Green Superfood Soup
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One of the greatest things about being on a whole foods, plant-based diet is the fact that you can feel really full and satisfied and still consume far less calories than you would if you were eating animal products. Fruits and vegetables take up a lot more space in your stomach, so you will feel full a lot faster. That's an amazing thing, but it's also a hinderance at times. There are so many delicious, nutritious, superfoods out there that I would love to devour every day, thus becoming a superfood-fueled superhuman (say that 10 times fast), but there simply isn't enough room in my stomach to cram all of that in!
That's where soup comes in to the equation! Making fresh, homemade soup is an incredible way to pack a ton of veggies into a meal without causing yourself to burst at the seams! You can get really creative with soups and add as many or as few veggies as you want, and once you blend it all up, you can trick your tummy into tolerating much more in a liquid form.
Soups are also a great way to use up the last of your veggies before they go bad! To me, there is nothing worse than running out of time during the week and having to toss the rest of that giant bag of broccoli or the remaining asparagus I have in the fridge. I really hate being wasteful with food! So, why not turn that big bag of broccoli and asparagus into a bowl of delicious soup? That's a win-win, if you ask me, and you can even freeze any leftovers and save them for a rainy day!
In order to get all the cleansing benefits of healthy soups, I recommend shying away from added oils. With this recipe, I water-sautéed the garlic, ginger, and onions instead of using some other sort of oil in the pan. You really can't tell the difference between the two methods, so adding the extra fat is simply unnecessary. Keeping the ingredients simple and natural is the key to creating a perfect bowl of soup!
NOTE: You will need a high-speed blender or emulsion blender for this soup recipe.