I can’t believe it!!! One class left and I will officially be a Certified Holistic Nutritionist. Not gonna lie, these last two years have felt like they might never end. The friends I’ve met, the things I’ve discovered…learnt…overcome…all mixed in with a lot of blood, sweat and tears. I can honestly say that I have enjoyed every minute of it. Except maybe all the “sciency” stuff, I’m an art kid ok! Science and me, we don’t mix homogeneously, we’re like oil and water.
So hail to the kale and break out the jazz hands because this year is going to be the year of COW CRUMBS. I am going to be bigger than sliced bread that doesn’t taste like cardboard. Coming soon to a theatre near you, so stay tuned.
In the meantime before I succeed at world domination, how about a little comfort in the form of a bowl of hot tasty goodness? Nothing screams comfort and hot tasty goodness quite like a warm bowl of soup.
This is my “Gluten Free” take on an Italian Wedding Classic, AKA no pasta, because let’s be honest… don’t Italians get enough pasta every other day of the year?!
Italian Wedding Soup
4 chicken sausages (I buy hormone and antibiotic free ones from my local butcher)
6-8 Swiss chard leaves (stems removed and chopped)
1 small white onion chopped
3-4 garlic cloves
1-2 tbsp of avocado oil
3-4 large carrots peeled and sliced into rounds
4 celery stalks chopped
4 cups of broth (make your own or use store bought)
Salt and pepper to taste
Toss your onion, garlic and oil into a large soup pot and get those going over medium low heat. You just want to start sweating your onions before you toss in your sausage, I squeeze mine out of the casing, then cover up the pot and let that cook for about 10-15 minutes.
Next toss in your carrots and celery and keep the pot covered for another 10-15 minutes. Once your carrots are a little softer (you’ll know they’re ready if you can pierce them with a fork) add in your broth, salt and pepper and let that simmer for about 20 minutes.
The last step in this labor of soup love is to add in your chopped Swiss chard. Again you want to leave the pot covered for another 10 minutes.
This is really the Vegas of wedding soups, super quick and easy to throw together.
Ring the dinner bell and serve it up because SOUP’s ON!!!