Try this perfect post-holiday recipe for an easy, veggie-packed dinner
Carly Bodrog shared her delicious Tuscan vegetable soup.
Stuck in a post-holiday food haze? Ditch the leftovers and choose a fresh, delicious dinner packed with nutrient-dense vegetables and ready in less than 30 minutes.
Carly Bodrog, recipe developer, cookbook author, and creator of PlantYou, knows a thing or two about resetting with recipes that will leave you feeling great.
Plus, she has an entire social media series dedicated to sneaking veggies into meals, so what better time to boost healthy ingredients than the fun Christmas season?
Check out her full recipe below for a creamy, vegetarian soup that’s big on flavor and low on effort.
Mary May Tuscan Vegetable Soup
5 minced garlic cloves
1 yellow onion cut into cubes
1 chopped leek
1 large sweet potato, peeled and cut into cubes
5 sun-dried tomatoes, chopped
1 tablespoon tomato paste
2 tablespoons paprika
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon salt
5 cups vegetable broth
1 can of chickpeas, washed and drained
16 ounces potato gnocchi or 1 1/2 cups large pasta shells
1 1/2 cup cashew cream or coconut milk
Juice of half a lemon, optional
1 large bunch of cabbage, chopped
In a saucepan over medium heat, add the yellow onions, leeks, sweet potatoes, sun-dried tomatoes and garlic.
Saute until the sweet potatoes are slightly tender, about 6 minutes.
Add tomato paste, paprika, parsley, dried thyme and salt.
Add vegetable broth and chickpeas. Bring to a boil, then simmer, covered, for 10 minutes.
Add gnocchi or pasta shells and cook until tender, then finish with cashew cream or coconut milk, lemon juice and kale.
Recipe reprinted by PlantYou with permission from Carleigh Bodrug.