Green Smoothie Soup Recipe for SpringThursday, March 16, 2017 20:17
Nourish your digestion with this delicious comfort meal
By: Holistic Nutritionist, Alaya Wyndham
Green things are starting to pop from the ground, the sun has made an appearance at least a few times, and we are all craving ways to clean up our diet as we move through the changing of seasons from winter to spring. In Portland, the weather is still on the chilly and wet side, and season changes are notorious times for illness, so why not tackle a diet tune-up, warming nourishment and immune boosting in one bowl? If this sounds like the Rx for you, this green smoothie soup will be your ticket. It’s quick, easy, and super healthy.
Think of this breakfast soup as a warm and savory version of a green smoothie. Did you know that in both Traditional Chinese Medicine and Ayruveda, it is commonly recommended to eat warm foods? They’re easier to digest, making the digestive process quicker and nutrients more readily available. When digestion is easier, it puts less stress on the body and helps you conserve energy. So for those with any kind of digestive issue, those who deal with fatigue or adrenal imbalances, or even those who simply run cold or dry by nature, eating warm can help immensely. It’s also really comforting!
This soup is so fresh and delicious, plus it just feels healthy…you know? (Psst: that’s because it is.)
(Supports a healthy, sealed gut lining, healthy digestion, joints and skin.)
1/4 cup full fat coconut milk
(Supports healthy blood pressure, cholesterol, heart + aids in weight loss and satiety)
2 handfuls raw spinach
(Anti-inflammatory, excellent source of vitamins + minerals)
⅛ sweet onion
(Supports healthy heart, bones, is anti-inflammatory + lowers risk of several cancers.)
(Preventative against cardiovascular disease and colon cancer, supports healthy vision.)
1 clove garlic
(Preventative against many types of cancer, heart disease, inflammation and the flu.)
A few dashes of turmeric
(Anti-inflammatory, anti-cancer, treats Alzheimer’s and arthritis, supports brain, heart.)
A dash of cayenne
(Anti-inflammatory, detoxifying, supports healthy gut and cardiovascular system.)
1 TBSP MCT oil
(Supports weight loss and maintenance, is anti-microbial, supports brain function.)
Blend all ingredients in a high powered blender on the soup setting, and it comes out warm and very lightly cooked, making for a bright and zesty breakfast soup experience. It is a bit spicy with the garlic and cayenne, so adjust according to your tastebuds.
If you don’t own a blender with a warming mechanism, you could transfer to a pot after blending and heat this low and slow over the stove, stirring lots, till it’s just warm and still green.
As a Holistic Nutritionist, foodie, avid researcher, and an active listener, Alaya takes a heart-centered approach to uncovering the optimal nutritional plan for you. She knows that we are all truly individual in how we interact with food, both physiologically and psychologically. When you meet with Alaya, think of it as sitting at the kitchen table together. You will have a real conversation that leaves no stone unturned, and together, over time, develop a plan to move you into a life of optimal health and vitality.
Contact Alaya by email for a complimentary initial consultation, the first step toward achieving your goals for wellbeing.