Soups are a staple this time of year, and there are so many ways to make them healthy. Once you learn how to make a basic soup, you can get really creative and “healthify” your favorites. Here is my latest version of vegetable soup with some not so common and too often overlooked but nutrient rich vegetables. I don’t do a lot of measuring when I cook, but here is my recipe:
3 T olive oil (eyeball it- you may need more or less)
2 yellow onions
2 cloves of garlic diced
1/2 head of kale
2 large carrots
1 celeriac root (this is the actual root of celery which I found at my local farmers market -you could also use celery, but I thought this was unique.
fresh oregano, thyme and rosemary
1 bay leaf
28 oz. can of tomatoes
64 0z. low sodium chicken broth (This makes ALOT of soup)
1 cup macaroni noodles ( I love the texture of noodles in soup – can’t give it up 🙂 )
Saute diced carrots, garlic and onion (an celery if you used it) until a little soft. Add seasonings and saute for a couple of minutes. Add the chicken broth, tomatoes and the rest of the vegetables that have been diced. Simmer for at least 30 minutes or until the vegetable are softened. Add the noodles until soft and serve! I like to add a little parmesan cheese to my bowl for extra flavor.
This soup is packed with nutrients, and since it is loaded with vegetables it is low in calories.This is a great way to stay full on a cold winter day. Enjoy!