By Day 1: Butternut Squash & Lentil Delight
Ingredients:
• 1 medium butternut squash, peeled and diced
• 1 cup red lentils, rinsed and drained
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp coconut oil
• 1 tsp cumin powder
• 6 cups vegetable broth
• 1 tsp sea salt
Directions:
1. In a pot, melt the coconut oil. Add onions and garlic, sauté until fragrant.
2. Stir in the butternut squash, lentils, cumin, and salt.
3. Pour in the vegetable broth. Simmer until lentils and squash are tender.
4. Blend half the soup for a creamy consistency, then mix with the rest. Serve warm!
Day 2: Coconut & Cauliflower Fusion
Ingredients:
• 1 head cauliflower, chopped
• 1 can (13.5 oz) full-fat coconut milk
• 1 onion, diced
• 2 cloves garlic, minced
• 5 cups vegetable broth
• 1 tbsp curry powder
• 1 tbsp olive oil
• 1 tsp sea salt
Directions:
1. Heat olive oil in a pot. Add onions and garlic, cooking until golden.
2. Mix in the cauliflower, curry powder, and salt.
3. Add vegetable broth and coconut milk. Simmer until cauliflower is tender.
4. Blend to desired consistency and serve.
Day 3: Spiced Chickpea Soup
Ingredients:
• 2 cans chickpeas, drained and rinsed
• 1 onion, chopped
• 2 carrots, diced
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 6 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp sea salt
Directions:
1. In a pot, heat olive oil. Add onions, carrots, bell pepper, and garlic. Cook until softened.
2. Stir in chickpeas, smoked paprika, and salt.
3. Pour in vegetable broth and let simmer for 20 minutes.
4. Blend a portion of the soup for a thicker consistency and combine. Serve!
Day 4: Broccoli Almond Bliss
Ingredients:
• 3 cups broccoli florets
• 1 cup almonds, soaked overnight
• 1 onion, diced
• 2 cloves garlic, minced
• 5 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp sea salt
Directions:
1. Heat olive oil in a pot. Sauté onions and garlic.
2. Add broccoli and cook until slightly tender.
3. Pour in the vegetable broth. Bring to a simmer.
4. Add soaked almonds and blend until creamy. Season with salt and serve.
Day 5: Cilantro Lime Quinoa Soup
Ingredients:
• 1 cup cooked quinoa
• 2 tomatoes, chopped
• 1 onion, diced
• 1 bunch cilantro, finely chopped
• 2 limes, juiced
• 5 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp sea salt
Directions:
1. In a pot, heat olive oil. Add onions, cooking until translucent.
2. Mix in tomatoes, cooking for 5 minutes.
3. Add vegetable broth and bring to a simmer.
4. Stir in cooked quinoa, cilantro, lime juice, and salt. Serve!
Day 6: Spicy Black Bean Soup
Ingredients:
• 2 cans black beans, drained and rinsed
• 1 onion, chopped
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 5 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp sea salt
Directions:
1. Heat olive oil in a pot. Add onions, bell pepper, garlic, and jalapeño, sautéing until soft.
2. Stir in black beans, cumin, and salt.
3. Pour in vegetable broth and simmer for 20 minutes.
4. Blend half the soup and combine. Serve with a lime wedge.
Day 7: Hearty Potato & Kale Chowder
Ingredients:
• 3 large potatoes, diced
• 2 cups kale, destemmed and torn
• 1 onion, diced
• 2 cloves garlic, minced
• 5 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp sea salt
Directions:
1. In a pot, heat olive oil. Sauté onions and garlic.
2. Add potatoes, thyme, and salt. Cook for 5 minutes.
3. Pour in vegetable broth and simmer until potatoes are tender.
4. Stir in kale just before serving. The heat will wilt the kale perfectly. Serve!
A Warm Thank You
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