Green Goodness Soup for the Soul

This vibrant, trans-seasonal soup is the perfect pick-me-up for any rainy day or when you need a little bit of alkalinity in your cells. You can switch up the ingredients to use what you have on hand. be sure to add some soaked kelp – wakame, ogo nori or arame as this will boost the mineral content and create a natural thickening age due to the mucilaginous (slippery) properties of seaweed. Learn more about kelp here

 

1 head broccoli, trimmed, roughly chopped
1 bunch broccoli, trimmed, roughly chopped
1 cup green peas, fresh or frozen
Handful cabbage leaves
½ bunch of mint, trimmed, roughly chopped
½ cup soaked kelp, drained
2 tablespoons vegan stock powder plus 1 litre water
or 1 litre your preferred stock
Salt, pepper, nutritional yeast as desired
Microherbs, broccolini stems, kelp to garnish

  1. Steam vegetables until just al dente. Allow to cool.
  2. Place all ingredients in a blender – *see note
  3. Season to taste, puree again until velvety smooth.
  4. Transfer to a medium size saucepan.
  5. Heat gently and season.
  6. Serve into ceramic bowls and garnish with peas, kelp or broccoli stems.

NOTE: *Ensure the vegetables are cool before pureeing otherwise the blender may explode and you could have a scene from a horror movie on your hands – and ceiling!

 

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