Who is ready for some divinely delicious vegetarian soup? We sure are! There is just something special about a vegetarian soup. This one tastes fantastic after a long day of shopping or is very tasty to take to a Christmas party. It’s light, flavorful, easy to make and packed with nutrition. What’s more nutritious than kale in soup?
Kale can aid weight loss, protect eyes, lower the risk of cancer and lower cholesterol. Kale also happens to be a great source of vitamin C and vitamin K. There are plenty of reasons to eat kale and it tastes amazing in this soup! (source)
Despite the bad rep they sometimes get, Potatoes can reduce inflammation, prevent cancer, relieve high blood pressure, relieve indigestion, support brain function, and they are easy to digest. (source)
Sweet Potatoes can potentially improve blood sugar regulation. They have anti-inflammatory nutrients and antioxidant nutrients. They contain vitamin A, vitamin C, vitamin B6, fiber, and manganese. (source)
According to Dr. Joel Fuhrman, Mushrooms can help boost the immune system, prevent respiratory infections and prevent breast cancer. (source)
It’s easy to see how much nutrition this soup can hold and this is just scratching the surface! We haven’t even talked about the potential benefits of quinoa, beans, tomatoes, etc. All in all, it’s a very good soup to have on hand during the cold months.
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Vegetarian Tuscan Soup
Remember to keep your ingredients organic for optimum nutrition!
- 1 onion, diced
- 4-6 cloves garlic, diced
- ½ cup butter
- 1-2 jalepenos OR 1 bell pepper, diced
- 6-8 carrots, diced
- 4-6 celery stalks, diced
- 10-15 mushrooms, sliced
- 1 quart tomatoes
- 1 large sweet potato, diced
- 3-4 large potatoes, diced
- 8-10 kale leaves, chopped
- 1 sprig rosemary
- 1 sprig thyme
- 1 sprig sage
- Real Salt and black pepper to taste
- water to cover
- 3-4 cups cooked white beans
- 2 cups cooked quinoa
- 1 cup fresh or frozen corn
- Parmesan cheese to garnish
Sauté onions and garlic in butter until golden. Add peppers and continue to cook 2-3 minutes. Add carrots, celery and mushrooms. Continue to cook until carrots and celery turn vibrant in color. Add all remaining ingredients except beans, quinoa, corn and Parmesan cheese. Add enough water to cover by a couple of inches. This is important for when you add the remaining ingredients. Cover and bring to a boil. Simmer until veggies are tender. Remove spice sprigs. Add beans, quinoa and corn. Continue to heat until completely warmed through. Garnish with Parmesan cheese.
What vegetarian dishes do you like best? Is kale a favorite of yours too? Tell us in the comments!
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