It is miserable outside. It is cold and raining. Usually, if you live up north that is the norm around this time of the year but I literally live in the sunshine state. Where is the sunshine today? I had to make soup because the Jamaican in me has to have soup when it rains.

I am currently loving to make soup in my slow cooker. It has been essential in making my Christmas vacation awesome. Over the past few weeks, I found that I didn’t want to spend hours in the kitchen.

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I wanted to be in the living room with my kids and hubster. We FINALLY got a Jengo game and it has gotten serious around these parts. The kids have been crazy about it since Christmas. The competition is real!

So making a filling dinner that is both nutritious and yummy is essential. But now so is spending those precious moments with them. I just realized that JB is going to start school in 6 months. My baby is officially going to be a big girl. So in between me weeping I’ve made a plan to cook more simple meals.

This soup is prefect for this time of the year. It is warming from the spices especially the turmeric. It is filling from the vegetables. Did I mention it is vegetarian so it is good for your “waistline” and “bottom line”? That made me laugh- am I now officially in mom joke territory? I just hope you guys enjoy it as much as my tribe did!

Peace and Love,

Ann

Chunky Potato Soup

This easy Chunky Potato Soup recipe is perfect for cold weather or just a mid-week pick me up. Tons of vegetables and herbs make this anytime hit.

Ingredients

1 Tablespoon Curry Powder
1 Teaspoon Turmeric
2 stalks Celery Diced
1 Large Onion Chopped
4 Cloves Garlic minced
8 Potatoes Peeled and cubed
4 Cup Vegetable Stock or enough to cover potatoes
3 whole Carrots Washed Clean And Diced
1 Can Chick peas washed and drained
1 Can Coconut milk 14 oz can
1 Teaspoon Dried tarragon
Fresh cilantro chopped
1 Jalapena minced
Salt and Pepper to taste
2 Tablespoon Olive oil
2 Stalks Scallions Thinly sliced

Instructions

In a skillet, add the oil on medium-high heat. Add the onions, garlic, carrots, and celery. Stir and cook for 2 minutes or so, then add the spices. Be careful not to burn the spices.
Combine all the other ingredients except the coconut milk in a large crockpot or slow cooker. Stir in the cooked mixture and cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
30 minutes before the end of the cook time mash 1/4 of the mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in the coconut milk, scallion, and chopped cilantro.
For a non-vegan option: Top with sour cream, sprinkle with turkey bacon and cheese.