Eating healthy on rainy days can be easier than you think, especially when the recipe doesn’t call for anything that isn’t already regularly in my cupboards. Soup is a go to for the days that require a nap or two and Family Feud marathons. I get to sit on my ass for most the cooking process, and I get to wake up tomorrow proud of myself for eating healthy.
When you cook for yourself you get the palette, you hold the paintbrush, you paint the picture. Each ingredient is hand chosen and you’re in control of the hand which makes it so wonderful.
Most vegetable soups are high in Fibre, Vitamin E, Thiamin, Niacin, Vitamin B6, Potassium, Copper, Manganese, Selenium, Folate and Vitamin A. Eating a variety of vegetables on a daily basis help combat nutrient deficiencies and play a major role in decreasing cancer, cholesterol, blood sugar levels and weight, which seems to be a common area that most North American’s are struggling with decreasing. If only we knew that vegetables had antioxidants that would help fight against all the radicals out there, right?
Soup is a win/win. Though it may take several hours to simmer stock, you can easily walk away from it and have zero complications.
Being a vegetarian only makes it a million times easier, cheaper and less time consuming. For meat stocks the longer they simmer the better and richer they seem to get. For veggie stocks, it’s as easy as simmering for an hour. Making the best veggie broth ever is simple – just save your scraps. Rather than composting them, keep them in a large tupperware container in your fridge. Not only does nothing go to waste, you get a broth that is rich and delicious. This is the best way of making vegetable broth from scratch.
Save the peels of your carrots, the ends of your peppers, celery, onion peels, zucchini, garlic scapes. If you can name it, put it in your veggie stock.
For your broth put your scraps in a pot with a bay leaf, sprig of thyme and cover with 1.5 L of water, simmer until you’re left with about half them amount of liquid (About an hour)
Hearty Bean Soup
Stock from above (750 ml)
1 cup of water
1/2 sweet onion, diced
3 stalks of celery, diced
1 carrot, diced
1 sweet potato, diced
1 clove of garlic, minced
1 can of mixed beans, drained
1 cup of chopped kale
Sweat onion, celery, carrot, sweet potato, and garlic in 2 tbsp of olive oil over medium high heat, until your vegetables look darker in colour and your onion is translucent.
Add stock and 1 cup of water, simmer over medium high until vegetables are tender. Drain and add can of mixed beans to pot. Cook for an additional 10 minutes.
Take off heat, add kale, salt and pepper. Optional, garnish with a sprig of dill or thyme.