Potato and Kale Slow Cooker Soup

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Wintertime is an opportunity to slow down and being more receptive and being intentional about how you want to live the upcoming year. This all sounds great in theory but if you like me, you have a list that keeps growing of things that need to be handled. This is when we find ourselves eating heavier, fatty foods that won’t support our energy or help us keep our weight at a healthy number.

This is when I turn to my slow cooker for help. Yes, you do have to do some work to chop the vegetables and get them into the crockpot with the other ingredients, but this can all be done in about 10 to 15 minutes with roughly chopped of the veggies (the soup will be blended). This will allow you to have more time out of the kitchen so you can focus on completing to-do items and spending quality time with your family.

Now, just to be clear, I am not saying you should let a to-do list dictate your life. You know that I believe we all need to take time to take care of ourselves. A great way to do this on a busy day after work is to take 5-10 minutes and meditate be still, breathe, and be grateful for the delicious meal you are about to eat. Not only did you save time cooking and allow for some healing time for yourself, your body will be ready for a healthy meal.

Potato and kale soup is a perfect hearty soup that will leave you happy, satisfied and eating a home cooked meal that leaves you nourished. Enjoy!

Potato and Kale Soup

Serves 6

INGREDIENTS

1-tablespoon coconut oil

1 onion, chopped

3 garlic cloves, minced

2 carrots chopped

2 celery sticks, chopped

1 cup shitake mushrooms, diced

3 medium russet or gold potatoes, diced (I used Russet)

6 cups vegetable broths

1 teaspoon salt (or more to taste)_

2 tablespoons black pepper

1 bunch kale de-stemmed and chopped

Optional: Smoked paprika

DIRECTIONS

Sauté the onion garlic, carrots, celery and mushrooms in a pan with coconut oil to soften. Add all ingredients to a slow cooker and cook on low for 6 hours, or until potatoes are cooked through. 15 minutes before the time is up, add the chopped kale to the slow cooker to wilt.

TO SERVE:

Option one: In a high-speed blender, blend until smooth. This version is very silky and delicious. This is where I added the smoked paprika. Serve in a bowl. Enjoy!

Option 2: Serve as a chunky soup (just makes sure you chopped vegetables bite size. Serve in a bowl. Enjoy!

Want to freeze the leftovers? Put the blended soup into Mason jars with an inch free at the top for expansion and freeze. Just take the Mason jar out of the freezer and put into the refrigerator the night before you want to eat it.

Did you like the soup? Leave a comment below and let me know if you made the soup and how often you’ve used your slow cooker this year so far.

Who says you can’t eat salad in the winter?

red-beets-1725799_1280 It’s cold outside and you probably have a mug of hot tea or hot chocolate by your side.

This time of year, you don’t often read winter and salad together, but I’ll tell you this is the secret to staying happy and nourished all winter long. Raw vegetables are rich in enzymes and vitamins that are easy to absorb and make digestion a breeze.

Sticking to seasonal vegetables for your winter salads is challenging, but very impossible. Both beets and kale are hearty winter vegetables that retain their tastiness and nutritional worth even through the harsh winter months. Pair with that some healthy fats from avocado and vitamin C from fresh lemons and you’ve got yourself a salad fit for a queen in the middle of January!

Here’s my absolute favorite winter salad recipe.

Chopped Red Beet and Kale Salad

Serves 2

1 to 2 large beets, steamed (Tight on time? Use BPA FREE canned beets in water)

1 bunch of kale, chopped (baby kale is perfect for this salad)

handful of fresh basil leaves (OR 1 teaspoon dried basil)

1 avocado, chopped

1 lemon, juiced

1 tablespoon extra virgin olive oil

sea salt and black pepper to taste

¼ cup pumpkin seeds

Optional: 1 teaspoon of nutritional yeast

If using raw beets, place a large pot with an inch of water on the stove over high heat. Place a metal steam basket inside. Wash and chop the beets into quarters and place in the steam basket. Cover and steam the beets for about 10 to 12 minutes until they can be easily pricked with a fork. Remove from heat and serve on top of the salad.

Add the kale, basil, avocado, lemon juice, olive oil, sea salt and black pepper to a large bowl. Use clean hands to massage the kale until all the ingredients are well mixed and the kale is wilted. Top with pumpkin seeds and beets.

Want even more great tips to help you lose weight, improve your digestion and increase your energy? Check out my new Winter Renewal Detox program details here.

To your wellness!