Healthy Eating
Soup so good I use it to reset
Date: 2023-08-29 16:47:56
In this episode I’m sharing some key Whole Food Plant Based No Oil techniques #:WFPBNO – I make this often and it truly helps me hit the reset button when it comes to healthy eating that DOESN’T SUCK. It’s something I make when feeling run down. Super nutritious, great for my gut and makes me feel 100% better and it’s healthy and tastes AWESOME!
Prepare to be amazed by how delicious this Super Green Broccoli & Veg Soup is – a culinary delight actually; that not only satisfies my taste buds, and trust me I have picky ones, but also nourishes my body and gut from within.
Packed with vibrant greens like broccoli, peas, zucchini and yes even kale. This soup is a nutritional and filling powerhouse. In today’s video, we’re unveiling the secrets behind this incredible recipe that’s bursting with flavor and nutrients.
Whether you’re craving a fresh start OR end to a week or simply seeking a bowl of pure, wholesome feel good – goodness, this soup has got you covered and checks all my boxes.
Get ready to dive into a bowl full of vibrant wellness magic
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00:00 Intro
00:47 Three Part Breakdown
00:30 Prep & Steam Sauteing
04:04 Seasoning, Roasting & Souping
06:17 Combining & Serving
07:42 coming to the finale
Super Green Creamy BROCCOLI Soup
Servings: 4
Ingredients:
2 medium-sized potatoes, cut into bite-sized cubes
1 large (or 2 smaller) zucchinis/courgettes, diced large
1 head of broccoli
1 cup peas (frozen or fresh)
1/2 bunch of fresh kale, shredded into large chunks
1 onion, diced
3 celery stalks, diced large
2 cups plant-based milk
4 garlic cloves, peeled
1.5 liters vegetable broth
1 tablespoon Dijon mustard
2 bay leaves
1 to 2 tablespoons fresh thyme, picked (or choose from options like oregano, sage, dill, or basil)
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon black pepper
1 teaspoon smoked paprika
1 bird’s eye chili, for garnish (optional)
Salt, to taste
Instructions:
Begin by blanching the potatoes: Place the cubed potatoes in a small sauce pot, cover them with water, and heat over medium-high heat. Bring to a boil and let them blanch for 4 to 5 minutes, until they’re al dente (fork-tender). Drain the potatoes, but save the hot liquid for blanching the broccoli later.
Prepare the broccoli and kale: Separate the florets from the broccoli stem. Trim and discard the outer stem, but keep the rest. Chop the stem and place it in a bowl along with the diced onion, celery, and zucchini, which will be sautéed. Trim the larger stalky parts of the florets and add them to the same bowl. Set aside the florets for later. Blanch the trimmed florets in boiling water and set them aside to roast along with the potatoes. Shred the kale into large chunks.
Sauté the vegetables: Heat a large soup pot over medium-high heat. Add the chopped onions, celery, and broccoli stems, and sauté them for 2 minutes without using any oil. Add a splash of water or broth along with the garlic cloves. Steam-sauté for an additional 2 to 3 minutes.
Roast the potatoes and broccoli: On a parchment-lined baking sheet, place the blanched and drained potatoes. Season them with pinches of smoked paprika, onion and garlic granules, and Dijon mustard. Stir well to ensure even coating, then roast in a preheated oven at 200°C/400°F (fan) for 10 minutes. After 10 minutes, add the broccoli florets to the baking sheet and roast for an additional 8 to 10 minutes.
Add kale, peas, and plant-based milk: When you’re ready to blend the soup, add the shredded kale, peas, and plant-based milk to the sautéed vegetable mixture in the soup pot. Let them simmer together for a few minutes until the kale is tender.
Prepare the soup base: Pour the vegetable broth into the pot and bring it to a boil for 2 minutes. Reduce the heat to a simmer and let it cook for 5 to 8 minutes. Remove from heat, take out the bay leaves, and carefully transfer the vegetable soup mixture to a blender. Alternatively, use a stick blender.
Blend and serve: Blend the soup until smooth and creamy, incorporating the added kale and peas.
Serve: Ladle the soup into bowls. Serve with the roasted potatoes and charred broccoli florets. If desired, garnish with a bird’s eye chili for an extra kick. Remember to season with salt to taste before enjoying.
Thank you for watching.
