ULTIMATE KITCHEN SINK GREEN SOUP!



I woke up this morning a bit tired and I could feel that my body needed something warm and nourishing for breakfast. I opened up my fridge and made myself this Ultimate Kitchen Sink Green Soup, which hit the spot on this glorious Sunday.

So what exactly is a “Kitchen Sink Soup” made of? Well…. EVERYTHING left in my produce drawer that didn’t make it into my belly this week: 1 Zucchini, 1 head of broccoli, 1 bag of spinach and 1 fennel bulb


The great thing about Kitchen Sink Soup is that you can put just about any vegetable in the pot and your soup will be delicious.  After it cooks, I personally, like to blend up the veggies and broth into a smooth and tasty puree. If you add nuts to the soup as the fat, blending the ingredients will leave you with a creamy, nutty, delicious and satisfying DAIRY FREE meal.

So blend up, eat up and enjoy!

Rule of Haas Holistic Thumb:

Whenever I make soup, I always add a nice dose of a healthy fat, like coconut milk, or in this case, pine nuts, because in order to absorb the vitamins like, A, D, E, and K, you need to eat some fat with them because these vitamins are fat soluble. Simply put, in order for your body to use these vitamins, they need to be paired with avocado, nuts, coconut oil, olive oil etc…AKA FAT!


Ultimate Green Kitchen Sink Soup:

Fennel, Broccoli, Zucchini and Spinach Soup

Prep Time: 5 minutes

Cooking Time: 30 minutes

Yields: 4 servings

Ingredients:

1 Tablespoon        Coconut oil

1 Bulb                    Fennel

1 Head                   Broccoli, large

1                             Zucchini

4 Cups                    Spinach

½ Cup                     Pine Nuts

¼ Cup                     Dulse Flakes

4 Cups                    Veggie broth or bone broth, low sodium

                               Pink salt, to taste

Directions:

Rough chop all vegetables.  Heat coconut oil in a large soup pot. Add all vegetables, except spinach, and brown for 4 minutes. Add pine nuts, dulse flakes, spinach and broth. Bring to a boil. Once boiling, reduce heat to medium and simmer until all vegetables are tender.  

Safety Note: When blending a hot liquid, only fill the blender 1/3 of the way to start. Blend in small batches if needed. Make sure to vent the lid, so the hot air can escape by covering it with a kitchen towel. Start the blender on a low speed and gradually, turn it up.

Add the soup to a blender and blend until smooth. Add salt to taste and blend for 1 minute or until smooth. Taste for salt.

Return to pot and continue to cook for 10 minutes. Divide into bowls and garnish with chopped parsley and pine nuts. Feel free to salt and pepper soup.

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