Quick and Easy Vegetable Soup
Quick and Easy Vegetable SoupMy mother, a great cook, used to spend an entire day making split pea soup. No wonder I never liked to cook. I thought everything took an entire day to make! Making soup from scratch can sound daunting but this recipe proves it doesn’t have to be. My husband calls this my “refrigerator soup” because it changes depending on what I have on hand. That is true but it also means your family won’t get bored! The key to a healthy meal is ensuring you have a nice balance of nutrients and opting for those particular vegetables that are superfoods in their own right. These particular “gems” of the plant kingdom boast anti-inflammatory properties, they are anti-cancer and filled to the brim with healthy nutrients. What more can you ask from dinner?Please let me know how you enjoy this and any varieties you come up that you enjoy.Buon Appetito!
Ingredients
- 1 Tablespoon organic avocado oil
- 1 medium organic onion finely chopped
- 1 clove of organic garlic finely chopped
- ½ cup red lentils washed and picked over to remove any rocks
- 2 organic carrots sliced
- 2 organic stalks of celery sliced
- 2, 10 oz cans chopped organic tomatoes
- 1 quart organic vegetable broth
- 2 cups chopped organic kale ribs removed
- ½ teaspoon organic oregano
- Salt and pepper to taste
- 1 bag of Quorn chik’n tenders or 1 can organic cannellini beans] Optional
Instructions
- To a large saucepan over medium heat, add oil. Once the oil is warm, sauté the onions and garlic until transparent, about 3 to 4 minutes.
- Add the lentils to the saucepan and stir to coat with the oil.
- Next add the carrots and celery and sauté for an additional 3 to 4 minutes.
- If anything is starting to stick, splash with some vegetable broth.
- Add the chopped tomatoes and vegetable broth, stirring to combine all the ingredients.
- Add the oregano, salt and pepper, stir once more and allow to simmer covered about 10 minutes more.
- If you’re going to add the Quorn or beans, do so now and continue to cook about 4 minutes more. If not, add the kale now, stir and taste for seasoning.
- Once the kale has wilted into the soup you are done! I like me vegetables with a bit of “tooth” but if you want to cook them longer you can.
Notes
Is Your Health At Its Optimum?If you are suffering from any of the problems listed above—contact us for a consultation. Call (727) 335-0400 to schedule. Our medical clinic is located in Clearwater, FL. If you are not local to us, our medical team treats patients from across the country and internationally via telemedicine consultations. We help you find the underlying root cause of your health issues. To your health,
Dr. Vikki Petersen
DC, CCN
IFM Certified Practitioner
Founder of Root Cause Medical Clinic
Author of the books:
“The Gluten Effect”
"Hiatal Hernia Syndrome",
and of the e-book “Gluten Intolerance – What You Don’t Know May Be Killing You!”
Tried this recipe?Let us know how it was!
