Can you believe we are in our final week of Juice January (well, healthy habits January)?! It has honestly flown by for me, and I hope it has for you as well. For our last week, I am sharing a couple of fun recipes, and this soup is one of them. Winter is a wonderful time to warm-up with a bowl of soup, plus soup is an excellent way to sneak in those extra servings of veggies. Today, it’s all about cream of tomato basil soup because honestly, is there anything better?
Tomato Basil Soup
You will need:
– 1/2 medium onion sliced thin
– 3 tablespoons butter
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 2 28 oz. cans crushed tomatoes
– 4 cups vegetable stock
– 1 cup heavy cream
– 1 cup fresh basil chopped
In a large stockpot, heat butter and oil, add onions, salt and pepper.
Sauté until onions are lightly caramelized. Add tomatoes, vegetable stock, cream and basil. Simmer for 45 minutes. Garnish with basil. Serve warm.
Note: The soup may be made creamy by placing it in a blender or using a hand blender if desired. I personally like it a little chunky.
During my juice cleanse, I always try to make some roasted cauliflower soup for dinner one night, especially when I find some beautiful heads of cauliflower at the market. This soup is creamy and rich without all of the added dairy (but of course, feel free to add a little cream should you feel so inclined!). Let me know what you think!
Roasted Cauliflower Soup
You will need:
– 2 heads of cauliflower broken into pieces
– 1/4 cup olive oil for tossing the cauliflower
– 1 teaspoon salt
– 1/4 cup olive oil for the shallot
– 1 medium size shallot chopped
– 3 stalks of celery diced fine
– 3 cloves garlic minced
– 8 cups chicken or vegetable stock
– 1/4 cup skim milk optional*
– 8 tablespoons truffle oil optional*
Preheat the oven to 400 degrees F. Toss cauliflower with oil and salt and place into the oven for 45 minutes until nicely browned.
While the cauliflower is roasting chop shallots and celery, mince garlic. Place shallots, celery and garlic and 1/4 cup oil in a heavy stock pot on medium heat saute until transparent. Add roasted cauliflower to the garlic, shallot celery mixture, add stock (and milk* if you like) and warm for 10 minutes. With a handheld blender or in a food processor place the soup in the processor, or hand blend in the stockpot blend until smooth. Place on heat for 1/2 hour and serve warm with 1 tablespoon truffle oil per serving.
*This is a no cream recipe although you can add a little skim milk if you want the soup to look lighter and creamier.
I make this banana smoothie with mango, peanut butter, and turmeric often, especially during January.
It fills me up, and I feel satisfied. There’s a protein element, and of course, the anti-inflammatories in the turmeric are beneficial as well. It’s also delicious. I think you’ll like having this recipe in your arsenal. It also makes a delightful late afternoon pick me up or even a dessert!
Banana Turmeric Smoothie serves 1
You will need: – 1 banana
– 1 cup frozen mango
– 2 tablespoons unsweetened peanut butter
– 1 1/2 cups of Almond milk
– 1 inch piece of fresh Turmeric or 1/2 teaspoon dried Turmeric
In your blender, or Nutribullet, combine all ingredients and serve.
Recipe by, Colu Henry and Photo by Christopher Simpson for The New York Times. Food Stylist: Barrett Washburne.
Nothing like a warm bowl of goodness. I found this dish on the New York times Food Section page. If you don’t already subscribe, it’s a great way to try lots of new recipes. When you subscribe you get a recipe box where you can save all your favorite recipes; it’s really clever.
I wanted to share it with you. It’s easy to prepare, healthy and most important it is delicious. Let me know how you like it, eating healthy is easy.
Here’s how the New York Times describes this dish:
This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated Pecorino or Parmesan, it would most likely work well in your favor.
Roasted Tomato and White Bean Stew Serves 4
You will need:
½ cup roughly chopped Italian parsley leaves and tender stems
2 teaspoons lemon zest (from 1 large lemon)
2 (10-ounce) containers cherry or grape tomatoes
¼ cup olive oil, plus 2 tablespoons and more for drizzling (optional)
1 tablespoon fresh thyme leaves
Kosher salt and black pepper
1 medium yellow onion, thinly sliced
3 large garlic cloves, thinly sliced
½ teaspoon red-pepper flakes
2 (15-ounce) cans white beans (such as butter or cannellini), rinsed
1 ½ cups vegetable or chicken broth, or water
Flaky salt, for serving (optional)
Toasted bread, for serving
Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.
This is not a sponsored post, Note* all opinions are my own.
As I told you in my first post of 2021, I have been practicing yoga for a year. I have always loved yoga, but I never practiced regularly. I did a lot of Bikram Hot Yoga in the 2000s. I mainly did yoga to counter balance my rigorous workouts. I was a long-distance runner for 30 years. I also did triathlons and biathlons for 10 years. I rowed for 15 years. Yep, I was a crazy person. But with 2020 being more challenging than training for a triathlon ever was, I looked to something calming, and meditative. I turned my attention to yoga.
My son who lives in Austin, Texas, introduced me to an Austin Yogi. Yoga with Adriene. I think it was one of the best gifts in 2020. I practice at least 5 times a week. Yesterday, I started a 30-Day practice, called Breathe. I find Adriene very approachable; I can do almost all of her videos, and there are so many choices. Her yoga sessions are not intimidating; they are of various lengths and focuses, so I do them regularly. I think picking a practice that you can do makes you want to do them. It’s as simple as that. Her practice is also available on Amazon
I highly suggest that you start a daily ritual of some sort since staying home is so important in the next months. We will get through this, but January and February will be very challenging months. Daily meditation and self-care will be key to mental and physical well being. Won’t you practice with me? Let me know how it goes and how you like Adriene in the comments. Love you guys x
Note* this is not a sponsored post, all opinions are my own.