Super green soup
I’d love to say 2022 started off with a bang but it was like a fizzle … here we are in quarantine and we didn’t even get back to school yet!
This is not the way I planned on starting the year but ah well, here’s to learning to roll with the punches and getting on with whatever life throws our way. (Although if life could throw me a puppy and a million dollars, that would be appreciated.)
Despite the setback I’m feeling pretty motivated. The kids are settled and chatty, we have some great things going on at home, I’ve started running again (wow that was painful) and I’m ready for a good year ahead.
We have Nutrifit and Beat the Couch scheduled on the work calendar too so if you’re ready to live a healthy life (with the occasional treat sprinkled in!) then come and join me. We might as well do it all together and it’s much better with company!
Likewise, I think great food is best shared with good friends. As soon as I’m out of quarantine I’m going to make this for the gang in the gym. Soup is so quick and easy at lunchtime and it’s nice to have something warm on more chilly days. And although I love a green smoothie in the morning, this soup makes a really nice change.
It really is very green so there’s a huge feel-good-factor just from eating something so obviously healthy. Although there’s some plant-based protein in the broccoli and peas, if you’d like to up the protein factor then have some hummus and oatcakes on the side, or stir in a scoop of grass-fed collagen hydrolysate. It’s soup-a flexible! (Sorry, couldn’t help myself.)
Here's the recipe. It freezes well and keeps for three days in the fridge.
Super Green Soup
Drizzle light olive oil
2 large leeks, peeled and finely chopped
1-2 garlic cloves (depends on how much do you like garlic)
1 zucchini, chopped
4oz frozen peas
1 head broccoli, chopped
1 tbsp brown rice miso paste
Pinch of salt and white pepper
1 vegetable Kallo stock cube
14oz boiling water
1 cup plant-based milk (unsweetened)
Roasted salted pumpkin seeds (optional garnish)
Fresh chives (optional garnish)
1. Make the stock using the Kallo stock cube.
2. In a large soup pan, heat a drizzle of light olive oil.
3. Add the leeks, garlic, a large pinch of salt and white pepper.
4. Sauté over a low heat with the lid on, allowing the veggies to sweat until tender. Don’t allow to burn. Stir occasionally.
5. Add the zucchini, peas and broccoli. Cook for five minutes until everything begins to soften.
6. Add the stock, milk and miso paste. Stir well and simmer for 20 minutes.
7. Allow to cool and then blend until silky smooth.
8. Heat up and enjoy!
Catherine Burns is a qualified nutritional therapist. For more details: www.natural.bm, 505-4725, Natural Nutrition Bermuda on Facebook and @naturalbda on Instagram