In need of a detox? Feeling too hot? Is your skin playing up? On a cleanse? Or simply on the look-out for a nice nourishing lunch full of greeny goodness? Then you’ve come to the right place. Feel free to mix up the greens in this soup and add in more greens that you like and that you know make you feel good. Adding more greens to your diet has a myriad of health benefits such as boosting our digestive enzymes, drawing toxins from your digestive tract, cleansing your liver, balancing blood sugars, making your skin glow, supporting bone health (dark leafy greens contain plenty of calcium), relieving stress and fighting belly bloat.
Feeling Vata: feeling very light and in need of grounding goodness? Simply add a carrot or two, an extra potatoe, or experiment with adding half a fennel bulb, or more of the peas or the zuchini.
Feeling Pitta: This is the soup for you. If feeling overly Pitta, leave out the garlic or the onion, or only use half. You can add more mint and you can always add in more greens, as greens are for you!
Feeling Kapha: You can leave out the zuchini if you like, but only if feeling overly Kapha. Leafy greens are great for you, so go for it!!
- 1 x small onion
- 350g fresh or frozen peas
- 1 x zuchini, chopped
- 1 x large potato, diced
- 500ml stock (try using stock powder without any extra fats and without added yeast)
- 180g lambs lettuce
- 180g spinach, chard or other similar leafy greens
- 1 x bunch of fresh mint, chopped
- salt & pepper to taste
- 1 x teaspoon olive oil (leave out if doing a cleanse)
- Add the olive oil (if on a cleanse just use a bit of water) to a medium size soup pot. Add the chopped onion and cook slowly on a medium heat until golden and translucent.
- Then add the potato, the zuchini and the peas. Cover all in the stock so that all the ingredients are covered in liquid.
- Bring the mix to the boil and then turn down the heat to a medium and simmer until the potatoe is soft for about 10-15 minutes.
- Add the spinach, the lambs lettuce and any other leafy greens of your choice and stir well. Cook for another 2-3 minutes.
- Seperate the mint leaves from the stalks and finely chop the leaves. Add to the soup and cook for another minute or so.
- Season with salt and pepper to taste.
- Take off the heat and puree everything with a hand-blender until the soup has a creamy consistency.