ALKALINIZING GREEN SOUP

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ALKALINIZING GREEN SOUP

Why do you need to alkalinize your body cells? Alkalinize food help to balance the PH in our body by eliminating the excess of acid. Acidity in our bodies is on the rise as environmental stressors, some food like meat, coffee, processed food, and air pollution become part of every moment of life. Poor diets lead to unhealthy bodies; and once our bodies become unhealthy, a host of disease follows and leads us down a life path full of pain and discomfort.  Green veggies are loaded with potassium and antioxidants, so your body cells will be alkalinized. This alkalizing green soup has everything you need to feel restored: loads of nutrients, alkalizing greens, delicious taste and vibrant green colour. You will feel energized, restored and rejuvenated.

Put the ingredients in a blender, puree, and then decide if you'd like to enjoy the soup hot or cold. In winter, I like the gently heated option, but keep in mind, this is also a fantastic summer soup when served chilled. Serve topped with whatever herbs, sprouts, or nuts you might have on hand, or simply straight and green.

 A few considerations - in winter, heat the soup gently. Just a few minutes of a simmer. And just before serving. This will help maintain the beneficial qualities of the alkalizing power of the greens.

 The soup gets its creaminess from pureeing, which gives it all the rich texture of a cream soup without using any dairy.

3-4 SERVINGS, 15 min prep time

Ingredients

·        1 head of broccoli

·        1 1/2 cups fresh spinach

·        1 cilantro leaves, stems removed

·        1/4 cup pine nuts

·        2 cups filtered water

·        Small pinch sea salt, freshly ground pepper

·        1 to 2 teaspoons of extra virgin olive oil to finish

·        ½ teaspoon finely grated lemon zest to top

·        Crumbled cheese (feta, goats, vegan or paleo cheese) to top

·        Toasted pine nut to top

·        Freshly ground black pepper and chilli flakes

Preparation

Place steamed broccoli, fresh spinach, coriander, cashews and salt in a high-speed blender.

Add 1 cup of hot water and blend on high for about 3 to 4 minutes or until completely silky and smooth.

Serve topped with chunks of feta cheese and a drizzle of olive oil.

Garnish with a few lemon zests, toasted pine nuts if desired and season with freshly ground black pepper and chili flakes

Enjoy!