Winter Green Soup is my favorite go to soup for winter; and it’s not just for winter.  On these cold wet fall days it’s a bowl of satisfying warm me upness. You can change up the vegetables according to what you have or what’s available in your area keeping the parsley and onion for their immune support. You can also use whatever leftover meat you have or keep it vegan with the addition of kelp noodles. Switch out the sprouts, nuts and so on. Get creative, have fun and use this as a foundational guide.

This is a good recipe to balance out some of the overindulgence you might have experienced during the holidays. Fast, simple, warming and satisfying; have this for lunch or dinner and leftover the flavors only deepen.

Winter Green Soup

1 bunch of parsley
1 bunch of celery
2 large tomatoes
1 medium red onion
2 cups of green beans
1/2 pound ground turkey (optional)
1 tablespoon coconut oil
1 teaspoon fresh thyme and oregano (1/2 teaspoon if using dried)
1/4 teaspoon of cumin powder (if you love cumin like me you can use 1/2 teaspoon)
salt and pepper to taste
1 cup bone broth or vegetable broth (any “flavor” works)
walnut oil to taste
1/4 cup walnuts, crushed (soaked, fermented, dehydrated)
1 cup of radish or sunflower sprouts or microgreens (or whatever kind you like)
1/2 cup kimchi (I like the really spicy kimchi) or fermented hot chili sauce to taste (curious why you want to add something fermented? check out this blog)

Place all the ingredients in your steamer (except meat) and steam until soft, usually around 15 minutes. Reserve the steam water. (Note: if you are not adding the meat add the herbs here to steam.)

While the veggies are steaming if you are adding the ground turkey, brown it on medium high heat in a skillet with the coconut oil. Add the thyme, oregano, cumin, salt and pepper and mix well. Turn heat off.

Take the steamed veggies and using an immersion blender or regular blender use the steam water and bone/veg broth to blend into a smooth base. (Note: if you did not add meat, add the cumin, salt and pepper here.)

Put the pureed base into a soup pot, add the browned turkey and stir on medium low heat until warmed through and starting to bubble. Cover and let sit for 5 – 10 minutes on low heat; this allows the flavors to blend. Serve in individual soup bowls.

Garnish with drizzle of walnut oil on top, crushed walnuts and sunflower or radish sprouts and a tablespoon of kimchi on the side. (If using fermented chili sauce, add directly to soup.)

Enjoy!
Please do share your combinations and comments below for all of us!

Live Vibrantly!

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