Original Recipe: Heart-Warming Fall Veggie Soup

Hi, friends!

I’ll start by, as always, apologizing for the delay in posting. My, how time flies! I have this ongoing list of great blog post ideas, and I need to start crossing it off. I’m the worst procrastinator.

I couldn’t wait to share this soup with you, so it had to be first. I’m excited about it for two reasons: 1) here in Virginia it’s PERFECT soup weather, so I crave it constantly and 2) my improvised on-the-spot recipe came out really, really good.  Soup is a filling yet typically lower calorie meal choice, making it ideal if you’re watching your weight or trying to eat “clean.” A good soup should have lean protein, preferably some type of beans, and lots, and lots, and LOTS of veggies — like this one!

I’ll get to the point (and likely why you’re here) — the recipe! This is ridiculously easy and a fantastic way to clean out that crisper drawer. Feel free to experiment using other assortments of vegetables, depending on what you have available.

Start with your veggie line-up. The amount used here made about 10 cups of soup, enough for at least a week’s worth of lunches.

Turnips, carrots, and kale, oh my!

1. Chop into cubes: 1 large Yukon gold potato, 2 turnips. Place in crockpot.
2. Make a mirepoix: Finely chop 1 carrot, 1 stalk celery, 1/2 an onion, 2 cloves garlic. Saute in 1 Tbsp olive oil for 3-4 minutes or until beginning to soften. Add to crockpot.
3. Pour in: 1 quart unsalted vegetable broth, 1 cup water, and 2 cans chickpeas (rinsed and drained)
4. Season: black pepper, pinch of sea salt, 2 bay leaves, 2 tsp oregano (or use 1 drop Young Living Oregano essential oil)
5. Turn crockpot to high and let it do its thing for the next 3 hours.
   

   Get it cookin’!

    

6. Using an immersion blender, puree some of the chunks of soup. (I just pushed some of the potatoes/turnips/chick peas to the bottom and then turn the blade on. Do this maybe 6 times.) This gives great texture to the soup.
7. Rinse and chop 1 large bunch of kale. Throw the stems in there too — they’ll soften right up!
8. Turn crockpot down to low; add kale. Cook another 30 minutes or so until the kale is softened but still green.
9. Done! Portion out into individual glass containers, or transfer to a large one with a lid. I split this batch up so I could take some for lunch the next day. Will last a good week in the fridge. Whatever you don’t eat, freeze! There you have it. I’ll be making this one again, for sure! Look for more blogs coming soon. Up next: Healthy holiday dishes! Stay tuned!