Thursday, April 24, 2014

Whole30 Vegetarian: 20 Minute Garden Vegetable Soup (Vegan, Paleo)

My husband recently started following the Whole30 plan. Long story short, it's a a diet that emphasizes whole foods and cuts out sugar, dairy, processed and refined foods, and grains. In an effort to support him, I've been modifying my cooking to avoid these ingredients. Which, it turns out, is pretty simple (for me at least). A diet that focuses on eating tons of veggies? I can handle that!

A lot of the complaints about the program is boredom or lack of ideas with cooking. I can imagine if you're coming out of a diet coke/hamburger/cheetos kind of diet that this change would be hard. But instead I see it as a challenge, and have come down with some really great ideas and recipes. Already we have had a ton of baked sweet potato, roasted cauliflower (huge hit with the kids), super yummy salads topped with nuts and strawberries, and a kale salad with apples that I MUST POST SOON.

One of the things we decided would be nice is to add some soups to the menu, and I have some good ones lined up like cauliflower pesto that I'll be sure to post. 

Today I made a pot of soup to last the week, either to accompany meals or as a quick snack. This one took 20 minutes, fits into the Whole30 diet and smells amazing. My husband keeps creeping around the kitchen asking what I put in it, and I'll tell you: not a lot. It's brothy and light, perfect for spring, and all done in 20 minutes! 

1 small onion, diced
2 carrots, diced
3 stalks of celery, chopped
3 cloves of garlic, minced
1 large zucchini, sliced into half moons
1/2 cup of roasted red peppers, peeled and chopped (I used jarred from the grocery)
4 cups of broth or water
1 can organic diced tomatoes (or about 1 cup fresh chopped)
1 large bay leaf
1 tsp thyme
1/2 tsp mixed Italian seasoning
salt and pepper to taste

In a skillet heat 2 Tbsp olive oil. Add in the onion, celery, carrot and saute until soft, about 5 minutes. Add in the garlic, red pepper and spices, bay leaf, and cook 1-2 minutes more, stirring frequently. Stir in the broth and tomatoes, salt and pepper to taste. Bring to a simmer and cook for 5 minutes. Add in the zucchini and cook 5 minutes more. Store for the week and enjoy with your favorite salad or serve immediately.

                                                                  All packed up and ready to go in the fridge!

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