I’m feeling a cold coming on. No surprise considering the hours I’ve worked this month thanks to Q-end. Friday evening, I stopped at Whole Paycheck [Foods] and literally walked down the produce aisle, placing a sundry of veggies in my cart. Then I picked up a package of vegan “fake” chorizo, moseyed on over to dry good section for some Garbanzo beans and a can of plum tomatoes. Today I threw everything into a pot and Voila! [No Oil] Everything but the Kitchen Sink Soup (I didn’t know what else to call it).
- Mirepoix (Celery/Carrots/Yellow Onion)
- Daikon Radish
- Vegan Chorizo
- Baby Bella Mushrooms ~ sliced
- 1 Can Garbanzo Beans ~ rinsed
- 1 large Can of Plum Whole Tomatoes
- Water ~ 32 oz +/1
Method of Prep:
- Water Saute Mirepoix (rough chopped)
- Add rough chopped Daikon (gently peeled)
- Add sliced Vegan Chorizo
- Add sliced Baby Bella Mushrooms
- Add rinsed Garbanzo Beans
- Add plum tomatoes (crush the tomatoes with your hands as you add them to the pot)
- Fill tomato can with water, add to pot
- Add additional water (amounts vary)
- Allow to simmer until vegetables are al dente (or to your preference)
Turn off heat and add the chopped Kale.
P.s. I did not use any oil1, salt or spices in this dish as I felt the vegan chorizo contained enough sodium and spices which added a nice flavor. However, season as you see fit, if you’re so inclined to make this.
1 The reason I did not saute the mirepoix in oil is because thanks to Somer @ VedgedOut; Dr. Joel Fuhrman’s book: Eat to Live as well as Dr. Neal Barnard’s book: Reversing Diabetes (I am not a diabetic, btw) I have given up oil and all fats in my diet. I have been a no-oil vegan for 1 month and 27 days and I have to say, I feel fantastic; my digestion has improved and better yet, I have lost 6 freakin’ lbs without even trying! 🙂
Oh wow, look at you go. I talk the no oil talk, but look at you walking the walk! What a lovely and healthy soup! I can do without oils most of the time, salt is my real frenemy. xx
Thanks. I’ve been kinda doing both: no oil and no salt. The exception of course, is I am still using Spike on my salads and raw foods. I figure baby steps. I’ve already gotten used to eating salads without oil, but I’m not quite ready to part with my Spike. I have to say, despite growing up in an Italian-American home, I do not miss olive oil, not one teeny tiny bit. I’ve noticed food has so much more flavor with it isn’t cooked or doused in evoo.
Oh and BTW, Fuhrman’s book was amazing! Thanks for the recommendation. He really opened my eyes. I love his concepts and they are so easy to follow.
Spike is delish. The experts argue about salt. Dr. McDougall says some is fine, Fuhrman and Esselstyn say no. I’ve reduced my intake considerably. Glad you loved his book. It’s one I’ve read several times and recommend to everyone. It’s hard to refute anything he says. I’m really proud of you for ditching the oil. xx
thanks girl. 🙂