Healthy Minestrone Soup Recipe
I LOVE SOUP!!!
Especially in the Winter when it’s cold, I crave it almost everyday. So CK and I have started making our own cause as we all know a lot of the soups you buy are just full of salt and a bunch of ingredients we can’t even pronounce. Besides it’s so easy to make your own, you literally chop everything up and throw it in a pot, add some stock and let it simmer.
So we made a big pot of Minestrone soup this week and it’s awesome having it in the fridge to grab at whenever we want. I think that’s the key to eating healthy is having things ready and easy to grab at. When we aren’t prepared that’s when things can go wrong with our diets, when we’re hungry and nothings easy to grab we resort to quick pre-made packaged foods. All those little quick fixes add up by the end of the day, before you know it you really didn’t eat anything substancial that your bodies starving for. Try making a pot of soup when you have some free time, it’s also a great way to use up the veggies in your fridge.
Would you feed your Ferrari F70 crappy gas? NO, so your body is way more imporatant then a fast,fancy car so fuel up with premium baby!!!
Healthy Minestrone Soup Recipe Ingredients:
- 2 large Carrots
- 4 stalks of celery
- half red Onion
- 1 stalk of Leeks
- quarter piece of Cabbage
- 1 can of Roma Tomatoes
- 3-5 cloves of Garlic
- handful of raw spinach
- Can of Chickpeas
- Vegetable stock
- Ground pepper
- Chia seeds
- Hemp Hearts
- Flax seeds
– Sauté all the veggies (except spinach) in a pot to caramelize them a bit, this adds to the flavour of your soup.
– Then add your chickpeas, tomatoes, ground pepper and mix it.
– Pour in your stock, turn the heat down and let it simmer for an hour or so.
– Add your spinach in just a few minutes before you take it off the stove.
– Sprinkle seeds and hemp hearts on top after you pour your self a bowl.
– Place pot in an ice bath in your sink to let it cool before placing in your fridge.
Now if you don’t have time to make your own stock you can buy organic vegetable stock from the grocery store, but it’s super easy to make your own and a lot less sodium. This is something you can do a HUGE pot of and then freeze it, if you portion it into freezer zip bags then you can just take out what you need for each time you want to make soup, rice, stews and so on.
Vegetable Stock:
- Carrots
- Celery (Leaves and all)
- White Onion
- Fresh Parsley
- Fresh Thyme
- 1-2 Bay Leaves
- Black peper corns
- Water
- Any other vegetable scraps you collect from the previous week (save it all in a bag in your fridge)
– Saute the veggies lightly in a big pot with some olive oil.
– Fill the pot to the top with Water and let this simmer for 4-6 hours on med. to low heat.
– Place in an ice bath then freeze it till you need it.
You can save your raw scraps from any vegetable you’ve been cooking with over the past week, it’s vegetable stock so the more you add the better flavour you will get from it.
ENJOY and share with those you love.