Loaded Veggie Soup

Loaded Veggie SoupLots of you have been asking for my vegetable soup recipe after posting it many times on my Instagram story. During the winter months, I make this soup probably every two weeks at least. During the colder months, I find it harder to get all my veggies in, because I don’t crave salads as much. I love making a soup that packs as many vegetables as possible. I basically end up with more of a stew than a soup because my veggie to broth ratio is always completely off! What I love most about this soup is that it really can be altered anyway you like. You can add or remove ingredients without changing the taste. The key is knowing when to add in the veggies so nothing turns into complete mush. Remember you can always add beans, quinoa, rice or even tofu to add extra protein and fibre. Hope you love it!

Ingredients:

• 3 tbsp extra virgin olive oil
• 1 yellow onion (diced)
• 3 cloves garlic (minced)
• 1 tsp salt
• 1 tsp dried oregano
• 4 carrots (diced)
• 4 celery stalks (diced)
• 2 sweet potatoes (diced)
• 3 quarts organic low sodium chicken or veg stock, homemade is best
• 1/2 green cabbage (shredded)
• 2 cups brussels sprouts (chopped)
• 2 cups green beans (chopped, 1/2 inch)
• 1 cup cauliflower (chopped)
• 2 zucchini (diced)
• 1 cup broccoli (chopped, can also throw in stems!)
• 1 cup fresh spinach
• 1/4 cup fresh dill (minced)
• 2 tbsp fresh parsley (minced)
• salt and pepper to taste

Directions:

1. Heat oil over medium heat in a large pot. Sweat onion for 5 minutes then add garlic, salt and oregano. Stir for 30 seconds.
2. Add carrots, celery and sweet potato. Cook for another 5 minutes.
3. Add chicken stock and bring to a boil.
4. Reduce heat to low, add cabbage, brussels sprouts and green beans. Cover and allow to cook for 7 minutes.
5. Add cauliflower and zucchini, cook for another 3 minutes. Check to see that the carrots and sweet potato are cooked through, then turn off heat.
6. With heat turned off, add broccoli, fresh spinach, dill, and parsley. Taste and season to your liking.
7. Serve!

Loaded Veggie Soup

Thai Vegan Buckwheat Noodle Salad

Thai Buckwheat Noodle Salad
Hey loves! Incase you didn’t see the recipe I did over at Artemano’s website, you can now always find the recipe right here! This is such a beautiful transitional meal heading into those colder days. Lettuce and vegetable filled salads are always a staple but it is nice to switch it up by adding whole grain, gluten free, fiber filled noodles to the mix. This comes together in a few minutes and can last in the fridge all week! Who needs Thai take out anymore? Now, I just need to attack a Thai curry, stay tuned…
Thai Buckwheat Noodle SaladThai Buckwheat Noodle SaladThai Buckwheat Noodle Salad

Noodle Ingredients:

• 1 package 100% pure buckwheat soba noodles
•1 tbsp sesame oil
•1 tbsp cilantro, chopped
•1 tbsp mint, chopped
•1 tbsp scallions, thinly sliced
•½ cup carrots, julienned
•½ cup red pepper, julienned
•½ cup red or green cabbage, julienned
•2 tbsp peanuts, roughly chopped

Sauce Ingredients:

• 3 tbsp coconut sugar + 1 tbsp water
•1 garlic clove, finely chopped or pressed
•1 tbsp freshly grated ginger
•3 tbsp fish sauce
•¼ cup lime juice + zest (about 2 limes)
•2 tbsp almond or peanut butter
•1 jalapeno or Thai chili thinly sliced (optional)

Directions

1. Begin by boiling your water for the buckwheat noodles. Cook according to the package instructions.

2. While the noodles are cooking, prepare your sauce. Whisk coconut sugar and water until sugar is dissolved. Add your garlic, ginger, fish sauce, lime juice and nut butter. Whisk until combined, and then add your chili peppers. Place in the fridge.

3.Rinse the noodles with cold water after they are done cooking to stop the cooking process and remove starches to avoid sticking. Toss the noodles in the sesame oil. Add half the sauce, cilantro, mint, scallions, carrots, red pepper and cabbage. Toss and taste. Add more sauce if desired. Top with peanuts and more fresh herbs.
Thai Buckwheat Noodle Salad