A Vegetable Soup Recipe for a Gentle Detox.
And during this challenging time I’m offering FREE emotional eating support and guidance twice a month (the first and third Wednesday of each month) inside my Feel Better Eat Better Facebook group RIGHT HERE.
Pre-biotics refer to natural soluble fibres that feed the good bacteria in our large intestine, helping to promote balanced gut flora and healthy bowel function. Natural pre-biotics are found in a variety of plant-based foods, which is another great reason to eat a nourishing wholefoods diet.
I come from a large family — 5 brothers to be exact — and all of them come to visit every single Thanksgiving. The festivities start on Saturday and it is a weeklong celebration of non-stop activities. It wouldn’t be a Driggs function without it revolving around food so we eat well and often. This is why this soup is a welcome addition!
Heat up a large pot over med-high heat and add olive oil. Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent. Add in garlic and bell pepper and cook for 1 minute. Add in green beans and cook for another minute. Top with diced tomatoes, vegetable stock and spices and give it a stir. Bring to a boil and then let simmer, uncovered over med-low heat for 25 minutes. Add in kale and cook for 5 more minutes (it will wilt). Top with fresh parsley and serve warm. Will keep for a week in refrigerator and freezes well for several months.
Cashew cream (cashews pureed with water) is blended with immune-boosting broccoli, lentils, cashews, onions, carrots, celery and spinach. This results in the healthiest and most delicious and creamy soup ever! It’s also vegan and gluten-free.