This purifying soup loaded with green vegetables is as delicious as it is nutritious, containing nutrients like iron, potassium, vitamin K, folic acid, and many others.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 tablespoons olive oil
- 1 ½ cups chopped fennel
- 1 ⅓ cups sliced leeks
- 1 ¼ cups chopped celery
- 2 cloves garlic, smashed
- 1 (10 ounce) zucchini, cubed
- 1 (10 ounce) package fresh spinach
- ½ (12 ounce) bag fresh broccoli florets
- 6 leaves Tuscan kale, ribs removed and cut into small pieces
- ¼ cup chopped flat-leaf parsley
- 4 cups low-sodium vegetable broth
- 2 cups hot water as needed
- 1 avocado, diced
- 1 teaspoon spirulina powder
- 10 tablespoons gomasio (toasted, crushed sesame seeds)
Instructions
- Heat oil in a Dutch oven over medium heat. Add fennel, leeks, celery, and garlic cloves and saute until soft and fragrant, 3 to 5 minutes. Add zucchini, spinach, broccoli, kale, and parsley; mix to combine. Cook until kale and spinach have wilted slightly, about 3 minutes.
- Stir in vegetable broth and bring to a boil. Reduce heat and simmer, covered, until vegetables are soft, about 15 minutes. Remove from the heat. Puree soup with an immersion blender until smooth, adding hot water if needed to achieve desired consistency. Add avocado and spirulina powder and blend until smooth.
- Ladle soup into bowls and serve each with 1 tablespoon gomasio.
Reviews
It did not taste good. I found that it lacked flavor and could’ve used some salt. I had to put it on rice because I had to eat it, even thought I didn’t like it. It needs more seasoning because it just tastes like vegetable flavored water.
I chose this recipe to add more green food to my diet. I was not sure about this soup, while I was making it I realized it may seem plain with flavor. However, when I ate it, it was so good! This also makes for a huge serving, so I can eat it for a couple of days. I ran out of the vegetable broth and had to use two cups beef broth and added a little bit of salt. Wondering if I even needed to now. It was also fun learning to cook with the vegetables that I had cooked with before.