Broccoli, Leek & White Bean Soup

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Protein Packed Green Soup

Can we talk about detoxing/cleansing for a sec?

First of all, our bodies are naturally made to “detox” all day every day and they’re very capable — meaning they 100% don’t need an expensive juice cleanse. Like, ever. Secondly, I don’t believe in starving oneself before or after you’ve “indulged” in the name of health. You don’t have to atone for eating anything, you body is very adept at finding and leading you toward balance.

I do support the idea of leaning into some plant-heavy meals if you happen to be craving that after eating a lot of other non-plant foods. It’s about listening to your body — like actually tuning into your energy levels, digestion, and cravings, and figuring out what will make you feel your best. If you end up getting extra nutrients that support your organs, all the better.

For example, this bright green soup is full of flavor, plant-based protein, and color to revive us the Monday after a long celebratory weekend. It’s full of protein, fiber, a bit of fat, and a lot of the things I’m craving right now — vegetables, herbs, and a little lemon. (Oddly enough, I craving lemon to brighten everything all the way UP.)

It makes a good-sized batch, so if you wanna have a lunch to grab this week that isn’t leftover green bean casserole adjacent, this is the move.

Protein-Packed Green Soup

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Broccoli, Leek & White Bean Green Soup

Ingredients

  • Olive oil
  • 2 medium to large leeks cleaned and trimmed and white and light green parts
  • 3 garlic cloves
  • 4 cups broth of choice vegetable and chicken are preferable
  • 1 ½ cups cooked white beans
  • 1 head of broccoli roughly chopped into florets
  • 5 ounces baby spinach
  • ½ cup flat-leaf parsley plus extra to serve
  • Salt & pepper to taste
  • Lemon juice to finish

Make it more substantial

  • 1 cup cooked brown rice
  • sourdough croutons
  • hemp seeds

Instructions

  1. In a large pot or dutch oven, heat enough oil to cover the base over a medium-high heat. Add sliced leeks and a generous pinch of salt and cook, stirring occasionally for 6-8 minutes until the leeks are softened and fragrant. Add garlic and cook, stirring, for 1 minute.
  2. Add broth and white beans, bring to a boil, reduce to a simmer and cook for 10 minutes uncovered. Add broccoli, cover, and cook for 5 minutes. Taste for seasoning and adjust. Stir in spinach and parsley until wilted (about 1 minute).
  3. Remove from heat and blend with an immersion blender (or in a regular stand blender in batches) until smooth-ish. Taste for seasoning again. Adding a spritz of lemon and serve warm.

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