Hello and welcome to this week’s post. I hope you’re all well.
Just a quick note on upcoming changes to my posting schedule. I’ve decided that i’m going to post more frequently throughout the week and post more on my day to day activities and experiences. I’ll still post a schedule post on Sundays (or Mondays as it’s been the past few weeks), but I’d really like to give a little more insights into my daily activities. Is this something you’d be interested in? Let me know!
This recipe is one of my go to lunches, and even dinner on occasions. I got the original recipe from an elimination diet I tried (and failed) that had a bunch of nasty recipes, but a few gems, including this one.
It’s vegan, super healthy and most importantly- it’s absolutely delicious. It’s a great way to sneak in those extra servings of veggies without having to munch on gross raw broccoli or steamed zucchini. Yes I know there are better ways to prepare those veggies, but in my humble opinion, this recipe is the best way to consume both.
It’s easy to prepare and is finished within 20-30 minutes depending on how much time you have. You can make it in big batches and it can be frozen if needed. You can double up this recipe if you have a bigger family but the recipe below is perfect for 2 people.
Let’s get started.
- 1 Tbsp coconut oil (or butter)
- 1/2- 1 large yellow or white onion (depending on how much you like onion)
- 1 tsp cumin
- 1/2 tsp dried celery seed
- 1/4- 1/2 tsp dried or fresh sage. The original recipe calls for 1/2 Tbsp but I HATE sage and I found that the larger quantity overpowered the other flavors. Yuck.
- 1 C. vegetable broth (or chicken broth)
- 1 can light (or full fat) coconut milk
- 1/2 cup water. You can add more or less depending on how thick you want your soup to be. We will be blending everything together at the end so use your own discretion.
- 4 C. broccoli. This equates to roughly 2 heads of broccoli. You can add more or less depending on preference.
- 1 medium- large zucchini. Again, add more or less depending on preference.
- Splash of Sriracha or hot sauce
- 1/2 an avocado, peeled and pitted
- Optional: brown rice noodles
- In a large pot or sauce pan, melt butter or coconut oil. Add the onion, sage, cumin and celery seed and sauté until onion becomes transulent.
- Add in the broth, water, coconut milk, hot sauce or Sriracha, broccoli and zucchini.
- Cook for 20-30 minutes. I find it doesn’t really matter as long as your veggies are tender.
- Optional: when there is roughly 15 minutes left, start boiling a separate pot of water. Cook rice noodles. You want to try and time the cooking of the noodles to end at the same time as the soup so the noodles don’t get cold and stick together.
- Once soup is done cooking, transfer to blender and add the avocado. Blend until smooth.
- Add salt and pepper to taste. I will also grate parmesan or manchego cheese on top.
- Optional: add noodles and stir well to coat.
That’s it! So easy and so good. I made it this afternoon before an even Yannick and I had and it was the perfect meal to keep me full, and away from all the sugary treats that were being served. Please let me know if you try this out and tell me what you think! For all those doing the sugar detox with me, this is a perfect recipe to add to your arsenal. Thanks so much for reading and I’ll see you sometime this week with a post on my favorite smoothie recipes.