There are so many hang-ups and food rules about what we should or shouldn’t be eating. As I began to recover from disordered eating, and started to relax more about what to eat, I often found myself connecting with loved ones and positive emotional experiences through the food that I cooked and nourished myself with, this green soup was one of those dishes.
My eating disorder – like many people who suffer – escalated when I was in my first romantic relationship. All of my attachment injuries were being triggered left, right and centre and my internal chaos and instability was mirrored through my chaotic relationship with food.
At that time, I was living with my Aunty in New Zealand and one of her friends used to make me this nourishing green soup. When I think back to that time – so full of internal chaos – I remember eating this simple soup and feeling warm, stable, calm and cared for; the whole experience sitting with someone kind, at her retro Formica table, looking out over Wellington Harbour – it was soothing, comforting and emotionally regulating.
This soup is very flexible – just like we need to work towards in recovery!
You can use any green veggies you have in the fridge or the freezer. Here are some common green veggies that I use:
- Green chili
- Spring onions
I use white beans to thicken the soup but you could use potato or tofu.
Sometimes I add the veggies after everything else is cooked and blitz them into the soup raw.
You can serve the soup chunky or smooth – it is totally up to you – why not ask your mouth and tummy,
‘What texture would you like the soup?’
Anyway, here is the nourishing green soup.
Nourishing Green Soup
Olive oil (choose your flavour according to your green herbs e.g. If you are using Asian herbs, you might use lemongrass infused olive oil. If you use basil and thyme as I have, straight olive oil)
1 white onion
4 cloves of garlic
1 – 1.5 litres of vegetable stock
6 cups of mixed green vegetables.
Fresh green herbs
1 x can of cannellini beans, drained
Juice of one lemon
Salt & pepper to season
Basil & pumpkin seed pesto
Toasted garlic breadcrumbs
Crush seaweed snacks
- Sautee onions in olive oil for a few minutes and then add the garlic until both are soft and translucent
- Add the green vegetables and the vegetable stock
- Simmer on low to medium for 10-15 minutes
- Add the cannellini beans and lemon juice to heat through.
- Season with salt and pepper. I used rosemary sea salt!
- Serve now as a chunky soup
- Or using a stick blender, blitz the soup to a puree
- Serve with some crusty French Stick or good quality sourdough and a topping of your choice
Looking for more balanced plant-based recipes and ideas? Follow my Nourish boards on Pinterest.