Ready for another yummy cleansing recipe? Good, cause you’re getting one.
The ease and simplicity of this recipe kinda fits with my theme for today. I just got back from volunteering at the Oregon Food Bank, where a group of us packaged food to be distributed to hungry families around the county. We learned that not only does the food bank feed the hungry, they also work to address the root causes of hunger and teach families how to create healthy recipes with simple ingredients. The work they are doing is so cool and very necessary due to the recession. I’m proud to say that my work alone will provide 238 meals…pretty amazing right?
This recipe is sooo easy to prepare and uses simple, low cost ingredients so you can make a giant batch of it for cheap and freeze it for later! It’s an awesome choice if you are looking to feed a family on a budget. And it’s honestly so good. I promise!
2 c. water or veggie broth
1 tbsp. miso (optional if you use veggie broth as your base)
1 tsp. dried thyme
1 tsp. dried oregano
1 Roma tomato, diced
3 leaves kale, stalks removed and chopped
1 small zucchini, diced
2 tsp. minced garlic
Small handful shiitake mushrooms
1/3 of a large leek, chopped
1 tsp. coconut oil
Heat coconut oil over medium high heat and add chopped leeks and minced garlic. Saute until leeks are translucent. In the meantime, heat water or veggie broth and miso on high in a stock pot. Add the rest of the ingredients and reduce heat to medium. Cook until kale is just barely wilted and remove from heat. Season with salt and pepper. This recipe serves 1 if eaten as a meal, and 2 if eaten as a side dish.
Save yourself time and money and make this awesome soup! And with all that time you saved…I highly recommend you volunteer at the Oregon Food Bank, it’s an awesome cause and clearly just a few hours go such a long way! Hope you all are having a lovely Wednesday!