(scroll to the bottom to jump to recipes)
These soups are simple and essential, as I wish my new year to be.
And as I wish my Christmas and New Year’s celebrations to be, in fact. When I switched to a mostly plant-based diet I definitely started caring for big meals a lot less. And, ironically, I started enjoying ‘rich’ dishes, such as stuffed pastas or dessert, a lot more. If there is one big tip I can give to those who need to find a balance in their meals, all I would feel like suggesting would be behaving towards eating the Mari-Kon way: remove all that is not necessary, and enjoy the extras from time to time. In fact, I suggest getting Marie Kondo‘s books and applying her philosophy to your diet in general. Beth Kirby has been talking about the same thing and it’s definitely inspirational.
I love soup because it’s simple: it tastes delicious even when only needs barely 3-4 ingredients and it’s quick to make. It can be loaded with vegetables and is as healthy and light as you want to make it. It’s just a perfect everyday food. After all, we are always drawn to the things we understand and relate to, and it’s impossible not to relate to a hot bowl of soup when it’s cold and icy outside (and, in case you want to splurge and follow with hot chocolate, here is the (giftable) recipe for that as well.)
So I’ll be sitting here sipping tea and soup, and planning how to make my 2018 less cluttered than my 2017. I have many plans and I’m working to make them all happen. In fact, in case you feel like spending some time here in the Italian countryside this spring or summer, I’ll probably need a collaborator…
Straight to these soups! All are vegan, but definitely benefit by the addition of a little grated cheese if you so fancy. All are super simple to make – literally throw all ingredients in a pot and blend afterwards. I used all sorts of brassicas / broccolis / cabbages and alliums, for max health benefits. If you have leaves, veggies scraps, stalks etc, throw them in as well – if you have a good blender, they’ll end up blended as well – just cook them thoroughly.
I did not add specific amounts of salt as they are very easy to customize as you please. I suggest using stock, but water with some organic veg bouillon will also do. All these soups are low in calories and I sometimes drink them as a snack as well. If you want to turn them into a complete meal, eat with cooked legumes or grains (or any other protein of choice), or with a nice slice of sourdough bread (heaven).