Wednesday, January 28, 2015

Tai Cheng: Soothing Soup Recipe

We are currently experiencing some pretty chilly days here on the east coast!

I couldn't think of a BETTER meal to have last night than this completely saving, and totally clean soup from my Tai Cheng cook book.

This soup has a mix of a lot of veggies, but is completely satisfying, I hope that you enjoy it as much as I did!


Tai Cheng's Soothing Soup: Serves 2

What You Need: 

1 tsp. oliveoil
1/2 medium onion, chopped
2 cloves garlic, chopped
1 medium zucchini
3 cups chopped kale
2 cups low sodium, organic, vegetable broth
1 15 oz. can low sodium, organic, diced tomatoes, with juice
1 15 oz. can white beans, rinsed, drained
1/2 cup corn kernels

Optional: 
Sea salt and ground black pepper
Oregano, rosemary, thyme

Directions: 

1. Heat oil in a large skillet over medium high heat.
2. Add onion and garlic; cook, stirring occasionally, for 3-4 minutes
3. Add zucchini and kale; cook, stirring frequently for 3-4 minutes, or until zucchini is softened and the kale is wilted
4. Add the broth, tomatoes, beans, and corn.  Bring to a boil.  Reduce heat to medium low and boil for 5-6 minutes.
5. Season with salt, pepper and herbs (optional)

Whether it's a chilly night to wrap up in a chair with your favorite book, or you're serving this to friends and family, I promise, it's going to hit the spot!


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