One of the most important tips I took to heart when I started eating better was to eat the rainbow. To get enough minerals, nutrients, and vitamins we must keep our diet extremely diverse in color and food groups without leaning on processed or “easy meals” too often.
One way to keep things interesting is to enjoy a colorful pot of soup, and play around with new flavors, like the first installment of my Rainbow of Soups collection.
I think that we all have a go-to method for making our soups, but make sure to sauté your garlic and vegetables together first before moving on to any of the other ingredients. This step helps to marry all of the flavors together.
2 Tablespoons vegan butter or EVOO.
4 Cloves Red Creole garlic, minced.
1 Red bell pepper, diced.
1 Tomato, diced.
1 Cup red lentils.
1/2 Cup red rice.
10 Cups water.
1 Cup pasta sauce of choice.
2 Teaspoons Better Than Bouillon (Vegetable).
1 Teaspoon onion powder.
1/2 Teaspoon pepper.
2 Teaspoons salt, or to taste.
I’ve already made this recipe twice, the second time around I added about two tablespoons of my favorite hot sauce (have it a very gumbo-like flavor).
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