It is time to make some changes to the way that I am eating. Seven weeks ago, we welcomed Hunter into our family. After eight months of the worst morning sickness known to humankind and surviving off of milk and oranges, I was ready to eat all things delicious. I decided that for my six week recovery from childbirth, I wouldn’t think for a second about dieting or losing the baby weight, instead I would indulge in all of the yummy things that I had been unable to eat since last summer. Well, my free period is over, and it
is time to get serious and start eating healthier. I needed something that was quick and easy, but also delicious. Healthy doesn’t have to be tasteless! I decided it would be smart to make a big batch of vegetable soup. I could have it in the fridge ready to heat up for lunches, and freeze some too.
I chose a day that Scarlett was at daycare, and Hunter and I set out for the grocery store to buy what we needed. Hunter is a bit colicky, and sometimes a car ride is all that is needed to put him to sleep. This particular trip however, he stayed awake which made for an interesting and quick zip around Sobeys filled with dirty looks and a few random comments from senior citizens who always know best. “Yes I know my baby is crying…No, there isn’t anything wrong with him…I am not a bad mom for letting him cry…No he isn’t hungry…” Wouldn’t you know it, the little guy fell peacefully asleep as I was leaving the checkout.
Back home and groceries unloaded, I got Hunter settled and got out everything I would need for the soup. I got to work chopping up vegetables. I started by dicing onion, celery and carrots into fairly small pieces.
While I was chopping, I had my pot heating up on the stove with a bit of coconut oil.
Once the oil was hot, I put the onion, celery and carrots into the pot and sauteed them until they started to soften up a little bit. I turned the heat down to medium at this point.
Next I added a whole zucchini, quartered and sliced and continued sauteing.
Then I added chopped up broccoli and cauliflower and continued sauteing.
Then I added some asparagus, chopped into small pieces and continued sauteing.
Next I added a bag of Compliments Broccoli Slaw. Its essentially broccoli, carrots, and a bit of red cabbage shredded into strips. You could use a bag of coleslaw instead, but I don’t love cabbage. I sauteed a few more minutes until everything seemed like it was softening up.
Now it was time to add the liquid. To keep it easy, I poured in a large bottle of low sodium V8 juice and a carton of low sodium chicken broth. I added salt, pepper, and a pinch of cayenne pepper, and let this slowly simmer.
At this point, Hunter needed some snuggles, so I would say that the soup simmered for about an hour (but it really just has to simmer until everything is cooked).
Next I took my immersion blender and blended the soup (I didn’t cut the veggies as small as I could have, plus blending thickens the soup up nicely). I didn’t blend it completely smooth, because I like to have some chunkiness to my soup. You can still identify individual vegetables.
After blending, I added a can of black beans and a can of cannelli (white kidney) beans to up the protein factor, a whole container of baby spinach which I chopped up a little bit, some frozen corn (I like a lot of corn), and some frozen peas. I also tossed in a few tablespoons of chia seeds as they naturally thicken liquid.
I was planning to make a separate dinner that evening, but the weather was great, so Hunter and I walked to pick Scarlett up from daycare. Time sort of got away from us, so we ended up having the soup and grilled cheese sandwiches for dinner.
This soup is so good, and very filling. I’ve been eating it all week!
You could omit vegetables that you don’t like, and add in others that you do, same with spices. It is one that you could make if you had a lot of vegetables in your fridge that needed to be used up. Quick, easy, healthy, and delicious. Enjoy!