My family loves soup any time of the year… and I love soup because generally it’s quite easy to put together, inexpensive to make, and delicious.  But the best part is that some of my kids are picky eaters, and while they may not eat zucchini and broccoli if they are on the table, they’ll eat them when they are part of a soup!  So… soup is a great way to increase your kids’ and your nutrient intake.

On another note, I have talked with my clients and group participants about “food sequencing” and the weight loss benefits.  Starting your meal with soup is a great way to sequence your meal and consumer fewer calories.

Today I had 2 massive zucchinis from my garden, so I decided to make a zucchini based soup.

Broccoli, an amazing cruciferous vegetable is wonderful to incorporate into soups.  It has some amazing health benefits: it contains anti-cancer compounds, it’s anti-inflammatory, it provides cardiovascular support, digestive support, it contains protein and omega 3, and the list goes on.  Basically, make to sure to include broccoli in your diet frequently!

4 small onions, diced
4 garlic cloves, minced
2 stalks celery, chopped
1 bunch broccoli, coarsely chopped
2 extra large zucchini, coarsely chopped (4 medium zucchini)
2 small Yukon gold potatoes, coarsely chopped
leaves from 1 sprig fresh thyme, discard stalk
1/2 tsp salt
pepper to taste

Water sauté onions, garlic, and celery until translucent – about 5-6 minutes.

Add broccoli, zucchini, potatoes, thyme leaves and salt.
Note – the vegetables can be thrown in as chunk, since you will be pureeing soup.

Fill with enough water to just cover vegetables, and bring to a boil, then reduce to a simmer for 30 minutes, until all the vegetables are tender.

Allow soup to cool.  Using immersion blender, puree soup until smooth and creamy.  Taste and add more salt if need, and add pepper if desired.

Serve into bowls and garnish with extra thyme sprigs, or other herbs.



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