Moms {Don't Get Sick} Soup

S'mores = Summer

S'mores = Summer

So I never get sick. It's been a solid more years than I can remember stretch of sick free living despite my littles or hubs coming down with this or that. I have an immune system of steel I tell you. Or at least I did. Up until last week. Ugh. What started as a rare night of me letting loose and doing the one thing that makes summer summer for me... eating s'mores over the campfire... my little guy and I woke up feeling not very well at all. Sore throat and that overall feeling of being hit by a truck took over. Plus coughing for the little guy. Was this my punishment? I mean, I replaced the Hershey's with a clean 85% dark chocolate square... Regardless, I needed soup. 

Nothing sounds better, tastes better or feels better to a sick body like a steaming hot bowl of veggie soup... that someone else makes for you. #amiright? In a moment of {total body} weakness, I reached out to someone who cares {Facebook} jokingly saying, "Wants to know, who takes care of the mom? I need to place a soup order." Well, don't I have some sweet friends?! Within seconds of posting, comments popped up lovingly offering to bring me a warm bowl of body-loving, soul-hugging goodness. {Love you guys!} But, since I don't like for people to go out of their way for me, I naturally complained for awhile longer and made this first bowl of soup:

Yes, that's salad... Did I ever mention that I pretty much hate cooking... 

Yes, that's salad... Did I ever mention that I pretty much hate cooking... 

Then, I finally mustered up the energy and decided I totally needed real, nourishing, piping hot veggie soup. So, I pulled out my super heavy dutch oven that my mom gave me the Christmas before she left from the bottom cabinet and got to work. Washing produce, dicing veggies, gathering spices... this was a true labor of love. Just the aroma from the shallot and garlic dancing in the searing hot coconut oil was enough to help give me a gentle boost. Adding in the healing spices from cumin to turmeric and black pepper really took this soup from ho-hum to OH-YUM before my eyes. Then in went the veggies, sprouted quinoa and lentils getting me excited for this bowl of goodness that was really starting to come together. And when the last of the ingredients, baby kale, was added to the pot, I ladled a big ol' scoop into my prettiest bowl and finished it with a capful of raw apple cider vinegar, nutritional yeast and pumpkin seeds and hoped that all my hard work paid off. Boy, did it ever. Mom makes some good soup ;) And in case you haven't heard, moms don't get sick... 

Cook just until those sweet tomatoes burst open. Yummm... 

Cook just until those sweet tomatoes burst open. Yummm... 

And PS, don't judge my awful pics... I never planned to post this recipe. But, you guys wanted it. And I love to make people happy and share any bit of goodness I can. So, while I planned to take prettier pics when I had the leftovers. I didn't remember until I gobbled up the very last spoonful. Whoops. So for now, these will have to do. :)

Perfect bowl of nourishing soup when you just don't feel good. Easy to digest, hard to resist. Vegan, gluten free and absolutely delicious. 

Perfect bowl of nourishing soup when you just don't feel good. Easy to digest, hard to resist. Vegan, gluten free and absolutely delicious. 

Moms {Don't Get Sick} Soup

Ingredients

3 cloves fresh garlic, chopped

1 shallot, chopped

1 tbsp coconut oil

3 carrots, diced

3 celery stalks, diced

1 zucchini, diced

1 sweet potato, diced

1 handful fresh cherry/grape tomatoes

1 cup frozen peas

1 big handful of baby kale

1/2 cup sprouted lentils

3/4 cup dry sprouted quinoa

1 can fire roasted, no salt, tomatoes

1 box of veggie broth, low sodium {I use Pacific brand}

1 tsp ground turmeric powder

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

1/4 tsp cayenne

Sea salt & black pepper

*Add seasonings to taste... I did not measure them out... just added what looked about right and taste tested along the way!*

Directions:

  1. Warm the coconut oil in the dutch oven
  2. Once shimmering, add in the shallot, garlic, carrots, sweet potato, zucchini, celery and fresh cherry tomatoes, stirring often for about 5 minutes
  3. Add in the spices, continuing to stir, until fragrant for about 30 seconds
  4. Next, pour in the can of tomatoes and stirring for another minute or two
  5. Pour in veggie broth, lentils and quinoa
  6. Bring mixture to a boil, then reduce to a simmer and cover. Cook for about 20 minutes or until sweet potatoes are cooked through
  7. Uncover, add in kale and frozen peas and let cook until kale turns bright green, about 1 minute
  8. Remove from burner, taste. Add in more seasonings as needed
  9. Ladle into your prettiest bowl. Top with goodies like nutritional yeast, pumpkin seeds, definitely a splash of apple cider vinegar, fresh herbs... 
  10. Enjoy!