Page 60 - Tracy Anderson Magazine | Spring 2021 Issue

VEGETABLE SOUP (serves 3 to 4)

INGREDIENTS 1 quart vegetable
broth
1 Tbsp coconut oil
1 onion, chopped 1 sprig thyme
1 bay leaf
1 medium carrot,
peeled and diced Salt and pepper
¼ cup celery, ½ tsp cayenne
chopped pepper (optional)
3 garlic cloves, 2 cups loosely
minced packed kale leaves,
1 zucchini, quartered stems removed and
lengthwise and sliced roughly chopped
in ½-inch pieces 2 Tbsp fresh parsley
leaves, chopped
5 oz fresh green
beans, sliced in 1 Tbsp lemon juice,
1-inch pieces freshly squeezed
5 oz cauliflower
florets
2 cups green
cabbage, roughly
chopped
SPICY COLLARD GREENS (serves 3)

INGREDIENTS 3 large garlic cloves, Salt and pepper to 1. Heat coconut oil in a large pot over medium-
low heat. Add onion, carrot, and celery. Sauté
1 Tbsp coconut oil minced taste until they begin to soften (about 8 minutes).
1 medium yellow 1 (14-oz) can diced 1 (15-oz) can kidney 2. Add garlic and sauté until fragrant (about
onion, chopped tomatoes or 2 fresh beans, drained and 30 seconds). Then add zucchini and green
tomatoes, diced
rinsed
1 large bunch of beans, and continue to cook for 4 to 5
collard greens, tough 1–3 canned chipotle Freshly squeezed lime additional minutes, stirring occasionally.
stem trimmed and peppers, chopped, juice to taste (optional) 3. Add in cauliflower and cabbage. Add broth,
leaves julienned to taste thyme, and bay leaf, increase heat to high,
and bring to simmer. Salt and pepper to taste,
and season with cayenne pepper (if using).
1. Heat coconut oil in a large pot mix well. Lastly, add kidney beans, 4. Reduce heat to low, cover, and cook for
over medium heat. Add onion and reduce heat to low, and cover pot. about 15 minutes. Add kale and continue
sauté until golden. 5. Simmer for 10 to 15 minutes until to cook covered for another 5 minutes until
2. Stir in collard greens and cook collard greens are soft (depending vegetables are fork tender and kale is soft and
for two minutes, then add garlic and how soft you want them). wilted.
cook until aromatic. 6. Turn off heat, mix one final time, 5. Remove from heat, and add parsley and
3. Add tomatoes and chipotle and serve. lemon juice. Discard bay leaf. Adjust salt and
peppers. 7. Enjoy with lime juice (if using). pepper, and serve.
4. Season with salt and pepper, and

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