Makes 4 servings 3 c low sodium chicken or veggie broth
½ c chopped cauliflower
½ c chopped broccoli florets
½ onion, diced
1 tsp peeled and minced ginger
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
Splashes of Annie’s Vegan Worchestshire Sauce
10 white mushrooms, chopped into pieces
3 big handfuls of fresh spinach, chopped
Salt & Freshly Ground Pepper to taste Bring the chicken broth to a boil in a large soup pan and add the cauliflower, broccoli, onion, ginger and 1 clove of garlic. Cook over medium heat for about 20 minutes. Meanwhile, in a small sauce pan over medium heat, add the oil. Add the other clove of garlic and sauté for about 30 seconds. Add the mushrooms and worchestshire and sauté for about 2 minutes or until they are soft. Turn off the heat and add the spinach. Remove the chicken broth mix from the heat and allow to cool for 10 minutes. Puree this mix and return it to the pan. Stir in the mushrooms/spinach mixture, season with salt and pepper, top with pumpkin seeds and enjoy.
Tortilla-Less Tortilla Soup (Bo stated that this is the best soup he’s ever had and has requested I make a huge batch for him this weekend since i’ll be away on business Monday-Thursday next week.)
Makes 4 servings
6 large tomatoes, chopped (I used 1 can of diced tomatoes w/no salt added since I forgot to buy tomatoes)
½ large onion, chopped
1 celery stalk, chopped
1 large carrot, chopped
2 cloves garlic, minced
½ tsp chili powder
¼ tsp paprika
¼ tsp cumin
Sea Salt & Pepper to Taste
½ cup jicama, peeled and diced
½ avocado, cubed
Heat a large dry soup pot over medium heat. Working in batches, char the tomatoes, onion, celery and carrot for 8 to 10 minutes, until the tomatoes start to break open a bit and the onion looks a little charred. Add chili powder, paprika, cumin, sea salt and pepper.
Add enough water to cover the vegetables. Add the garlic and cook over medium-high heat until the tomatoes have broken down, 20-25 minutes.
Remove the soup from the heat and let cool 10 minutes. Transfer soup to the blender or food processor and puree on low for 15 seconds. Return the blended soup to the soup pot and cook for 5 more minutes. Season with additional sea salt and pepper if needed.
Top each serving with jicama and avocado. Serve immediately.
Also, in other news, Tuesday’s Vital Juice was all about laser hair removal. This is something that has always interested me especially since my brown hair now seems to grow faster than ever. I can shave in the morning and by the afternoon i’m embarrassed to wear a tank top. I’ve never considered the procedure because I believe it’s pretty expensive and honestly i’m scared of it. But, on a whim, I pushed the button that entered me in Laser Cosmetica’s contest. They were giving away a $2000 gift certificate and a few smaller ones. Yesterday, I received an email from Laser Cosmetica telling me i’d won a $500 gift certificate. I haven’t had time to call their 800 number to inquire but i’m curious about y’alls thoughts. Have you ever had laser hair removal? Did it hurt?