“Sick Girl” Healing Green Soup

This is the perfect soup when you’re wanting something hearty, healthy and full of vegetables and antioxidants! Especially when you’re under the weather! Easy to make, and SO delish! Thanks to https://monkeyandmekitchenadventures.com/ for the inspo - made mine with a few modifications and was insanely good!

INGREDIENTS:

• 1 medium yellow onion, diced 

• 2 tablespoon minced garlic 

• 1-2 celery stalks, diced

• 1 large carrot, grated

• 1-2 tbsp Olive oil 

• 2 medium yellow potatoes, diced

• 3-4 cups tiny broccoli florets 

• 2 Handfuls baby spinach 

• 1 ½ cups organic frozen peas

• 1 litre/box organic vegetable broth 

• 1 -2 tablespoon Better Than Bouillon

• 1/2 cup water or more if needed 

• 1/2 cup - 1 cup unsweetened plain plant milk, I used Almond milk 

• 1/4 cup raw cashews 

• 2 tablespoons nutritional yeast

• 1 teaspoon garlic powder

• 1 bay leaf

• 1 ½ teaspoon Himalayan sea salt or more if needed to taste 

• 1/4 teaspoon black pepper

• 1/3 cup fresh parsley, chopped and more for topping 

DIRECTIONS:

1. In a large pot, or ceramic pot, add olive oil, diced onions, celery and grated carrot; sauté over medium heat until they begin to soften, approximately 5 to 7 minutes.  Add more oil if needed. 

2. Add the minced garlic and sauté for 30 seconds, then add all the remaining ingredients (except the fresh parsley), bring to a boil, cover with a lid, then lower to a simmer.  Simmer for 15 to 25 minutes, until the potatoes and broccoli and very tender, stirring occasionally.

3. Once the potatoes and broccoli are tender, remove the pot from the stove, remove and discard the bay leaf, set aside to slightly cool.

4. Add in batches to a high-speed blender (make sure it is not too hot!!!) along with the freshly chopped parsley and puree in a high-speed blender until smooth, then return to the pot, and simmer on low just until hot, then serve immediately with additional freshly chopped parsley.