Blended Green Soup
This Blended Green Soup is a really delicious and easy soup recipe to meal prep and is a great way to eat healthier throughout the week!
Every weekend I make one big batch of soup that serves as my lunch during the week. This makes lunchtime easy and makes it easier for me to consistently nourish my body with real, whole foods.
This Blended Green Soup recipe is from my cookbook, The Thyroid Balance cookbook. Did you know that 1 in 8 women will develop a thyroid disorder in her lifetime? Women are 5-8 times more likely than men to have thyroid problems and up to 60 percent of those with a thyroid disease are unaware of their condition!
Postpartum is also a vulnerable time when women may experience a thyroid imbalance.
The thyroid plays a vital role in our health overall. Thyroid hormones impact metabolism, heart rate, body temperature, digestion, our nervous system, bone growth, reproductive health and more. While the thyroid impacts many areas of our health, reversely there are many areas of our health that can impact thyroid function. This is why it’s so important to learn how your body works to understand how to better support, nourish and bring balance to your thyroid and health overall.
To learn more about thyroid health and how to support thyroid function from a holistic and functional medicine perspective, check out the Thyroid Balance Course. Bonus, you get the Thyroid Balance Cookbook for free when you join the course!
You do not need to wait until your thyroid lab work indicates levels out of the normal or optional range to start eating to support thyroid health. What you eat today can nourish your thyroid in the present and serve as prevention to support your thyroid health long-term.
This cookbook is ideal for anyone who wants to eat to support gut health and liver health (as most thyroid hormone conversion takes place in the liver and the gut), hormone health and thyroid health overall!
The recipes from this cookbook are the exact recipes in my own menu rotation. These are the meals that I make for myself and for my family to support our health.
I also love that this cookbook includes a section on herbal beverages from teas to easy homemade tonics to support nervous system health, sleep and support the body’s stress response. I know you’ll love this cookbook, grab a copy here!
Blended Green Soup
Ingredients
- 4 cups chicken or vegetable soup stock or bone broth
- 1 leek
- 3 stalks celery
- 2 cups broccoli florets, cauliflower also works
- 2 cups kale or spinach
- 1 cup parsley
- 1 cup basil leaves
- 1 medium potato
- ½ cup green lentils or green peas
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 medium ripe avocado
Instructions
- Wash and rough chop all of the vegetables.
- Add all ingredients, except for the avocado into an Instapot and pressure cook on high for 10 minutes. If you do not have an instant pot, you can use a soup pot on the stove! Add the ingredients to a soup pot (except the avocado) and bring to a boil, then reduce to a simmer with a lid on. Cook until the vegetables are soft, which could be up to 30 minutes.
- Let the Instapot naturally vent for 5 minutes, then manually release the remaining steam.
- Add the pitted and peeled avocado to the soup and use an immersion blender to blend until creamy. If you do not have an immersion blender, adding the soup to a regular high-speed blender also works!
- Enjoy!
- Keep stored in the fridge in glass mason jars or glass food storage containers. This soup also freezes well!