MORE SOUP, PLEASE!
I love a good bowl of soup. So smooth and easy to digest. Soup feels like a warm hug from a beautiful friend. Soups are great because you can throw in as many veggies and herbs as you care for. The liquified form of all the ingredients also makes it easier for you to get your greens in (like a green smoothie) rather than having to munch on all the leaves individually.
Here is a recipe I found online for a simple green soup.
You will need:
1 tablespoon organic coconut oil
2 cloves of garlic (chopped)
1/4 cup diced sweet onion
1 inch of fresh ginger, peeled and chopped
3 cups fresh broccoli roughly cut
3 cups or more of greens (spinach, kale, bok choy)
Fresh water, as needed
Sea salt and ground pepper, to taste
2 tablespoons each: chopped fresh parsley, cilantro, and/or mint
1 cup coconut milk, or more to taste
What to do:
- Heat the coconut oil in a large soup pot set over medium heat
- Stir in the garlic, onion, and ginger until they become sautéed
- Add in the broccoli and greens with just enough water to cover the vegetables- not too much. You can always thin the soup later, if you need to.
- Bring to a high simmer.
- Cover the pot, and reduce the heat to a medium simmer. Cook until the broccoli and greens are tender- maybe 15 minutes or so. Keep watching the soup and stirring your love into it.
- Add the chopped parsley, cilantro and mint (or any other herbs you desire).
- Season with sea salt and fresh pepper, to taste.
- Remove the pot from the heat.
- Use a blender to puree the soup.
- Return the pot to the stove and add in the coconut milk.
- Stir and heat a little bit (don't boil the pureed soup).
- Taste test and adjust seasonings.
- Serve with a sprinkle of fresh herbs.
Soups are amazing because they are so versatile.
Instead of coconut milk, you could add raw whole zucchinis or raw soaked cashew nuts to the puree to thicken it and keep it creamy.
Adding potatoes, pumpkin or sweet potatoes will have the same thickening affect. Add them into the pot before adding the greens as they will take an extra 10-15 minutes to cook and soften.
You could serve the soup with a side of rice, quinoa or any other grain you desire and mix it in. In the picture below my green vegetable soup was served with raw flax crackers.
Make the soup more of a broth by not blending the vegetables. Just chop them up and cook them in the pot with water. Add vegetable stock and spices for extra flavour.
Make a big batch and freeze it so you can easily heat it back up throughout the week for an easy meal.