Lazy Sunday...

I am obsessed with grocery shopping.  If I see a really beautiful vegetable, loaf of whole grain bread, etc. I WILL  buy it.  Turns out, I overloaded my refrigerator this past week and am now overwhelmed with how much produce I currently have!

I missed my yoga class this morning because my husband borrowed my Jeep and it turns out that my gym pass is on my key ring.  So, after realizing this half way down my street, I turned around, put my pajamas back on and decided to take care of my refrigerator madness!

What I love about soup is that you can throw ANYTHING together and it works!  It's the best way to clean out that fridge and use up some leftovers.

I will give you the recipe for the soup I made today but remember, you can omit, swap, or add anything you like because, hey, it's soup and you can't really mess it up!

Clean Out Your Fridge Veggie Soup

Ingredients

1 leek, sliced

1 celery stalk, chopped

3 cloves garlic, minced

1 handful of baby carrots, chopped

3 brussels sprouts, chopped

1/2 yellow squash, chopped

1 handful each of broccoli and cauliflower, chopped

2 handfuls chopped kale

1 can diced tomatoes

1 C cooked quinoa (I already had some cooked in the fridge)

6C. H2O

3 veggie bullion cubes (I used 1 w/o salt added and 2 that had sea salt and herbs)

1T white wine

S&P

Pinch of ground chipotle powder

1-2 T evoo

Directions

Heat a heavy pot over medium heat and drizzle with 1-2T evoo.  When warm, add leeks, celery, garlic, and carrots.  Sprinkle with sea salt, pepper, and a pinch of chipotle powder.  Cook until veggies are softened.  Splash with white wine to deglaze the pan.

Transfer cooked veggies to a crock pot set to 6 hours.  Add the rest of the vegetables and the can of tomatoes.  Follow the directions for diluting the bullion cubes and add the broth and cooked quinoa to the crockpot and set to cook for the afternoon.  This would be a good time to add any spices that you currently love.

Sit back, relax, and get back on the couch.  Dinner will be ready soon!

I ended up adding 1 tsp. each of garlic and onion powder and 1/8 of a tsp. of chipotle powder for a kick.

While the soup cooked away, I filled my belly with a quick lunch.  I toasted 3 small pieces of whole grain bread then topped them with smeared avocado, sliced tomatoes, and sprinkled s&p over top.  So delicious, so fresh, so yum!

I hope everyone had a fantastic, lazy Sunday!

Peace, Love, and Veggies