soups on.

(original recipe by me)


traditionally i am only a fan of meals that take under 15 minutes to prepare.


it’s a bad habit. i drink a lot of smoothies, eat a lot of tahini on rice cakes and snack on a lot of carrots. for breakfast i blend as many veggies as i can with some homemade milk and top with chopped fruit and homemade granola. lunch i chop up vegetables, sprinkle on some nuts, and toss with a quick vinaigrette.

the only thing i like to spend any time making is treats. they are worth it. 

but today i made soup - are you impressed? i was. it took an hour and 15 minutes. well, actually it only took about 10 minutes, but then i left it on the stove to simmer for an hour.

i’m just not a fan of planning ahead!

in my attempt to continue eating excessive amounts of vegetables despite my recently developed aversion to raw salad, i came up with soup. and it is REALLY EASY!

chop up whatever vegetables you desire into small pieces. i used:

  • half a purple onion
  • 3 carrots
  • 3 stalks of celery
  • 3 cloves of garlic (i was going with a 3 theme)
  • 1/4 of a purple cabbage
  • one tomatoe
  • half a sweet potato

sautee veggies in a pan paying attention to the order you add them (ie. add the onions & carrots first, they take longest).

meanwhile, add two GMO/salt free stalk cubes to a few cups of water in a pot. 

heat until boiling. stir to mix.

add green lentils (or any other lentils…mine were sprouted), an inch of chopped ginger, and sautéed veggies. stir.

cook on low for 45 minutes - 1 hour. add water as necessary. 

once lentils are cooked through, spice to taste. i added pepper, cayenne pepper and a pinch of salt. i also stirred in a couple of handfuls of spinach.