Soups mark the cornerstone of good health and just like eating a salad with your meal, soup delivers a pack full of mineral rich vegetables and broth. Some people may find soup easier to digest than raw vegetables. If you are going through a phase where raw vegetables are not agreeing with you, try to eat a small bowl of homemade soup with every meal. You can customized it per your health needs and It will keep you full for hours.
The wealth of ingredients found in one can provide a good balance of carbohydrates, protein and fats as well as the vitamins and minerals required to keep us going throughout the day.
Five Benefits of Eating Soup
- Easy way to add vegetables to your diet. If you are not geting 5-10 servings a day of vegetables a day, you could be missing out on minerals and vitamins you need.
- Makes you feel full, longer. This is great news if you are trying to lose weight.
- It’s affordable! You can make a whole pot of soup for around $2.00 per serving.
- Soup is warming and can make you feel better if under the weather or healing.
- It’s versatile and delicious! Just add your favorite herbs, vegetables, aromatics and protein and you have a wonderful treat to share with friends and family. Be creative!
Cream of Broccoli-Spinach Soup
Try this soup next time you are craving something rich tasting but light and easy to digest. The soup gets it’s vibrant green color from the spinach which is only cooked for a short time to break slightly before being blended. This is a vegan version but feel free to add cheese or cream if you are in strong health. The tahini adds richness and is also rich in vitamins, minerals and protein. It also provided the fat you need for the fat-soluble vitamins found in spinach and broccoli (A,E and K)
Rich and satisfying while being light and low in calories. The tahini adds richness and is also rich in vitamins, minerals and protein. It also provided the fat you need for the fat-soluble vitamins found in spinach and broccoli (A,E and K)
- 1 tbsp olive oil
- 1 lg leek light-green parts only, thinly sliced and rinsed
- 4 cups broth (vegetable or chicken) low sodium
- 1 head broccoli trimmed and chopped
- 1 clove garlic optional
- 1 tbsp fresh thyme or rosemary chopped
- 6 ounces spinach about 6 cups
- 2 tbsp tahini
- salt and pepper to taste
- 1/2 cup unsweetened almond milk optional
Heat oil in medium stock pan over med-high heat. Add leek and cook until tender, stirring occasionaly, about 4 minutes. Add broccoli, garlic and herbs and stir about 1-2 minutes.
Add broth and brink to a simmer for about 2 minutes. Turn off heat and add in spinach and tahini, stir in milk, cheese or cream if using. Stir until spinach is wilted
In batches, blend soup in high-power blender. You can use an immersion blender as well but may not be as smooth.
Serve with side of lemon and gluten-free toast topped with avocado or hummus