13 Sep Gut Loving Green Spring Soup
Gut Loving Green Spring Soup
My hospo days may be behind me, but my affinity for batch cooking lives on! Once a week I chop up anything I have left over in my fridge, chuck it in a large pot, add a few gut health-boosting ingredients + turn up the heat. It’s easy, tasty, budget-friendly + war-against-waste savvy. I once heard that the secret to the French’s good health was their love of veggies (or was it red wine?) +, in particular, vegetable soup which is served as an entree. Whatever the truth may be, more veggies on your plate is always a good thing…so here’s to good things!
2x brown onions, chopped
6x cloves garlic, chopped
1x stick celery, chopped*
2x zucchini, chopped
1x head broccoli, roughly chopped
1/2x head cauliflower, roughly chopped
1x handful brussels sprouts
1x bunch dill
1x can organic coconut cream
1x tablespoon Meadow & Marrow bone broth lemon & herb concentrate (or stock of your choice)
1 1/2x litre filtered water
Handful of raw cashews (optional)
Salt + pepper to taste
* when I can’t get organic celery, I use homemade dehydrated celery leaves – my hot tip for those wanting to reduce food waste.
- Add fat of your choice to a large stock pan (butter, olive oil, etc.) + stir in onion, garlic + celery. Cook for a few minutes, before turning down the heat to the lowest setting. Add salt + pepper, put the lid on the pan + let the veggies sweat for 10 minutes.
- Add all other ingredients + turn the heat up to medium. Simmer veggies for 10-15 minutes.
- Use a stick blender to blitz the soup until you reach the consistency you like. This is quite a thick soup, so feel free to add more water/stock if you prefer it thinner.
Julia of Sol Space Pilates + Movement x
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