Okay, let me just say I love soup. It’s so good. And it’s so easy to make! It’s something I eat quite often at home, but is vastly underrepresented here on Well and Full. So I’m going to start a little mini-series called “Soup Sundays”, where I post an easy and delicious soup recipe with a bunch of links that have caught my eye over the week. Kind of like smoothie sundays, but with soup! Perfect for the cold weather.
1 // If you didn’t see my post on Instagram, you might not have heard that I was featured in Thrive Magazine!! I have a three-page spread in their current issue and I couldn’t be more thrilled! You can pick up a copy at any Whole Foods nationwide, if you’re interested 😉
2 // MindBodyGreen has always been one of my favorite sources for holistic health information – they have a wealth of articles about nutrition, fitness, mindfulness, and all things wellness. Recently I was lucky enough to write an article for them about what “detoxing” really is. You can check it out here!
3 // The MoMA has taken a stand against the controversial Travel Ban by featuring artwork from the seven Muslim-majority countries. I think this is absolutely amazing, and such a peaceful but powerful way of resisting the ban.
4 // In these times, I think it is so important to appreciate and show respect to the women in our lives. My local art museum, the Wadsworth Atheneum, is featuring a collection of art depicting the strength of women.
5 // With so much political misinformation going around, I’ve been reading more and more from PolitiFact, a non-partisan, Pulitzer Prize-winning website that fact-checks claims made by politicians and pundits. I would highly recommend checking it out. (Just a fun fact- 69% of what our president says [which has been actually analyzed] has been objectively proven to be either mostly false or completely false.)
6 // A food blog I’ve really been enjoying lately is Lauren Caris Cooks. Lauren’s recipes are mouthwatering, her photos are gorgeous, and she promotes animal rights using her platform.
7 // These nut milks + quinoa cereal by Golubka Kitchen look divine!!
Just a quick personal note – I know I have readers all over the political spectrum. But whatever you believe, keep informing yourself. Keep asking questions. Keep searching for the truth. NO ONE PERSON HAS A MONOPOLY ON THE TRUTH. Question everything!
- ½ Medium Yellow Onion, diced
- 1 Shallot, minced
- Extra Virgin Olive Oil, for sauté
- 3 Large Cloves Garlic, minced
- 2 Cups Kale Greens, chopped finely
- 6 Cups Vegetable Stock
- 1 Cup Canned Diced Tomatoes
- Squeeze of Lemon Juice
- Pinch of Cayenne (or more to taste)
- Salt to Taste (if needed)
- ½ Tsp Black Pepper
- ¼ Tsp Dried Thyme
- ½ Tsp Dried Parsley
- ½ Cup Cooked Black/French Lentils, to serve
- Bring a soup pot to medium heat with a glug of extra virgin olive oil. Add in the diced/minced onions and sauté for about 5 minutes, or until onions are softened.
- Then, add in the minced garlic and chopped kale greens, and sauté for another 1-2 minutes, or until garlic is fragrant. Be sure not to let the garlic brown - it will change the flavor of the soup.
- After, add in the vegetable stock, diced tomatoes, lemon juice, and spices. Mix well.
- Simmer everything for about 15 minutes, so the flavors can really meld.
- When done, serve in bowls with black or French lentils.
Quote of the Day:
Learn from yesterday, live for today, hope for tomorrow. The important thing is not to stop questioning.
– Albert Einstein