It stinks, but I’m still sick. I feel mostly okay, but I have this awful cough that just won’t go away. And my endurance is pathetic – snowboarding wiped me out on Saturday. And we rode for less than two hours. Dang.
As much as I don’t want to slow down, I’m doing my best to rest more than normal. I’m loading up on Vitamin C and water. Eventually this has to go away, right?
Thankfully, I created this delicious vegetable soup a few weeks ago, which really came in handy this weekend. Vegetable soup is one of the meals I like to whip up when I have extra veggies in the fridge that I don’t want to go to waste. With that said, don’t worry too much if you don’t have the exact veggies I chose – you can swap out based on what you have on hand. Think of this as a base recipe that can highlight your own creativity!
I enjoyed my soup with some extra protein from both seitan & sprouted tofu, which gives this soup extra staying power. You could also serve this soup as a side without the protein, so I included it as an optional step in this recipe.
- 1 cup red potatoes, chopped
- 1/2 tablespoon MCT Oil or Olive Oil
- 1/2 cup leeks
- 1 1/2 cups sliced baby portabello mushrooms
- 1 jalapeno, seeded & diced
- 1 red bell pepper, seeded & diced
- 4-6 garlic cloves
- 1/2 medium red onion
- 1 teaspoon Italian seasoning
- 3 cup vegetable broth, low sodium
- pinch of salt
- optional protein: 2 ounces seitan and 3 ounces sprouted tofu
- Bring water to boil in a medium pot. Add potatoes and cook for 15 minutes.
- Meanwhile, heat oil in a large pan over medium-high heat. Add leeks through red onion and sauté for 10 minutes, or until veggies are fork-tender.
- Optional protein: Preheat oven to 400 degrees. Bake seitan and tofu for 10 minutes.
- Drain potatoes and place back in pot. Add vegetable broth, sautéed veggies, and (optional)
- protein to pot and bring to simmer. Add a pinch of salt and cook for another 15 minutes. Serve hot!
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Questions for you:
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What is your favorite type of potato?
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Do you make “empty-the-fridge” meals?
