THE ESSENTIALS / KITCHEN SINK SOUP
6 years ago by
We all have those weekends (or weeks, months, let’s be real) were we overdo it a little—I’m a nutritionist but also a human, so yes: it happens to me too. This soup is like a good friend or a warm hug; she’s always there for me when I need her and makes me feel infinitely better about life. I like to make this in big batches and freeze leftovers for those Sunday nights when I feel like I need to hit the reset button. It’s also the perfect meal for the RASA Challenge, my signature whole foods detox program.
This recipe has an element of “choose-your-own adventure” and is an excellent way to make use of almost-soiled produce headed for the compost bin. Literally, just rough chop and toss in the pot. The method is simple: dump, stir, blend.
One bowl of this goodness packs a ton of nutrients, flavor and warmth, whether made that day or coming from the freezer. I like to use bone broth for extra collagen, but vegetable broth can easily be substituted to make this vegan. Also, feel free to play around with spices; cumin, turmeric, curry, garam masala, herbs de Provence all go beautifully with this recipe.
Serves: 4-6
Ingredients
4 cups of vegetables, can be spinach, kale, chard, zucchini, broccoli, cauliflower, carrots, parsley stems, asparagus, anything in the fridge or pantry or at the farmer’s market
1 medium onion, chopped
2 cloves of garlic, roughly chopped
2 tbsps coconut oil or ghee
3-4 cups broth (bone broth or vegetable)
Water to cover
Salt and pepper to taste
Lemon juice
Maldon sea salt
1-2 tbsp olive oil for garnish
Directions
1. Heat coconut oil or ghee in a Dutch oven.
2. Add onions and garlic, stirring until fragrant, then add vegetables and stir for a minute or two longer.
3. Add broth then enough water to cover the vegetables (about two cups). Let simmer for 20-30 minutes and puree in a high speed blender (or with a hand blender) until smooth.
4. Season as desired and serve with a squeeze of lemon, sesame seeds, a splash of olive oil and some Maldon sea salt.
This recipe is amazing! Anything with green vegetables and coconut oil is just divine. Will try it as soon as possible!
Buyandpossess Blog
Merci pour la recette, parfait pour l’automne! Et bon pour la planète de ne pas jeter nos légumes vielles…! <3
beautifull fashions i like it lovely
Once a nutritionist says “detox” and/or “cleanse,” they lose credibility. Good news is that you don’t need a nutritionist to stamp-approve vegetable soup. Just don’t forget a swirl of pesto, some hearty bread, a slather of butter, and a glass of wine.
Petit détail pour la nutritionniste : la saison de l’asperge va d’avril à juin. Une bonne soupe de saison se compose par définition de légumes de saison, quand ils sont au meilleur de leur forme pour un apport optimal.
:)