Vitality Soup

White Flowers

Lately it's been a dreary cold and pretty typical January here in Atlanta, Georgia. This dreary weather makes for days I wish I could stay in my pajamas all day curled up with a good book. I've made this recipe before and really enjoyed it. I originally saw this recipe while watching TV and pinned it to make later on for a dreary day. Well those dreary days have come....and haven't really let up much the past month or so and I'm missing the warm sun so I guess warm soup will have to suffice for now. 

 

     I love this already healthy soup but decided to change up some ingredients and add a few more in the name of health. This soup contains turmeric, garlic, and plenty of vegetables to help you keep your immune system strong during the cold months. It can easily be adapted to be vegan without the chicken if you prefer. If you are pressed for time you can purchase cooked chicken and chopped or frozen veggies in your local grocery store to speed things up in the kitchen. This makes a decent sized batch so you'll be sure to have lots of leftovers too. 

Ingredients

  • 2 boneless skinless chicken breasts, cooked and diced

  • 5 cups vegetable broth or stock

  • 2 15-ounce cans of cannellini beans drained and divided

  • 1 onion, chopped

  • 4 cloves garlic, minced

  • 1/2 cup celery, chopped

  • 2 large carrots, chopped

  • 1 cup broccoli florets, chopped

  • 2 cups cauliflower florets, chopped

  • 1 cup red cabbage, chopped

  • 2 cups crushed tomato, canned

  • 1 14.5 oz can stewed tomatoes

  • 1 teaspoon dried oregano

  • 1/4 cup fresh basil 

  • 3 rosemary sprigs

  • 1/2 tsp turmeric

  • 2-3 handfuls of fresh kale or spinach, roughly chopped

  • 1 teaspoons salt

  • Dash of pepper

Prep Time: 15 minutes

Cook Time: 45

Makes: 8 servings

Instructions

1) In a pan cook the chicken over medium until done. Set aside to cool while making the soup.

2) In a food processor take 1 can of beans (drained) and 1 cup of chicken stock and puree until smooth. Set aside.

3) Prep and chop all your vegetables.

4) Coat a large pot with olive oil and sauté the onions and garlic about 2-3 minutes. Add the remaining ingredients (except the kale/spinach). Bring the soup to a boil and cook for 20 minutes.

5) Remove the rosemary and add the pureed beans, chicken, and spinach/kale. 6) Cook for 10 more minutes. Serve warm or store in refridgerator for 3-4 days. 

Vitality Soup

Tea Pot