It's All About the Soup, Baby

It's All About the Soup, Baby

More soup, less problems

 

We have partnered with Kits Kitchen to get you some great recipes so you can start making soul-warming, health-improving, colourful soups perfect to kick-start your year. Because there is plenty of reason to get your soup on:

  1. It’s easy to digest, resulting in increased absorption of nutrients
  2. Soup and chicken stock has anti-inflammatory benefits, resulting in overall good health. An anti-inflammatory diet can specifically help prevent heart disease risk and reduce blood pressure. 
  3. It helps to hydrate the body which contributes to optimized energy levels, regulates body temperature and lubricates your joints.
  4. It’s satiating. You’ve probably heard that drinking a glass of water before your meal will make you eat less overall, because it fills you up. Soup has the exact same effect, except for the fact that it is the meal. This contributes to a great weight management regime.

First up, Sweet Beet and Cabbage soup

This soup is the brilliant pigment of superfoods – beet and red cabbage. – filled with vitamins, minerals and fibre to help balance blood sugar.

 

Grocery List

2 tbsp – garlic, chopped

2.3 cups – diced yellow onions

0.9 cups – rutabaga or turnip (whichever is in season)

3.6 cups – shredded red cabbage

1.8 cups – diced russet potatoes

2.5 tbsp – apple cider vinegar

2.5 tbsp – honey

2.5 cups – shredded red beets

2 tsp – sea salt

0.5 tsp – black pepper

7.5 cups – water

 

Cooking Instructions:

  1. Add a dash of olive or coconut oil to a saucepan
  2. Combine the garlic, onion, rutabaga/turnip, slat and pepper to the saucepan. 
  3. Saute the onions until they are translucent
  4. Add water and bring the mix to a boil while stirring periodically
  5. Turn off the heat and add the shredded beet
  6. Store in a mason or glass jar and keep in mind the soup will expand when frozen. Kept fresh, the soup will last 5-7 days in the refrigerator.

The Crimini Mushroom and Cracked Pepper soup

This soup contains the only vegetable to naturally have vitamin D – mushrooms. This makes them an invaluable part of BC diet where deficiency is common.

 

Grocery List

2 tsp – chopped garlic

2.4 cups – chopped yellow onion

3.6 cups – chopped Yukon Gold potato

4.8 cups total, divide in 2 – Crimini mushrooms

2.4 tbsp – fresh thyme

1.5 cups – cooked buckwheat

2.4 tsp – sea salt

1 tsp – black pepper

7.5 cups – water

 

Cooking Instructions:

  1. Pre-cook the buckwheat
  2. Add a dash of olive or coconut oil to a saucepan
  3. Combine the garlic, onion, potato, thyme, half of the mushrooms and spices
  4. Once the mixture is heated, add the water and bring to a boil, stirring periodically
  5. Check to see that the potatoes are soft by piercing them with a fork. Then transfer the mixture into a high powered blender.
  6. In a separate saucepan, fry the other half of the mushrooms (add a sprinkle of salt and pepper).
  7. Add the fried mushrooms into the blended mix, then add the buckwheat. Stir well to ensure the buckwheat separates
  8. Store in mason or glass jars or freeze in plastic bags or containers (make sure to leave space in the container as the soup will expand when frozen). Kept fresh, the soup will last 5-7 days in the refrigerator