SOUPER DUPER WINTER SOUP

WINTER SOUP We LOVE  a good wintery soup; It is like a giant hug on the inside and who doesn’t love hugs?

This souper (see what we did there?) recipe has all the immune boosting stuff we like with the added wholesome benefits of fresh greens and veggies.

The original recipe, from The Glowing Fridge is oil-free but you can use oil to saute the veggies at the beginning if you like. We also played around with adding rice, angel hair pasta, and lentils to add extra bite. All variations were delicious!

INGREDIENTS

1/4 cup water (or vegetable broth)
1/2 of a red onion, diced
2 cloves garlic, minced
3 celery stalks, diced
3 medium carrots, diced
1 small head of broccoli, florets
1 cup chopped tomatoes
1 tablespoon fresh ginger, peeled and minced
1 teaspoon turmeric (I used powdered)
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper, or to taste (optional)
fine-grain sea salt and black pepper, to taste
6 cups water (or 4 cups vegetable broth + 2 cups water)
2 cups kale, de-stemmed and torn in pieces
1 cup purple cabbage, chopped
juice from 1/2 of a small lemon (or a whole lemon, depending how much lemon flavor you prefer)

INSTRUCTIONS

In a large pot, add the water and turn on the heat to medium-high. After it’s hot, add the onion and garlic. Sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli, tomatoes and fresh ginger. Stir and cook for 3 minutes, adding in extra water or broth as needed (another 1/4 cup). Stir in the turmeric, cinnamon, and cayenne pepper plus salt and pepper to taste.

Add in the water or vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes or until vegetables are soft. Add in the kale, cabbage and lemon juice near the last 2-3 minutes of simmering.

Enjoy!

 

Leftovers stay well in the refrigerator for up to 3 days.