DELICIOUS HEALTHY GREEN SOUP | Recipe for Cold Weather

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Prep all vegetables before cooking.

Chop 1 yellow onion.

Slice 2 medium zucchini into quarters, then into chunky quarter moons, aiming for 4 cups total.

Wash and prep 4-5 cups of kale, stripping leaves from stems and cutting into thin ribbons.

Prep 4 cups of broccoli, including tender stems if available.

Use minced ginger from a jar or fresh ginger; prepare as needed.

Peel and prepare an entire head of garlic, removing skins from cloves.

Slice 1 jalapeno in half lengthwise, scoop out seeds for less spice if desired, then dice.

In a Lodge Dutch oven, heat 1-2 teaspoons of olive oil over medium heat.

Add chopped onion, grated ginger, and a pinch of sea salt; cook for about 5 minutes until translucent.

Add zucchini, kale, broccoli, and jalapeno to the pot.

Pour in 4 cups of low sodium vegetable broth and enough filtered water to cover the vegetables slightly.

Increase heat to high until boiling, then reduce to medium-low and simmer partially covered for 10-15 minutes until vegetables are tender.

Turn off heat and add garlic cloves and 1 tablespoon of apple cider vinegar; let sit until cool enough to blend, about 30 minutes.

Ladle soup into a blender, filling no more than halfway, and add a handful of fresh parsley and cilantro.

Blend until smooth, then return to the pot if serving immediately.

For serving, optionally drizzle with canned coconut milk before enjoying or store in mason jars for meal prep.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary