Green Soup
I know some people think that soup should be reserved for cold weather to help warm you up from the inside. I, however, am one of those people that love soup and will eat it any time of day and it doesn’t matter what temp it is outside. This Green Soup is one of my favourite soups not only because of my love for greens but also because it is quick and easy to make. With all these green veggies in there, you know you are eating something super healthy.
Green leafy vegetables such as spinach and kale are packed with minerals, vitamins, antioxidants, and fiber but don’t add a huge amount of calories to your diet. They also help to reduce the risk of heart disease and high blood pressure. Zucchini is also rich in vitamins, minerals, and antioxidants and because it contains both soluble and insoluble fiber it aids in healthy digestion. Your body will thank you for having a big bowl of this goodness!
Putting this soup together is as easy as washing and prepping some ingredients and tossing them in a soup pot. Within 20 – 25 minutes you will have a healthy, creamy and delicious soup. Two tips that I think make this soup even better is using homemade coconut milk and vegetable stock instead of water. If you only have canned coconut milk on hand and don’t have vegetable stock don’t panic…the recipe works either way.
If you are looking for something that not only tastes delicious but is also quick to get into your belly with the benefit of being oh so good for you give this one a try!
Green Soup
Ingredients
- 1 tbsp Olive Oil
- 3 Cloves Garlic minced
- 1 Large Onion finely diced
- 2 tbsp Thyme fresh chopped
- 2 Stalks Green Onion/Chives chop both white & green parts
- 2 tbsp Parsley chopped
- 3 Cups Coconut Milk homemade is best
- 4 Cups Vegetable Stock
- 2 Zucchini Medium sliced
- 2 Cups Spinach fresh
- 2 Cups Kale chopped
- 2 tbsp Nutritional Yeast
- 1/4 tsp Cayenne Pepper
- 1 1/2 tsp Himalayan Salt
Instructions
- Heat the oil in a large saucepan or soup pot.
- Add the garlic, onion, thyme, green onions and parsley and cook over medium heat until tender.
- Add the coconut milk and stock to the pot and bring to a boil.
- Add the zucchini next and cook for a few minutes.
- Next add the nutritional yeast, cayenne, and salt to the pot.
- Add the spinach and kale and stir to combine. Remove from the heat and cover to wilt the spinach and kale. After 10 minutes carefully transfer in batches to a blender and blend until smooth. You can also use an immersion blender for this step if you have one.
- Once all of the soup is blended heat over medium heat for 5-10 minutes.
- Serve soup hot and enjoy!
Notes
