Fresh and Tasty Blog

Vegetable Warrior Soup

Start the New Year with a healthy soup filled with vegetables rich in fiber, Vitamins A & K and improved digestion.

  • ¼ cup olive oil
  • 2 medium chopped leeks
  • 1 cup diced celery
  • 2 cups peeled, diced carrots
  • 2 cups peeled, diced sweet potatoes
  • 2 cups fresh green bean, bit size pieces
  • 2 quarts organic sugar-free vegetable stock
  • 4 cups thinly sliced green cabbage
  • ¼ cup chopped parsley leaves
  • 2 tbsp minced garlic
  • 2 tbsp lemon juice
  • ½ tsp black pepper
  • ½ tsp salt


  1. In a large stockpot, heat olive oil over medium heat. Next, add celery, leeks, garlic and salt and pepper. Cook for about seven minutes.
  2. Add carrots, sweet potatoes and green beans and cook for another seven minutes.
  3. Add the vegetable stock and bring to a boil. Reduce heat and add the cabbage. Cover and simmer for 15 minutes or until vegetables are tender.
  4. Remove from heat and stir in parsley and lemon juice.

Red Velvet Crinkle Cookies


  • 2 cups all-purpose flour
  • 2 tbsp. unsweetened cocoa powder
  • 1-1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/2 cup or 1 stick unsalted butter
  • 3/4 cups granulated sugar
  • 2 large eggs
  • 2 tsp. pure vanilla extract
  • 1 tbsp. red food coloring
  • 1/4 cup powdered sugar


  • Preheat oven to 325° and line baking sheets with parchment paper
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt
  • In another large bowl using a hand mixer, beat butter and sugar together until light and fluffy. Add eggs, one at a time and beat after each addition then add vanilla and red food coloring
  • Add dry ingredients and mix until just combined
  • Roll about 1 tablespoon dough into a ball, then roll ball in powdered sugar. Repeat with remaining dough then reroll in powdered sugar again
  • Arrange balls about 1″ apart on prepared baking sheets and bake until cookies have flattened and set in the middle
  • Bake 10 -12 minutes
  • Let cookies cool on tray for 5 minutes, then transfer to wire rack to let cool completely