Gut Healing Green Soup
Gut Healing Green Soup
Ingredients
- 2 tbsp olive oil
- 2 tsp sea salt
- 1.5 cups chopped white onion
- 2 cloves minced garlic
- 2 crowns of broccoli
- 3 zucchini
- 3.5 cups water or broth I personally use 1 jar of FOND (Use code TAYLORDUKES) and then will do another 14 oz water
- Juice of 1 lemon
- 1 tbsp nutritional yeast
- 1/2 cup coconut milk I like the brand Native Forest Organic Coconut Milk – Simple, No Guar
Instructions
- Heat a large pot over medium heat. Add olive oil, onions, garlic, and salt, and cook for 3-5 minutes.
- Chop up the broccoli into small florets and then cut the zucchini in quarter pieces.
- Add the broth, broccoli, and zucchini to the pot. Bring to a boil then reduce heat to medium and cook, covered for 25 minutes. Stir occasionally to make sure the vegetables are fully cooked.
- When the vegetables are tender, remove the lid from the pot and stir in the coconut milk, nutritional yeast, and lemon. Cook for 5 more minutes.
- Add ingredients to the blender and blend until smooth.
- Serve in bowls topped with avocado or protein of your choice. *You can also just pour it into a mug and sprinkle some salt on it and sip it.
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The best soup! My whole family loves it… I make this twice a month -
This soup taste so good! So easy to make and it smells amazing too! I used my immersion blender. Love all the greens! I will be making this often.Thank you for the recipe!
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This was so incredibly easy to make and tastes delicious!! I ended up putting all of the ingredients (except the coconut milk, lemon, and nutritional yeast) in a crockpot on low heat for about 6 hours. Once it was done, I added the final three ingredients and let it cool before storing it in the fridge for lunch. It made a good four servings just like the recipe says, and I will definitely keep this on a regular rotation ☺️ -
I can’t wait to try this! I am going to use zucchinis from our garden. For the lemon, do you mean use the juice from one lemon or the whole thing? Thanks!! -
This soup recipe is SO good. Packed full of healthy fats and veggies and tastes JUST like broccoli cheddar soup (without the processed ingredients). I’ve made it twice already this week! -
I make this weekly to help get more greens and fiber into my diet! I LOVE it and truly enjoy every sip/spoonful. Thanks for a great recipe! -
Love this soup!! The second time I left out the lemon and I prefer it that way. It tastes just like broccoli cheddar soup when the lemon is left out. It is so easy to make with an immersion blender. Delish! Thank you Taylor!! -
This is my second week in a row making this soup. It’s great! I love having it on hand for a quick meal (lots of times I end up having it for breakfast). First time I made it as directed and it was great. Second time I decided to experiment a little – I left out the lemon as someone else suggested, and I doubled the nutritional yeast to get more of a broccoli cheese type soup. Will definitely make this a part of our regular rotation. -
Can you specify what kind of fond broth you use? I found it at my store but there are many diffrent types. Thank you!
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SO good! My Husband who NEVER eats veggies was eating this soup every day for a week! -
This soup is AMAZING. I make it 2x a month in the winter. Nourishing, warm, and delicious. Sometimes I add white pepper to spice it up. I also use frozen broccoli to save $$$ & follow Taylor’s advice of using partial broth and partial water. I almost always double this recipe. Thank you TDW for this awesome recipe! <3
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