Soups, chili’s and chowders are an easy way to get a few servings of vegetables while warming up your insides. This is a time of year you want to stay hydrated and keep your immune system at full tilt. High in a variety of vitamins and antioxidants, make a batch of this tasty chowder and enjoy any time of the day.
Prep and Chop (a little finer chop for a chowder, unless you want it chunky!):
-3 carrots
-1 medium sweet onion
-3-4 cloves of garlic
Heat 3 TBSP of avocado oil in large soup bowl at a medium-high heat and add in the chopped veggies. Stir for 3-5 minutes (add more oil if needed)
Prep and Chop:
-One cup of kale
-One cup of riced cauliflower (use the pre chopped bags!)
-1/2 cup of fresh cilantro
Spices and Vinegar:
-1 TBSP sea salt
-1 TBSP pepper
-1 TSP of tumeric
-1 TSP of ginger
-1 TSP of cumin
-1 TBSP of apple cider vinegar
Add in the chopped kale and riced cauliflower (keep the cilantro for the garnish). Add in all of the spices and splash of vinegar. Stir for another 2 minutes, then add 4 cups of vegetable stock (low sodium), bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes.
Add one can of reduced fat coconut milk (full fat if you want real creamy). Stir, serve, and garnish with the fresh cilantro. Enjoy!
