On days like today; gloomy, foggy, chilly, and wet there are only two things that can make it better. One is to make a hearty vegetable soup for my kids and me and the other is to spend the day in banya on my day off…this has become somewhat of a ritual for me.
The soup recipe is so simple is doesn’t even require a recipe and literally anyone can and should definitely do it!
I simply take all the veggies I have in my fridge; which is always a slightly different variation (carrots, potatoes, zucchini,pepper, broccoli, mushrooms, kale, onions, etc). I clean then, peel them, and chop everything up. I add everything into boiling water with Celtic salt, cayenne pepper, turmeric, and saute some onions in the beginning to add.
This sort of soup is a great way to utilize your ingredients and get all the doses of vitamins and nutrients you need for a little energy boost on a grey day.
With Passover quickly approaching; I know I will be surrounded by family, food, and more food. When it comes to such a rich holiday where the eating is hard core everyday, I like to enter the holiday a few pounds lighter.
My solution is a 7-day cabbage soup diet. This diet helps cut calories, bad sugar, and starches. This is one of the lighter diets that is recommended to try to kick start your metabolism into a healthier cycle. The best part about cabbage soup is that you can eat as much of it as you want, whenever you want (even at night) and you will not gain extra pounds. I personally do not like to be kept hungry while dieting; I simply cannot starve myself while running around all day and interacting with my clients so this is my ideal solution.
I will be keeping this diet for 7 days and then responsibly indulging in the goodness Passover has to offer. Keeping a balanced diet after the holiday is key to keeping the weight off. There are many recipes that you can search for but one in particular that I like comes from Divas Can Cook and features a soup that is loaded with tons of veggies.
Try out the diet and let me know your results! I’ll keep everyone posted on my progress from diet to holiday and back again 🙂
Find me and message on Facebook, Twitter, Instagram, and Pinterest!
Snowy, cold days call for hot comforting soup for dinner! This is my take on organic lentil soup from a recipe I found on tasty-yummies.com. (photo credit tasty-yummies.com)
Ingredients I used:
- 2 TBS Olive Oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 red onion
- 2 cloves minced garlic
- 1 celery stalk
- 1 diced carrot
- 1 diced green pepper
- Sprinkle of Himalayan sea salt
- 3 cups soaked lentil (optional to soak)
- 8 cups organic vegetable broth (water is fine to use as well)
- 1 large diced tomato
All ingredients are organic
- In a stock pot, heat the olive oil and then add cumin seeds and turmeric until the seeds starting popping around the pot. Add in onion, carrot, bell pepper, and salt and saute for 7 minutes until everything is soft.
- Then add in the lentils, broth or water, tomatoes and bring everything to a boil. Once boiled, lower temperature and allow to simmer for 45 minutes while stirring. Cook everything until the lentils are tender and keep adding more water if the soup becomes too thick. Also add salt and pepper to your desired taste.
- Garnish with scallion, tomatoes, spices, or anything else you like!
One delicious and really hearty dish I like is like a regular chicken soup but instead I add a whole lot of different and flavorful veggies to make it pop! This is perfect for family dinners where you are looking for sustenance and a quick meal in one.
- 1 TBS. Hawaij Spice
- Hummus from a container (or soak chickpeas over night in water and use that)
- Couscous (prepare separately)
- Flanken chunks prepared separately (optional)
Everything gets cooked like you would a regular chicken soup and then you serve it over couscous; it’s that simple!
Dinner is always packed with nutrients and flavor especially when the kids eat it too. Tonight’s is no exception and includes one of my favorite super foods; kale! This time in a soup form and just as amazing. Recipe was adapted from the eHow food blog with a slight substitution; regular lentils instead of the proposed French ones (you can use any kind you like).
- 1 TBS olive oil
- 1/2 onion chopped
- 2 small carrots, diced
- 4 cloves of garlic, diced
- 2 celery stick, diced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 32 oz. vegetable stock (or make your own)
- 5 large kale leaves, washed & torn up into bite size pieces
- 1 1/2 cups precooked lentils
- Salt & pepper
1. Heat on olive oil onions, celery, garlic, and carrots. Saute them on medium to low heat until onion is translucent.
2. Add in the spices and stir. Then pour stock and increase heat to boil until the carrots are soft.
3. While stock is cooking add kale and lentils into the soup. Boil until the kale turns bright green and wilts just a little (about 2 minutes). Add salt and pepper to your preferred taste.
An icy day means a brand new soup recipe! This particular soup is called Yemenite Soup and it is something I have been personally making for years and years past. I happened to come across my EXACT recipe on The Kosher Foodies website and thought it was time to share it 🙂
The only differentiation between this recipe and my own is that I also add some extra turmeric into the soup and while this recipe mentions to add chicken stock, I prefer using water.
Here is the ingredient list:
- 1 pound flanken
- 6 cups chicken stock
- ½ tablespoon hawaiij*
- ¼ teaspoon curry powder
- ¼ teaspoon ground coriander
- ¼ teaspoon cumin
- A pinch of chili powder
- Kosher salt and pepper, to taste
- 1 large tomato
- 2 onions, peeled
- ¼ cup cilantro, finely chopped
- 5-8 whole garlic cloves, peeled
- ½ cup tomato sauce
- 2 Idaho potatoes, peeled and cut in half
The recipe goes as so:
1. Place flanken in a large pot and add the stock. Bring to a boil and allow to boil for 20 minutes.
Skim the foam from the top.
2. Add spices.
3. Cut an X on the tomato and add it to the pot.
4. Add the onion, cilantro, garlic and tomato sauce. Bring to a boil.
5. Reduce heat and simmer, covered for 2 hours.
6. Add the potatoes and simmer another hour.
**To make ½ cup Hawaiij spice mix, mix together 5 tablespoons cumin, 2 tablespoons ground cardamom, 5 teaspoons black pepper, 3 teaspoons turmeric, and 2 teaspoons ground coriander.
This recipe requires a little extra time to make your spice mix but it is SO worth it in the end! Enjoy and stay warm everyone!
Hope you like it ❤
Snow days call for hot soup.
When you’re stuck inside the house with nothing to do but look out the window, a hot bowl of soup is just the right medicine. One of my favorites is a simple glutton free lentil soup that warms all the insides.
- Saute minced garlic in olive oil
- Add lentils minestrone gluten free pack
- Once lentils and garlic have softened, add half a pot of water
- 40 min later, add celery and carrots
- Once your veggies have cooked through, take off heat and serve!
Your perfect and simple winter night first course! Enjoy!