HEALTHY EATING
By Fabiola Zefi
Nothing warms my heart (and stomach) up like a nice soup. My thing with soup is that no matter how big the portion, I always feel as if I’m never fully satisfied. So I decided to take matters into my own hands and create the soup of all soups, the crème de la crème (pun intended) and top it off with some filling vegetables and good fats. This soup is like two meals in one, well, three if you consider the side of seedy bun with hummus and kimchi. MMMM, hummus and kimchi! Middle Eastern food meets Korean staple!
Ingredients:
- 1 small yellow onion
- 1 tablespoons avocado oil
- 2 garlic cloves
- 1 teaspoon garlic powder
- 2-3 bay leaves
- 1 teaspoon dried parsley
- 1 green apple
- 3 large carrots
- Half head cauliflower
- Salt/pepper to taste
Directions:
Turn the stovetop on medium heat and in a large saucepan combine oil, onion, garlic, bay leaves, garlic powder and parsley. Cook until onion is medium brown, add in the chopped up apple, carrots and cauliflower. Cook on medium until all ingredients are medium brown. Cover with water, about 4-6 cups. Simmer for about 8 minutes, remove bay leaves and transfer mixture to blender. Blend on high until creamy.
Ingredients for topping:
- 1 teaspoon oil of choice
- ½ cup garbanzo beans
- ½ cup beets
- ½ cups cremini mushrooms
- ½ of a large avocado
- 1 handful cilantro
Directions for topping:
Preheat oven to 375 and line a baking dish with parchment paper. Place beets face down for about 20 minutes. Turning them around at about 10 minutes. In a large saucepan heat one teaspoon avocado oil and add garbanzo beans. Cook and stir for about 5 minutes, then add mushrooms and cook both ingredients for about 3 more minutes. You don’t want the mushrooms overcooked.
Top off with fresh avocado pieces and cilantro. This soup goes fantastic with a side of seedy bun topped with some hummus and kimchi.
Serves 2-4 depending on portion sizes.
