Back from a week of traveling, in which I mostly consumed southern food and car snacks, I am craving all the healthy and nourishing foods. I love making soups since they can pack in a lot of vegetables and are easy to reheat for lunch or dinner. The Sunday farmers' market also delivered and I was able to pick up the majority of the vegetables from there. I can't wait as the weeks progress and more produce starts showing up!
My shopping list for the week was also heavily influenced by the fact that I am in my luteal phase. I began cycle syncing in late-January after reading Alisa Vitti's Woman Code. I highly recommend this book to anyone looking to come off hormonal birth control and hope to have a post soon about how Woman Code and other lifestyle changes helped me regain my period after I stopped taking hbc. From Woman Code, I learned that when in our luteal phase women need foods that are rich in B vitamins, calcium, magnesium and fiber to help keep sugar cravings at bay, reduce bloating, and eliminate excess estrogen from the body.
This soup contains recommended luteal phase foods like chickpeas, leafy greens, onion and garlic. Ingredients that are also healthy for everyone! Mashing the chickpeas gives the soup some body and the zuchinni and spinach keep it light and fresh. I enjoyed this over quinoa and served it to Billy with parm on top-- both are delicious options.
- Olive oil
- 1 yellow onion, diced
- 1 carrot, diced
- 3 garlic cloves, minced
- Seasoning-salt, pepper, thyme, paprika, 1 bay leave
- 1 15 oz can of chickpeas
- 1 1/2 cups of vegetable broth
- 1 zucchini, diced
- Three handfuls chopped spinach
1. In a soup pot, heat olive oil.
2. Add in onion and carrot and sauté until soft.
3. Add in garlic and seasoning to taste. Stir until garlic is fragrant.
4. Add in chickpeas and 1 cup of broth. Bring to a boil and let cook for five minutes until chickpeas soften. Mash chickpeas mixture with back for a wooden spoon or potato masher.
5. Add in zucchini and the remain 1/2 cup broth. Cover pot and let simmer until zucchini is soft.
6. Once zucchini is cooked, turn off heat and stir in chopped spinach.
7. Store leftover soup in the refrigerator or freezer.