GREEN SOUP – POPEYE GREENS
Vegan, Vegetarian, Gluten Free, Healthy Eating, Organic
Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.
It's winter in Australia and I am not only looking for clothes to rug up in but also cooking more warming foods.
We hear a lot about boosting immunity in the cold season when one of the simplest things is often overlooked: Warming yourself from the inside with nourishing foods. This is a season when raw food can get a little tricky.
Our bodies naturally crave warm food during winter, and it’s important that we give it to them. It’s still important to have some raw in your diet so that your body is receiving fresh, live enzymes – but you can decrease the ratio of unprocessed and increase the ratio of cooked food. Some vegetables supply more antioxidants, such as carotenoids and folic acid to the body when cooked, others have more when left raw. Same applies to enzymes, so really, balance is the key to everything.
Listening to what my body needs took me a very long time to learn! It's so easy to follow our habits and peoples trends but sometimes sitting still for a few moments and listening to heart and body is far more beneficial.
So, here is a recipe for a nourishing, creamy winter soup with lots of Popeye-greens and ginger to keep you strong, healthy and warm.
1 small broccoli
1 small fennel
1/2 cup of peas
2-3 leaves of kale
2-3 leaves of spinach
2-3 leaves of silverbeet
1 small onion
Lightly fry onion in coconut oil until golden and slowly add vegetables. Fill up with one cup of hot water (or less depending on how thick you prefer your soup).
Cook for 3-5 minutes and set aside to let cool for another few minutes. Then blend in a food processor and serve hot.
Don't overcook your greens. When they turn yellow they loose their Chlorophyll and texture.