When George had his surgery I knew he wouldn’t be able to eat a whole lot after. I figured soup would probably be the best bet. While he was in surgery I made this soup as I know it’s full of flavour and quite filling. This soup is vegan and gluten free, but is great for anyone!! Happy Vegan Tuesday!
Ingredients: Yields 5-6 LARGE servings
- 1 large onion, minced
- 4 garlic cloves, minced
- 2T EVOO
- 3 large carrots, chopped
- 1 large yukon potato
- 6 cups of vegetable broth
- 1 can chickpeas, rinsed
- 1 28oz diced tomatoes with juice
- 3 celery stalks, chopped
- 1T oregano
- 1t thyme
- 2 bay leaves
- 2T tomato paste
- salt and pepper to taste
Directions: In a dutch oven or large stock pot, heat oil over medium high heat. Add garlic and onion and cook until translucent. Stir in carrots and celery, cook for 2-3 min more. Add in broth, oregano, thyme, diced tomatoes, tomato paste and potatoes. Add in bay leaf and cook for 30 to 40min, until vegetables are tender(check potatoes). Add chickpeas and simmer for another 20 mins. Season with salt and pepper.
This soup freezes quite well. I actually have some in the freezer right now!!
I have been thinking about this for quite some time now, I really want to start sharing more aspects of my life with you all. I have focused on sharing just food recipes for some time now and I had always wanted to bring more fitness/lifestyle into the blog. Over the next couple days I will start to bringing just that! Tomorrow I have done something COMPLETELY brand new. To be honest I’m a little nervous!! hehe
See you all tomorrow 🙂
Question: What is your favourite soup? Do have it often?
What else would you like to see more on the blog?
I hope everyone had a safe and fun St. Patrick’s Day! I know I sure did!! I saw some of you made my Irish Car Bomb Cupcakes!! Sure made my weekend 🙂 I have been getting a lot of tweet requests for some healthy snacks that you guys can easily make and are super tasty . Something I am really obsessed with right now is roasted chickpeas. I had pinned a recipe on Pinterest the other week and knew right away it was something I would have to recreate. It is really something that is super easy to do, and the flavors are endless. So far this is my favorite recipe oh and it’s Vegan too 🙂
Ingredients: Yields 2 cups
- 2 cups of chickpeas, drained and rinsed (or soaked)
- 2tbsp evoo
- 1/2tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4tsp sea salt
Directions: Preheat oven to 400f. If you used canned chickpeas, rinse with cold water and pat dry, or if you soaked dry chickpeas, also pat dry, remove any skins. Place chickpeas in a bowl, toss in the evoo and spices, shake till all the chickpeas look covered. Place on a baking sheet and roast for 30-40min. Let them stand for about 5-10min that way they won’t be soft from the steam.
Yesterday I took the day off to spend it with my girl friend from Quebec and her three month old daughter. It was love at first sight. I took HINDEREDS of photos. For those of you that follow me on Instagram saw my rapid posting :). Taking photos of a baby is a little different than taking photos of food. But I think we got some great shots.
Tonight is core day at the gym. It may still be a snowy nightmare here(I am completely done with all this snow! I cannot pretend that I feel any different at this point) but Summer will come and I want to be ready for it.
What is your favorite go to snack?
What are you doing to get ready for the Summer?
What did you make for Vegan Tuesdays?