A cleansing soup full of nutrients, vitamins, and flavor!
Ingredients
1 tablespoon coconut oil, or oil of choice
1 yellow onion
4 cloves garlic
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon dried thyme
1 small head of broccoli (2 cups florets)
1 zucchini, diced (2 cups diced)
Green cabbage (2 cups shredded)
2 stalks of celery, diced
6 cups vegetable broth
2 bay leaves
1 cup fresh or frozen green peas
10 oz baby spinach or kale, roughly chopped
½ cup flat leaf parsley, chopped
Juice of one lemon, about 3 tablespoons
1 avocado
½ teaspoon black pepper
½ teaspoon salt
Instructions
In a large soup pot, saute onion and garlic in 1 tablespoon coconut oil over medium heat until onions are translucent, about 3-5 minutes, stirring occasionally so the garlic doesn’t burn
Add dried parsley, basil, pepper, and thyme, and stir for 1 minute
Add broccoli, zucchini, cabbage celery, broth and bay leaves to the pot.
Cover, bring to a low boil, and reduce heat and simmer for 15 minutes.
Add peas, and cook an additional 5 minutes.
Turn off heat and add baby spinach or kale. Stir to incorporate and cover pot with the lid to let wilt, about 5 minutes.
Meanwhile, in a blender or food processor, add avocado, lemon juice, and ¼ cup of broth from the pot and blend until smooth.*
Stir the avocado and lemon mixture into the broth until completely incorporated.
Stir in the parsley.
Taste and season with additional salt and pepper if necessary.
Serve hot!
Notes
*You can skip the blending of the avocado and just add diced avocado to each bowl of soup individually, but I like the creaminess it adds by adding it in as noted above. If you choose not to blend it, just add the lemon juice to the soup separately.
**If you’re not serving this right away, just do steps 1 - 5. When you’re ready to eat, re-heat the soup on the stove and then add the spinach or kale, parsley, and avocado/lemon mixture once hot.
Recipe by Insightful Bite at https://www.insightfulbite.com/cleansing-green-vegetable-soup/