Detox Green Veggie Soup with Kale Chips

I’ve been teaching classes about making healthier eating choices at Gilda’s Club Detroit, a charity that supports patients and families who are battling cancer. We love this particular charity because it supports the entire family of a cancer patient. People come to exercise, do yoga, take art classes, learn about nutrition, and to talk and share with others who are facing similar challenges. I know there are many chapters throughout the US, so check to see if you have one in your city!

My last themed class was soups and chilis, and I’ve been wanting to create something healthy, creamy, and flavorful….so this is it! I wanted to make a soup with lots of green veggies for this class because they contain a lot of chlorophyll, which helps to detoxify and cleanse your body of toxins (important for those battling cancer). They are also considered alkaline forming foods which help to balance the body’s pH levels and decrease acidic levels, plus, of course, they are loaded with lots of healthy vitamins, minerals, and fiber to keep you feeling full.

And now, for your viewing pleasure, some photos of our dogs (Cody & Chauncey), who follow us around the kitchen non-stop, hoping to catch some fallen veggies.

 

My sous chef, Cody, helped me with this project….as always! Mostly, he keeps me agile, as I have to juggle cooking and not falling over him. As soon as he hears a chopping sound or the jar of coconut oil being opened, he comes running from anywhere! Such a goof. When we come home from the grocery store, the only bags we have to worry about him getting into are the ones with veggies. He will literally eat the tops off carrots or grab a beet leaf and run! Today, he managed to abscond with an entire kale leaf before I could stop him. He even holds the leaves between his paws and strips the leaf off (see pic below). Note the photo of his much older and more mature “brother” disdainfully looking on at the scene!

Chauncey, the old man, who wants nothing to do with kale.

Anyways, enough about our dogs. Sorry, we’re obsessed. Back to the soup; this soup is great because you can change it up with different veggies, spices and herbs. Even though it has a lot of ingredients, it’s super easy. Just chop everything roughly, throw it in the pot to cook & puree in your blender. We loaded ours up with a sprouted rice and quinoa mix and topped it with adorable little beet stars, sunflower sprouts, a sprinkling of hemp seeds, salt and pepper, and some homemade kale chips (recipe included below).

It would be nice for a healthy holiday soup, and you can top it in any festive way you choose!

 

Detox Green Veggie Soup with Kale Chips

Detox Green Veggie Soup with Kale Chips

Ingredients

    Soup:
  • 2 tbsp coconut oil
  • 4 cloves garlic
  • 6 cups low sodium organic veggie broth
  • 1/2 lemon, juiced
  • 2 leeks
  • 1/2 fennel bulb
  • 1 medium zucchini
  • 1 small bunch of broccolini (4-5 stalks)
  • 2 yellow carrots
  • 2 stalks celery with tops left on
  • 1 cup tightly packed kale
  • 1 cup tightly packed spinach
  • 1 large mustard leaf
  • 1 swiss shard leaves
  • 6 baby gold potatoes
  • 2 tbsp fresh dill
  • 1/2 jalapeño, chopped and de-seeded
  • 1 tbsp fresh oregano
  • 1/2 inch chunk peeled ginger
  • chunk of peeled turmeric
  • 2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/4 cup hemp seeds
  • Kale Chips:
  • 1 bunch curly kale leaves
  • 1 1/2 tbsp olive oil
  • 1/2 tsp lemon juice
  • 1/4 sea salt
  • 1/4 tsp berbere
  • 1/2 tsp coconut sugar

Instructions

    Soup:
  1. Heat coconut oil and sautée garlic, leeks, and fennel until softened in a saucepan.
  2. Dice all veggies and add everything to saucepan except for the hemp seeds and cook 15-20 min or until the veggies are softened.
  3. Put everything in blender, in 2 batches if necessary (depending on the size of your blender), add hemp seeds and puree until smooth.
  4. Serve in bowls topped with kale chips, chopped veggies, micro greens, herbs, or seeds. Add quinoa, rice, or pasta if desired.
  5. Kale Chips:
  6. Preheat oven to 350 F.
  7. Wash and dry kale (lightly pat with paper towels to dry).
  8. Strip the leaves from the stems and tear or slice into smaller, bite sized pieces.
  9. Mix spices into oil and pour over kale, massaging well.
  10. Lay out on cookie sheet and bake for 8-10 minutes, stirring every 4-5 minutes.
  11. Bake until they are crisp around the edges and a slightly browned. You'll need to keep a close eye on them, as they burn easily!
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