Recently, I've been working a lot with the idea of food-as-fuel (something I think many of us are out of touch with). It's nice to spend a little time thinking about the way we eat affects our mood and our energy, as well as how whole foods can really change how we go about our day. Experimenting with different combinations of foods is a great way to test this for yourself at home - what do you notice when you choose a starchy vegetable over a leafy one? An animal protein over a plant-based one? It's all about starting that internal conversation and finding some connection to what we eat.
I'm a big fan of hiding vegetables in other foods, and my soup-making efforts of this week yielded some yummy (nutrient-dense) results by combining some ingredients I might not normally put together.
This soup is pretty darn filling, full of all kinds of great phytochemicals (immune-boosters, vitamins, and minerals from plants), and easy to whip up!
- 2 cups cooked black beans
- 2/3 cup water
- 4 leaves kale, destemmed
- 3 stalks celery, chopped
- 1/4 cup nutritional yeast
- 1/2 cup plain unsweetened almond milk
- 2 tsp curry powder
- 1 tsp cumin
- 1 tsp ground chili pepper flakes
- salt and pepper to taste
- 1. Puree black beans and water in blender until smooth.
- 2. Add all remaining ingredients to blender. Puree until smooth. Add more water as needed to increase liquidity.
- 3. Heat over medium on stovetop until simmering (about 5 minutes), stirring occasionally.
- 4. Serve! (These go well with the grain-free vegan almond butter muffins.)
- Canned black beans work well here; or, you can use the dried bulk variety. I like to prep a large batch at the beginning of the week to use in a variety of recipes. Soak overnight to reduce boiling time. They take about 45 minutes to cook.
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