I was lucky enough to spend a weekend at Kripalu Center for Yoga and Health in Lenox, Massachusetts a few years ago and, to say it was life-changing is mildly descriptive to say to least. Since then, although I don’t always cook or eat as healthy as I should, I do like browsing through Kripalu’s kitchen recipes for ways to counteract some more unhealthy habits.
This green soup seemed a winner from the first read. Packet with veggie power, it is filling and cleansing – a great way to get back on the path toward making healthier eating choices. And should you find yourself near Western Massachusetts, be sure to treat yourself to some time a Kripalu Center.
(Take Ellen Casperson’s advice: feel free to use whatever proportion and variety of green vegetables you prefer)
- 2 cups water or homemade vegetable stock
- 4 cups broccoli crowns and stalks, chopped into 1 inch pieces
- 2 stalks fresh celery, chopped in 1 inch pieces
- 4 cups fresh spinach or other greens
- 2 cups water or homemade vegetable stock (added to get a consistency you like)
- 1/2 tsp black pepper
- 1 tsp ground tumeric
- Salt to taste
- Fresh lemon
- In a medium saucepan, combine water, vegetables, black pepper, and tumeric. Bring to a boil.
- Turn heat down to medium and cook for 10 minutes or until the vegetables are soft (but not mushy). Take pan off heat and blend mixture until smooth using an immersion blender.
- You can add more water here to achieve a thick but not gloppy consistency. Add salt to taste.
- Top with a squeeze of fresh lemon