Day 12-Dietary Vegetarian Soup Recipe

Weight=184.2 pounds, Steps=17,176

​A good soup recipe for weight loss.

Chickpea & Cauliflower Tomato Stew:

About 4 servings
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Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 carrot, chopped
• 4 kale leaves, stems chopped, leaves torn
• 2 to 3 cups small cauliflower pieces
• 3 garlic cloves, minced
• Splash of balsamic vinegar)
• 1 (14-ounce) can diced tomatoes
• bundle of fresh thyme & rosemary (about 4 sprigs each)
• 6 cups vegetable broth (or chicken broth)
• 4-6 oz. gluten free fusilli, elbow or shell pasta (can substitute brown rice)
• 1 cup cooked chickpeas, drained and rinsed
• sea salt and freshly ground pepper

Instructions

1. Heat the oil in a large pot over medium heat. Add the onion, carrot, and a few pinches of salt and pepper. Cook until the onion is soft and translucent, about 10 minutes.
2. Stir in the kale stems, cauliflower, and garlic. Season with more salt and pepper and cook 2 more minutes. Add the wine, stir, then add the tomatoes. Simmer for 8 minutes.
3. Add the herbs, broth, pasta/rice and chickpeas and another few pinches of salt. Simmer until the cauliflower is tender, about 30 minutes.
4. Season the soup to taste. Before serving, stir in the kale until wilted.
5. Serve soup with pesto (optional, recipe below) and chopped parsley.

Hemp Seed & Kale Pesto

Serves: about 1 cup
Ingredients

• ½ cup hemp seeds
• 1 garlic clove
• 2 cups chopped kale leaves
• 2 tablespoons lemon juice
• ¼ cup extra-virgin olive oil
• ¼ cup Dijon mustard
• sea salt and freshly ground pepper

Instructions

1. Pulse the hemp seeds and garlic in a food processor. Add the kale and pulse again.
2. Add the lemon juice, Dijon mustard and a few generous pinches of salt and pepper and pulse again.
3. While the blade is running, drizzle in the olive oil. Scrape the sides of the food processor, if necessary, and pulse again. Season

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