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.
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
Maldon sea salt
1-2 tbsp olive oil for garnish
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.