This healthy veggie soup recipe comes courtesy of, MaryAnn Jones, Holistic Nutritionist & Certified Health Coach at Thrive Naturally. Kitchen Designs by Ken Kelly and Thrive Naturally are excited to announce a wonderful series of workshops and cooking events that will take place in our showroom’s newly remodeled greatroom. Be sure to join our mailing list to receive updates on all upcoming events. (Put your email in the “join” box to the right of this post.)
VEGGIE SOUP
6 servings
2 tbsp olive oil
1 medium onion chopped
½ tsp turmeric
1 large head of cauliflower or broccoli cut into florets
2 ribs celery chopped
2 med carrots chopped
1 tsp dried thyme
1 quart chicken broth
1 inch kombu seawead
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Directions:
- In a large pot heat olive
- Saute onion until lightly browned
- Season with salt, pepper and turmeric
- Add florets, celery, carrots and thyme
- Add chicken broth and kombu
- Bring to a simmer and cook 15-20 minutes until all veggies are tender
- Puree soup with an emersion blender
variations:
- add 1 can of drained and rinsed beans before pureeing
- add your favorite spices, curry, cumin,
bay leaf (remove before puree) - add garlic cloves when sautéing onion
- substitute chunks of sweet potato for carrots
- substitute fennel for celery
- add 1 cup of half-and-half when adding chicken broth
garnishes:
- toasted pine nuts or hazelnuts
- fresh chopped parsley
- homemade croutons
- shredded cheddar cheese
- curls of parmesan cheese
- crumbled bacon
