Hearty Veggie Soup from the Yoga Girl® Kitchen

During times of uncertainty, transition, or just overall life stress, it can be challenging to prioritize eating healthy meals. The solution? One-pot meals that can be frozen.

There aren’t many of us that enjoy doing a lot of dishes after cooking, so being able to make a delicious and healthy meal without a ton of effort makes the world of difference after a long day.

Making big batches of meals like this one can also be a major stress-reliever in the long run. Having already-made meals available in a short amount of time can allow us to focus on other important things going on in our lives.

This soup is full of everything you need to keep your body healthy, and your belly happy. With vitamins, minerals and antioxidant compounds, this soup will help to fight inflammation, prevent heart disease, lower high blood pressure, and keep the immune system fighting strong.

Hearty Veggie Soup from the Yoga Girl® Kitchen

This recipe is for a fairly large batch and can be refrigerated for about 4-5 days, or frozen for later.

The Ingredients

• 2 Tbsp. cooking oil (coconut, avocado, olive, etc.)
• 1 8oz. package of mushrooms, sliced
• 1 medium-large onion, chopped
• 3 large leeks, sliced (*See note below for prepping leeks)
• 4-5 large carrots, sliced
• 4-5 large celery stalks, sliced
• 4 garlic cloves, minced
• 4 large potatoes, diced
• 1-10oz bag of frozen cauliflower rice (fresh is ok too)
• 2 cartons (about 32 oz.) of vegetable broth
• 2 large handfuls of kale, stems removed
• 2 cups of cabbage, sliced and core removed
• 1 can of coconut milk

The Spices:

• 1 tsp. dried thyme
• 1 tsp. marjoram
• 1 tsp. paprika
• 1 tsp. ground sage
• 2 tsp. ground turmeric
• 2 tsp. ground ginger
• 1 Tbsp. dried parsley (or 2 Tbsp. fresh)
• salt/pepper, to taste

Note: Leeks may look intimidating, but think of them as giant green/spring onions! Chop off the root-end and discard. Remove the dark green leaves (which you can save and freeze to use in veggie stock after washing them!). You should have the “middle” portion of the leek with white on one end and light green on the other. Slice down the middle of the leek from one end to the other, so you have two long half-moons pieces. Rinse each half thoroughly as leeks tend to be very dirty. Once nice and clean, slice into little half-moons. That’s it!

The Process:

1. Begin by adding cooking oil to a large soup pot and setting over medium heat.
   
2. Add the mushrooms and sauté until some of the moisture has been absorbed. Then add the onion and leeks, and continue to sauté until they all begin to soften.
   
3. Next, add in your carrots, celery, garlic, potatoes, and riced cauliflower, and stir occasionally until the water evaporates and vegetables begin to soften. Sprinkle in all of your spices and stir with your veggies. Cook for 2 more minutes.
   
4. Add your vegetable broth and let cook on low-medium for about 15-20 minutes, or until potatoes and carrots are soft.
   
5. Then, add in your kale, cabbage, and coconut milk and continue cooking on low-medium heat for another 5-10 minutes until the cabbage and kale are soft.
   
6. Serve hot with your favorite hunk of bread or just by itself.

Enjoy and stay well!