Why Soup is Such a Staple in My Kitchen
It's been years now, and the incorporation of pureed soups in my weekly meals is still going strong. Here's why.
My mission has always been focused on nourishing my body. Trying to eats foods that support my body’s natural ability to function — not slow it down. Foods that both taste delicious, but also load my body with all the nutrients I need to thrive.
I had my first pureed soup at a yoga retreat in Tulum back in 2015ish. I can still remember the delicious flavor, savory with a touch of sweetness, it’s smooth creamy texture, pale green in color — there had to be cream in it, I remember thinking — but this was a gluten free and dairy free menu, so that wasn’t possible. I couldn’t help but ask the chef what was in this little bowl of heaven. I had to know.
When she told me it was simply broth, zucchini, and some herbs and spices I was blown away. So simple and so so good!
As soon as I got home, the birth of my soup obsession was born.
You can essentially make endless options of flavors, combining different nutrient dense ingredients, when it comes to soups. It’s the easiest way to get nourishing foods into your body, no matter the time of day or season — yes, I eat soup in the summer too! Great for any meal or as a snack, there really is no downside to these pureed soups.
My favorite way to cook is to “freestyle”. I don’t really follow recipes, rather, I think about flavors and textures and go from there. I do sometimes get inspiration from recipes. Since some do prefer recipes, which is great, I have included a very simple recipe below.
Here are some simple tips to follow:
Color coordinate — use all green veggies or all red, makes it easy to pair.
Keep it simple.
Add herbs — any herbs!
Citrus for little boost in flavor — lemon or lime.
Use roots like burdock, turmeric, and ginger for extra flavor, spice and nutrients.
Alternate broths — various bone broths and vegetable broths.
Add water to the bone broth when making a bigger batch to save some money, bone broth can be pricey.
When using vegetable broth (or any broth), add in a little fat like ghee, olive oil, good quality organic butter, or beef tallow.
For extra texture and some protein, you can add chickpeas, or any bean.
Blend your soup — mixes the flavors well and makes for minimal prep time as it doesn’t matter how you cut the veggies and other ingredients.
Eat for breakfast, lunch, or dinner.
Freeze what you can’t eat in mason jars.
Super easy recipe to start with:
Chop the following into even sized pieces
1 head broccoli
1/2 large leek, lacinto kale
1 cup celery root,
handful of parsley
Sauté in some olive oil, ghee, avocado oil, or beef tallow. Cook until lightly tender.
Add broth and simmer for 20-30 minutes.
Blend.
Enjoy! Let me know how it turns out! Send me you pics, recipes, and creations. It’s a great way to share with the group! You can reply to this email or comment below!