Blending whole fruits and vegetables is one of the easiest ways to consume a ton of beautifying, anti-inflammatory antioxidants and nutrients in one delicious sitting. Retaining the whole fruit or vegetable means that you’re also getting all the fiber, which is a plus for digestion and blood sugar regulation (meaning your blood sugar won’t sky rocket). So while I do drink green juices on occasion, I mostly reach for green smoothies, which make a noticable difference in how I feel, how my skin looks and how peaceful my digestive system is.
As I write this though, it’s literally negative five degrees here in Newport, Rhode Island, and I’m currently not allowing anything below room temperature to come anywhere near my body. While you can drink a green smoothie at room temperature (and I do in this weather) you don’t have to force yourself to down anything cold in the winter. That’s where warming green soups with cooked vegetables come in!
With this one the broccoli shines through and we use coconut milk, so it’s basically a super yummy, dairy free version of cream of broccoli soup!
Ingredients to gather:
- 1/2 a medium yellow onion (1 cup)
- Two heads of broccoli (4 cups)
- 1 zucchini
- 2 cloves of garlic
- Half a pound or one package of spinach
- 1 Tb fresh thyme
- 1/2 cup culinary coconut milk (chill in the fridge overnight or if short on time, put in the freezer)
- 3/4 cup filtered water
- 2 Tb coconut oil (or extra virgin olive oil)
Equipment to gather:
- Soup pan
Prep and cook time:
About thirty minutes
First, prep your ingredients by chopping up the onion, garlic, broccoli, zucchini, and thyme.
Heat two tablespoons coconut oil in a large soup pan, add the onion and let soften for about four or five minutes. Add the rest of the vegetables and stir every so often until the spinach wilts.
Look at all those greens! At this point you can pretend this is a witch's cauldron filled with leaves :).
Add in the 3/4 cup water and bring to a boil, cover and reduce to a medium simmer for about 10-15 minutes until the vegetables are soft. Add in the coconut milk when the vegetables are almost done.
Use an immersion blender to puree the soup until smooth, or transfer it to a blender. Taste and adjust as needed. Transfer to bowls, top with extra virgin olive oil and sea salt, and garnish with fresh thyme.
Voila! This tasted even better for lunch the next day reheated with a little unsweetened coconut milk to thin it, with more evoo and sea salt on top and two fried eggs on the side 🙂 Enjoy!