Cleansing, Creamy and Comforting Green Soup!

It's absolutely freezing here in Perth now, which makes it the perfect time to start cooking and enjoying big bowls of soup.

As with every meal, I love to enjoy a really large portion without any feelings of guilt. I'm such a foody, however I am also a huge health nut (obviously), so finding a balance between eating lots of food without piling on the kilos is my priority about 80% of the time. I always like to enjoy food that is going to keep me bloat free, improve my gut health, nourish me with as many nutrients as possible and fill me up.

This soup is the PERFECT example of this type of meal. You can eat such a huge portion but that is ok, as it's extremely low calorie and jam packed full of fibre to keep you full for a long period of time.

It's also extremely easy to make. You don’t have to worry about being precise with your knife cuts – a rough chop is fine. The entire soup gets pureed in the pot and so there is only one dish to clean! Win win. 

Low calorie, low carb, vegetarian, vegan, dairy and gluten free.

So here's the recipe!

Serves: 2 large bowls
Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes


Ingredients

  • 1 head of broccoli

  • 1 zucchini

  • 4 asparagus spears

  • 4 celery stalks

  • 1 brown onion

  • 1 shallot

  • 2 tsp olive oil

  • 2 cloves of garlic (or 1 if they are very large)

  • Roughly 2 to 3 cups of organic chicken or vegetable stock

  • Parmesan cheese (optional)

  • Chives/ mint / coriander / parsley to top! 

Method

  1. Finely dice the onion and shallot and wash all of the vegetables.

  2. Roughly chop the broccoli into chunks.

  3. Dice the zucchini and celery into pieces that are roughly 1 cm thick.

  4. Chop the asparagus spears roughly into quarters.

  5. Heat olive oil in a large, deep saucepan on medium and then sauté the onion, shallot, celery and garlic for 1 minute.

  6. Throw in the rest of the vegetables and sauté for a further minute. Season with salt and pepper.

  7. Pour in stock until the vegetables are just covered. Then cover with a lid, reduce heat to low and leave to simmer for approximately 20 minutes until the vegetables are very soft.

  8. Using a hand-held blender, blend the vegetables up until it forms a nice creamy soup! Taste and add more salt if desired.

  9. Top with fresh herbs and a generous amount of parmesan! (optional).

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Feel free to experiment and use other vegetables like cauliflower, carrot, pumpkin and spinach!

I hope you enjoyed reading! This is a definite winner and a great option for those of you who care about your health and want to maximise your nutrient intake whilst watching your calorie intake! Also great for those of you who don't enjoy eating salads! Trust me, you won't be disappointed.

Bec xx