Healthy Soup for Dinner (and Lunches)

Often, I like to make a big pot of vegetable soup to keep in the refrigerator so I have something quick and easy for lunch during the week.

Today I cut up an onion and sauteed it in coconut oil while I chopped kale, celery, carrots, beet and ginger. I usually just use whatever vegetables I have on hand. Once the onion was cooked, I added the rest of the veggies and stirred it all up. 

Then I added about a teaspoon of Thai Sour Curry Paste, about an 1/8 teaspoon of tamarind paste and two handfuls of blueberries. I also added a can of salt-free garbanzo beans, rinsed.  I stirred that all up and added about a half gallon of water. I brought it to a boil and then let it simmer for about twenty minutes.

Then I put it in a bowl and served it with a handful of pumpkin seeds. I’ll have it tonight for dinner with a mixed green salad with avocado, cucumber and cheese. Yum.

I have plenty left for lunch for the next couple of days and each day I have it, I’ll dress it up with something different. Tomorrow, I might add dulse and sunflower seeds, or I might crumble some goat cheese into it, or serve it over quinoa or rice. It goes great with a big salad and makes a nice full meal.

I try not to cook it very much; just long enough for the vegetables to soften but not turn to mush.

Every time I make a pot, I use a different combination of herbs and spices to keep it interesting. I tend to favor cayenne, cinnamon and turmeric and my favorite herbs are oregano, cilantro and rosemary. Some combinations are favorites of mine and some didn’t work out so well, but I enjoy experimenting.

I tried to take a picture of it, but it didn't come out looking good.  So I'll just let you imagine it.


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