Winter Vegetable Soup

Full of vitamins, iron and calcium, this soup helps you fight the winter germs and fills you up

Full of vitamins, iron and calcium, this soup helps you fight the winter germs and fills you up

I also call this soup “Don’t Get Sick” Soup, because it kicks ass at keeping you healthy when everyone else has a brutal cold. In fact, the veggies in the soup are all extremely high in either Vitamin A, Vitamin C, Calcium, or Iron (or a combination of all of them). This soup is also great for vegans and vegetarians who have a difficult time getting Iron, Calcium, and Vitamin A from animal sources. Sometimes I even add chili flakes to the soup when I add the oregano to get that nose running and to rev up my metabolism.

But aside from all of that good-for-you awesomeness, my Winter Vegetable Soup is delicious comfort food that will keep you warm all winter long, and is really easy to make. The beans add a bit of creaminess to the soup, and the richness pairs perfectly with a bold glass of Cabernet Sauvignon.

Ingredients

2 tbsps extra-virgin olive oil

4 cloves of garlic, smashed and coarsly chopped

1 medium cooking onion, diced

1 large carrot, peeled and diced

3 stalks of celery, chopped

1 can of navy beans, drained and rinsed

1 medium zucchini, chopped

4 cups (half bunch) of kale, leaves only, broken into small pieces

1 tbsp dried oregano

1 can (794g) of whole tomatoes + 1 can of water

1 carton (900ml) vegetable stock

fresh ground salt & pepper to taste

Heat olive oil in Dutch Oven or large pot over medium heat. Add garlic and cook for 30 seconds. Add onion and sauté for 3 minutes. Add carrots, celery and beans, season with salt and pepper, add oregano, and cook for 5 minutes, until vegetables are soft.  Add zucchini and kale and cook until kale has reduced, 3 minutes.

Add juice from tomato can, then add each tomato in the can one at a time, squeezing in your hand to break apart, throwing out the greenish, hard core of each one. Rinse the can with water and add that water to the pot. Add the vegetable stock, and bring everything to a boil, stirring occasionally. Reduce heat to medium-low and simmer for 20 minutes.

imageLadle into bowls, serve, and enjoy! Keep soup up to one week in the fridge or 3 months in the freezer in a tightely sealed mason jar.

 

Note: I always try to buy organic everything because I like to avoid chemicals entering my body as much as possible. Buying whole tomatoes in a can means they have only been processed once, unlike diced or crushed tomatoes which are processed twice or more. This way they maintain more of their nutrients, and we always want more nutrients.

 

 

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