This soup has become my new favorite soup this month, as I trudge my way through a month of soups to detox and heal my gut issues. Feel free to adjust it any way you like, season it how you like, and give me feedback. I would love to try it your way also!
A little warning: I’ve never been one for exact measurements while cooking. For as organized as I can be and Type A as I can get, cooking doesn’t seem to fall into that category! So, that being said, I encourage you to not be too picky with the measurements either. It’s soup. It won’t matter. It will still be amazing and tasty and most of all, good for you and your belly! I also don’t use garlic or onions, because they are triggers for my intestinal distress. I am sure they would make a great addition as well. Also, you can experiment with other greens such as spinach, collards, etc.. Sometimes I also sprinkle hemp seeds into the seeds for a protein and nutrient boost. It also adds a nice nutty flavor. Feel free to experiment and see what works best for you.
INGREDIENTS: (Organic as much as possible, or you can afford!)
*Frozen or Fresh Broccoli (one bag frozen, or one head fresh)
* 2 Zucchinis
*Kale (handfuls, as much as you like)
*Dandelion leaves (as much as you like, but it can be quite bitter.)
*One box or approximately 32 ounces of Vegetable Stock or Chicken Stock (I have used both. For this batch, I used Chicken. Sometimes I need the extra protein, and the collagen for my leaky gut)
*Curry seasoning to your preference level. I use approximately a tablespoon.
*Smoked paprika to your preference level. I use approximately a tablespoon.
*Sea salt or Himalayan salt and fresh pepper to your taste.
* Turmeric to taste
- Put Broccoli and Zucchini in soup pot, add Stock of your choice.
- Bring to a simmer until broccoli is fork tender.
- Add kale and dandelion or any other greens of your choice.
- Let the soup simmer until the greens are tender.
- Add seasonings of your choice and turn off heat.
- Let sit for 10 minutes and then blend using an immersion blender, or regular blender until smooth.
- Enjoy!! I usually put a spoonful of ghee or coconut oil in my soup as well.
Health Benefits of Ingredients:
Broccoli has so many benefits; It is a very good source of dietary fiber, pantothenic acid, vitamin B6, vitamin E, manganese, phosphorus, choline, vitamin A (in the form of carotenoids), potassium and copper. Broccoli is also a good source of vitamin B1, magnesium, omega-3 fatty acids, protein, zinc, calcium, iron, niacin and selenium.
Zucchini is an outstanding source of manganese and vitamin C. It also contains fiber, vitamin A, magnesium, folate, potassium, copper, and phosphorus.
Kale is an excellent source of vitamin K, vitamin C, vitamin A, manganese, and copper; a very good source of vitamin B6, fiber, calcium, potassium, vitamin E, and vitamin B2; and a good source of iron, magnesium vitamin B1, omega-3 fats, phosphorus, protein, folate, and vitamin B3.
Dandelion leaves contain vitamins C and B6, thiamin, riboflavin, calcium, iron, potassium, and manganese. Other nutrients present in dandelion greens include folate, magnesium, phosphorus, and copper.
Turmeric is a wonderful natural anti-inflammatory, anti-oxidant, helps to digest fats, reduces gas and bloating, and is good for the skin.
Who needs a multi-vitamin when you can just eat this soup? So chock full of nutrients and minerals!