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These days, I’m all for quick healthy meals. It seems like every week, time just goes by faster and faster. That doesn’t leave a lot of time for hours spent in the kitchen on long, multi-step recipes. Which is why I love making soup. You can throw a lot of healthy stuff in a pot, season it and let it do it’s thing. It takes just a few minutes to chop up some produce, and it’s a great way to get people to eat their vegetables. A warm bowl of soup on a cold day is a lot more appealing to me than sitting down with a bowl full of broccoli. (Broccoli is great. Love it. But soup is better, just saying…)<\/p>\n
This winter vegetable soup recipe was inspired by a recent trip to the farmers market. With tons of local squashes and root vegetables on display, vegetable soup came to mind. I added garbanzo beans and quinoa to make it heartier (and healthier!), but you can leave those out, or make a few substitutions.<\/p>\n
Eating healthy food should taste good, it just doesn’t have to take you ages to make!<\/p>\n