Vegetable Turmeric Tomato Soup

Vegetable Turmeric Tomato Soup

Happy New Year, ya'll!!!  

It’s 2017!  After an overly indulgent month of too much booze, Christmas cookies, delicious biscotti, lots of fatty meats and rich cheeses, we are looking forward to starting the new year off right…with less.  This month at One Table we will be discussing ways to live our lives with less and detox from the holiday gluttony and excess.  Less booze, less meat, less clutter, less stress. We are working on a number of healthy vegetarian and vegan recipes, healthy lunch and dinner ideas, tasty mocktails, advice from organizing experts to help us clean out and clear out all the stuff and junk that takes away from living a full and satisfying life.  I know I don’t need 14 teaspoon measuring spoons thrown in a drawer full of other junk that keeps me from finding even one teaspoon when I need it.  

Less distractions, and more meaningful interactions, especially around our table. Follow along this month as we shift our focus to nourishing our bodies and minds through healthy eating, hydration, simplifying our home and work lives, and entertaining without all the drama and stress. Less truly is more. 

Going along with our theme of post holiday detox, today we're sharing a recipe for delicious Vegetable Turmeric Tomato Soup with tons of flavor and warmth.  I've made a million different versions of this soup, some with meat and some without.  This one is by far my favorite.  Lots of turmeric for anti-inflammation, homemade chicken broth, herbs and spices, and loads of green veggies. Double it and put some in your freezer. 

Vegetable Turmeric Tomato Soup

one large yellow onion diced

five garlic cloves minced

one Tablespoon of red palm oil (you can use coconut oil instead if you need to)

one Tablespoon coconut oil

one to two inch piece of turmeric root minced (avoid my mistake and don't try to grate it - the first time I made it that way it was a huge mess.)

1 1/2 cups of homemade chicken broth

28 oz box of Pomi crushed tomatoes (or another brand of crushed San Marzano tomatoes). 

about five large swiss chard leaves, stem removed and the leaves torn into pieces

2 zucchini diced into bite sized pieces

3 celery stalks diced

fresh sage leaves, thyme, and rosemary - about a teaspoon each, diced up

two Tablespoons of organic ground cumin

dash of cayenne pepper (optional - don't use it if you don't like a hit of spice)

3/4 cup of dried split peas

one box of cannellini beans drained and rinsed

3 cups of filtered water

block of parmesan and Serrano peppers for topping (optional)

In a large pot heat up the red palm oil and the coconut oil on low, add the diced onion and slowly sweat the onion for at least 15 minutes stirring frequently.  The lower the heat the better - you don't want the onion to burn.  Add a dash of salt.  Increase heat to medium and add the garlic and celery and cook for a few minutes.  Then add the zucchini and cook it down just a bit - maybe 3 minutes.  Now increase heat to medium high and add the chicken broth, crushed tomatoes, fresh herbs and spices, swiss chard and the split green peas. Bring it just barely to a simmer (you don't want a heavy boil because this diminishes the nutrients and collagen in your bone broth - more on that in a later post).  

After simmering your soup for about 20 minutes, stirring it occasionally, add the beans and swiss chard and cook for another 5-10 minutes or so.  Taste it and add salt as needed.  Ladle into large soup bowls and top with freshly grated parmesan and thinly sliced Serrano peppers if you're a hot head like Josh and me. 


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