If you’re anything like me and GG, and the large majority of the world for that, then the last few weeks you have undoubtedly been overindulging. For some of us, it was really just a few sweets here or there … maybe a few extra cocktails, a little brie … and for some of us, the over indulgences were scattered throughout the past month so really, they weren’t all “that bad.” BUT, for others it all started with Halloween. The peanut butter cups. The caramel apples. And don’t even get me started on the damn Almond Joys. SIDEBAR: What kind of candy do you buy for trick or treaters? Do you buy your favorites? Me, I buy all the stuff I don’t like because the thought of having Almond Joys in the house makes me shiver. Like for real. Just the thought of one makes me begin to salivate.
Anyway, back on topic here … now that the holiday season is over, it’s the perfect time to get your shit together, get your wig on straight, get your ass back in gear—and this vegetable soup is the perfect way to kick start your “getting your shit together” January. In all honesty, I was in more of a mood for caramelized onions, mushrooms, some hard-rind cheese … red wine … french bread from the bakery down the street. Yea. BUT.
My clothes are tight and I don’t feel like myself and I weighed myself (insert drumroll) OMG!!!
And so, I ordered GG and I a juice cleanse for later this week (he is super excited) and until it arrives, vegetable soup it is. Bonus, it’s super easy and super good for you. Not gonna lie, it takes a little effort to make, but this makes a big enough pot that you can have leftovers for three days. Which means you can officially say you’re working on getting your shit together. At least form a nutritional standpoint : ) Just remember, if you’re heading down this route because like me YOU JUST NEED TO, then no red wine (or any other kind of cocktail) while you’re chopping veggies. I know. It sucks. But you’ll get over it. And stay tuned … I’ll keep you posted on the cleanse. Wish me luck ; )
Cleansing Vegetable Soup
PREP TIME: 30 minutes | COOK TIME: 1 hour
- 2 TBS olive oil
- 1 large onion, sliced
- 3 stalks celery, chopped
- 10 baby bella mushrooms, quartered
- 3 TBS garlic, minced
- 1 butternut squash, cubed
- 2 zucchini, cubed
- 3 large carrots, sliced
- ½ head of cauliflower, cut into bite size pieces
- 1 and ½ cup green beans, cut in half
- ½ green cabbage, sliced
- 5 cups vegetable broth
- 2 TBS red pepper flakes
- 2-3 TBS Herbs de Provence
- 3 cups raw spinach
- 1 can green beans
- OPTIONAL: potatoes, small pasta, canned white beans, wild rice, coconut milk, pesto
In a large Dutch oven, saute onion, garlic and celery in olive oil for 5-10 minutes, over medium heat. Add vegetable broth and all the vegetables EXCEPT spinach and canned green beans. Bring to a boil then cover, reduce heat and simmer for 45 minutes. If you want potatoes, add them with the other vegetables. Meanwhile, place canned green beans in a food processor and blend. After 45 minutes, uncover and use an emulsifier to blend about ¼ of the soup. Stir in spinach and blended green beans. Cover, remove from heat and let sit for 5 minutes. Serve with crusty bread, or not at all. Want to make it a bit richer, stir in a little coconut milk and or pesto when serving. For leftovers, or if you just want it a bit heartier, make some wild rice or pasta and stir in to bowl when serving. And there you go! Look at you “getting your shit together.” : ) Enjoy!
DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; )