After nearly 3 weeks of vacationing in sunny hot California, I’ve returned to Vancouver to find it is autumn. The air is crisp and cool – to be honest it’s lovely running weather! It also makes me want to pull out all my recipes for soups, chilis and stews. Last night I threw together this gem – likely one of the easiest soups to make (like, EVER) and despite being so simple it is incredibly tasty. In fact hubby deemed it the best meal ever and declared we’ll be having it once a week (minimum) throughout the fall/winter season. Good thing it’s so easy he can totally throw it together too (and he’s not a kitchen guy!!).
Makes 3-4 servings
- 2 Tbsp coconut oil
- 1 onion, chopped
- 2-4 garlic cloves, chopped (optional)
- 2-3 carrots, chopped
- 1 tsp sea salt
- 4 cups low sodium veggie broth
- 2-3 large potatoes (or 2 small sweet potatoes)
- 1 bunch kale, washed and torn into pieces
- 2 cups (1 can) akzuki beans OR 2 chicken breasts, baked and diced (optional)
- Heat the coconut oil in a pot over medium heat, and sauté the onion, garlic, carrots until soft.
- Add the salt, veggie broth, potatoes (or yam) and kale.
- Bring to a full rolling boil; then cover and simmer for 35 to 45 minutes.
- Add the beans or chicken, if using – heat through.
- Gently mash a few of the potatoes, and mix to create a bit of a thicker soup. Serve immediately.
To deliciously healthy food and stronger faster running… Cheers,
Sarah J Cuff, RHN