JonPaul and I just got back from a quick 48 hour trip to New York. It felt so great to get away. I LOVE our life here in Chicago with the kids. I sincerely do. But I equally love getting away and exploring with JonPaul. We do pretty well together raising our kids, but do really well traveling together. And for those of you who are married, you know how special that is.
We had such a great time eating and drinking our way around the city, stopping at some of our favorite neighborhood places. We’ve spent a lot of time in NYC, but we still seem to find ourselves at the same neighborhood spots. (I’ll have to share a post soon on my favorite places, and my favorite way to spend 48 hours in New York).
We arrived home late last night, and while we had the very best time, my body is not used to eating and drinking the way I did. I ate ALL the things. And while I don’t regret it for a moment, it’s time to slow down and get my system back on track.
So to start, today I’m making this hearty winter vegetable soup.
Soups are my “go-to” meals when I’m not feeling my best or even a little under the weather. They’re easier on your system to digest (which gives your body more energy to focus on “healing” whatever is going on), and you can pack them full of nutrient-dense ingredients and superfoods.
This winter vegetable soup is one of my very favorites. It’s filled with hearty beans, butternut squash, carrots, and kale. But probably the reason I love it so much is all the bright flavors. I add in a generous handful of fresh rosemary, garlic, red pepper flakes and of course a ton of lemon juice (I don’t think I make anything these days without lemon).
Lemon juice, rosemary, and white beans are such a classic combination, and it doesn’t disappoint here. The bright flavors help lighten up this hearty soup that eats like a meal.
To keep the soup dairy-free, but still have a creamy silky texture, I put half of the soup in my Vitamix and pureed it. The result is a base that’s velvety and smooth but still leaves your belly feeling great without the added dairy. I promise you wont miss it.
This is a great soup that eats like a hearty meal, but that fills you up with foods that leave your body feeling it’s best. Delicous AND good for you – my favorite kind of meal.
- 3 tbsp of olive oil
- 2 white onions, chopped
- 6 cloves of garlic, minced
- 1 32 oz can of white cannellini beans, drained and rinsed
- 4 large carrots, chopped
- 3 cups of chopped butternut squash
- 6 cups of vegetable or chicken stock
- 6 stalks of kale, stem removed and chopped
- 3 sprigs of thyme and rosemary
- 1 tsp of red pepper flakes
- salt/pepper to taste
- In a large dutch oven, over medium-low heat, add 3 tbs of olive oil and the chopped white onion. Cook for a few minutes until the onions are translucent.
- Add the rinsed beans, chopped carrots, and butternut squash along with the chicken/vegetable stock. Stir and bring to a low simmer
- Allow the soup to simmer for 20 minutes, or until squash and carrots are tender
- Working carefully, transfer half of the soup (or a few ladles) to a high-speed blender. Blend on medium-low for 30-60 seconds until the soup is velvety and smooth.
- Return the pureed soup to the dutch oven and stir to combine
- Add in the chopped kale, rosemary, thyme, red pepper flakes, and salt and pepper to taste. Simmer for 5 minutes, allowing the kale to soften.
- To serve, ladle a cup or two of soup into serving bowls, drizzle with a little extra olive oil and a few sprinkles of red pepper flakes and rosemary sprigs.
Be sure to check out my roasted red pepper soup, and roasted cauliflower soup for other winter soup inspiration