So often, eating healthy gets a little complicated. Especially so this time of year, when you can’t even scroll social media for two seconds without being reminded how many opinions there are about the “right” way to eat. And right after the holidays, it’s easy to gravitate to, well, all of it. Anything that promises more energy, better sleep, less bloating, or better digestion — our tired post-holiday selves usually crave it all.
It’s all good until those intense diets, restrictive plans, and programs become too hard to do in real life. Just say no and commit to doing something that will work: soup.
Commit to making a pot of soup, weekly. Soup will make everything else easier. It’s a hot meal that’s ready to eat in minutes. It helps you eat more veggies; it’s easy to digest and kind to your body; it will warm you on cold days; it’s customizable; it uses scraps from the kitchen and pantry; it’s simple, delicious, and affordable. Soup is the answer.
Here is one of my new favorite recipes, on heavy rotation at my home (we eat soup at least three days a week). It requires just a few ingredients, is always a hit, and is totally customizable.
An easy-peasy Tomato Soup
Makes 2-4 servings
For how few ingredients this soup requires, the flavor is so delicious. Feel free to add in your own additions as you have time, like some extra garlic to the roasting process; some basil into the purée; or pulled chicken, organic sausage, or spinach. For a more varied texture, blend half of the soup, and leave the other half chunky. Make it your own, and make it often.
8 Roma tomatoes, sliced and seeds removed
2 cups baby tomatoes
2 leeks, sliced
2 cups organic chicken broth
Sea salt and pepper to taste
Preheat oven to 400 degrees, and line a baking sheet with parchment paper. Toss all the tomatoes and leeks with olive oil, and sprinkle with sea salt and pepper. Roast for 30-35 minutes, then let cool slightly. Purée all ingredients together with broth in a blender, and adjust seasonings as needed. Serve warm.