Sunday Soup ~ Protein Rich Emerald Soup
It's about to start raining again...
So I'm switching things up and adding a soup recipe to this Sunday!
This yummy soup comes from the "Get To The Root ~ Happy Liver Detox"
from our wonderful herbal pharmacy here in Santa Rosa,
Protein Rich Emerald Soup
Makes 4 Servings
Please use organic!
1-2 small green zucchini, roughly chopped (approx. 1⁄2 inch rounds)
1⁄2 small onion or 1 medium shallot, chopped
1-2 Cup broccoli florets, chopped (optional)
1 bunch spinach or 1⁄2 bag frozen organic spinach, thawed
1 handful mixed green herbs: parsley, cilantro, basil (optional)
6-8 cups Bone Broth &/or Veggie Broth &/or water
Pea Protein or Grass-fed Collagen
Himalayan pink salt or high quality sea salt
Nutmeg—preferably whole with a grater, or powder
Freshly ground pepper
- Olive Oil
- Greek Whole Fat Yogurt
- Nutritional Yeast
- Sprouted Seeds
In a medium to large sauce pan, sauté onions in olive or coconut oil over moderate heat, until they start to turn translucent.
Add zucchini & broccoli, & sauté until just the outside of the zucchini starts to turn translucent. Add the spinach & wilt.
Cover with liquid & bring to a boil, then simmer for about 3-5 minutes, stirring occasionally. Turn off heat & add chopped avocado & herbs, if you are using them.
Blend soup, using a hand blender or Vitamix (Vitamix gives the soup a silky texture). Add salt & pepper to taste. Grate 3 strokes of nutmeg into the soup & stir (use just a small pinch if powdered).
Add approximately 2 tbsp of Collagen or Pea Protein for each cup of soup you consume.
Drizzle with olive oil and/or add any of the suggested toppings, or your own ideas.