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EAT YOUR VEGGIES (or soup 'em!)

March 11, 2020

"Eat more vegetables!" We hear that a lot from health enthusiasts (like myself, haha!) but WHAT IF you don't like to eat vegetables??? ⁠

Enter.... SOOOUUUUUUP♥️🥣♥️🥣♥️⁠

Soups are such great (and delicious!) ways to get more veggies into your diet.⁠

I'll often make a big pot of soup on Sunday and then I have it all the live-long week to rely on for either lunch or dinner. ⁠

I also like to top my soups with microgreens!🌱

 

Never heard of them? ⁠

Microgreens are nutrient packed mini versions of full grown vegetables. A study from the USDA’s Agricultural Research Service found that, at equal weights, almost all microgreens contain about 5X MORE nutrients than their mature plant counterparts. Crazy, right?!!! ⁠

I used broccoli sprouts here but there are lots of different kinds to choose from! ⁠

This simple cauliflower soup is so easy to make and packs a lot of nutritional 👊.

 

How so?

 

Cauliflower is a nutrient rich vegetable that is excellent for supporting a strong immune system and promoting optimum health. It is incredibly high in vitamin C, B-complex and calcium. It is also a good source of high quality plant protein that is easily assimilated by the body. Cauliflower contains powerful anti-cancer compounds and excellent anti-inflammatory properties due to its omega-3 and vitamin K content. Finally, cauliflower has also been found to help protect the lining of the stomach (which is vital for preventing bacteria overgrowth, and is also known to be an effective detoxifier for the liver and spleen. 

 

 

So, go on, grab a pot (I'll wait) and let's get cooking!

 

 

RECIPE: 

 

INGREDIENTS
  • 2 Tbsp. olive oil

  • 1 onion, diced

  • 2 garlic cloves, diced

  • 2 cup vegetable broth

  • 1 medium-large cauliflower, cut into chunks

  • 1 can (15 ounce) full fat coconut milk

  • 1 tsp. sea salt (or to taste)

  • pepper to taste

  • microgreens of choice (optional) 

 

DIRECTIONS

 

1. Over medium heat, add oil to a soup pot and fry onion and garlic for about 2-3 mins. 

2. Add vegetable stock, cauliflower, coconut milk and sea salt and bring to a boil. 

3. Reduce heat, cover and simmer until cauliflower is soft (about 20-30 mins). 

4. Add soup in small batches to a blender and blend until smooth. 

5. Garnish with sea salt, pepper, and microgreens of your choice! 

 

 

 

Show me your creations by tagging me on instagram (@tararyanhealth) or Facebook Tara Ryan, Health Coach! 

 

 

 

 

 

 

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