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Hearty Anti-Inflammatory Vegetable Soup for Fall and Winter

November 22, 2016

 

Winter season is here again. As the outdoor temperature is becoming increasingly cold, it is important to eat those foods that can nourish our body. There is nothing that can sound better than a hot bowl of soup.

 

Ingredients:

  • 5-6 fresh medium size tomatoes or a can (14-15 oz) of organic diced tomatoes (choose the can with BPA free lining. If you are sensitive to tomatoes, please skip this ingredient.

  • 2-3 cups organic chicken or veggies broth (home-made or store bought)

  • 1 can of any types of organic beans (in the can with BPA free lining). You may also use raw beans and it is best to soak it overnight. If you have a gut condition where you are sensitive to legumes, please skip this ingredient.

  • 1 medium size white or sweet onion: diced

  • 1 tablespoon minced ginger

  • 3 cloves of minced fresh garlic

  • 2 teaspoons ground turmeric powder or 1 tablespoon minced fresh turmeric

  • 1/4 of a whole cabbage: cut it into pieces that are about 0.5-inch long and wide

  • 1-2 medium size zucchini: thinly diced about 0.5-inch long and wide

  • 1-2 medium carrot: thinly diced about 0.5-inch long and wide

  • 1-2 stalk of celery: diced about 0.5-inch long and wide

  • 1/2 cup of cut leeks (about 0.5-inch long and wide)

  • 1/2 cup of chopped cilantro 

  • 1/3 cup of chopping parsley 

  • 2 bay leaves

  • 2 teaspoons of dry dill

  • 2 tablespoon of avocado oil or organic canola oil

  • pink salt to taste

  • black pepper to taste

Directions: 

  • If you choose to use fresh tomatoes, boil a pot of water. Then quickly blench all tomatoes in the hot water and then drain all the water. Peel the tomato skin and then dice them up. 

  • In a large size pot, heat up the oil on low to medium heat for less than a minute. Put ginger, turmeric, garlic, onion, leeks, dill, and carrots in pot and sauté for a couple of minutes until you can smell the aroma.

  • Now put the tomatoes in the pot and stir for about 2 minutes until the tomato juice thickens a little bit.

  • Pour the broth in the pot and bring it up to boil. Place cabbage, celeries, and beans in the pot. After the liquid is brought up to boil, simmer the soup for about 20 minutes.

  • Now put zucchini into the pot and simmer for another five minutes. Season with black pepper and salt.

  • Lastly place cilantro and garlic in the pot and stir evenly. Turn off the heat.

  • Transfer the soup into a bowl and drizzle a little bit extra virgin olive oil on the top. Enjoy!

 

 

 

 

 

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