Hi, all! Today I’m sharing with you one of my favorite variations of a vegetable and grain soup, which is so versatile and fun to play around with this time of year! During the colder months, I tend to stray away from the nutrient dense cold smoothies, and move towards meals like this that contain a wide variety of nutrients in a stew or soup form that are hearty, comforting and delicious. You can also add organic turkey or chicken meatballs, white beans, chickpeas, hemp seeds, etc. to boost the protein in the dish, however there is still a great dose of protein from the farro and kale alone.
Cruciferous and leafy vegetables are a great way to boost your immunity this time of year, and the addition of turmeric boosts the anti-inflammatory effects while giving a beautiful golden hue. I add turmeric to most of my stews, soups, and sauteed dishes to boost the anti-inflammatory properties – it’s great to keep on hand for any type of dish, even smoothies and baked goods! The fiber is HIGH VIBIN’ in this soup, keeping digestion on point and your gut healthy (i.e. found in the farro and all the vegetables). Make this soup at the beginning of the week to enjoy hearty and healthy meals all week, or enjoy on a Sunday afternoon to boost the comfort level of your weekend. #SELFCARESUNDAY.
- 1 small to medium head of cauliflower, chopped into florets
- 2-3 cups of chopped kale leaves
- ½ white onion, diced
- 3 garlic cloves
- 1 15 oz. can of diced tomatoes, low sodium if possible
- 2 cups of vegetable stock
- 2 cups of water
- 1 ½ cups of farro, pre-cooked
- 1 tsp. Each of cumin, paprika, garlic powder
- ½ tsp. Turmeric
- ¼ tsp. Red pepper flakes or to taste
- dash of sea salt and pepper
- Start by sauteing onion and garlic in olive oil in medium pot. Add spices and stir until fragrant, about 4 minutes. While this cooks down, slice and chop the cauliflower into bite size pieces.
- Add cauliflower to the pot and saute for another 3-4 minutes to brown the cauliflower slightly.
- Add the vegetable stock, water, and diced tomatoes. Bring to a boil, then simmer for about 15 minutes until cauliflower are fork tender.
- Add cooked farro and kale, letting the kale wilt and the soup to simmer for another 5-10 minutes.
- Cook farro ahead to save time according to package directions.
What are your favorite soup and stew variations this time of year? I love to see what you’re doing to stay healthy, happy, and balanced.
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