This all started on Sunday evening in the Rio de Janeiro airport. Due to flight delays, we ended up having a 10-hour layover in Rio and our final flight didn’t take off until 2:30am, but we were lucky enough to get to pass the time in an airport lounge (that’s where being a consultant and an ex-consultant comes in handy!). We were skeptical of the food in the airport lounge, but both decided to give the vegetable soup a try. Kevin had been sick for a few days by this point (can you tell in the picture?), and between the wedding festivities and the travel, I wasn’t feeling like the best version of myself either.
The soup looked a little bit like green mush, and we weren’t sure exactly what was in it, but it tasted delicious in a healing and soothing sort of way! Kevin swore it made him feel better, and returned for 3 bowls. I knew I wanted to create something just like the airport soup as soon as I got home, so I stocked up on some of the healthiest veggies I could find at the Farmer’s Market when we returned on Monday. (The photo below is from my Instagram … this was our grocery haul this week! Yes, we like our veggies! And yes, there are only two people living here! You can eat a whole lot of food if it’s healthy food and you live an active lifestyle!)
Anyway, when I recreated the Rio-airport-lounge soup, Kevin’s sickness had crept back, but he’s finally getting better, so I’m going to claim that this soup has healing powers! (Plus, “Healing Vegetable Soup” sounds a whole lot better than Rio-airport-lounge-soup, right?!) Garlic has been used as a healing ingredient for thousands of years (there’s even a book called “The Healing Power of Garlic” … proving that you can find a book for almost anything!). And, of course, the antioxidants that are jam-packed into colorful vegetables are critical to reducing inflammation (which can be caused by sicknesses) and strengthening your immune system.
Proven benefits aside, this soup just makes you feel healthy and warm while you’re eating it! Kevin proclaimed it “really creamy” (I didn’t tell him that was from the parsnip and not from actual cream!), and it’s comforting and soothing, especially if you’re still stuck in terrible winter cold. So let’s dig in to some “Healing Vegetable Soup!”
Healing Vegetable Soup
Prep Time: 20 minutes
Cook Time: 35 minutes
Keywords: saute soup/stew entree gluten-free nut-free soy-free vegan vegetarian zucchini kale
Ingredients (4 bowls)
- Tbsp. olive oil
- 2 cloves garlic, minced (or 1 tsp minced garlic)
- 1 onion
- 3 stalks celery
- 1 large zucchini (mine was almost 300g)
- 1 large carrot (about 250g)
- 4 large leaves of kale
- 1 large parsnip (mine was 160g)
- 4 cups organic vegetable broth
- 1/2 tsp. ground pepper
Chop all of your vegetables. They don’t need to be bite-sized, because you’ll be blending them, but you’ll want them in somewhat uniform sizes so they cook evenly.
Add olive oil to a large soup crock, and sauté chopped onions and garlic 2-3 minutes, or until beginning to soften.
Add chopped celery, zucchini, carrot, and parsnips, and sauté another 5-6 minutes, or until all vegetables are beginning to soften.
Add broth and pepper, stir, and bring soup to a boil.
Add kale, cover soup, reduce heat to low, and allow to simmer 35 minutes or more (the flavors get even more complex if you let it simmer longer, so don’t feel that 35 minutes is a distinct cut-off).
Transfer entire soup mixture into a large blender. If you don’t have a Vitamix, be sure to tilt the lid slightly or allow some way for steam to escape. The vegetables should be soft enough that pureeing the soup is very easy.
Pour into 4 bowls and enjoy!
Get 4g fat, 25g carbs, 3g protein
OK, please tell me you noticed something new about my recipe … I’ve finally installed a recipe plug-in to make it much easier for you to read and save The Lyons’ Share recipes! If you click on the “Print” icon in the upper right corner of the recipe box, you’ll be able to print the recipe only in a friendly format. The blue “Save Recipe!” icon to the left of the “Print” icon will allow you to save this recipe to a recipe “box” on Ziplist. (You’ll have to register for a free account – I don’t get anything in exchange for you doing this, it’s for your benefit only). Ziplist can also help you search for other recipes, print grocery lists, and more! I will slowly be converting all of my previous recipes to the Ziplist format as well, so soon this process will be much easier for you! (I started with Healthy Cauliflower Fried Rice, Take Two, so that one is ready for you! … it takes me a while since I have to re-size all my pictures and reformat everything!) Let me know if you like it or have any suggestions.
One last thing … you may remember me participating in “Meatless Monday A to Z” (my Super (Bowl) Veggie Fries and my Secretly-Healthy Blueberry-Oat Muffins, for example). This month, MMAZ didn’t fit into my schedule, but Heather encourages readers to make another blogger’s recipes for a “Cook” link-up, so I made it my goal to participate!
I made the vegan Cheesy Salsa Sauce from Sandy at Vegans Eat Yummy Food Too! I topped some spaghetti squash with roasted kale, broccoli, and Brussels sprouts, a chopped up Sol veggie burger, tomato sauce, and the Cheesy Salsa Sauce, and loved it! It didn’t taste exactly like the “real” nacho cheese sauce I used to eat at football games, but I honestly think that’s a good thing! It’s very light and healthy – give it a try, or check out other MMAZ recipes from February (Queso or Raisins) … you still have time to cook them before the link-up on Monday!
So tell me in the comments … What foods do you go to when you’re feeling sick? Have you ever tried to re-create an airport food?!? Do you like my new recipe format?