#RavsRecipes: Green Goddess Soup
Every so often, I decide to do something nice for myself. It’s not the typical indulgence you might think. No pedicures or fancy coffee drinks. No tasty cupcakes or new pair of shoes. If those are the nice things you do for yourself, more power to you. But I need to nurture myself, especially during this season in my life where I spend too many hours a day nurturing everyone else.
One of the ways I nurture myself is with hot breakfast. I don’t have time to make big spread, especially with a baby and a preschooler. But I do have time to reheat something in the mornings.
I started making Green Goddess Soup several years ago during a particularly difficult winter. I had a chronic eye infection and couldn’t seem to stay healthy. I caught every bug that came my way and had a heck of a time getting rid of it. So, on the advice of my doctor, I gave up sugar and dairy in hopes that my immune system would appreciate the decreased load.
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I made this soup for breakfast because I could make a big batch once a week and then heat it up on the stove while I got ready in the mornings before work. I noticed that I started to feel better in the mornings. My energy kicked in earlier, my sluggishness disappeared. I added a dollop of ghee and called it good.
Since then, it’s been a regular addition to my life when I remember to do it and how much I actually like it. It’s my way to be nice to myself.
4 zucchinis (about 1.5 lbs), chopped
5-7 stalks of celery, chopped
1 lb string beans with ends snapped off
3-4 carrots, chopped
1 small bunch cilantro
1 small bunch parsley
1 small bunch basil
2 quarts of chicken or vegetable broth (also, it’s easy to make your own broth)
1 tsp cumin (optional)
1/2 tsp coriander
Pink Himalayan Salt to taste
You’re basically making a batch of hot, green smoothies. I know, that sounds not amazing, but I need to help you put this in context so you don’t get overwhelmed and freak yourself out.
In a large stock pot, bring celery, carrots, and stock to a roiling boil. Add zucchini and green beans. Cook until green beans turn bright green and then remove pot from heat.
Ladle cooked veggies, broth, and fresh herbs in small batches into blender. Blend until smooth. If you are exceptionally lucky, you have a Vitamix and this is easy. If you’re like me and supremely unlucky in the Vitamix department, use your hand-me-down blender that your older brother gave you and still faintly smells of cheap tequila and lime juice, circa 1997.
Here is an important piece of information: Put the lid on but remove the center part. Cover the opening with a folded up kitchen cloth, making sure to hold it lightly in place. You want to protect your hand from the scalding hot soup and your kitchen from a disaster, while still allowing the heat to escape.
And this is SUPER IMPORTANT. Covering it too tightly will cause a build up in pressure and the lid will blow off and spew hot green goddess goodness all ver you. Too little pressure will do the same thing but not quite as dramatically.
Ladle, herbs, cover, blend. Repeat until finished. Season with remaining spices. Store in airtight mason jars for up to a week. Heat as needed.
Now, go and and feed your inner goddess with this Green Goddess Soup.