Yummy Whole-food Carrot Tomato Soup with Greens

Food represents many things for me. It’s a facet of my spirituality. A reason to always be thankful. After struggling for years with food allergies, health issues, and also an eating disorder, I appreciate food now more than ever. Do you know what it’s like to enjoy a slice of pizza for the first time in over three years? Recovery is a beautiful thing.

My food-related Instagram posts were getting a lot of attention, so I figured I might put up a few recipes from Edge of Something More and see how they perform. These aren’t exact recipes but rather vegetarian meals that would regularly be at the homestead. I’m not vegetarian, but I go days or even weeks without meat sometimes. I will share more of the meals I come up with if you guys like them.

Soup Feeds the Body and Soul

A bowl of soup is good for the soul, especially with a nice grill-cheese sandwich! This soup is rich with three of the foods I base my diet around: tomatoes, carrots, and leafy greens. I’ve found that these offer the most value for your dollar. They are cheap, healthy, gluten free, easy to stock up on, and for me, all of that stuff is important.

  • A ten-year nutritional study from the Netherlands found that regularly eating carrots can reduce the risk of heart disease.
  • With beta-carotene, calcium, and other vitamins and minerals, kale really helps me fight back against some of my health problems.
  • Tomatoes are known for having an abundance of lycopene. Studies have found that lycopene can help protect the body from osteoporosis.

This Isn’t Really a Recipe (LOL, Sorry)

I wish I could give you guys an exact recipe, but my brain doesn’t work that way. I don’t measure anything. I use approximately three to ninety-five sprinkles of each spice, depending on the mood and what I’m making. If I’m cooking for more than just me, I throw in more handfuls of ingredients. I think I’ve burned out the spice-receiving centers of my tongue and brain by abusing them so much, but people always tell me my food is flavorful. For this recipe, I recommend you add three to four pinches of everything, taste it, and then explore from there.

soupsIngredients:

  • Vegetable broth
  • Kale
  • Frozen spinach
  • Frozen green beans
  • Carrots
  • Fire-roasted tomatoes
  • Tomato sauce

Spices:

  • Onion
  • Garlic powder
  • Sea salt
  • Coriander
  • Paprika
  • Cayenne
  • Black pepper

Making the Soup

I start with equal parts water and vegetable broth. I’d say about two cups each, which makes about three to four servings. You can use pure broth if you want to, but I find it’s unnecessary and adds to the expense.I usually chop about a cup of carrots. You can do more or less. Same with the kale. I’d say to go for about three leafs per person you want to serve. I really like greens, so I add a lot of frozen spinach too.

Put all of the above in your pot along with the fire-roasted tomatoes (I usually do two big spoonfuls) and get it simmering. I add sea salt, garlic/onion black pepper, and some of the other spices at this point too. I keep adding throughout the entire cooking process. Whatever feels natural. Taste as you go. Add sea salt slowly and always err on the side of adding less, but don’t worry, you can always water it down some if it gets too salty. You might want to add more water at some point anyway, because the leftovers will thicken in the fridge.

At this point, I brown my frozen green beans with some onion on the cast iron before adding them in. You don’t have to do this, but it adds flavor.

Once you get everything in the pot, add tomato sauce until the broth is as thick as you would like. I usually add 3-4 spoonfuls, but it just depends.I usually let it simmer for about twenty minutes or so after that. You’ll be able to tell when all the ingredients are soft and tender.

Make it Your Own

You can do whatever you want with this soup. If you don’t like onions, leave them out or use the powder instead. Likewise, you might want to chop fresh garlic rather than using the powder. You can switch out any of the veggies for other options or even add some chicken, pasta, or rice if you like. There are very few rules in cooking. If not for thinking outside the box, I’d never have come up with some of my favorite meals, like enchilada oatmeal or tomato curry with mashed potatoes. Food provides us with an opportunity to be creative, so relax, have fun, and see what you come up with.

 

 

 

 

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2 thoughts on “Yummy Whole-food Carrot Tomato Soup with Greens

  1. I am definitely going to try your recipe next time I make soup. This sounds delicious! If there’s spinach in it, I know I’ll love it. I personally love to throw Swiss Chard in all my soups… yum! And measurements are totally unnecessary (expect for when it comes to the salt). Cooking is done with love and by eye, imho (:

    Like

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