Brrrrr, baby it’s cold outside! You know what that means: layers, boots, tea, and warm SOUP! Who says comfort food can’t be healthy?! We bring you OHH’s three favorite soup recipes, made from whole foods of course, to warm the body and satisfy the soul. Plus, they’re vegetarian/vegan, gluten free, and can be made dairy free as well. Enjoy and stay warm!
- 5 chopped tomatoes
- 1.5 cups chicken or vegetable broth
- 1 chopped onion
- 2 tablespoons chopped fresh basil leaves
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 2 cloves chopped garlic
- 1/3 cup almond milk
- 1/4 cup balsamic vinegar or red wine
- 1 teaspoon dried oregano
- dash of sea salt & pepper
In pan, lightly sauté garlic and onion. Turn heat off and add basil. Combine all ingredients in a large pot and simmer for 30 minutes. Add salt and pepper to taste. Sprinkle with grated parmesan or romano cheese (or nutritional yeast for dairy-free) and serve in a bowl, garnished with basil leaves, or even over pasta as a sauce!
Lean Green Soup: Warm and tasty enough for dinner, light enough for a snack, in just minutes! Makes one serving. In food processor or blender, blend:
- 1/4 cup chickpeas (or beans of choice)
- 1 handful spinach
- 1 handful arugula
- 1 clove garlic
- 1/2 avocado
- 1/2 zucchini or cucumber
- 1 teaspoon miso (optional)
- 1/2 teaspoon thyme
- dash of sea salt and pepper
- 1/3 cup of water (more or less for desired consistency)
Heat and serve. Optional: top with a dallop of plain yogurt.
Hearty Crock-Pot Soup: Makes four servings.
Lightly sauté in a pan:
- 1 cup mushrooms
- 1/2 medium chopped onion
- 1 chopped celery stalk
- 1 chopped garlic clove
In Crock Pot, combine 2 cups water, 2 cups broth (chicken, beef, or veggie), 2 cups rinsed lentils, (can use barley, farro, or brown rice instead) sautéed vegetables. Squeeze juice of half a lemon. Cook 5-7 hours on low and serve warm.
One Healthy Breakdown: soup in a pinch!Follow Me