Summer Harvest Soup

I’m finally experiencing it! Hard-core Nutritarians always talk about what it’s like when you start craving the right foods..how your taste buds change, your sensitivity to processed materials drastically increases, and you feel just wonderful! I guess I had always been waiting for that moment because I was never 100% committed. Now that I am about 90% in, I can definitely see what they’re talking about.

I won’t say that this lifestyle change was immediate for me, or easy, for that matter. And I won’t say that I have been perfect at it. But I will say that I definitely want to eat this way for the rest of my life! Also, the more I do it, the more I want to do it.

There will be days when I feel obligated (or even really really want) to eat junk that’s bad for me. And maybe I’ll cave. But that’s doesn’t mean I blew it! The next time I put something in my mouth, let it be something that my body (and my taste buds) will thank me for. That’s what I have to keep telling myself.

Here is a summer-y soup recipe inspired from the Forks-Over-Knives cookbook I treated myself with for graduation. It was soooooooo tasty, and leftovers are great!

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INGREDIENTS:

  • 1 large yellow onion, peeled and diced to desired consistency
  • 4 cloves garlic, peeled and chopped/minced
  • 6 on-the-vine tomatoes, chopped (you can use any kind, but these were so flavorful and delicious!)
  • 1 medium zucchini, diced
  • 2 yellow squash, diced
  • 2 cups frozen corn*
  • 6 cups veggie stock, or low-sodium veggie broth
  • 2-3 dashes of dried basil
  • Zest and juice of 1/2 lemon
  • Salt and fresh ground pepper to taste (AFTER it’s cooked–it’ll taste stronger that way, and you won’t need as much)

* The original recipe calls for 3 ears of corn, kernels removed, but my husband and I got a little impatient with the fresh corn in the fridge. We ate it as a side for a meal previously throughout the week. Oops. 😉

DIRECTIONS:

  • Sauté onion with some of the veggie stock or some water for about 4 minutes.
  • Add in the garlic and sauté for 60 seconds.
  • Drop the tomatoes in and cook for about 7 minutes, or until the tomatoes start to break down.
  • Add the zucchini, yellow squash, corn, and veggie stock. Bring the soup to a boil, and then let it simmer at medium for about 15 minutes.
  • Add the basil and lemon.
  • Enjoy!

2 thoughts on “Summer Harvest Soup

  1. Thank you thank you thank you for this post! You’re story sounds a bit like mine; however, I got discouraged b/c of folks around me, but I am a health advocate & it’s time I get back on track – this post is very motivational!

    • It’s a pleasure to hear from you! 🙂 Peer pressure is the WORST! Especially when most of your traditions with friends and loved ones revolve around the standard american diet. 🙂

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