As the Obamas, our beloved First Family, leaves the White House, we’re reflecting on one of the many legacies that they'll leave behind — and, of course, this legacy is food-related! First Lady Michelle Obama’s vegetable movement was everything that we hoped it to be and so much more.
We’ve all been told to eat our veggies many, many times before, but never in the way that Mrs. Obama did it. From the First Lady’s James Beard Award-worthy White House garden, to her Let’s Move! program motivating us food-loving Americans to be more active, and the vegetable-focused hip-hop album that she inspired, Michelle Obama is our fearless shero, fighting childhood obesity and other food-related diseases with grace, creativity and humor.
So, in honor of our all-time favorite First Lady, we vow to eat our veggies and continue to Turnip for What!
Thank you for everything, Obama family. We'll ❤️ you forever.
Gather a few veggies from your garden (or local market) and prepare this Garden Vegetable Soup. Chocked full of vitamins and low in sodium and fat, this soup is a tasty way to get your daily dose of vegetables. Making soup is soup-er easy. Seriously, you're just tossing a bunch of vegetables into a pot and letting them cook low and slow until voilà — you’ve got a pot of gold. Best of all, homemade soup is always best the next day, which means excellent leftovers are to be had. This recipe is vegetarian, vegan and gluten-free, so all can enjoy.
Garden Vegetable Soup
In a large stockpot, heat olive oil over medium heat. Add garlic, onion and celery, let brown. Add remaining vegetables, tomato paste, lemon juice and water. Increase heat to high and bring to a simmer, stirring occasionally. Add oregano and bay leaf. Season to taste with salt, pepper and stir. Reduce heat to low, cover and cook until vegetables are fork-tender and serve.
Note: This recipe is meant to be easy — something that you can put together for a quick weeknight dinner. I prefer hearty, chunky vegetable soup, so don’t stress over perfect vegetable cuts. Also, I didn’t peel the vegetables because there’s too much good stuff in the peel to dump them. Lastly, feel free to substitute any of the vegetables with your favorite ones. And if you don’t have any bay leaves on hand, simply leave it out.
1 medium yellow onion, chopped
1 stalk celery, chopped
3 cloves garlic, coarsely chopped
3 tablespoons olive oil
1 lb carrots, medium slice
1 bunch kale, chopped
6 red potatoes, quartered
3 zucchini, chopped
1 can whole peeled tomatoes
1 can tomato paste
2 tomato cans water
half lemon, juiced
2 tablespoons dried oregano
fresh bay leaf