Did someone say comfort food? And no, we weren't talking about pot pie. Since Autumn is often associated with hearty stews and baked carbs, we thought we'd throw something a little healthier into the mix. Though we don't recommend sitting seasonal carbs out indefinitely, we do hope you'll take a healthier approach to their intake. Cue cleansing green soup recipe!
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Cleansing Green Soup Recipe For Fall
Did someone say comfort food? And no, we weren't talking about pot
pie. Since Autumn is often associated with hearty stews and baked carbs,
we thought we'd throw something a little healthier into the mix. Though we
don't recommend sitting seasonal carbs out indefinitely, we do hope you'll
take a healthier approach to their intake. Cue cleansing green soup recipe!
Spinach, cauliflower, asparagus, onion and yogurt. What could go wrong?
As we said in our last recipe, asparagus is great for your skin because it
contains vitamins A and E whose antioxidant properties prevent the
formation of free radicals. Spinach also has its pluses. This leafy green
vegetable is rich in nutrients and antioxidants. Spinach is loaded with
lutein, which keeps your eyes healthy and sparkling.
Trust us, you won't want to miss out on this hearty, veggie packed soup,
easily servable at any temperature. Sounds like a self-care appropriate
recipe to us!
Cleansing Green Soup Recipe
1 head cauliflower
1 bunch green asparagus
2 cups baby spinach
1 medium-large white onion
2 cups water
1 cup Greek yogurt (I like Fage)
Sourdough, gluten-free, or other toast of your preference
Juice of 1 lemon
Extra virgin olive oil, for pan
Himalayan or sea salt, to taste
Lemon zest, for garnish
Drizzle olive oil liberally into large pot and bring to medium-low heat.
While that's happening, dice onion. Add to pan. Allow to caramelize,
stirring every few minutes. This will take 5-7 minutes.
Keep heat at medium-low to avoid browning. Sprinkle with salt.
Rinse cauliflower and asparagus, trim, and chop into florets and 2-inch
pieces, respectively. Add to pot and increase heat to medium-high. Stir.
Cook for 5-7 minutes. Sprinkle with salt.
Add water to pot, reduce heat to medium-low, cover with lid, and allow to
simmer and steam for 10 minutes.
Transfer contents of pan (carefully) to a high-speed blender (I love my
Vitamix – just got it for my birthday) and blend until creamy. Add in raw
baby spinach and blend again.
Check consistency and add more water if desired, depending on how thick
you like it.
Check for salt and adjust if necessary.
Toast or grill bread in pan.
Transfer Greek yogurt to bowl and add in lemon juice. Whip with a fork or
Serve soup garnished with a dollop of lemon yogurt, lemon zest, and grilled
Can be served warm, room temperature, or even cold.
Store leftovers in the fridge for up to 4 days, then transfer to freezer.
This recipe comes courtesy of Lula Brown, an Integrative Nutrition Health
Coach, writer and chef based in New York City. She works with women to
lose weight, gain energy and get focused. Lula writes for the Institute for
Integrative Nutrition and Mind Body Green, among other online
publications. Photo: Brad Ogbonna
Though eating well will keep you looking good, we can all use a little extra
help at times. Whether you're recovering from a long night, a long week,
hectic travel or whatever life has thrown your way, the "Post-Game Pretty
Pack" is here to help. It hydrates your skin to fade signs of fatigue while
restoring and replenishing Vitamins A, D and E and revitalizing weary skin
by increasing blood circulation.
This article originally appeared on Sonage Skincare Blog.