One would think the reference to liquid gold would have something to do with bone broth or collagen, and while those things would make a liquid gold soup, this soup is liquid gold status in the category of vegetables. Thank you for being here despite my totally subpar photography skills. I'm at the point that I actually like that they're so real. I'm in the embrace phase on food photography because it's something I've accepted over time just isn't...my thing. Annnnnd, that's ok.
I LOVE, love, love this soup. This soup is so easy to make and digest, and it's also so delicious. I was on a Yolanda Hadid kick a few years back and came across a YouTube where she shared what she eats in a day. This soup was one of those. I've innovated it a bit (as can you), but the premise is adopted from her. Thank you, Yo!
What initially drew me to Yolanda was that someone in my life was in the midst of being affected by Lyme Disease and I ended up reading Yolanda's book in one sitting. She captivated me. Her book is called, "Believe Me: My Battle with the Invisible Disability of Lyme Disease". When I become captivated with someone or something, I am down a rabbit hole, which is how I ended up on her YouTube and thankfully - because, I've made this soup countless times over and no doubt my health has improved. I would also go so far as to say happiness has improved as well, because when eating is "easy" everything else is easy in our life. Think about it: when you feel good in your body, everything's just easier. When you have less perceived "stress" around food and fuelling your body, your body is healthier and happier (and definitely less inflamed). Okay, let's get to the recipe. It's so simple, which again, is the point of everything I share.
Ingredients
- Onion
- Garlic
- Salt & Pepper
- Carrots
- Celery
- Leeks (I think I added this to the recipe)
- Cauliflower (also think I added this)
- Nutritional yeast (optional)
- Kale (optional)
- Vegetable or chicken stock base
If I want a heartier soup, I add the cauliflower and leeks. If not, I just opt for the carrots and celery. You can also add in chickpeas or white beans for more on the heartiness front, but the point is that this is an easy to digest meal. I love this for my last meal of the day but of course it's good any time of day, or as an add-on to a meal for your vegetables.
Prep
- Chop all veggies into bite sized pieces (whatever that means for you).
- And then, it's really as simple as sauteeing the carrots, celery, onions and garlic in olive oil and sprinkling salt and pepper on them. The "hard" vegetables can be sautéed longer, so add them to the pot first. But, if you're a girl on the go and want to add everything into the pot all at once to sautée, go for it. I do. Everything eventually cooks when the water boils.
- Once the vegetables that are beingsautéed are slightly softened (not totally softened, as you don't want them turning to mush when you add and boil water), add in the vegetable or chicken stock and cover the vegetables. Use your eyes to see how much water you want. My soup ends up being more like a stew than super liquid-y. There's no wrong way.
- Add the chopped kale into the boiling water (with vegetables that were already in the pot being sauteed in olive oil with spices), let simmer on low for 15 minutes or so.
- Add the nutritional yeast (or not). I LOVE nutritional yeast.
Et voila! That's it. I usually love a piece of sourdough bread with a cold, thick slab of butter along with my soup. I also love dunking my bread in a delicious olive oil and sea salt. Adding the bread makes it more of a meal and the more textures, the more satiating - which is what works for me.
Shout out once again to Yolanda Hadid. I love this soup! Thank you for sharing, girl! Sharing is caring. This is her YouTube that I'm referring to, too.
