Creamy Tuna on the GoJanuary 21, 2020
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Fasting can take a lot of you. So refuel with this nourishing and restorative soup. It's hearty and filling and will also help you rehydrate after fasting!
- 2 tablespoons olive oil, divided
- 1 medium onion, diced
- 1 fennel bulb, diced
- 2 cloves garlic, crushed or 2 cubes Frozen Garlic
- 2 medium carrots, cubed
- 2 medium zucchinis, cubed
- 2 medium yellow squash, cubed
- 1 medium turnip, chopped
- 1 medium kohlrabi, chopped
- 1 (6-ounce) box mushrooms, sliced
- 1 cup Organic Chickpeas
- 1/2 tablespoon salt, plus more to taste
- coarse Black Pepper, to taste (optional)
- Heat one tablespoon oil in a pot on medium heat. Add onion and a sprinkle of salt and sauté for about eight minutes or until softened.
- Add chopped fennel and sauté another five minutes. Then add garlic and salt and sauté for two minutes.
- Add all the chopped veggies besides the mushrooms and chickpeas.
- Add six to seven cups of water or enough to cover an inch above the vegetables. Bring to a boil, then reduce heat, cover and simmer for an hour and a half, stirring occasionally.
- In a separate frying pan, heat one tablespoon of oil and sauté the sliced mushrooms. Once the soup is cooked, add the mushrooms and chickpeas. Cook an additional 15 minutes.
- Add salt or pepper to taste. If soup is too thick, add a little boiling water. If soup is too thin, simmer uncovered for a few minutes to thicken.
Fasting can take a lot of you. So refuel with this nourishing and restorative soup. It’s hearty and filling and will also help you rehydrate after fasting!