This kale, broccoli and minted pea soup is insanely detoxifying and loaded with good-for-you ingredients. We know how great those green veggies are, plus I have added ginger, lemon, onion, cayenne, garlic, and turmeric for added anti-inflammatory, metabolism boosting, antioxidant and cancer prevention benefits. I love making this soup after a weekend of too much eating (and maybe drinking) to make sure I’m counter balancing with those extra green veggies!
Ingredients:
• 2 tbsp extra virgin olive oil + more for serving
• 1 yellow onion
• 1/2 inch nob fresh ginger, chopped or 1/2 tsp ground ginger
• 1/2 tsp fresh or ground turmeric
• 3 garlic cloves, finely chopped
• 1 head broccoli, chopped (about 2 1/2 cups)
• 3 cups packed kale
• 2 cups fresh or frozen peas
• 1 quart low sodium organic vegetable or chicken stock (homemade is great too!)
• 1 cup fresh spinach (optional)
• the leaves of 3 sprigs fresh mint (about 2 tbsp)
• juice of 1/2 a lemon
• salt and pepper to taste
Serves 6-8
Directions:
1.In a big stock pot, heat olive oil over medium heat.Add chopped onion and a pinch of salt and cook until soft, about 5 minutes. Then, stir fresh ginger, turmeric and garlic. Cook for 30 seconds.
2. To the pot add your broccoli, kale, peas, and stock. Bring to a boil then reduce heat to simmer for 4-5 minutes or until broccoli is cooked through. Once it is cooked add your spinach and mint.
3. Using a stick blender or high power blender (like Vitamix) carefully blend soup until smooth. I like to add a good amount of veggies into a blender with 2 ladles of stock. You might need to do this in several batches.
4. Season soup with salt and pepper and more lemon juice if desired. Serve with tasty extra virgin olive oil and your favourite sprouted chip or crunchy chickpeas! Store in an airtight container in the refrigerator for up to 5 days.
Lots of you have been asking for my vegetable soup recipe after posting it many times on my Instagram story. During the winter months, I make this soup probably every two weeks at least. During the colder months, I find it harder to get all my veggies in, because I don’t crave salads as much. I love making a soup that packs as many vegetables as possible. I basically end up with more of a stew than a soup because my veggie to broth ratio is always completely off! What I love most about this soup is that it really can be altered anyway you like. You can add or remove ingredients without changing the taste. The key is knowing when to add in the veggies so nothing turns into complete mush. Remember you can always add beans, quinoa, rice or even tofu to add extra protein and fibre. Hope you love it!
Although we just got through the last of our Thanksgiving leftovers, it is now time to prepare ourselves yet again for another Holiday debauchery of eating, eating and more eating. Regardless of the holiday time, am I alone in this constant comfort food craving that has yet to come to an end? Something to do with the dark days and cold weather I assume… In any case, the holidays are a time to indulge so long as we do so in moderation. A little of the bad stuff counter-acted with a lot of the good stuff makes for a holiday we can enjoy and most importantly feel good about. So, to help you get all those nutrients in between those forkfuls of pie and mashed potatoes, I’ve created a completely meat and dairy free bowl that is packed with protein and vitamins. Most importantly, this is one tasty and filling bowl. Here are the components:
