I don't know about you, but I love a good shortcut for meal prep/planning. My husband and I both follow a Nutritional Balancing healing diet that consists of mostly cooked vegetables (plus gluten-free grains, meat and dairy), so that means that everything needs to be prepared. Unless we plan ahead, meals can easily become inconvenient or rushed during the week.
A huge part of health and diet is the way that you're eating and the type of energy you're "consuming." If you feel deprived or guilty about your relationship to a food, the body must literally work harder to try to digest that guilt that is coming along with your food. If you're hurried or anxious while you eat, those stress hormones slow digestion and perpetuate the cycle of anxiety. (Check out my more details in my previous article: Yoga for Weightloss)
Even if you cook an extremely healthy meal in a resentful, angry, hurried or negative way, you truly are what you eat, physically and energetically.
I started making this type of soup as a convenient way to get TONS of greens and energy. Whenever you cook vegetables, it breaks down the cell wall making it easier to digest and absorb nutrients. Because this soup is also blended, it's even easier on your digestion, so it's great for those with compromised immune system, gut-health issues or autoimmune disorders. I've had it for breakfast, as part of lunch, dinner or a snack, but each time I drink it, it makes me feel mindful, calm and nutritious. There are tons of options to make this soup work best for you, so feel free to use whatever vegetables or seasonings you have around.
Drink up and let me know what you think!
Simple Green Soup Recipe
2 bags of frozen spinach*
2 bags of butternut squash
1 bag of frozen peas
Optional: Whatever other fresh, canned or frozen vegetables you have lying around, such as canned pumpkin, leeks, carrots, sweet potato, beets, chard...etc.
2 onions, roughly chopped
32oz. of your broth of choice (we use homemade bone broth) + more to desired consistency
1 thumb-sized piece of fresh ginger root, rough chopped
3-4 cloves of garlic
Turmeric, Pepper and Sea Salt to taste
1 can of coconut milk
Add all of the above ingredients (except for the coconut milk) to a large pot or crock pot. If you're crockpotting, cook on low for 8 hours or high for 4. Add coconut milk just before blending. You can also add more water or broth to reach your desired consistency. We like to drink ours from mugs or a thermos on-the-go, so I choose to make mine thin.
Play around with the vegetable and spice combination to see what works best for you! Just stay away from vegetables that won't blend well, like asparagus, celery or broccoli. Enjoy!
*I suggest organic vegetables whenever possible, so that your body doesn't need to work harder to break down any foreign ingredients or additives.