Happy 2018 everyone!
Some of you that read my blog regularly (thank you loyal fans, I appreciate you so much!) have probably noticed that I haven’t posted a new recipe in a while. This New Year Resolution Soup is actually my first recipe since mid-December. A lot of things happened in the last month of 2017, which I’ll share with you in the coming weeks, but what I do want to share with you right now, other then this really yummy soup recipe, is the few additions I’ll be making to this blog.
2017 has not been a great year for me. Yes, great things have happened, because nothing is ever all bad, but in the whole, it’s been a rather difficult year. That being said, I have learned tremendously from the experiences and events of the past year and I’ve had to dig deep into my life long teachings to overcome the obstacles that were scattered across my path. And I want to share what these teachings with you.
I want to teach you and share with you the tools I’ve developed and used to turn these obstacles into opportunities or at least into manageable situations. I want to share these with you because I think you can greatly benefit from what I’ve learned over decades of practise. I think everyone is confronted with obstacles in their lives and everyone needs as many tools as possible to face them in order to bring happiness back into their life.
So as of my next blog post, I’ll be sharing with you these teachings, along with recipes. I’ll also be sharing with you additional tips on the mindfulness page of this blog so do go and check it out. This is all for you.
Some of you may be wondering what a food blog has to do with mindfulness and life lessons. Well let me tell you, it has everything to do with a food blog. How we choose to feed our bodies greatly impacts how we feel. And how we feel greatly impacts how we react (internally and externally). And how we react to life’s events greatly impacts our happiness. So yes, not only do I want to share with you tools on how to handle and face obstacles, but I want to do so in a holistic way that includes sharing with you delicious and soul nourishing recipes that I believe will serve you best to reach whatever goal you have.
And speaking of goals, this soup fits right in!
How many of you have made a New Year Resolution that relates to your health, be it eating more fruits and vegetables, eating less processed foods, making more home cooked meals, having a more healthy approach to food, loosing weight or maybe even going fully plant based… These are all very popular new year resolutions and they are all very noble. It’s putting them into practise in a consistent fashion that sometimes presents the greatest hurdle. But not to worry. This is why I’m here, creating recipes for you and this is why this soup was created for you in the first place.
2018 is all about reaching goals and thriving!
I always find that to stick to lifestyle changes relating to food or weight or health, you need to make these changes accessible and easily implementable into you life. If not, chances of success are slim. That’s why this soup bears its title: because it easily fits into your new year resolutions: it takes no time at all to make so it can fit into any busy family’s schedule, it’s plant based and loaded with vegetables like broccoli, cauliflower, leeks, celery and golden potatoes, green lentils for protein and plenty of fiber so its super healthy and will fill you up and leave you satisfied without weighing you down.
I hope you guys enjoy this soup. Don’t forget to leave me a comment by clicking on the title and going to the bottom of that page and let me know what your new year resolution is.
- 1 head of cauliflower
- 2 heads of broccoli
- 1 leek
- 2 stacks of celery
- 1 yellow onion
- 1 garlic clove
- 4 small yellow potatoes
- 1 Cup dry green lentils
- 1 inch piece of ginger
- 1 tsp coconut oil
- 1/2 tsp tumeric
- 1 tsp Himalayan pink salt
- 2 vegetable stock cubes (non-GMO and no MSG)
- 6 Cups water
- 1 Cup cashew milk (can add almond milk instead)
- Wash and coarsely chop the cauliflower, broccoli, leek and celery.
- Dice the onion and mince the garlic and ginger.
- Wash, peel and cut the potatoes in little cubes.
- In a large pot, set over medium high heat, melt the coconut oil.
- Add the onion and garlic.
- Cook and stir for 3 minutes.
- Add the remaining vegetables, lentils and ginger and stir to combine with a wooden spoon.
- Add the water, turmeric, salt and vegetable stock cubes.
- Bring to a boil over high heat.
- Allow to boil for 5 minutes.
- Reduce to medium heat and cook covered for 15-20 minutes, until the lentils and vegetables are cooked.
- Set aside and allow to cool for a few minutes.
- With a hand blender, blend the soup to your liking (we like a bit of chunks in ours).
- It will be thick.
- Stir in the cashew milk (we like thick soups so 1 cup of cashew milk was enough for us but add more or less to suit your family’s taste)
- Serve and enjoy