Why hello everyone!
Hope your week has been the best ever!!
This week has been CRAZY with all the new clients calls I have been busy with. I’m extremely excited to add a family to the team–mom, dad, AND daughter are all set out to get healthy together (you know who you are!!). I’ve never done a family, so I’m looking forward to see the power that comes when they have the ultimate support.
If you haven’t signed up for the 5 week Health Challenge-sign up quick!
It starts January 12th! Go HERE to see what it entails. It’s going to be a blast!!
So, I’ve figured out how I’m going to cook for the next little while. I’m going to make 2 fancy plant based meals each week, with lots of leftovers, and 10 minute meals for the rest of the days. So far I’ve done amazing vegan soup (featured below), and a 10 min. bowl of cabbage (softened juuust barely), rice/lentils, squash, lemon, salt, pepper, and bay leaf combo.
It was kiiller! That with salad. Friday I will make spring summer rolls with raw veggies inside. So excited!! Eating clean feels amazing, especially after a long Christmas break of heavy foods.
Now for the soup.
I got her cookbook for Christmas–best present ever ever. I’ve been wanting it for months. Every clean eater should have one!!
I made a Josh-favorite bacon potato soup awhile back. It was amazing because it was loaded with
- Bacon grease
Good news is this one tastes JUST as good!! But all it has is nuts, veggies and beans. Amazing.
This soup is
It tastes like there is a bunch of thick cream in it because it’s THAT creamy. Thank you, cashews.
Josh and I agree it tastes like there is meat in it because it’s THAT flavorful. Score!
- Loaded with nutritents
Veggies. Nuts. Beans. My favorite food groups.
My number one suggestion is using a FOOD PROCESSOR (the one I use)—it made chopping veggies SO much faster. I chopped the carrots and potatoes (in thin slices!!) in about 1 minute, verses 10 min by hand. If you don’t have one, ask for one for your birthday, for my sake. Cooking clean is a lot more convenient now!
- 3/4 cups raw cashews, soaked for 3-4 hours
- 4 cloves garlic
- 1 yellow onion
- 6 cups vegetable broth
- 1 1/2 cups chopped sweet potato
- 1/2 c (or more) c butternut squash
- 2 stalks of celery
- 1 can chickpeas, drained
- 1 cup spinach
- 1 T spice blend (see instructions)
- 2-3 bay leaves
- Fine-grain sea salt and black pepper, to taste
- Combine 1 cup of vegetable broth with the soaked and drained cashews in a blender. Mix until smooth.
- Sautee garlic and onion in a large saucepan with either 1-2 T of water, or olive oil. You will use the same pan to combine the rest of the ingredients. Sautee until onion is translucent, 3-5 minutes.
- Add the vegetables, except for the spinach: sweet potato, squash, carrot, and celery. Feel free to add other veggies, such as bell peppers, drained tomatoes, etc. Add the rest of the 5 cups of vegetable broth, as well as the spices(see below) and bay leaves.
- Bring to a boil and then let simmer for 20 minutes., or until vegetables are tender--but not too soft. Add chickpeas and spinach the last 5 minutes of cooking.
- Add salt and pepper for taste.
2 T smoked paprika (it's important that it's smoked), 1 T onion powder, 1 T garlic powder, 1 T basil, 1 tsp cayenne pepper, 1 1/2 tsp fine grain salt, 1 1/2 tsp freshly ground black pepper.
Mix together. May add oregano, and thyme, 1 T of each.
Enjoy!! Let me know what you think!
I will use the leftovers as “salad dressing” over cabbage and spinach this week 🙂
If you like the cashew substitue idea, you might like this: How to make a recipe healthier: The Guide to Healthy Substitutes
Have a crazy good day everyone!! Make someone’s day, even if it’s just by a biiig smile.
And don’t forget to sign up for the Health Challenge!
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Have you ever used cashews instead of cream?? LIFE CHANGING!!
Do you make soup very often? I sure don’t…but things are going to change!