Spinach and White Bean Soup

How about a new recipe?


This recipe takes just 20 minutes from start to finish but tastes like it’s been simmering all day. You can sub kale, escarole or your favorite “green” for the spinach in this tasty soup! It works well in the warmer weather, too.

Spinach and White Bean Soup 

(Serves 6) 

Ingredients:
 
2 tbsp avocado or olive oil 
1 small onion, chopped 
2 garlic cloves, chopped 
1 pound spinach, washed and chopped 
4 cups low-salt veggie broth 
1 (15 oz.) can white beans, drained & rinsed Sea salt 
Black pepper 


Directions: 


1. In a large pot over medium heat, heat 2 tbsp of the oil. Add the onion and saute until translucent, about 5 minutes. 


2. Add garlic and saute for about 15-30 seconds before stirring in the chopped spinach. Saute until wilted, about 2 minutes. Add the broth and beans and cover to simmer about 5 minutes, until the beans are heated. 


3. Ladle into soup bowls and enjoy! 



In good health,
Tara

P.S. If healthified, always-gluten-and-dairy-free recipes are your jam, you’re gonna love my (free) 3-Day Meal Plan. It’s designed for women looking to lose excess body fat, but if you just wanna download it for all the new, tasty recipes, I won’t tell anyone. ;-)

Creamy Vegan Tomato Soup

Hey guys,

I don’t know about you, but I’m a soup lover! Unfortunately, creamy soups with a dairy base don’t love me back these days. And while I’m not selling artwork at fancy galleries or able to knit beautiful sweaters to save my life, my creativity often shows up in the kitchen when I’m trying to make healthier versions of my childhood favorites so that my family and I can enjoy them.

This is a new recipe that was inspired by the first frosty, October morning here in NY recently. No joke - we had our air conditioner on one day and 3 days later, the heat! It’s been wild. In fact, the extra dose of vitamin C from this tomato soup won’t hurt either with all of the weather changes and school germs aloft. ;-)

Creamy Vegan Tomato Soup

(Serves 4-6)

Ingredients:

• 2 x 14.5 oz. cans fire roasted tomatoes
• 1 cup veggie broth or water
• 1/4 teaspoon fresh pepper
• 1 teaspoon sea salt
• 1/3 cup packed fresh basil
• 2 tablespoons olive oil
• 1 can full fat coconut milk

Directions:

1. In a blender, stir together the tomatoes, broth or water, pepper, salt, basil, and oil.

2. Pour into a large pot.

3. Place on stovetop on medium heat.

4. Cook 5 minutes. Then, add in coconut milk and stir to combine.

5. Cook for about 5 more minutes.

4. Serve and enjoy!

In good health,

Tara