Tangy Spiced Vegetable Soup

Hellooo people!

Hope you all are getting ready to have a happy Hump Day!  I think it’s so funny to use that term.  I started hearing it from the blog world and it caught on.  It’s true though, once you get over Wednesday, rest of the week is a breeze.

Lunch

Soup!

It’s a crazy thing.  I’ve been going to bed everyday for the past night wishing I to have some soup the next day and would never be in the mood for it when it came lunch time came around!  Maybe from the laziness of having to make it or not being around, but I finally made it a point to make some on my day off.  It actually came out pretty good! Kind of lemony? Since I decided not to do my detox this week, I have A LOT of veggies to use up!  Cooking challenge accepted!

Tangy Spiced Vegetable Soup

• canola oil
• 1 medium yellow onion chopped
• 3 cloves of garlic
• 6-8 carrots chopped
• 6-8 celery stalks chopped
• 2 cups chickpeas
• 2 bunches of kale
• 15 oz can tomato puree
• 12 cups purified water
• 2 tsp turmeric
• 2 tsp cumin
• 1 tsp fennel seeds
• 1/2 tsp coriander
• 1/2 tsp cardamon
• few dashes of cinnamon
• few dashes of ginger
• few dashes of cloves
• handful cilantro roughly chopped
• 4 baked sweet potatoes/yams (optional)
• avocado (optional)
• salt and peppa

In a large pot over medium heat, put about 1-2 tbs of oil on the bottom of the pan.  Let heat and spread for 1 minute and add onions and garlic.  Saute until onions begin to sweat or become translucent   Don’t burn the garlic though, so watch your heat!  Add your carrots, celery, and chickpeas and stir to combine.  Then, add your spices.  *Honestly, I know that is a lot of spices, so if you don’t have a few of them that’s fine, I would recommend about 2 tablespoons  of curry powder.*  Stir the whole mixture for about 3 minutes just to heat up and release flavor of the spice.  Together, add the water and tomato puree.  Bring to a simmer for about 20 minutes.  When veggies are tender, turn off your heat and add the kale and cilantrol.  Stir and season with salt and peppa.

Serve with a sweet potato in the bottom of the bowl and top with some avocado.  Honestly, one of the best brothy soups I’ve made.  Those could be a little tricky.  Filled with warming spices and grounding vegetables, it’s a great ayurvedic meal for the cold winter months.

 

Dessert

Sprouted toast with almond butta and apple cranberry butta from TJ’s.  Fresh ginger tea.

Dinner/snack

An orange lol

Supermarkets Inc

Amazing documentary!  It was on CNBC last night and I was riveted.  I knew most of that stuff before hand from what I have read and seen.  When you do so much research on food, you learn supermarkets play a crucial role in peoples decisions.  The way they manipulate the prices, the architecture, and displays to grab you, is crazy.  How much consumers have changed over the last 2 years is shown by where they shopped.  Bigger shopping carts, bigger aisles, you would never believe though that America now spends the least percentage of their income on food now then ever before, in any country!  I just was especially proud to see Whole Foods there.  Defending their name, their quality!  Definitely recommend this to anyone who is interested in the food industry.  Health wise or economically, it’s pretty gravitating.

Today’s pre-yoga breakfast

Till then my peeps, enjoy your day!

yesenia

 

 

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