Practicing the simple art of preparing tasty soups will enhance the shape of your food week. Using a foundation of carrot, onion, and celery, this recipe adds some cabbage and red beans to make a creamy, delicious, and nutritious blend. Enjoy!
Ingredients:
-3-4 Carrots
-One medium onion (sweet or yellow)
-3-4 Celery stalks
-2-3 cloves of garlic
-1 small Green Apple
-1/2 of a Green Cabbage
-1 can of Kidney Beans (rinsed)
-1 can of light coconut milk (optional)
Start by heating a medium/large pot to medium/high heat. Layer the bottom in Avocado Oil.
Chop and add the carrots, onion, celery, and garlic to start. Stir for a minute or two and let the mixture soften.
Chop and add the apple, cabbage, and rinsed kidney beans. Stir into the mix (add a little more oil to make sure nothing sticks to the bottom).
After another minute or two, fill the pot with water until it covers the vegetables. Add in a few shakes of salt and pepper. Bring the mix to a boil, then lower the heat and cover the soup. Let it cook for about ten minutes.
Let it cool for a few minutes then puree in a blender, or in the pot with a stick blender. Feel free to enjoy it as is if you prefer! If you want to make it extra creamy, add some light (or even full fat) coconut milk. This is a hearty soup that will get a few servings worth. Enjoy!
