This delicious healthy soup is simple to make and because of the cauliflower, Swiss chard and lentils, it’s super hearty and filling! There is nothing better than a hearty bowl of soup after a morning of snowshoeing in the mountains. And this recipe makes a big enough pot so you can share it with your friends! I like to serve this soup with a mixed green salad but it’s also good all by itself!
It also freezes well (up to 3 months) so you can enjoy the leftovers later!
Ingredients
- 2 cups of fresh organic riced cauliflower (steamed) or a bag of frozen organic riced cauliflower
- 1 box of pre-steamed Lentils (of if you cook your own, you’ll want to use about 2 cups)
- 1 small yellow onion, diced
- 1 small green pepper, diced
- 1 jalepeno pepper, sliced rounds (remove the seeds if you want it less spicy)
- 1 clove fresh garlic, diced
- 1 bunch of Swiss chard (uncooked), chopped into bitesize pieces
- 2 QT of Organic Chicken Broth (2 boxes)
- 1 cup water
- 1 28 oz jar or can strained tomatoes
- 1 24 oz jar of Rao’s Arrabbia Spicy Mariana Sauce
- 2 TB dried Parsley
- 1 TB dried Basil
- 1 TB dried Thyme
- 2 TB of Trader Joes Italian Style Soffritto Seasoning Blend
- Sea Salt and Pepper to taste
Ingredients
- For this recipe, you can use frozen riced cauliflower or you can use fresh cauliflower and steam a full heat for 4 minutes in the microwave (if you have more than 2 cups worth after steamed, use it for dipping in hummus or atop a salad).
- Rice the cauliflower by chopping it into small pieces (which is what I did for this recipe pictured). If you steam and rice it yourself, once it’s done, set it aside till we assemble everything.
- In a large soup pot, put about ¼ cup of the chicken broth in the pot over medium heat and sauté the yellow onion, peppers, and garlic about 7 minutes till limp.
- Add the riced cauliflower and lentils and stir well.
- Add the strained tomato, Rao’s and all of the seasonings and stir well.
- Add the remaining chicken broth and 1 cup of water, then stir well. Bring to a boil and let boil about 10 minutes (you may want to cover with a lid if your soup is close to the rim of your pot as it will pop and make a mess on your stove). Remove from heat to stir a few times while it’s boiling.
- Reduce heat to a low simmer and add the Swiss Chard. Cook for about 45 minutes (up to 2 hours) over low heat, and serve! ** See cooks note below.
Enjoy!
** Cooks Note: If you plan to enjoy this soup after cutting your Christmas Tree, snowshoeing or skiing, follow the recipe up to the part where you simmer it on the stove and instead, transfer the soup to your crock pot and set the dial for “warm“ or “low.” This soup will continue cooking while you are out having fun so it’s ready to enjoy when you return home!
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