Sometimes, you just want a combination of fresh veggies and something warm and hearty, you know? I was having a craving along those lines recently, but didn’t want anything too light or watery. It has been getting colder too, so raw vegetables seemed out of the question. The best solution? This warming green soup! The potatoes make this so creamy and grounding as well as add a little substance to the greens, which are fresh and feel really nourishing and healthy.
This a bit of an “empty the fridge” recipe, so there are a lot of substitutions that you could make if you don’t have broccoli or zucchini on hand. Any other veggies like kale, collards or even cauliflower would also be perfect! This is a great option for making in large batches and freezing, too. I served mine with sautéed garlic kale and gluten free toast, but it would also go great with a big veggie sandwich, brown rice or crunchy roasted chickpeas!
- 2 cups of low sodium vegetable stock
- 1 head of broccoli
- 1 medium cucumber
- 4 handfuls of spinach
- 3 medium yellow potatoes
- 1 tin of cannellini beans or great northern beans (optional)
- 1 tsp coconut oil
- 4 cloves of garlic
- ¼ cup lemon juice
- 2 teaspoons of ground cumin
- salt and pepper
- Clean the broccoli, zucchini and potatoes and chop them into small pieces. Steam until tender.
- While waiting for your veggies to steam, crush the garlic and place it in a frying pan with the cumin, salt, pepper and coconut oil. Add in the spinach and stir until lightly wilted.
- Drain and rinse the beans
- Add the steamed veggies, spinach, beans, lemon juice and vegetable broth into a blender. Blend until smooth, then heat and serve.
Adapted from Deliciously Ella’s Cleansing Green Soup