Author: Lily Mazzarella
There's nothing like a green soup to help you feel fresh, nourished and energized. The beauty of this one is that it requires next to no chopping or prep: it takes advantage of the plethora of high-quality frozen organic vegetables on the market.
These days, freezing technology is so good that many nutrients (like gut-healing vitamin A and immune-boosting vitamin C) are preserved nearly perfectly. This savory, satisfying soup requires so little of you that it becomes nearly impossible to not get your veggies in! Top with chopped pistachios, pumpkin seeds, Cashew Crema, or a dollop of Mineral-Rich Pesto for added nerve-soothing magnesium.
2 c frozen organic spinach (if you can thaw the frozen veggies ahead of time, great—otherwise, just use straight out of the bag!)
2 c frozen organic sliced mushrooms
2 c frozen organic broccoli florets
1 tsp organic dried minced onion
Pinch organic dried garlic powder
1/6 of a preserved lemon (approximately 1 lemon wedge)
1 medium avocado, chopped
8 cups of Gut Healing Broth &/or water
Pea Protein or Grass-fed Collagen
Himalayan pink salt or high quality sea salt
Freshly ground Pepper
In a large saucepan, combine broth, broccoli, mushrooms, minced onion, garlic powder, and 3/4 tsp salt, and bring to a boil.
Simmer for 6-7 minutes until mushrooms are soft.
Add the spinach and simmer for another 3-4 minutes.
Turn off heat and add avocado and preserved lemon.
Blend soup, using a hand blender, blender or Vitamix (Vitamix gives the soup a silky texture).
Add salt and pepper (and any dried herbs you wish) to taste.
After the soup is finished, add approximately 1 tbsp of collagen or pea protein for each cup of soup you have.