I won’t start gushing again about how much I love green food as I have done already and once I get started I won’t stop!
Today’s recipe is the sister post to my beloved “Green Power Burgers” and is equally delicious but even quicker and easier to put together. I think I’m a fan of most green foods (uh-oh,here I go again…) but I do have a few which stand out…
Broccoli! My very faithful friend. I always turn to broccoli when I’m feeling too tired or lazy to come up with an inventive meal since I know I’ll be happy with anything featuring it prominently. It’s formed the base of many “bowl” meals over the years: lightly steamed and served with some quinoa and pesto or hummus (I always keep homemade on hand), and I’m a happy camper!
Sprouts! Newer to my kitchen but something I’ve learnt to love. I fell out of the habit of growing my own sprouts at home until this post by Ricki reminded me of them and what a fantastic addition they are to our diets. The idea of “sprouting” might sound a little intimidating but I assure you it’s not hard and is actually pretty fun, especially if you don’t have a garden where you can grow things.
I wrote more about sprouts and sprouting here.
Pumpkin Seeds and Basil are our other green friends in this soup and add more great nutrition and flavour (as much as I want my meals to be healthy, I also want them to taste good!).
My Green Power Soup is velvety smooth, full-flavoured and very filling.
- 1 Tbsp Olive oil
- 1 Medium onion, chopped
- 1/2 C Pumpkin seeds
- 2 Garlic cloves, minced
- 4 C Broccoli (1 Medium head, broken into florets)
- 4 C Vegetable broth
- 1/3 C (loosely packed) Chopped fresh basil
- 1-2 Tbsp White miso*
- Approx 1 C Sprouts (I used mung bean and china rose radish)
- Warm the olive oil in a large pot over medium heat and add the onion and pumpkin seeds. Cook, stirring regularly for approx 10 minutes, or until the onion is translucent and pumpkin seeds smell fragrant (watch carefully so that they don't burn!)
- Add the garlic and continue to cook for a further minute.
- Add the broccoli and vegetable broth. Bring to a boil then reduce heat to a simmer and cook, covered for 10-15 minutes, or until the broccoli is soft.
- Remove from heat and stir in the basil and miso.
- Leave to cool somewhat then pour into a high-powered blender ( I used my Froothie!) and blend until very smooth.
- Return to pot to warm through.
- Top each bowl with a handful of sprouts to serve.
*I use a low sodium broth so prefer nearer 2 tbsp miso.
What’s your favourite green food/meal?
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