a great medicinal spice as well), organic vegetable from our garden such as kale, tomatoes, onion, celery, and carrots (readily available in most supermarkets these days) and vegetable stock, I heal my body and loose some holiday weight. If you don't care for vegetable stock and prefer chicken stock to warm and nourish your soul, of course, it can be substitute. However, it is really important to either make your own or purchase organic frozen chicken stock. I really don't trust stock stored on shelves for months. Every three months, I make a large pot of stock and freeze it to be enjoyed on a whim especially as it thickens and flavors any soup rendering a satisfying delicious meal.
Easy to make, delicious and light, this Golden Soup is the golden answer to your post holiday blues.
Stay tuned to next week's post, as I will share with you my tidbit for making turmeric spice!
Serves 4
Ingredients:
2 organic carrots; chopped
4 celery stalks; chopped
1 large onion; chopped
2 large potatoes; chopped into bite size cubes (zucchini may be substituted for low carb recipe)
1 cup halved heirloom tomatoes
4-5 cups washed, bite size chopped kale or chard
6-8 cups of organic vegetable or chicken stock
1/4 teaspoon of chili flakes
salt and pepper
1 teaspoon turmeric
1/2 teaspoon Italian seasoning (mixture of dried herbs such as basil, oregano, rosemary, and thyme)
4-5 teaspoons quality extra virgin olive oil
1 lemon
In a medium size pot over medium low heat, sauté carrots, celery, onion in olive oil. Toss in turmeric, Italian seasoning, chili flakes, 1/2 teaspoon sea salt and freshly ground black pepper. Once vegetables become soft, 7-10 minutes add stock and bring to boil. Add potatoes and boil for 15-20 minutes. Later add tomatoes along with zest and juice of one lemon. Prior to serving, add kale or chard, stir and serve. Easy, delicious, satisfying, and healthy start to your New Year!
