I heard a disturbing article on NPR this morning about how global warming may lead to faster growing plants that are less nutrient dense.
The big solution is to curb global warming by cutting CO2 emissions (goodbye coal and gasoline, hello solar) and the smaller problem of nutrition in my home is to eat more nutritionally dense food.
I love this soup, my kids like it too, and it’s a wonderful, mild and creamy way to get lots of vegetables, protein and healthy fat into your diet.
I give them a cup of this soup to enjoy with pasta or a sandwich and feel smug that I’ve managed to get them to eat more vegetables. It goes down easily.
While it’s made with coconut milk and oil, it doesn’t taste coconutty at all. It’s a wonderful blank slate to jazz up with curry powder, fresh herbs and toppings (pesto, nuts, etc.). Enjoy.
It’s so easy to make. I’ll make a big pot while working on something else. It keeps great in the fridge and warm up a bowl for my breakfast.
I’m strange that way, I like savory things first thing in the morning.
Sauté one chopped yellow onion in about a tablespoon of coconut oil. Add one head of chopped cauliflower, a handful of baby carrots, a can of drained garbanzo beans, a can of chopped tomatoes (with liquid, or chopped fresh tomatoes), one can a unsweetened coconut milk, 2 bay leaves, water to just barely cover and a vegan bullion cube.
Simmer covered until veggies are soft. Remove bay leaves and blend. Season with salt and pepper.
In other news, we’ve been having wet weather which makes for super lush foliage. I love how the path on my morning walk has filled in.
I’m stupidly in love with my dog, which makes sense given that he is very stupid.
He likes to tower over me while I stretch on the floor. This is a pretty common view for me.
It wouldn’t be a Viv post if I didn’t include some footage of my kids being annoying. I caught them doing this while driving to Alana’s baby shower.
Yep, I can’t wait for our road trip to the East Coast this summer.