This recipe is: Gluten Free, Dairy Free, Vegan
Our family meal tradition for Christmas is soup! This year I’m making a lovely red and green tomato based Christmas Vegetable Soup in the crockpot. I have a midwestern, family-style cooking background, so I’m always combining odds and ends of fresh ingredients with leftovers. I love cooking this way! It makes every meal feel special and unique.
Today I’ll be giving my family the gift of good health with the ingredients in this festive soup.
Spinach aids in T-cell activity. Broccoli protects against heart disease and osteoporosis. Tomatoes are filled with cancer fighting antioxidants and are also a good source of Vitamin E. Carrots help stabilize blood sugar while onions and celery reduce inflammation. Zucchini is good for eye health, lowering cholesterol, and aiding in digestion.
1 cup celery hearts
3 cups baby spinach leaves
2 large carrots
1 large sweet yellow onion
1 pint sweet Campari tomatoes
1 cup broccoli
1 small zuchinni
1 small jar unsalted tomato paste
1 large can coconut milk
Seasonings: salt, pepper, oregano, basil, cumin
Chop all ingredients into bite sized pieces. Add to crock pot along with tomato paste and seasonings. Add water until vegetables are covered. Place lid on crockpot and turn on high. Leave on high approximately two hours or until water starts to bubble and simmer. Stir and turn crockpot to low heat. Cook until vegetables are desired softness – 1 to 2 more hours. Add coconut milk and continue to cook on low for 30 minutes or until coconut milk is thoroughly melted and mixed into broth.
Today I’ll serve my soup over leftover rice and mung beans, although you can use any combination of rice and beans to help make this soup hearty. Pasta is also another great add in if you prefer noodles.
I love making and eating soup, especially over the holidays. It’s warm, versatile, and hearty, and it helps keep my family healthy.
Merry Christmas from our table to yours.