1 medium size yellow onion
3 cloves garlic
2 broccoli spears
1/2 head of cauliflower
1 head of fresh spinach
1 bunch of fresh basil
1/2 bunch of fresh cilantro
1 Container of Organic Vegetable Broth
2 cups of fresh almond milk
Optional – add 1/2 cup of your favorite bean to the soup when serving. I use white navy beans or adzuki beans.
As a vegetarian, soups options can often taste bland. I don’t use any type of bouillon, as most of them have MSG or artificial flavoring. I prefer using fresh herbs and spices instead. Asafoetida is one of my favorites, it’s used a lot in Indian dishes. It gives soup a more hearty flavor. It’s also a digestive aid and prevents gas. Don’t be scared off by the smell, it’s a little funky but the flavor tastes great. I don’t cook the spinach in the soup, but add it in the end when we puree it so it’s fresh. It adds a raw element to it and it allows you to get more vitamins and minerals in the soup.
Saute the onion and garlic until the onion appears translucent. Add vegetable broth and chopped broccoli and cauliflower. Bring to a boil, then turn down to a simmer as soon as it boils. Then cook on simmer, only until the vegetables are soft, you can put a fork through it. Unlike traditional soups that cook for hours, we only want to cook this one until veggies are soft so it retains more nutrients. It should only take 10 min or less.
Once cooked, put half in the blender (I use vitamixer). A high speed blender is best but a regular blender will work as well. Add a cup of fresh almond milk, 2 handfuls of fresh spinach 5-6 pieces of fresh basil, 1/4 cup cilantro, 1/2 tsp real salt, 1/8 tsp cayenne, 1/8 tsp asafoetida. Blend till smooth. Adjust salt and pepper to taste. Repeat with rest of ingredients. I try to eat the soup within two days, no more than three since it’s fresh.
When cleansing, I don’t eat any protein with meals, otherwise, I would add a serving of beans to each bowl for a healthy vegan, alkaline meal.
Try it and let me know what you think!