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, saut√© 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. 

Mea's Green Soup (AIP, Paleo, GF, DF)

I made this a month ago and can't believe I didn't post it.  I think I was saving it for spring when all other the ingredients are more in season.  I made it today and decided I better share before I forget.  This is a great clean, bright healthy soup.  I love having a dinner of simple vibrant veggies and a little lean protein in a punchy broth like this with dill and lemon. 

Make this vegetarian by skipping the chicken and substituting vegetable stock.

If you like this one, you'll also like Cam's Green Soup

Makes 6 servings. 

Mea's Green Soup

1 lb boneless skinless chicken breast

3 quarts water

splash cooking oil (I like olive oil for this one)

1 yellow onion, diced

2 cloves garlic, minced

1 bay leaf

2 carrots peeled, sliced

2 stalks celery, chopped

1 1/2 cup fresh (or frozen) green peas

1 bunch asparagus, chopped

2 cups chopped green beans

3 cups chopped kale

1 bunch fresh dill, chopped

lemon juice, to taste

s + p, to taste

Simmer chicken in water until cooked through, about 20 minutes.  Remove chicken and shred when cool.  Save the water to use as the stock.  Set both aside.  

In a pot, heat a splash of oil over medium heat.  Add onion, garlic, carrot, celery and bay leaf.  Saute until glossy and softened.  About 5 minutes.   Add stock.  Bring to a boil and reduce to a simmer.  Simmer a few minutes until carrots are tender.  Add peas, asparagus, green beans and kale.  Cook a few minutes.  Stir in dill and lemon juice.  Season with salt and pepper.