We're back in Ormond for a couple of days, spent today catching up on house chores and washing clothes, linens, etc from the motor home. I wanted something very "clean" & healthy for dinner, so I turned to one the Reboot website and one of my favorite recipes. This soup is so fresh & flavorful despite the simple ingredients, perfect for Monday-after-an-indulgent-weekend! I tweaked the recipe using what I have on hand and eliminating the oil.
For more substance, you could add brown rice, quinoa, etc. to make a heartier meal. I serve it as an appetizer or alongside a baked potato, whole wheat bread, or sometimes just on it's own.
Green "Detox" Soup
This soup is high in iron, calcium, potassium, vitamin K, folic acid, beta-carotene and other powerful phytonutrients. This soup contains nutrients that may help reduce some types of cancer such as the incidence of breast, colon and lung cancer. Green vegetables can also help with fluid retention and may reduce blood pressure.
- 1 leek
- 2 cloves garlic
- 1 small head of broccoli
- 6 kale leaves (I used spinach this time)
- 1-2 zucchini
- 2 sticks of celery
- 4 cups of vegetable stock
- Handful of Parsley
- Sea salt and pepper
- Wash and chop all veggies.
- Pour a splash of vegetable broth into a skillet, add leeks and garlic and slowly cook until slightly browned and fragrant.
- Add the leeks, garlic and all other ingredients to a crockpot; cook for about an hour on high, lower heat to low and cook for several more hours. I like to turn the slowcooker to warm, have a bowl for lunch and sometimes another for dinner.
- Add salt and pepper to taste
- Use a stick/immersion blender, or transfer to a blender, and process the soup (You can leave it chunky if you prefer, as I do)
- Add the parsley.
Makes 4 servings; approximately 2 Weight Watchers PointsPlus per serving according to the Recipe Builder.