April 5, 2016

Birthday Soup

Birthday Soup

Like this soup, this year was one of organized chaos. I decided to try to start an Instagram account. I decided to drop out of my master’s program to begin a new one that better suited my burgeoning passions (a master’s in nutrition and functional medicine rather than one in dietetics). I just finished working for a year shoveling human feces at a hospital as a nurse’s aid (probably not the best detail to mention right before handing out a new recipe…).  And I’m applying to PA school at the end of the month – hence needing all those hospital hours.  Overall, I just did and I kept doing, and started over or tried again if something didn’t feel right, rather than succumbing to inertia and accepting mediocrity. And as a result, though I will inevitably reread this at some point and cringe at such overt emotion, I have never felt more determined or passionate about my future. And I am happy. This feels like a heavy load (lol referencing back to my hospital job – so let it be confirmed maturity will not be holding hands with year 24) to accompany such a light and dainty soup, but it’s meant to represent that, just like this soup, my year was filled with robust and diverse flavor.  It was random and strange and at times felt like a hot mess, but the resulting product is one that has me salivating for the future. And for the soup. I think. Not sure; I very well may be lost in my own metaphor. Anyways, back to the original point of the post: coconut tomato broccoli zucchini summer squash kelp soup with a side of avocado, micro greens, and rambling.  The rest(ipe) is below.


  • 1 onion
  • 2 tbsp olive oil
  • 4 cups vegetable broth
  • 1 can light coconut milk
  • 1 can diced tomatoes
  • 1/4 cup basil
  • 1 cup red lentils
  • 1 cup broccoli
  • 1 cup zucchini
  • 1 cup summer squash
  • 1/2 cup organic dried kelp
  • 1/2 tsp turmeric
  • 1/4 tsp black pepper
  • 1/2 tsp garlic
  • 1/4 tsp ginger

Directions (or no direction at all – ~~~just go with what you feel is right~~~ = more nauseating birthday metaphors)

  1. Put oil in pan. Cut onion and saute until soft.
  2. Add garlic and ginger. Saute for a minute or two.
  3. Add can of coconut milk. Stir around for another minute. Add spices and basil.
  4. Add tomato can, vegetable broth and lentils.
  5. Wait until boil, then reduce to simmer for 15 minutes.
  6. Add in remaining vegetables. Let simmer until vegetables soften – around 10 minutes.
  7. Top with avocado and microgreens.

Kelp Help

Kelp is filled with vitamins and minerals, including: iron, manganese, calcium, magnesium, copper, zinc, riboflavin, niacin, thiamin, and vitamins A, B-12, B6 and C. It’s also naturally high in antioxidants, including carotenoids, flavonoids, and alkaloids, which help to fight against disease-causing free radicals. A compound found in kelp called fucoidan may also prevent the spread of lung cancer and prostate cancer!

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