I am still in Whistler and it is a balmy 10C today. And rainy! No problem, I am actually doing some work so this unseasonal, fall-like weather is very welcoming. I don’t feel guilty about getting down to business, if you know what I mean. There are so many outdoor activities here so it can be a little distracting when you want to get some actual work done. No distraction today! I whipped up this beautiful creamy light soup to keep me warm and cozy. It literally took less than 15 minutes to pull together and it was sooo good. I am recreating it here so the measurements may be slightly different. No worries though, you can’t really mess this one up. Use whatever vegetables you have in the fridge. Purée a little with some broth and add in hemp seeds or beans if you want a little protein boost.
1 tsp coconut oil
1 red onion, sliced
3-4 medium carrots, chopped
2 stalks celery, chopped finely
2 kandfuls of chopped kale (or spinach, arugula or bok choy!)
1 small clove garlic, chopped
1/2 “ chunk of ginger, chopped
2 tbsp hemp seeds (optional)
2 to 3 cups vegetable or chicken broth
Add coconut oil to a medium skillet or heavy bottomed stock pot. Add the onion, carrots, celery, garlic and ginger and about 1/2 to one cup of broth to prevent sticking. Once the veggies have softened add in more broth and let simmer for 5 minutes. Next, scoop out a ladle or two of broth and veggies and puree in a blender with 2 tbsp of hempseeds, if using (note: you could also use 1/2 cup of chickpeas or other white beans to boost the protein of this veggie soup). Keep this cream mixture aside. Add kale to the veggies and broth mixture in the pan and cook until the kale is just wilted, approximately 2 to 3 minutes. Add the cream mixure back to the pan and mix through but do not boil. Serve immediately. Serves 1 to 3 people, double up if serving more than two people. Enjoy!!
Copyright © Cathy Russell
- 1 tsp coconut oil
- 1 red onion, sliced
- 3-4 medium carrots, chopped
- 2 stalks celery, chopped finely
- 2 kandfuls of chopped kale (or spinach, arugula or bok choy!)
- 1 small clove garlic, chopped
- ½ “ chunk of ginger, chopped
- 2 tbsp hemp seeds (optional)
- 2 to 3 cups vegetable or chicken broth
- Add coconut oil to a medium skillet or heavy bottomed stock pot.
- Add the onion, carrots, celery, garlic and ginger and about ½ to one cup of broth to prevent sticking.
- Once the veggies have softened add in more broth and let simmer for 5 minutes.
- Next, scoop out a ladle or two of broth and veggies and puree in a blender with 2 tbsp of hempseeds, if using (note: you could also use ½ cup of chickpeas or other white beans to boost the protein of this veggie soup). Keep this cream mixture aside.
- Add kale to the veggies and broth mixture in the pan and cook until the kale is just wilted, approximately 2 to 3 minutes.
- Add the cream mixure back to the pan and mix through but do not boil.
- Serve immediately. Serves 1 to 3 people, double up if serving more than two people. Enjoy!!