I found the perfect 'sipping soup' at The Gluten Free Goddess and had to share - plus click through to see a fabulous picture of what the soup will be!
This easy detox soup can be thin or thick, depending upon the amount of water you add. I love that it cooks up quickly and comes together beautifully - this is one of those taste with a spoon soups that you can putter around with to get just right! The Gluten Free Goddess makes it dairy free, gluten free and completely VEGAN, and just chock full of anti-oxidants and vitamins! My only changes to the original recipe was to use roasted garlic, since I had some...
You'll need:
1 tablespoon olive oil
2 cloves of garlic, chopped
2 tablespoons diced onion
1 inch of fresh ginger, peeled and chopped
4 cups fresh broccoli, cut up
1/2 pound of fresh spinach leaves
3 parsnips, peeled, cored, chopped
2 ribs of celery, trimmed, chopped
A handful of fresh parsley, roughly chopped
Fresh water, as needed
Sea salt and ground pepper, to tatse
Lemon or lime juice
Using a large soup pot, heat the olive oil over medium heat and stir in the garlic, onion, and ginger to season the oil. Add the broccoli, spinach, parsnips, celery and parsley, and stir a bit until the spinach wilts and collapses. Add just enough water to cover the vegetables. Remember the spinach will cook down quite a bit, so don't add too much water at first. You can always thin the soup later, if you need to.
Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook for fifteen minutes or so until the veggies are softened.
Use an immersion blender
, or other blender or food processor to puree the soup.Taste test. Does it need brightening? Add a squeeze of citrus.
Options:
To make this a creamy soup add a dash of So Delicious Coconut Milk.
Serve with a spoonful of hot cooked rice in the center of the bowl.
Mix it up a little and add some curry paste or Tabasco sauce for something with a little more bite!
And don't forget to add your favorite recipes to this month's Linky:
