I don't what it is about this winter but I'm craving soup all the time! There is just something so satisfying about these warm concoctions. Luckily, it's so easy to make your own soup at home and keep in the fridge or freezer for an easy meal.
This detoxifying green soup is quickly becoming a staple in my soup rotation because it's so delicious and so nourishing. I actually don't think it's possible to get more vitamins, minerals, phytonutrients or GREENS into a soup. All of the veggies, herbs, spices and almond milk come together for a perfectly creamy and green masterpiece. The spices, like cumin, also give this soup a slight spicy kick. I like to top it with Siete tortilla chips or nuts. So good and so good for you. Enjoy!
(Note: I use a slow cooker, but you can also make by replacing the slow cooker with boiling the vegetables for 20 mins)
*Makes about 4 servings (~190 calories per serving)
2 cups vegetable broth
3 T olive oil
1/4 yellow onion
1 tsp ground cumin
1/2 cup celery root (with roots and skin removed), chopped into 1 inch slices
1 clove garlic
3 cups raw broccoli
2 cups raw spinach
1/2 ripe avocado
1/2 cup unsweetened almond milk
1 T fresh parsley
1 tsp nutritional yeast (optional)
Salt + Pepper to taste
Place vegetable broth, onion, olive oil, cumin, celery root, garlic and broccoli in slow cooker.
Cook on high for 2 hours.
Place spinach into slow cooker and cook an additional 10-15 minutes, until spinach is wilted.
Turn slow cooker off and let cool for 20 minutes.
Place avocado, almond milk, fresh parsley, and nutritional yeast into slow cooker.
Using an immersion blender (or normal blender) blend all ingredients until smooth. Feel free to add more/less almond milk and/or avocado to adjust thickness.
Season with salt and pepper.