Spring In A Cup
Super Simple, Very Green Soup.
I adore this soup - It’s so incredibly simple and cooks up super fast. I use it as a breakfast soup most days in the winter and a great addition to a spring detox as we transition into the warmer summer months. I basically love it any time!
People find that sweet cravings all but disappeared after having this daily for a few weeks. For those of you who find it hard to get your greens, this is a delicious and super easy way to make sure you get-those-greens-in!
Super Simple, Very Green Soup Prep Time 10 mins Cook Time 30 mins Total Time 40 mins
Ingredients 1 tablespoon olive oil 1 white or yellow onion chopped 2 cloves garlic mincd 3 teaspoons minced ginger to taste 2 medium Chinese yams/sweet potato or yukon gold potatoes (about 3/4-1 pound) 1 teaspoon sea salt 4 cups bone broth, vegetable or chicken broth 2 heaping cups broccoli stems or florets or chopped asparagus, chopped baby bok choy, or roughly chopped zucchini 4 cups tightly packed roughly chopped greens: kale, Swiss chard, beet greens, or spinach, options: add a bunch of parsley, cilantro or other fresh herbs depending on what you have 1 cup unsweetened soy/ almond milk / nut creamer /coconut milk or cream (your choice and I tend to mix it up depending on my mood or the greens I pick) Black pepper to taste
For serving: white beans cooked rice, cooked quinoa, coconut bacon, toasted chickpeas, toasted pumpkin seeds, fresh herbs, etc.
Heat the olive oil in a large stock or soup pot over medium heat. Add the onion. Saute onion for 5 minutes, or until it's clear and soft. Add the garlic and ginger and cook for another minute, or until the garlic is very fragrant.
Add the sweet potatoes/yam, salt, and broth to the pot. Bring to a boil. Reduce to a simmer. Simmer, covered, for 10 minutes, or until the potatoes are fork tender. Add the broccoli (or other vegetable). Simmer for 5-10 minutes, or until the vegetables are tender. Stir in the kale or other leafy greens, cover, and simmer for 5 minutes, or until the kale is bright green and wilted.
Once done, I often add a handful of fresh herbs to the mix which adds another dimension to it. Fresh cilantro with coconut milk makes for a great Thai flavour, you can add mint in the summer to cool it down energetically which is lovely to balance out the hot weather. Add fresh basil, parsley, thyme, chives etc depending on your mood. Let your creativity guide you!
Transfer the soup to a blender in batches to puree thoroughly, adding water as needed if the soup is too thick (remember that you'll also add some soy or almond milk after blending). Return the soup to the pot and stir in the plant milk and black pepper to taste, as well as a pinch of salt if desired. Serve with toppings of choice.
Soup will keep in an airtight container for up to three days and can be frozen for 2-3 weeks. Course: SoupCuisine: gluten free, nut free, soy free optional, vegan
The medicine on your plate:
Greens build the blood, help cleanse the liver and are chalk full of nutrients to keep us strong and healthy. Greens also have the ability to help stabilize blood sugar which help curb those sugar cravings and energy dips in the day.
Ginger is naturally warming and great anti-inflammatory, antioxidant, and digestive properties.Wonderful to calm upset stomachs, including nausea, vomiting, car sickness, and even morning sickness. Similar to garlic, help to fight both viral and bacterial infections. Ginger is also one of the best foods to use at the early onset of cold or flu where you have the chills
By cooking and lightly cooking the greens you make it super easy for your body to absorb the nutrients and help you keep nourished all year long
gluten free, nut free, soy free optional, vegan
Originally inspired from Author: Gena Hamshaw