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Cleansing Pure Green Soup

October 6, 2014 by Monique Leave a Comment

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Pure Green Soup - a warming, nourishing bowl of green vegetable goodness. Gluten free and dairy free, and vegan friendly too! Recipe via nourisheveryday.com

During the colder months it can be all too easy to turn away from our leafy green salads and on to heavier comfort foods. This nourishing, pure green soup is a great way to keep up your daily greens intake, just in a warmer way. I have picked the herbs and spices used in this soup especially for their detoxifying and disease-fighting properties. Oregano is known for its anti-bacterial properties; parsley is great for assisting in cleansing the body of toxins; garlic and ginger are both excellent anti-oxidant, anti-inflammatory foods.

Diving into a bowl of soup is always a comforting experience, I think. With these beautiful pure green soup ingredients, you can be sure you’re truly loving your insides. The great thing about cooking greens into a soup is that you really maximise your opportunity to take in all of their nutrients. When we cook veggies in water, some of the more fragile, water-soluble nutrients leach out into the cooking water. No worries when it’s a soup – you get to eat the cooking water too!

This recipe makes approximately 4-6 servings of pure green soup, depending on how much you feel like. If you don’t have the exact ingredients on hand (e.g. you don’t have leek laying around!), play around a little and use an extra onion instead. You can also chuck in extra odds and ends from the crisper like zucchini or celery; throw them in the pot and cook until soft.

I’ve put peas into this pure green soup to a dose of plant protein. But you can also top with some shredded chicken, chickpeas, a poached egg or toasted nuts/seeds for a more fulsome meal. And I think every great soup deserves to be enjoyed with a chunk of toasty bread! If that’s not your thing, try pouring this soup over a bowl of brown rice. Satisfying complex carbohydrates plus a lovely chewy texture. Yum! I hope you love this pure green soup as much as I do.

Pure Green Soup - a warming, nourishing bowl of green vegetable goodness. Gluten free and dairy free, and vegan friendly too! Recipe via nourisheveryday.com

Cleansing Pure Green Soup

This cleansing pure green soup is fresh and light but full of flavour. Gluten free and dairy free, it's packed with veggie goodness and you can easily keep this soup vegan or vegetarian.
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Course: Main Course
Cuisine: dairy free, egg free, freezer friendly, gluten free, grain free, nut free, paleo, soup, vegan, vegetarian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 to 6 serves

Ingredients

  • 1 brown onion
  • 1 leek
  • 2-3 cloves garlic
  • 1 tsp fresh ginger grated (or can use 1 tsp minced ginger from a jar)
  • 1 tbsp oregano , dried
  • 1 head broccoli approx. 400 grams
  • 1/2 head cauliflower approx. 300 grams
  • 2 cups kale leaves, thick middle stems removed*
  • 1/2 bunch parsley , fresh, approx. 35-40 grams
  • 1 cup frozen peas
  • 1 litre stock , chicken or vegetable*
  • 3 tbsp extra virgin olive oil or other fat of choice, for frying
  • salt & pepper to season

Instructions

  • Peel and dice the onion, leek and garlic. Chop the broccoli and cauliflower into florets.
  • In a large pot, heat up your 3 tablespoons of olive oil or other fat of choice.
  • Fry the onion, leek, celery, garlic and ginger over a moderate-high heat for about 3-5 minutes, or until the mixture is soft and the onion translucent.
  • Add the broccoli and cauliflower to the pot, and pour over the stock. Bring to boil, then reduce to a low-moderate heat so it is just simmering, then cover.
  • Cook for about ten minutes, then add in the kale leaves. You can stir the soup a little as you go to break up the veggies and ensure all is submerged.
  • After 5-10 more minutes (until the kale is softened) add in the frozen peas, then cook for 5 more minutes.
  • Remove from the heat, add in the parsley and then use a stick blender to puree until smooth (or transfer the mix to a blender or food processor to blend). Add extra water if needed, until the soup reaches your desired consistency. Season with salt & pepper to taste.

Notes

*You can substitute any dark leafy greens in for the kale, e.g. spinach, chard or even Asian leafy greens like pak choi.
*To keep this soup vegetarian and vegan friendly, use vegetable stock.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!
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HELLO

Monique Cormack

I'm Monique, an accredited clinical nutritionist and creator of Nourish Everyday. I share my favourite healthy recipes on this blog! When I'm not blogging I work as an expert fertility and pregnancy nutritionist.

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