Come March, I think it’s safe to say that everyone on the East Coast is eagerly anticipating spring time.
We’re all ready for one jacket instead of three, flowers lining the sidewalks instead of the grey sludge that seems like it will never, ever melt and where the heck are those robins?! They should really be out by now…
Maybe it’s the waiting, maybe it’s the clouds, but come this time every year I’m left a little uninspired and lethargic — especially in the kitchen.
I no longer want the heavier, foods I craved December through February, but I’m not quite ready to give up the warmth those meals provided.
Soup always seems to be the answer. It’s light, filling and it has that warmth I crave.
Today, I’m sharing one of my favorite soup recipes
This creamy vegetable soup is simple, satiating, versatile and can be adjusted to fit just about any dietary preference.
My favorite preparation of this soup is using cauliflower or broccoli. I add in soaked cashews as a replacement for cream and boy do they do the job!
Keep in mind, if you are trying to watch your caloric intake or are allergic to nuts, feel free to reduce to ¼ cup or leave them out altogether. It won’t be the same but it will still be good. Those of you that are oil-free, leave it out and saute in broth instead.
Most importantly, have fun with it. This recipe is nearly impossible to mess up.
We will never sell your information or spam you, ever.
Regan is a sought after wellness educator, health coach, and live food chef specializing in Conscious Eating and Spiritual Nutrition.