Green Soup Makes Bellies Happy!

Green Soup Makes Bellies Happy!

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Feeling like your digestive system and teeth (chewing) need a tiny break? Never fear...green soups are near! Green soups are the best way to get a healthy, nutrient rich meal without piling a ton into your mouth and belly. And they are super easy to make!
INGREDIENTS:
4 garlic cloves
1 white onion, rough chop

2 zucchini
1 bunch asparagus 
1 large handful green beans
1 bunch parsley
2 teaspoon salt
1 teaspoon pepper
1 lemon
1 tablespoon herbs (Herbs De Provence or Italian Seasoning by Spice Hunter is great!)
handful of spinach
good quality water
healthy oil (grapeseed, sunflower...you name it!)
DIRECTIONS: 
Rinse veggies. Chop. Sauté the garlic, onion, parsley and veggies in a little bit of oil (sunflower, grapeseed, safflower  - not olive) for about 2-3 mins on medium heat in a soup pot. If it's crackling and sizzling, too high. (Note: put veggies in FIRST, then drizzle oil over the veggies so everything heats up together). Add pepper and herbs. Let cook 1-1/2 mins more. Add salt. (Note: as soon as you add salt it speeds up the veggies breaking down). Add water to the pot just so it covers the top of the veggies and bring to simmer, then turn off heat off. Let whole thing sit for 15 mins. Add just veggies to blender. Next, fill blender with a little less then half the amount of veggies and blend (using less water will give you a thicker soup -- you can always add more water so start with less)! Add a squeeze of lemon and a pinch more salt. Add a handful of spinach (to give it some added vibrant green color). Blend. Taste. Tweak with more herbs, salt and/or pepper if necessary (according to your taste). Serve into soup bowls. Add a dash of paprika and top with truffle oil for an extra treat! For a heartier meal, serve soup over quinoa, brown rice or couscous. Also, feel free to get your creativity on...you can use any green veggies that you like to create your own version of green soup. 

*Note about cooking with oil: never cook with olive oil! Burning point is too low - so it instantly turns into a frying oil. Best oils to cook with: sunflower, safflower, grapeseed, coconut.

*Note about cooking with onions: use white or yellow onion. Red onions are delish and great for salads, but tend to have too much sugar for cooking. 

xo,


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