My sister has been on a vegetarian kick for some time now. And, while she wouldn’t consider herself a full-fledged vegetarian, she rarely eats pork, occasionally eats chicken, and avoids beef like it’s the plague. I admit, I love my fruits and veggies, but a good sirloin burger every now and again does make my mouth water and my stomach rumble.
My point being…my sister was ranting and raving about one of her new favorite veggie soup recipes from the Eat to Live Cookbook: 200 Delicious Nutrient-Rich Recipes for Fast and Sustained Weight Loss, Reversing Disease, and Lifelong Health -extra healthy (loaded with everything GREEN) and super yummy! I decided to give it a try, but since my husband is something of an extreme carnivore and I love chicken, I modified the recipe to meet our dietary needs and our taste buds’ expectations. I found the original recipe (Golden Austrian Cauliflower Cream Soup) to be a little…hmm…dense in flavor, even rich. So, if you want to stick with the original, go for it. If you want to keep it vegetarian but agree with my “dense” assessment, simply add in a can or two of vegetable broth. If you can’t do nuts, skip on the cashews. Finally, if you like your meal to have some meat, stick with my version of the recipe…The Healthiest Chicken and Veggie Soup in the Pot.
Lets Get Produce Shopping & Chopping:
1 Head of Cauliflower-cut into pieces
3 Carrots, coarsely chopped
1 cup coarsely chopped celery
2 cloves minced garlic
2 Tablespoons of Dr. Fuhrman’s VegiZest or other no-salt seasoning
2 cups carrot juice
4 cups water
½ teaspoon nutmeg
1 cup raw cashews
5 cups chopped kale leaves or baby spinach
1 large box of organic Chicken Broth
1 Cooked Rotisserie Chicken-Skin removed and breast meat cut into slices or chunks
Lets Get Steaming & Simmering:
Chop, Chop, Chop!!! Yes, cutting up veggies can be a little time-consuming. Once you have finished chopping, throw everything EXCEPT for the cashews, kale, chicken, and chicken broth into a large pot. Put a lid on your pot and simmer for about 15 minutes or just until the veggies are tender. Get your food processor ready!
Next grab 5 cups of your chopped kale and throw it in a smaller pot to steam on the stove top. If you have a steamer insert great! If not, then just add about 2/3 cups of water to the kale and put a lid on it. Steam on medium-high for about 15 minutes or until fully cooked. If you chose to use spinach instead of the kale, just skip the steaming step. You will be able to toss the raw spinach right into the pot of soup in just a few minutes.
Now take 2/3 of your soup (veggies and broth included) and blend them in the food processor with your cup of cashews until you have a smooth and creamy mixture. Once smooth, add back into your original soup pot and stir. Toss in either your steamed kale or your raw spinach and stir. Now add your chicken broth and your pre-cooked rotisserie chicken meat. Stir. Time for super!
I paired this soup with a loaf of Rosemary and Garlic Bread, but it would also work well in a bread bowl. Happy Healthy Eating! Kale never tasted so good. My little one agrees! For more healthy recipes, click on the link above to order the Eat to Live Cookbook.