Simple Veggie Soup

How is it only Tuesday?! I don't know if it's the changes in my diet, the weird weather we've had, the insane workouts I've done or the exhaustion my body and brain are starting to feel but this has been the longest two days of my life!

I haven't missed the sugar too much so far but avoiding gluten is just plain annoying. With a big pot of nothing made on Sunday night I found it hard to scrape something together for lunch and I couldn't just go and grab a quick sandwich. Thankfully there is a grocery store near work and I was able to pick up a few random things. The last two days my lunches have been a mish-mash of gluten free crackers, tons of raw veggies, hummus and bean salad (quite the spread at my little desk!) and I've been spacing it out a little more through the day, sort of grazing.

Tonight, after a long, hard BodyCombat class I was able to feast on a hearty veggie soup I threw together.

Before I go into detail take a look at this video a couple friends of mine posted. They are working on their first feature they've written and directed and just finished recording the score. Yay! This is a little behind the scenes at one of their record days. It's really sweet! Their film is called Hills Green and you can check out there blog here.

I was lazy and didn't manage to take any pictures of my soup but I'm not gonna lie this soup isn't anything special. It brown and full of all kinds of veggies. I went with a wild mix of carrots, parsnips, mushrooms, leeks (had to use them u from last week!), onions, bell peppers and potatoes.

I used the corn chowder recipe I made a couple weeks ago as a starting point but instead of adding corn and milk I stuck with veggie stock and water. You can do the same and add your favourite veggies. It was super easy and now I have enough soup to last me the week or freeze some for later.

Instructions:
3 tbsp coconut oil
1 cup leeks, chopped
1 cup orange and green bell pepper, chopped
½ cup onion, chopped
½ cup carrots, chopped
½ cup parsnips, chopped
½ cup potato, diced
¼ cup amaranth
½ cup quinoa
¼ tsp dried thyme
¼ tsp dried rosemary
1 tbsp Brewer’s yeast (or to taste)
3 cups veggie stock
1 cup water


Directions: 

1. Throw the coconut oil in a large pot and stir in all the veggies, leaving the mushrooms last. Cook over medium-high heat, stirring frequently until veggies are soft.
2. Stir in the veggie stock and amaranth, bring to a boil and simmer for about 10 minutes. 
3. Stir in quinoa, rosemary and thyme. Add the extra cup of water and return to a boil. Reduce heat and simmer for about 10 minutes.
4. Add in your yeast. I found the flavour of the yeast really took over so start with a little and add more to taste. 
5. Spoon in a big bowl and enjoy! 

I liked how simple this was and how filling it really is! the possibilities are endless in regards to the kind of veggies you throw in there, corn, celery even some spinach would taste good if you want to try something different.