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Meals from Mel! 9-Veggie Soup + Avocado Egg Salad Flax Wrap

May 2nd, 2020 | no comments

Nine different veggies come together to make this antioxidant-rich soup. Add a dunkable flaxwrap and you’ve got a meal!

 

JUMP TO 9-VEGGIE SOUP RECIPE
JUMP TO AVOCADO EGG SALAD FLAX WRAP RECIPE

 

Yes summer is right around the corner, but chilly evenings are bound to still be ahead. What better way to nourish yourself in preparation for warmer months than a 9-veggie soup?

Ideally, I think our main meal should be preceded by a small bowl of soup or a nice leafy green salad. It’s the perfect opportunity to fill up with quality nutrition and perhaps even “buffer” some of the not-so-wholesome components of the coming attraction (i.e. French fries; pizza; pasta, etc.).

The original recipe of Seriously Good Vegetable Soup hails from cookieandkate.com. 

JUMP TO 9-VEGGIE SOUP RECIPE

Soup and salad is a nice combination…but so is soup and a wrap! I’m not eating a whole lot of bread these days, but I do miss the act of dunking.

Dr. William Davis, author of Wheat Belly, created a brilliant wheat-free flaxseed wrap that’s super easy to make. Here I stuffed the wrap with mashed avocado mixed with chopped hard boiled egg, then added a small handful of Romaine Lettuce, broccoli sprouts, and a few dashes of Horseshoe Brand Garlic Hot Sauce

Don’t like eggs? Fill the wrap with tuna salad, an assortment of raw veggies with hummus, leftover chicken, or preservative-free cold cuts like True Story deli meat. For more information on ingredients to avoid in deli meats read THIS post. 

JUMP TO AVOCADO EGG SALAD FLAX WRAP RECIPE

 

Print Recipe
9-Veggie Soup
Nine different veggies come together to make this antioxidant-rich soup.
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
  • 4 tbsp. extra virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • 3 large carrots, peeled and chopped
  • 2 large celery stalks, chopped
  • 2 cups chopped seasonal veggies (I used sweet potatoes, green beans and bell peppers)
  • 1 tsp. sea salt, divided
  • 6 cloves garlic, minced
  • 1/2 tsp. curry powder
  • 1/2 tsp. dried thyme
  • 1 28 oz. can diced tomatoes
  • 4 cups organic chicken stock or organic chicken bone broth (can substitute with veggie stock)
  • 2 cups water
  • 3 bay leaves
  • 1/2 tsp. red pepper flakes
  • fresh ground pepper to taste
  • 3 cups chopped Swiss chard, thick ribs removed
  • 1 tbsp. lemon juice
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
  • 4 tbsp. extra virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • 3 large carrots, peeled and chopped
  • 2 large celery stalks, chopped
  • 2 cups chopped seasonal veggies (I used sweet potatoes, green beans and bell peppers)
  • 1 tsp. sea salt, divided
  • 6 cloves garlic, minced
  • 1/2 tsp. curry powder
  • 1/2 tsp. dried thyme
  • 1 28 oz. can diced tomatoes
  • 4 cups organic chicken stock or organic chicken bone broth (can substitute with veggie stock)
  • 2 cups water
  • 3 bay leaves
  • 1/2 tsp. red pepper flakes
  • fresh ground pepper to taste
  • 3 cups chopped Swiss chard, thick ribs removed
  • 1 tbsp. lemon juice
Instructions
  1. Warm 3 tablespoons of the oil in a large soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 5 to 10 minutes.
  2. Add garlic, curry powder and thyme-stir frequently for 1 minute. Pour in diced tomatoes with their juices and cook for a few more minutes, stirring often.
  3. Pour in broth and water. Add ½ teaspoon more salt, bay leaves and the red pepper flakes. Season with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
  4. Cook for 25 minutes. Remove lid and add the chard. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
  5. Remove pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt and pepper if desired.
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Print Recipe
Avocado Egg Salad Flax Wrap
Dr. William Davis, author of Wheat Belly, created a brilliant wheat-free flaxseed wrap that’s super easy to make. Here I stuffed the wrap with mashed avocado mixed with chopped hard boiled egg, then added a small handful of Romaine lettuce, broccoli sprouts, and a few dashes of Horseshoe Brand Garlic Hot Sauce. 
Prep Time 3 minutes
Cook Time 2 minutes
Servings
serving
Ingredients
  • 1 prepared flax wrap (see NOTES section below for recipe link)
  • 1/2 small avocado, peeled, seeded, and mashed
  • 1 large organic free-range egg, hard boiled and diced
  • Sea salt and pepper to taste
  • 1 small handful Romaine lettuce
  • broccoli or alfalfa sprouts
  • hot sauce, to taste
Prep Time 3 minutes
Cook Time 2 minutes
Servings
serving
Ingredients
  • 1 prepared flax wrap (see NOTES section below for recipe link)
  • 1/2 small avocado, peeled, seeded, and mashed
  • 1 large organic free-range egg, hard boiled and diced
  • Sea salt and pepper to taste
  • 1 small handful Romaine lettuce
  • broccoli or alfalfa sprouts
  • hot sauce, to taste
Instructions
  1. Add mashed avocado and diced egg to a small bowl and mix until combined. Season with sea salt and pepper to taste.
  2. Transfer mixture to center of flax wrap and spread out lengthwise, leaving room around the edges. Add lettuce, sprouts, and hot sauce. Roll up and enjoy!
Recipe Notes

Click HERE for 5-Minute Flax Wrap recipe

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