Throughout the month of January, I challenge us to embrace the mantra of gradualness, celebrating each victory, each run (however long), each piece of fruit (instead of that cupcake), each attended yoga class. By acknowledging our incremental efforts and successes, however minute or grand, life and our attitudes about it take on a monumentally positive spin and we find success in ever day. We keep our ‘resolution’ momentum, our gusto, our positivity. With so many people kicking off 2015 with the intention of incorporating more healthful practices into their everyday, I’ll be sharing a series of lighter and abundantly nourishing recipes- perfect for those seeking a post-holiday reset or for plant-based inspiration in this new year. A success in every meal.
A simple and cost effective way to cozy up with a bowl of vegetables, today I am so excited to share my Chunky Tomato and So Many Vegetables Soup – a slightly lighter and more vegetable rich modification of my Creamy Tomato Noodle Soup. Made with a vitamin rich array of chunky fire roasted tomato, detoxifying and cancer fighting cabbage, and immune boosting carrots and garlic, this one pot vegan soup requires only moments of preparation for a weeks worth of resolution worthy meals. I serve my chunky tomato soup over one cup of nutritionally hearty grains [black rice, farro, or quinoa] with a tall glass of water with lemon or a fresh green juice.
Chunky Tomato and So Many Vegetables Soup [makes 7 servings]
2 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, minced
2 large carrots, diced
3 stalks celery, diced
½ head green cabbage, sliced thin
4 cups low sodium vegetable broth
1 large can (28 ounces) whole tomatoes
3 tablespoons tomato paste
1 large can (28 ounces) diced fire roasted tomatoes
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat until just hot. Add onion, garlic, carrots, celery, and cabbage and sauté, stirring frequently, until all vegetables are soft, but not browned (about 5 minutes). Add vegetable broth, whole tomatoes, and paste and bring pot to a boil. Reduce heat to low, cover, and allow pot to simmer for 20 minutes.
Remove pot from heat and using an immersion blender thoroughly blend soup until completely smooth. If you don’t have an immersion blender, allow soup to cool to room temperature, transfer to a blender and blend until smooth. Return soup to low heat, stir in diced fire roasted tomatoes, cover, and allow to simmer for an additional 20 minutes. Serve and enjoy!
Nutritional Information [per serving = 2 cups]
140 Calories, 22g Carbohydrates, 4.2g Fat, 3g Protein, 5.7g Fiber, 12.1g Sugar