A “terrific” trio of Angela, Shayna and me, (she said modestly:), presented a fun class at Cancer Wellness at Piedmont last week. Soup and Yoga was a wonderful morning of yoga – followed by three yummy soups. We enjoyed Lighten Up Seafood Gumbo, Sweet and Sour Green Tea Soup, and this fantastic recipe for Veggie Overload Soup that can be served warm or cold:

(I know it looks like a lot of ingredients – it is. But its so good! And it keeps for 4 – 5 days in the frig and for 3 months in the freezer)

Veggie Overload

1 TB Olive Oil
2 Cups Sliced Leeks
1/2 Cup Sliced Celery
½ Cup Sliced Fennel
4 Grated Garlic Cloves
4 Cups Chopped Broccoli
4 Cups Spinach
2 Cups Shelled Edamame (or Lima Beans)
2 Cups Green Peas (or Blackeyed Peas)
¼ Tsp Smoked Paprika
½ Tsp Cumin
6 – 8 Cups Vegetable Broth – or Light Chicken Broth
3 Cups Water
½ Cup Cooked Brown Rice
2 – 4 TB Lemon Juice (to taste)
½ Tsp Kosher or Sea Salt, plus more to taste
½ Tsp Freshly Cracked Black Pepper, plus more to taste

For Garnish:
Fresh Tomato Salsa – 1 Cup Fresh Tomatoes finely chopped and tossed with 1/2 Tsp of Lemon juice, 1 Tsp of Olive Oil, I TB of Chopped Cilantro and salt and pepper to taste
No Fat Greek Yogurt

Step One
Heat the oil in a stockpot. Add the leek, celery and fennel. Sauté 4 – 5 minutes or until tender. Stir in the garlic and cook 1 minute. Add broccoli, spinach, edamame, peas, rice, paprika, and cumin. Stir in broth and water; bring to a boil. Reduce heat, cover, and simmer 30 minutes or until vegetables are soft. Add the brown rice to the soup.

Step Two
Process about ¼ of the soup at a time in a food processor or blender, place in a large bowl. Stir in the lemon juice, salt and pepper. Garnish with a TB of Greek Yogurt topped with the fresh tomato salsa

Pin It on Pinterest

Share This