I was inspired by one Hannah Adkins who calls the English soil in the Cotswolds her home. A fashion and beauty social media influencer, I was immediately drawn to her vlogs about The Cotswolds, country living there, and she is an infinite joy to watch because of her beauty. If you think Hannah is beautiful, you should see her sister Sophie. Unreal. I wish her parents were still producing offspring for the benefit of mankind. At their age it doesn’t benefit me outside a mild appreciation but I digress.
Hannah is a Vegan, which I can appreciate. She is in unbelievable shape and takes a really keen approach to nutrition. She’s always shopping for organic foodstuff and shows herself cooking at times. This is part of what has inspired me.
I had some extra vegetables slowly aging in my own refrigerator that I had need of using up before they turned. I watched Hannah make soups before and that sparked my idea., She often used a handheld blender as a last step. in creating a creamy soup – which looked great paired with some fancy toasted bread.
I need to be careful about carbohydrates and sugar – because I was diagnosed with type-2 diabetes a few years ago. But this soup approach looked great if I paired it with Sola low-carb high fiber bread.
In a large pot I combined:
- 2 cloves of chopped garlic
- a healthy drizzle of olive oil
- 2 chopped onions
- 1 bag of green beans, chopped
- 1 large head of broccoli, chopped
- Baby spinach
- 1 green pepper
- 1 small can of tomato paste
- 3 cups of chicken broth (could use water)
- Garlic salt to taste
I cooked the onions, peppers, beans, and spinach – creating an ugly slurry of softened veg. Once properly softened, I added everything else and put a lid on top and let it simmer for about 45 minutes. It was looking great. I took a hand-held blender and slowly blended the soup while in the pot – slowly – creating an oddly brownish but creamy veg soup. It maintained a bit of gritty texture which I actually find comforting.
Very easy, very tasty, and healthy. I used as little garlic salt as I could. After a small bowl and 2 pieces of toast – I will report by blood glucose in about two hours. I have enough soup to last several days, I salvaged some veg that was going to go bad in a few days, and I am eating healthy.
My breakfasts lately have been: A large homemade matcha, chia-seed pudding (no sugar) with blueberries and Ratio Keto granola (small amount), and/or 2 pieces of Sola bread with avocado (either spread of raw scooped) with everything bagel seasoning on top.
Suppers have been hit or miss, sometimes chicken paired with a salad or something similar – making it the larger meal of the day.
We’ll see how things go.