Recipe by Pick Up Limes | Serves: 4 | Time: ~40 min.
1 tsp EVO
1 medium onion, diced
2 cloves garlic, diced
1 green onion, finely diced
5 cups veggie broth (homemade to keep sodium down and use up veggie scraps)
1 medium #zucchini, finely chopped
1 large #carrot, finely chopped
1 medium yellow #potato, peeled and cut into 1/2 in. cubes
1 large #sweetpotato, peeled and cut into 1/2 in. cubes
1/2 tsp dried rosemary
1/2 tsp dried basil
1/2 tsp curry powder
1/8 tsp black pepper, plus more to taste
Fresh basil for garnish
In a large pot on high heat, sauté the onions in oil until the onions lightly caramelize, about 5 minutes. Meanwhile, prepare the other vegetables.
Once the onions are lightly browned, add the garlic, green onion and 2 tbsp water. Sauté until the green onions soften, about 2 minutes.
Add the remaining ingredients to the pot, bring to a boil, then reduce to a simmer until the potatoes are cooked, about 20 minutes.
Transfer half of the soup to a high speed blender. Move back to the pot and mix well.
Serve hot with basil garnish.
What I ate and drank today
2 cups of coffee
64 glasses of water
Cheese & tomato croissant
Leftover jackfruit chowder/stew
1/2 almond butter, thai curry and basil leaf sandwich
Strength training throughout the day (I keep injuring myself, so I'm trying to lift in ~7 min increments throughout the day to see if that helps.
5+ miles of walking