After completing my 5 day liver cleanse, I had about 6 cups of potassium broth left over that needed to be used- so I made soup. I also had some zucchini that did not get used as fast as I thought they might and a lot of left over carrots from juicing I have yet to do. This all equaled a veggie soup.
As I mentioned in my last entry about the Gluten Free Plum Crisp, I mostly cook and bake to use up ingredients on hand. There are times where I buy groceries with the only intention to make a specific meal but nine times out of ten, I cook and bake to use what I have in excess or before something goes bad.
Obviously I love being creative in the kitchen. Not only do I get inspired to make and eat clean, organic food, I also get to inspire others by sharing my process. I am not a “trained” cook or baker by culinary standards, but I did learn how to cook around very authentic Greek and Italian women- mainly my mother.
We had freshly handmade bread most of my life, I think I was in junior high or high school when she finally gave in and bought some wonder bread! (I am joking, white bread was not allowed in our house). Home cooked meals made with fresh ingredients was the “norm” in my family home. I talk about this in my book Fit 2 Love under the chapter titled “A Food Love Affair” because this relationship with food is the foundation for weight management. Too many “dieters” never heal the relationship with food and this is the missing ingredient to lasting success. Now onto the soup- I love using a Crockpot when I can since it makes cooking extra easy!
- 6 cups of vegetable broth, chicken broth or water (although when not eating more Vegan, I prefer Lamb broth best of all). The longer you leave the soup in the pot and the water evaporates, the more water you made need or can add to it later.
- tbsp of crushed or minced garlic
- 1 tbsp olive oil
- 1.5-2 cans of organic tomato paste
- 2 chopped zucchini
- 1 chopped large onion
- 3 chopped carrots
- 3 chopped stalks of celery
- 2 medium chopped potatoes ( I actually used up 6 small red potatoes)
- 1 cup of red lentils
- Large bunch of fresh parsley
- Large bunch of fresh basil
- Salt, pepper and spices to taste. This is where unless I am cooking something in ORDER to share it, I can’t tell you exactly how much I used of each spice. For this I did include small amounts of thyme, rosemary, garlic powder, paprika, oregano, salt and pepper.
Throw all of the ingredients in the crock pot , turn on to the low cook setting of 8 to 10 hours if you do this in the morning and want it for dinner, or the high setting of 6 hours if you want it for lunch. Change up your veggies based on what you need to use or prefer to eat of course and let me know how yours turns out! I have posted a picture of my spice rack, cleverly made by my husband to Utilize some unused space in the kitchen so I can just grab and use when cooking. I couldn’t fit the all of the spices I have in this “rack” nor could I fit the top shelf into the picture but you get the idea. Spices are your friends.
Enjoy and leave a comment below to tell me how you did!