Sprout Tips to Eating More Veggies!

Illustration by John Burgoyne

Hello Sproutlings!  I am so excited to share my first video for a new series I am launching for Sprouting From The Soul. Today I discuss a few key tips to eating more veggies during the winter months. Please feel free to comment and share your tips and advice as well.




                               


Here is a quick rundown of vegetables currently in season:

Beets
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Celery Root
Escarole
Fennel
Kale
Kohlrabi
Leeks
Parsnips
Rutabagas
Radicchio
Sweet Potatoes
Turnips
Winter Squash

To find your local CSA, check here.

Quick and Easy Kale and White Bean Soup: 

2 tablespoons olive oil
1 32 oz low sodium vegetable broth
1 can of cannellini beans rinsed throughly
1 Large diced yellow onion
4 garlic cloves finely diced
2 sweet potatoes medium diced
3 Carrots sliced carrots
4 cups packed chopped kale
4 sprigs fresh parsley
Sea Salt
Fresh Cracked Pepper


D I R E C T I O N S:

In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, fresh carrots, sweet potato, and bring to a boil and then simmer covered. Season with salt and pepper. Cook 15 minutes until carrots and potato are tender. Add beans, kale, and about half parsley cook for another 5 minutes. Garnish with remaining parsley. Serve hot.