Just whipped up this super healthy veggie soup that’ll last week for the next week at work! I’m getting swimsuit ready as the husband and I are headed on a kids-free vacation to Playa del Carmen, Mexico for one whole week!!! Can you tell how excited I am??!!
It’s really, really simple to make this soup. And, there’s so many ways to make it different- mostly with the veggies that you choose to put in.
Here’s what I did:
8 cups Chicken Stock
1 small can Tomato Paste
2 cloves Garlic, minced
1 tsp. Tumeric
1.5 tsp Cumin
Salt and Pepper to taste
1 head Cabbage, chopped
3 Zucchini, sliced
1 Red Bell Pepper, sliced
2 cups Snap Peas, diced
2 cups Carrots, sliced
1 cup Broccoli, chopped into small trees
Most of the time is spent slicing and dicing your veggies. While you are doing that you can pour the chicken stock into a large pot on medium high heat. Add the minced garlic, tomato paste, tumeric, cumin, salt and pepper and mix well. It’ll take a little bit of mixing to get the tomato paste to dissolve into the chicken stock.
After that, you can toss in your bowl of sliced and diced veggies. Allow the veggies to simmer for 5 minutes ( I like mine to have a little more crunch…if you like your veggies cooked softer, then just simmer for a few minutes more).
Ladle the soup into reusable containers, and viola! You’ve got yourself lunch for the next week! It’s a no-brainer
And, it’s 21 Day Fix approved, too!