SOUP SEASON WAITS FOR NO ONE!
Here are my top tips when it comes to making your soup decisions to get the absolute most of it.
- Cook protein separately. OR when you’re done making the soup, remove the protein and add it to each serving individually so you can ensure you’re getting an optimal amount for that meal.
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Pick a cruciferous veggie to add in. These types of veggies are excellent for supporting your body’s natural detox pathways. Pick one or two to add in, here are some options:
- Kale, collard greens, cauliflower, broccoli, riced cauliflower,
- Onions and garlic are insane for flavor – also add to the detox pathways support – add in!
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Carbohydrates: if you want to make this an all-in-one meal (who wouldn’t) make sure to include something for some carbs:
- Corn, potatoes, rice, noodles are perfect options. Crackers, nice crusty bread are also delish choices if you prefer to make a soup without carbohydrates
- Broth choices: use bone broth for a little extra protein, tons of extra flavor and nutrients.
- Color. If all else fails when you’re making choices for what to put in a soup – consider color. Make your spoonful as colorful as possible but choosing veggies, herbs, nuts/seeds, beans that represent the 🌈.
Here’s what I made most recently, I hope you enjoy it!
PS: I rarely use recipes so you’ll have to just wing it a bit and trust it will come out great – that’s the beauty of SOUP SEASON!
Corn and Zucchini Chowder:
- 5 ears of corn – grilled, or boiled
- 2 Large Zucchini
- 2 Onions
- 3 Jalapeños (less if you like less heat but these were really mild)
- Cherry tomatoes (keep raw, cut in half)
- 4 Cups chicken broth
- Splash of cream
- Salt to taste
Grill up (or boil/roast) the corn, zucchini, onions, and jalapeños. Cut the corn off the cobs and add everything except the zucchini to a pot with 4 cups of chicken broth (or whatever you have on hand for broth)
Let things bubble for 20 minutes or so (I made that up).
Take half of this and blend it up. Leave the other half unblended.
Add the blended half back to the pot, stir it up. Add in the grilled zucchini and raw tomatoes.
Add a splash of half and half, cream, or whole milk – just enough to make it a little creamy, nothing crazy. Keep it out entirely if that’s not your jam. Add more broth if you like a thinner soup.
Salt to taste.
Separately I grilled up chicken breast, cut it up and divided that into containers for the week. Ladled soup into each container and then Bryan and I fought over who would get the last one because it was so scrumptious!
ENJOY FRIENDS!
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