Fat Free - High Flavor - Vegetable Soup

Yesterday we had to clean out the fridge and one of the best ways to utilize all of your leftover vegetables is making a soup! This is a great one pot meal, and if you meal prep like I do... most of your vegetables are already chopped!

3 garlic cloves, minced
2 shallots, minced
1/2 cup chopped celery
1 cup chopped fennel
3 cups chopped zucchini
1 cup chopped red bell pepper
1 cup chopped broccoli
6-8 collard green leaves, chopped
2 cans diced tomatoes
handful of fresh dill, chopped
handful of fresh parsley, chopped
1 tablespoon paprika
1 tablespoon better than bouillon (chicken flavor)
sea salt and black pepper to taste
enough water to cover vegetables in pot.

In a LARGE soup pot, saute celery, shallots and garlic with just a little water so it doesn't burn. Add in the rest of the vegetables and canned tomatoes. Add in the paprika, salt and pepper. let sautee for about 5 minutes. Fill the pot with water until the water comes up just a little over the vegetables. Bring to a simmer and stir in the better than bouillon. Let soup simmer for another 20 minutes. You're kitchen will start to fill up with amazing aromas.

Turn the heat off. Now it's time to blend for a smooth soup. If you like to chunky, leave it as is and serve.
But I like it smooth! Take an immersion blender, and blend the soup until smooth. This is a much safer, easier and a better option that transferring hot soup into a blender. Bring soup up back to simmer then let cool before serving.

Enjoy your FAT FREE and DELICIOUS soup!


Spicy Cauliflower Boats!

It's been a while since I last blogged. Sorry folks! Today I have a recipe for a yummy vegan meal I posted on Instagram a while back. It makes a lot, tastes great, and meat eater approved!

Spicy Cauliflower Boats:

For the Cauliflower:
1/2 head Cauliflower, chopped into bite size pieces
garlic powder
sweet paprika
cayenne pepper
sea salt
1 tablespoon nutritional yeast
1/2 lemon

Preheat oven to 375. Coat a baking dish with a little oil.
In a separate bowl add the cauliflower. Sprinkle the following dry spices on the cauliflower (garlic, paprika, cayenne, pepper). I honestly just coated one side with all of the spices in the ingredients list with the exception on the salt and yeast. I really don't measure spices. I just know what I like and I always add more later if I think it needs something,

Once your cauliflower is mixed nicely with the spices, add it to your baking dish. Sprinkle a little salt on top (a pinch or two) and 1 tablespoon of nutritional yeast.

Bake in the oven for 30-40 minutes. Give the cauliflower a toss half way through. Cook until tender on the inside and crisp on the outside.


Prep a bunch of romaine leaves by just detaching them from the stem and laying out on a tray. These are your "boats"!

For the veggie sautee:
1/2 zucchini, chopped
2 carrots, chopped
1 ear fresh corn, niblets cut from ear
garlic powder
sweet paprika
cayenne pepper
sea salt
1 tsp olive oil

In a sauce pan or pot, sautee the zucchini, carrots and corn in the olive oil. Add in your spices. Just a pinch of all of them to taste. Sautee these for about 10 minutes until the carrots soften.

When your cauliflower is done, let it sit out to cool and squeeze half the lemon on top. You can also mix in your sauteed veggies. Mix these up in whatever pan was bigger... your baking dish or the sautee pan. Less to clean!

Now it's time to make your boats! Fill up the romaine leaves with as much of the mixture it can hold.
This meal made about 7 boats for dinner, and then we had about 2-3 cups of the veggies left over. Great to add on top of rice for lunch the next day.

If you have any questions. Please let me know.