I love soup

I know what you’re thinking: It’s Fall and everyone loves soup in the Fall which is true but I love soup all year round. All Summer I was making soup, mostly “creamed” soups which basically meant that I was blending them into creamy goodness since I don’t eat dairy. And that makes it  pretty close to being a hot smoothie in my mind. Mainly because you can hide, I mean add, stuff in them as well…like extra garlic (to be clear I’m talking about soup because even I don’t put garlic in my smoothie), ginger, turmeric, vegetables, lentils, etc. This is great if you have picky eaters in the house, kids and or spouse…or maybe even you!

I recently found a recipe that is so yummy, nourishing and good for you that I have to share it. Although it’s not a blended soup, and everything is in clear sight, it’s become one of my favourites. Who knows, one of these days I may throw it in the blender just for fun! And at some point I’ll try freezing it because the only thing better then a fresh pot of soup, is a serving or two in the freezer.

Eat Your Greens Detox Soup  from  “The Oh She Glows Cookbook” by Angela Liddon 

1 1/2 teas coconut or olive oil
1 sweet onion, diced
3 c white button mushrooms, sliced
1 c chopped carrots
2 c chopped brocoli florets
sea salt/freshly ground black pepper to taste
1 1/2-3 teas grated peeled fresh ginger
1/2 teas ground turmeric
2 teas ground cumin
1/8 teas ground cinnamon
5 c vegetable broth
2 large nori seaweed sheets, cut into 1 inch strips (optional)
2 c torn kale leaves
Fresh lemon for serving (optional)

Heat oil in large saucepan over medium heat. Add the onion and garlic and sauté for about 5 minutes until the onion is soft.

Add the mushrooms, carrots, and broccoli stirring to combine. Season generously with salt and pepper sauté for another 5 minutes.

Stir in the ginger, turmeric, cumin and cinnamon and sauté for 1-2 minutes, until fragrant.

Add the broth and stir to combine. Bring to a boil and then reduce heat to medium-low and simmer until the vegetables are tender, 10-20 minutes.

Just before serving add in the nori (if using) and kale and cook until wilted. Season with salt/pepper and a squeeze of lemon if desired.

Let me know what you think, and feel free to share….both the recipe and the soup. Seriously, I could eat soup for breakfast, lunch and dinner. See what I mean? I love soup! 


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