The end of winter is so close, and yet there are still days like today when the wind is biting and the sky is overcast. These are the days of comforting soups and stews. This recipe is packed full of colourful, orange veggies to warm up your body inside and give your skin a glow! The best thing about this recipe is that it can be made for vegans or omnivores or anyone somewhere in between. This way you can make a one-pot meal that satisfies everyone!!
Ingredients: 1 onion 1 vegetable bouillon cube (yeast free) 3 stalks celery, chopped 1 can crushed tomatoes 2 carrots, chopped 1 cup squash, cubed 2 cups kale, chopped 2 tsp grapeseed oil 3-4 cups water ¼ tsp sea salt ¼ tsp oregano ¼ tsp thyme 1 free range or organic chicken breast (optional)
1 cup rice pasta (cooked) 1 cup white beans (cooked)
Directions: 1. Saute the onions, celery carrots, oregano and thyme in grapeseed oil for a few minutes. 2. Add the crushed tomatoes, water and bouillon cube, and chicken breast (if including in the recipe). Bring to a boil. 3. Reduce to a simmer for 20 minutes. Add the squash and continue to simmer for another 15 minutes. 4. Add the kale, pasta and white beans. Cook for another 2 minutes or until kale is wilted.