February, 2014

  1. Harvest Minestrone Soup

    February 11, 2014 by Heather

    Harvest Minestrone Soup
    This is perfect for a cold chilly day. It makes a bunch too and freezes great!
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    Prep Time
    10 min
    Total Time
    40 min
    Prep Time
    10 min
    Total Time
    40 min
    Ingredients
    1. 1 sweet onion - medium diced
    2. 2 celery stalks - medium diced
    3. 3 carrots - medium diced
    4. 2 tablespoons olive oil - or enough to cover the bottom of the pot
    5. 2 cloves garlic - finely chopped
    6. 2 cups fresh zucchini - medium diced (about 1 medium or 2 small)
    7. 2 cups green beans - cut in 1 inch pieces
    8. 1 bell pepper - medium diced
    9. 1 28-ounce can crushed tomatoes
    10. 2 28-ounce cans of water
    11. 1 15-ounce can of cannellini beans
    12. 1 15-ounce can of chickpeas
    13. 1 cup quinoa
    14. 2 cups kale - stems removed
    15. 1 teaspoon turmeric (or to taste)
    16. Pinch of red pepper flakes
    17. Salt and pepper to taste
    Instructions
    1. Place a large stockpot over medium heat and add the onions, carrots and celery. Cook for about 5 minutes or until softened.
    2. Add the garlic and a pinch of red pepper flakes and cook for about one minute or until garlic begins to color.
    3. Add the zucchini and the green beans, season with salt and pepper, add the turmeric, stir and cook for about 3 minutes.
    4. Add the tomatoes and the water, raise heat to high and bring to a boil.
    5. Lower the heat to medium/low and allow the soup to gently boil (uncovered) for about 20 minutes.
    6. Add the quinoa and cover for 15 minutes.
    7. Remove the cover, add the kale and the canned beans (more water if needed) bring back to a gentle boil and cook for another 5 minutes or just until the kale is tender.
    Adapted from Mind Body Green
    Adapted from Mind Body Green
    Fit With Fibro http://fitwithfibro.com/

  2. Creamy Carrot Soup

    February 3, 2014 by Heather

    Creamy Carrot Soup
    Serves 4
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    Prep Time
    20 min
    Total Time
    50 min
    Prep Time
    20 min
    Total Time
    50 min
    Ingredients
    1. 1 tbsp canola oil
    2. 1 cup chopped onion
    3. 2 pound carrots, peeled and coarsely chopped
    4. 1 Granny Smith apple, cored, peeled and chopped
    5. 2 garlic cloves, minced
    6. 1 tsp ground cardamom
    7. 3 cups vegetable broth
    8. 1/4 cup vegan butter
    9. 1 1/2 tsp vanilla extract
    10. 1/4 tsp himalayan salt
    11. 1 cup carrot juice or more broth
    Instructions
    1. Heat oil in a large saucepan on medium heat. Add onion and carrots; cook 5 minutes. Add apple, garlic, cardamom; cook until soft, about 5 minutes more.
    2. Add enough broth to barely cover ingredients. Bring to boil on high heat; reduce to medium low, cover, and simmer until carrots are tender, about 15 minutes.
    3. Stir in butter, vanilla and salt. Transfer to blender with 1/2 cup carrot juice or additional broth. Or use hand blender. Puree 3 to 5 minutes.
    4. Serve warm.
    Fit With Fibro http://fitwithfibro.com/