Fall has arrived in NYC and Derika and I have been traveling every weekend that we have a free minute. We want to squeeze every last ounce out of the nice weather that we have been having, and we are trying to check a few more states off of our bucket list. Between checking out all of the great things in and around NYC and hosting houseguests, we have pretty much been going nonstop. All of it has been so much fun and I would not change it, but it does make keeping a regular routine a bit rough. Traveling and house guest hosting allows me to do and try a lot of new things and food that I would not normally try in my daily life, but in return I tend to not make the best choices when there are so many temptations…Oktoberfest, wine tasting, rooftop bars, pizza slices…bah!
With the weather changing, I have not really been in the mood to pump my body with cold green juice, to undo some of the bad choices that I have made over the past few weeks. So I had an idea to make a savory veggie packed green soup, blend the heck out of it, so that I could easily heat it up and consume it out of mug while I got ready in the morning. What I ended up with was a lovely warming soup that gave me the kick-start that I needed. It also helped me to feel less guilty when a pizza slice mysteriously appears on my plate. 😉
- 4 Medium Zucchini, chopped
- C String Beans, split in 2 with ends removed
- 1 C Celery, chopped
- 1 Bunch Parsley, stems removed
- 3 Garlic Cloves, peeled
- 1/2 Inch Ginger, peeled
- 5 C Low Sodium Veggie Broth or Filtered Water
- 1 Tsp Turmeric
- 1/2 Tsp. Cayenne
- 1 Tsp. Granulated Garlic
- Sea Salt, to taste (Truffle or Himilayan are lovely)
- Ghee (optional)
1. Place broth, zucchini, string beans, and celery in a stockpot.
2. Bring to a boil, lower heat and simmer for about 15 minutes or until vegetables are softened but not over cooked.
3. Spoon the mixture 2 cups at a time into a blender / Vitamix (Vitamix is amazing for this recipe), add a handful of parsley, 1 tsp. of ghee (optional), the ginger, garlic and liquefy. I usually pulse a few times to get it started. Then run it on high until you reach your desired consistency. If you have a lot of room in your blender you can just add another 2 cups of the mixture to your pureed soup and blend. Continue this process for the rest of the mixture.
4. To thicken the broth and enhance the healing properties, add a teaspoon of ghee to each blender batch.
5. Once you have processed all of the soup and it is in the pot, add the spices and stir.
6. Bring to a boil and simmer on low for 10 minutes to get rid of some of the bubbles.
7. Adjust salt and pepper to taste and add more water or stock if it is too thick.
Feel free to play with the relative proportions of the various ingredients, and you can even add some kale if you are feeling sassy.
To make this a quick grab and go breakfast. I stored the soup in mason jars so that it could be quickly heated up in the morning and then transferred into a to go cup.
Hopefully this soup is a lovely addition to your morning, and gives you the jumpstart that you are looking for to get back on track with your daily routine.