To obtain vital nutrients for healthy living you must include a diet high in vegetables, fruits, healthy fats and more! Variety is key to close nutritional gaps and deficiancies. Reference this blog for new healthy recipes to add to your library of home-cooked meals.

Do you have a healthy recipe to share? Post as a comment or submit to kristinabrand@yahoo.com.

Do your best to follow Michael Pollan's suggestion; "Eat Food. Mostly Plants. Not too much."

Be sure to take into consideration any food allergies, health considerations or restrictions as suggested by your personal physician. The purpose of this blog is for simple idea sharing, not for specific personal recommendations.

Thursday, March 17, 2011

tomato leek soup (vegan)

This soup is delicious, nutritious and easy to make.

Your shopping list:
6 large tomatoes, 4 whole carrots, 4 garlic cloves, 2 leeks (look similar to large green onions) low-sodium vegetable broth (consider organic broth, no MSG), fresh basil and canola or sunflower oil.
  1. Remove core of 6 large tomatoes, cut in half
  2. Cut carrots into 1/4 inch pieces
  3. Clean 4 cloves of garlic
  4. Chop leeks into 1/2 inch pieces (white and pale green parts)
  5. Place carrots, tomatoes (cut side down), leeks and garlic in roasting pan (or cookie sheet with edges) with 2 tablespoons oil (canola or sunflower)
  6. Roast for about an hour at 425 degrees
  7. In saucepan bring vegetables, 1 cup water and about 30 ounces vegetable broth to a boil.  
  8. Reduce heat and simmer for 10 minutes
  9. Blend all ingredients in blender (you will likely have to do this is parts)
  10. Stir in 1/4 cup chopped fresh basil
  11. Serve and enjoy!
Source: I honestly can't remember. Kristina
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