“Clean Eating Soup” – Okay, so the name doesn’t roll off the tongue like say…’Succulent Stuffed Pork Chops smothered in a decadent demi-glaze’, but sometimes (mostly on Sundays after a weekend of really good-bad food), you have to
do something healthy for yourself and I do believe this soup may be the ticket!
I was given this idea by a high school friend of mine, Monica, who is very beautiful, and I am really hoping it is because of this soup she eats…by wednesday I should be quite a babe 🙂
I used all organic veggies and meat, as well as organic quinoa (keen-wa), a trendy little grain that keeps popping up in all kinds of recipes. I also included fresh ginger, which added a pop, and parsley which has all kinds of cancer fighting agents.
You could add and substitute whatever veggie and herb you want. Omit the quinoa and add sweet potatoes or brown rice for the starch. Just depends on what you have on hand…I think the real key to this wonderful soup is staying organic. I used the chicken as an accompaniment rather than a mainstay. I think this is the wave of the future…less meat, more veggies, longer life!
Don’t tell the family this is a healthy pot of soup and they will never know. (oh, and if you choose to add pasta, cook the pasta and ladle the soup over it, that way nothing get’s mushy).
Ingredients – All organic
1 tablespoon good olive oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
3″ knuckle of peeled chopped fresh ginger (about 1/3 cup)
1 cup chopped zucchini
3 cloves chopped garlic
2 teaspoons oregano (fresh)
1 teaspoons chopped basil (fresh)
64 oz of chicken stock – low sodium
3 chicken breasts, cooked and shredded
salt and pepper to taste
Heat olive oil in large stock pot. Add, onion, carrot, celery and ginger, cook for 10 minutes or until onions are translucent.
Add garlic, saute another 3 minutes. Add all remaining ingredients except chicken (remember?…serving that on the top of the soup as an accompaniment).
That’s about it folks…nothing too hard or fancy, but a good wholesome soup you can take to work and eat all week!
Hi Kathi, Ok i made this soup and wow what flavors! I love it , think its going to be in my fridge on weekly basis…..so yummy and healthy! Thankyou ~ Lori
I hope you like it! I liked it so much that I’m making another batch this weekend. I’m going to substitute brown and wild rice for the Quinoa this time.
im going to the store right now, thanks for this recipe, i needed something really healthy for my lunches throughout the week!