We all know the importance of spinach – think of Popeye’s muscles. But the taste of soggy boiled spinach leaves put me off for life. This recipe changed that. This is a soup my family loves so much we cheers our mugs before drinking.
Heat olive oil in pan over medium heat, sauté onion for 4 minutes until softened.
Add garlic, paprika, and cumin, tip in spinach and cover pan with a lid. Cook for 5 minutes, until spinach is wilted.
Transfer everything to a high-powered blender, add hot 8Greens stock, blend.
Serve hot.
The most important fact about onions is that 75% of their nutrients are found in the top two layers. Red onions are oh-so-slightly more nutrient-rich than white onions. Red onions are better used in dishes such as salads, while white onions are sweeter, milder and are great for adding flavor to cooked dishes such as this one.
For a sweeter palate. That would be me …
Preheat oven to 320°F.
Put all vegetables in a large bowl, pour over oil and season with salt. Using your hands, mix everything so that all vegetables are well coated with oil.
Scatter vegetables over baking tray, roast in oven for 45 minutes until skin of butternut chunks is very soft.
Transfer vegetables to a high-powered blender with 8Greens stock and blend until smooth.
Serve hot.
The health benefits of squash range from helping with sleeplessness to supporting prenatal health. Being an anti-inflammatory and anti-oxidant, squash helps reduce breathlessness, boosts respiratory health and supports good gut health.
Squash is among the oldest cultivated crops on earth originating 10,000 years ago in Mesoamerica – one of the “Three Sisters Crops” that were cultivated by Native Americans and eventually shared with European settlers, making squash a staple of early American cultures’ diet.
Celebrity nutritionist Kelly LeVeque has actually cracked the code to making a tasty broccoli soup with all the added 8Greens nutrients.
Preheat oven to 350°F.
Scatter broccoli florets and root vegetable chunks on a baking tray, drizzle with olive oil, mix by hand to coat with olive oil. Roast in oven for 20 minutes, flipping halfway through so they caramelize but don’t burn.
Meanwhile, in a large pot, melt ghee or butter over a medium–low heat. Add minced garlic and shallot or onion, sweat for 4–5 minutes, turn heat down to low. Stir in thyme, oregano and parsley until shallot is soft and translucent.
When broccoli and root vegetables are done, add 8Greens broth to pot, raise heat and bring to a rolling boil. Tip in roasted vegetables and cook for 10 minutes.
Off the heat, add spinach to soup, stirring in leaves with spoon. Transfer to high-powered blender, blend. Taste and add salt, if you wish.
If you want to add toppings, in a small pan heat ghee or butter over a medium-high heat and sauté shallot, kale and sage leaves until crispy.
Serve soup warm, topped with crispy shallots, kale and sage leaves. Or simply drizzle with olive oil or coconut milk and scatter with red pepper flakes.
Who doesn’t need hot chicken noodle soup when they are ill, cold or feeling the general winter blues? It is like a big hug from mama.
Melt coconut oil in a large pan, then add all ingredients except noodles.
Simmer over low heat until vegetables have softened. Add dried noodles, then simmer until soft.
Serve hot.
Stock - beef, chicken, fish, etc. - is a mega healing food that most mommies and doctors prescribe for those under-the-weather because bone broths are nutrient-dense, easy to digest and boost healing. Chicken stock in particular contains amino acids that help first thin and then expel mucus in the lungs. Our ancestors used every part of the animal, boiling and simmering marrow, skin, feet, ligaments etc. for days. While it may sound horrid, the simmering releases health compounds like collagen, glycine and glutamine that have endless benefits including healing the gut, protecting joints, supporting immunity, promoting metabolism, protecting against food intolerance etc.
Heat olive oil in pan over medium heat, sauté onion for 4 minutes until softened.
Pour in 8Greens stock, add peas and spinach, cook for 5 minutes.
Add omega oil and chopped mint and cook for another 3 minutes.
Transfer soup to high-powered blender, blend until smooth. Add salt to taste.
Serve hot.
Peas assist with weight loss, are a blood sugar regulator and are anti-aging and anti-carcinogenic.
Kale is a nutrient-dense superfood which has seven times more beta-carotene than broccoli. The ancient Greeks domesticated it 2,500 years ago, and no doubt mothers have despaired of getting their children to eat it for 2,499. But if you or your family think you don’t like kale, this soup should change your mind …
See here for photo of finished dish
Heat olive oil in a pan, sauté leeks for 10 minutes over a medium heat, stirring occasionally.
Once leeks have softened, add kale, cook for 5 more minutes.
Add spinach, cook for another 5 minutes.
Tip in lentils, cook for another 5 minutes.
Add powder stock to 8Greens water, pour into pan and simmer for up to 1 hour over a low heat.
Serve hot.
Kale has zero fat, is low in calories but high in fiber. It is the top lutein-containing food, which is known to be good for eye health.
Heat the olive oil in a pan, sauté onion and garlic until softened.
Add zucchini and potato chunks, pour over stock and 8Greens water to cover vegetables. Bring to boil, simmer until vegetables are soft.
Add omega oil and probiotic powder, transfer to high-powered blender and blend to your preferred consistency.
Garlic is a great cough and cold remedy, reduces risk of stomach or colon cancer and makes you less attractive to ticks.
Zucchini is a type of squash that contains vitamins C and A and fiber. It is a favorite to aid weight loss as it is low in calories, carbs and sugars but high in nutrients.
