I’ve shared several recipes for winter soups before, but this one might be my favorite. It combines onions, celery, carrots, and garlic with butternut squash, sweet potato, chickpeas, tomatoes, kale, and herbs.
There are so many tasty flavors going on, you’ll want to make this once a week for the rest of the winter.You’ll find a lot more easy dinner recipes – and more than 65 recipes in all – in my new best-selling book!
GET OFF YOUR SUGAR: Burn the Fat, Crush Your Cravings, and Go From STRESS EATING to STRENGTH EATING removes the guilt and shame many of us feel for our addiction to sugar, and replaces them with a powerful yet easy-to-follow program with practical tips to kick the sugar habit in your real life.
Kelly Ripa, who wrote the Foreword, had this to say:
“I’ve followed Dr. Daryl’s Get Off Your Sugar Program for a little over a year. It’s doable, it’s delicious, and I’ve seen the proof that it works too—last year, when I turned 50, Dr. Daryl tested my biological age, and it showed I had the physical health of a 35 year old. Clearly, we’re doing something right!
“I love how Dr. Daryl focuses on what you need to add to your diet instead of what to take away, but I think what really makes his approach so powerful is that he helps you get off—and stay off—the stress-eating roller coaster.
“I know it’s so hard not to rely on your favorite sweet treats when life gets tough, and it can be difficult to manage everything life throws at you, but hear me out: thanks to Dr. Daryl, you’re holding in your hands a proven strategy and plan that will help you through the tough times. When you strength eat every day, you’re better equipped to handle challenges that arise, whether that’s a global pandemic or something closer to home.” –Kelly Ripa
You’ll be surprised how easy this recipe is too. It wouldn’t be a bad idea to make it on Sunday night and enjoy leftovers during the week for lunch or dinner.
WINTER KALE & QUINOA SOUP
Ingredients [Serves 4]
2 tbsp. coconut oil
1 yellow onion, diced
1 carrot, chopped
2 celery stalks, thinly sliced
3 cloves garlic, minced
1 large sweet potato, peeled and chopped
2 cups butternut squash, chopped
3 bay leaves
6 cups vegetable broth (yeast free)
4 tomatoes, diced
1 can chickpeas (I use Eden Organics, rinsed well)
1 cup quinoa
1 tbsp. fresh rosemary, minced
2 tsp. fresh thyme, minced
2 cups chopped kale (stems removed)
Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) to taste
Black pepper to taste
In a large stockpot, add 2 tbsp. of coconut oil to a medium heat. Add diced onion, chopped carrots, and sliced celery to the stock pot. Cook until vegetables are slightly translucent (about 5 minutes or so).
Next, add the minced garlic, sweet potato, butternut squash, and bay leaves to the stock pot. Cook until vegetables are tender, about 10 minutes, stirring occasionally.
Next add the vegetable broth, tomatoes, and chickpeas (be sure to rinse and drain chickpeas very well). Stir in the quinoa and add rosemary and thyme. Cook for about 20 minutes, until quinoa becomes soft.
Lastly, stir in the chopped kale, cooking for an additional 5 minutes. Add sea salt and black pepper to taste, and serve in a bowl and enjoy! Any leftovers last in fridge for a few days, or freeze for future use.
Share your favorite healthy recipes with us! Find us on Instagram and Facebook.
GET OFF YOUR ACID!