Happy Snowy Sunday! We’ve been getting seriously hit with winter vibes here in Connecticut – I don’t know how many inches of snow we’ve gotten exactly, but I DO know that I can’t get my car up and down the driveway. However, the weather is very appropriate for my second #SoupSunday… there’s nothing like a hot bowl of soup when it’s snowing like crazy outside.
So without further ado, here are the links that caught my eye this week:
1 // I’m seriously eyeing this list of healthy + decadent Valentine’s Day treats!
2 // I’m ALL ABOUT these falafel salad bowls by Snixy Kitchen (#Falafel4Lyfe)
3 // This hazelnut sugar cookie cereal by Molly of My Name is Yeh is so insanely cute and creative!!
4 // This dry rub tofu salad by Lauren Caris Cooks = AMAZING
5 // I’ve been really into the art of Claire Desjardins lately. Her abstract pieces are just beautiful, especially her use of color and composition.
7 // Some Valentine’s Day recipes from one of my chef-heroes, Yotam Ottolenghi. They’re not all vegetarian, but that sorbet recipe looks amazing.
I hope all of you have a fantastic week!
Feel Better Soup
- 1/2 Medium Yellow Onion diced
- 1 Shallot diced
- Extra Virgin Olive Oil for sauté
- 3 Cloves Garlic minced
- 1 Can Diced Tomatoes
- 1 1/2 Cups Finely Chopped Kale
- 6 Cups Vegetable Stock
- 1 Tsp Turmeric
- 1/4 Tsp Black Pepper
- 1/4 Tsp Dried Thyme
- 1/2 Tsp Dried Parsley
- Salt if needed, to taste
- Squeeze of Lemon Juice
- Orzo or small pasta to serve
- Avocado sliced, to serve
- Sprouts to serve
Start by prepping the veggies - dice onions and shallot, mince garlic, etc.
Bring a soup pot to medium heat with a drizzle of Extra Virgin Olive Oil.
Add in the diced onions and shallot (not the garlic!!) and sauté for a couple of minutes until onions are soft.
Then, add in the minced garlic, diced tomatoes, and chopped kale and sauté until garlic is fragrant. Be sure not to let garlic brown, it will change the flavor of the soup.
Then, add in the vegetable stock, the squeeze of lemon juice, and spices.
Let everything simmer for about 10-15 minutes.
When done, ladle soup into bowls. Serve with as much orzo as you like, or another small pasta (rice works too). Soup is also delicious with avocado and sprouts, if that's your thing!
Quote of the Day:
Be a light for all to see.
– Matthew 5:16
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)