Veggie "All Week" Soup

Veggie "All Week" Soup

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Get the Skinny on Veggie Zuppa! 

Whenever I get the itch for warm comforting vegetable soup, I head to the farmers market and pick up whatever organic veggies are in season. This week, I was pleasantly surprised to see that my go-to organic guy had a plentiful variety of winter vegetable options. I was leaning toward making a Myara version of the classic minestrone. The best part about this recipe is that you can do no wrong, and with a little help from your friend, me, you’ll be enjoying this soup all week long. If you’re not excited quite yet, I will almost guarantee that if you sip on this soup for dinner throughout the work week, you will naturally drop a couple of lb.’s. Just a reminder, it's always better for you digestion and metabolism to eat dinner 3 to 4 hours before you go to bed. That way your body has time to utilize the calories consumed at dinner before you hit the hay. To switch things up, compliment this meal with a light side salad with olive oil and vinegar dressing. Also for an extra treat, try garnishing each bowl of soup with a pinch of feta cheese. By the end of the week, you’ll be feeling and looking vibrant. A perfect way to start the weekend festivities.
                                                             

Yum Yum!!
Ingredients:
-5 carrots
-5 stalks of celery
-1/3 green cabbage
-1 white or yellow onion
-1 cup baby potatoes
-I large red tomato
-2 quarts organic vegetable broth
-1 tsp. red chili pepper
- Salt and pepper to taste
-2 tsp. herbs de provance
Dice the onion, and chop the carrot into 1/3-inch segments. In a large pot, lightly coat the entire bottom of the pot in olive oil. Heat the olive oil and place the onions into the pot, making sure not to brown the onions. Then put the carrots into the pot and cook together until the carrots begin to soften.  Add ½ quart organic veggie broth to the pot. Chop the celery into ½ inch sections and cut the cabbage into large squares.  Add the cut celery and cabbage to the pot. Add the rest of the veggie broth and add all of the spices. I personally tend to not heavily salt my food, but if you need anymore salt or spicing, slowly add as desired, remembering to always taste before you add. Place the potatoes and cabbage into the broth, and mix. Cut the tomato into large cube sections and add it to your soup. Cover the pot and heat for about ½ hour on medium/medium low. Top each bowl of soup with a pinch of feta or a sprinkle of Bragg’s Nutritional Yeast. Keep it in the pot and in the fridge all week, reheating it over the stove every time you get the veggie soup craving. It gets better throughout the week!

Vegan (and tasty) Potato Salad

Vegan (and tasty) Potato Salad

Judy's Waist Not Salad Dressing

Judy's Waist Not Salad Dressing