Twenty-five years ago I became a vegetarian and it’s been an exciting adventure. If you’re making the change to a completely plant-based diet then I have some advice and a wonderful cookbook suggestion.
Having excellent cookbooks is an absolute must. I’ve been exploring Kim-Julie Hansen’s Vegan Reset. I am sharing the recipe for Corn & Tomato Soup Kim-Julie Hansen’s Corn & Tomato Soup
Why Go Vegetarian. A plant-based diet can be good for your heart.
If you’re eating mostly or only fruits, vegetables, nuts, beans, whole grains, and meat substitutes like soy, you may cut your odds of getting heart disease, high cholesterol, high blood pressure, and type 2 diabetes, compared to a diet that includes meat.
Start eating more fruits, vegetables, beans, whole grains, nuts, and seeds. Depending on how far you want to take it, you can cut back on animal products, or cut them out.
Check with a dietitian to make sure you’re getting the nutrients you need. For example, you’ll need to take a supplement or look for foods fortified with vitamin B12 if you totally cut out animal products. You’ll also want to check on whether you’re getting enough iron, calcium, and zinc.
If you decide to swap dairy products for rice milk, nut milk, soy milk, or other plant-based alternatives, check the label to see how much calcium and vitamin D you’re getting.
To get enough protein without meat, eat beans, lentils, nuts, seeds, quinoa, or organic tofu.
Now about this recipe.
You will notice a “flavor” secret revealed in this technique of achieving an explosion of yummy with every mouthful.
Aside from the veggies, the soup is a simple mix of tomatoes, corn, and broth. I’m sharing the vegetable mix (I modified mine a little) and the soup, and I hope you’ll enjoy them as much as I have!
Recipe type: Soup Cuisine: vegan, gluten free, soy free, tree nut free
Author: Kim-Julie Hansen
Prep time: Cook time: Total time: Serves: 1-2 servings
Ingredients. For the Cooked Veggie Mix (makes 4 servings):
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup Brussels sprouts, halved (I left out the Brussels)
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 green onions, chopped
- ½ teaspoon sea salt
- Pinch of ground black pepper
For the Corn & Tomato Soup (makes 1 generous or 2 small servings):
- 1 serving Cooked Veggie Mix (above)
- 1 cup corn kernels
- ⅔ cup diced tomatoes
- ½ cup veggie broth
- Sea salt and ground black pepper
- 1 avocado, diced
- Fresh herbs of choice, for garnish
- 1 teaspoon olive oil
- To make the Cooked Veggie Mix, sauté the onion and garlic in the oil in a large pan or pot over medium to high heat for 2 minutes. Add all of the remaining ingredients and cook for another 7 minutes. Let cool and store in an airtight container in the fridge.
- To make the soup, cook the veggie mix, corn, tomatoes, and broth in a pot over medium to high heat for 5 minutes. Transfer to a bowl. Season with salt and pepper. Top the soup with the avocado, herbs, and a drizzle of olive oil.
For your health wealth and freedom eating meals that give you energy and vitality is worth the time and effort to do it right. Once you get the hang of cooking and preparing healthy meals and feeling the benefits in your body you will wish you started years ago.
If you want some guidance I invite you to get my coaching to help you
- transition into a plant-based diet.
- work out ingredient substitutions.
- get nutritional supplements for your body. Let’s start with chat on messenger. Go to www.facebook.com/glendahillhealthylife