Healing Autumn Soup Recipe
Healing Soup Recipe For Autumn.
The healing power of soup: from helping you lose weight, to warming you up from the inside out, to boosting your immunity, soup is an essential staple for autumn and winter that you shouldn’t be without.
An ancient Chinese proverb states that a good doctor uses food first. A healing soup can be your first step in maintaining your health and preventing illness. When you slowly simmer foods over low heat, you gently leach out the energetic and therapeutic properties of the foods, preserving the nutritional value of the food and making it easier for your body to assimilate the nutrients.
Here is a healing autumn soup recipe that will keep you in tip-top shape all autumn and winter long. This green soup also tastes delicious and there is hardly a vitamin or mineral out there that can’t be found in kale, chard, leek, parsley and garlic.
Healing Green Soup Recipe.
2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
1 leek, rinsed and chopped
1 potato, peeled and diced small
2 cloves garlic, minced
¼ teaspoon red pepper flakes or freshly ground black pepper
5 cups vegetable stock
1 bunch Swiss chard, stemmed and coarsely chopped
1 bunch kale, stemmed and coarsely chopped
¼ cup chopped fresh flat-leaf parsley
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
Heat the olive oil in a soup pot over medium heat, then add the onion and ¼ teaspoon salt and gently cook until the onion is golden, about 10 minutes. Add the leek and potato and cook for 3 minutes more. Add the garlic and red pepper flakes and stir for another 30 seconds.
Pour in ½ cup of the stock, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half. Add the chard, kale, and another ¼ teaspoon salt. Stir well to combine so the greens will wilt. Then add the remaining 5½ cups of broth and bring to a boil. Cover, and simmer for 5 minutes, or until the greens are just tender.
In a blender, puree the soup in batches until very smooth, each time adding the cooking liquid first and then the greens. Blend the parsley into the last batch. Pour the soup back into the pot, heat gently over medium-low heat, and stir in the lemon zest and juice. Taste; you may want to add a pinch more salt.
Serve garnished with a drizzle of olive oil or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
We hope you will enjoy this healing autumn soup recipe in the autumn and winter season!
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