Summer Cabbage + Vegetable Soup (Paleo, Vegan, GF, DF)

Generally, I don't eat nightshades because I have a sensitivity to them. I have, however, reintroduced potatoes and haven't had any issues with a bite of tomato something here and there. Also, it's summer and I'm dying for a beautiful summer vegetable soup with a tomato base.

If I'm being truly honest on why I made this soup (and the healthy meatballs posted previously) it's because I've been eating very poorly and not exercising. Which if you know me, is crazy because I love healthy a healthy meal and a good workout. I know exactly where things went wrong. I took a little trip to Raleigh, NC at the end of May and ate everything I could get my biscuit hoarding hands on. (Seriously, so many biscuits!) 

While it was a great trip, I returned to Brooklyn puffy as I like to call it. Somewhere around that time I lost the will to get myself to the gym. Honestly, I think I was bored with going to the same place every weekday. So I continued on with this lazy girl routine and things got a bit wider and squishier

This week is totally different. Poof! I'm excited to establish a new routine of running outside every morning, saying 'no thank you' to unhealthy foods and cooking delicious, nutritious food for Cameron and myself. It's a good feeling. 

Does this happen to anyone else? What do yo do to shake things up when your off your healthy game? 

Serves 8. 

Cabbage + Vegetable Soup

splash olive oil

1 yellow onion, diced

4 garlic cloves, minced

3 carrots, peeled, chopped

3 celery ribs, chopped

1 14oz tin diced tomatoes

2 quarts vegetable stock

1 teaspoon dried oregano

1 teaspoon dried basil

4 cups shredded cabbage

2 cups chopped green beans

1 summer squash, chopped

juice of one lemon

s + p, to taste

In a large pot, over medium heat, sauté onion and garlic in a splash of olive oil until soft and glossy, about 8 minutes. Add carrots, celery, tomatoes, stock, oregano and basil. Bring to a boil, add cabbage. Reduce to a simmer. Simmer until carrots are tender, about 10 - 15 minutes. Stir in green beans and squash, cook 5 minutes more. Season with lemon juice, salt and pepper.