Green Vegetable Soup
Happy New Year! With January here and 2019 full of exciting events (ahem… a wedding), I am jumping on the health wagon to get myself back on track. I’m a firm believer in balance but the holiday season had us living large in food coma lane so a clean diet is just what we need in January.
Healthy food doesn’t have to be boring or expensive which is why I hopped over to Save-On-Foods for some fresh quality ingredients to make a soup that will knock your socks off with flavor.
It also helps that buying these ingredient didn’t break the bank as I’m sure all of our bank accounts are recovering from the holidays. This soup is super simple to make and is full of nutrient-rich green vegetables. It can also be frozen to use as a quick meal idea when in a time crunch.
I like my soups with a kick which is why I added a Poblano and Jalapeno pepper. If you don’t want too much of a kick, remove the seeds or omit altogether. However, spicy food has a lot of health benefits like keeping your heart healthy, increasing your metabolism, and some say can help prevent cancer.
Check out this delicious recipe below!
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- 2 tablespoons olive oil plus some for garnish
- 4 - 5 cloves garlic roughly chopped
- 1/2 large sweet onion diced
- 1 tablespoon garlic powder
- 1 tablespoon Chili powder
- 2 tablespoons lime juice
- 1 1/2 cups Brocolli roughlly chopped
- 1 bunch asparagus cut into one inch pieces
- 2 cups Spinach
- 1 whole Poblano pepper
- 1 whole Jalapeno Pepper roughly chopped
- 750 ml chicken broth or vegetable broth if you are wanting to make it vegetarian
- Kosher salt & Freshly Cracked Pepper
- 3/4 cup fat free sour cream
- 1/2 tablespoon Goat Feta
- 1 Avocado pitted, peeled and diced into chunks
Ingredients
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Directions
In a medium to large soup pot on medium high heat, add 2 tablespoons of olive oil, diced onions, chili powder, garlic powder and cayenne. Saute until onions are translucent. Add chopped vegetables and cook for an additional 5 minutes. Add chicken broth until vegetables are just submerged. Cover pot with lid and cook vegetables until soft.
Once soft, use a immersion blender or regular blender to puree the vegetables until smooth. Transfer soup through a fine mesh sieve and transfer back into pot. Add sour cream and lime juice and mix well.
To Serve
Scoop into desired bowl. Top with diced avocado and garnish with a drizzle of olive oil, goat feta and cilantro.
Enjoy!
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