Ultra Simple Green Soup

Puréed soups are one of my favorite ways to add vegetables into my diet and give my digestion a break. Whenever I’m under too much stress, my digestion feels a bit off and one of the most nourishing things we can do for our bodies when stress is effecting digestion is to focus on cooked vegetables rather than raw because they’re so much easier to digest. Puréeing them is even better, especially if you have low energy because digestion takes a significant amount of energy. When vegetables are puréed the food has mostly been broken down for you, mechanically speaking, and this allows your body to use less energy on digestion and focus more on the absorption of nutrients.

INGREDIENTS

Ultra Simple Green Soup

1 onion, chopped

1 clove garlic

6 ribs of celery, chopped

4 lg zucchini, sliced

1 white (hannah) sweet potato, cut into cubes

salt + pepper

handful of dill or parsley

1/2 c cashew milk (optional)

filtered water

METHOD

Place the vegetables in a pot with a healthy pinch of salt. Add enough water to cover and bring to a low simmer for 30 minutes.

Purée the soup, adding the fresh herbs, black pepper and optional milk at the end. I find it easiest to use a hand blender, which saves you from pouring hot soup into a blender. This is the one I use.

Serve with a drizzle of olive oil for healthy fats if you like. Leftovers can be serve hot or cold!

If you have collagen or bone broth powder you could add some for protein but this totally optional.

Savannah BleueMarch 22, 2021gut-health, soup, microbiome, healthy