As I mentioned in my creamy super green soup post, I’m not actually the biggest fan of broccoli but one way I’ve found works for me is to cover it in nut butter and spices to make it really tasty, which is exactly what I’ve done here.
Who doesn’t love a satay sauce?
How about one with a good dose of the oh so good for you broccoli alongside some carrodles (carrots spiralised into noodles), feel free to sub other veggie noodles or regular ones if you don’t have a spiraliser, I just wanted to up the veg intake on this one as well as using up spare carrots.
Forget the Buddha bowls and power up with this plate full of plant based goodness!
This makes a great post workout meal with a good mix of healthy carbs, fibre, plant protein and lots of nutrients and antioxidants to help you recover well.
This couldn’t be simpler to make, it takes only 5mins to throw together and makes a great lunch for the next day too. Although I used carrots here you could also use some fresh/cooked peas if you only had these in your fridge/freezer, they also help to up the protein content so don’t be afraid to free style this one with whatever you have in your kitchen at the time.
Optional add ins that I like are chilli powder/flakes to give it a kick and a sprinkle of shelled hemp seeds for omega 3 & 6 fatty goodness!
Good mix of colours & nutrients
So what’s so super about this soup?
Well, firstly, it’s jam packed with allll the good stuff, green good stuff to be specific, hehe hence the name.
It’s made creamy with avocado, one of the most popular green foods but also includes a hefty dose of broccoli, one of the least loved green foods but one that’s so very good for us. Even I struggle to get as much broccoli as I’d like into my diet, partly because I hate the tough texture of it that always ends up stuck in my teeth, which is one reason why I like this soup so much, because it gets blended, removing this issue.
Broccoli has so many health promoting compounds in it but some of the main ones are called glucosinolates which then become isothiocyanates (another helpful compound) via an enzyme reaction. These compounds are responsible for heart health, boosting antioxidant effects, promoting the formation of enzymes involved in the livers detox pathways and may help reduce the incidence of cancer.
To get the benefits of these compounds it’s best to consume the cruciferous veg (cabbage, rocket, kale etc) uncooked to enable the enzyme reaction to occur, but this isn’t always possible or pleasant so if you want to maximise on your cooked cruciferous veg then pair them with some raw rocket, watercress, mustard or horseradish as these foods will mimic the enzymes needed for the reaction to occur. But don’t worry you still get some benefit from consuming cooked veg so don’t use it as an excuse not to eat them!
The avocado is packed full of monounsaturated fats (MUFAs) and fibre which are helpful for the heart and vitamin E which is great for skin plus the good fats help you to absorb fat soluble vitamins.
The next super green in here is the humble pea, yes peas. They’re a great source of fibre, B vitamins and protein, finally, I included fresh basil to amp up the flavour and pair with the garlic and herbs in the veg stock.
crackers & soup
All these foods are super nourishing and super accessible as well as affordable, no excuse not to make this soup in order to squeeze in more veg at the end of your day, especially if you’re other meals haven’t been as stellar.
I also give a few optional additions in the recipe below in order to help you boost its goodness but they’re completely optional, it’ll still be one of the healthiest soups out there!
This is a great, quick, healthy meal made from simple ingredients that you can whip up within 15mins and when paired with a big plate of greens it’s highly nutritious too. It also makes a good meat free dinner/lunch option and is handy for when you haven’t been shopping in a while as we all tend to have some oats and beans tucked away somewhere in the cupboard.
I love using beans in cooking, they are such a nutritious cheap ingredient and are so versatile. I love the combo of chilli and lemon as it’s refreshing and full of flavour which is what you need to perk up plain beans.
To add more flavour I’ve created a creamy harrissa dressing, If you’ve never used harrissa before then you’re really missing out, It’s a spicy paste similar to chipotle which I’ve paired with creamy tahini/yogurt (choose your favourite) to create a lovely silky dressing for these nuggets which you definitely won’t want to leave out as it gives much needed moisture to the dish.
This meal is one that’s highly nourishing but still manages to feel that little bit indulgent thanks to the cheese, rich egg yolk and the faux “chips”.
I normally just buy a whole squash, chop it into thick chip shapes and bake them as this is the cheaper option but on this occasion the shop I was in didn’t have whole butternut squashes but did have this shape instead, so I thought I’d try them out.
Although they’re called “fusilli” which implies they’re meant to replace pasta, I personally don’t think that works as they’re just not bendy enough, I feel they work far better as a nutritious chip option that counts as 1/5 a day.
Yes these pancakes are green because I blended spinach into them and no you cannot taste it, spinach has such a neutral flavour that it gets completely covered when you cook these and top them with some juicy pineapple, banana and tropical coconut, that’s a win for secret greens!
This is such a stealth health way of sneaking more greens into your food without it feeling like an ordeal and when you add together the spinach, pineapple and banana it counts as 2 of your 5 a day and the “flour” for the recipe is made from oats which is a great fibre source.
These are also so easy and quick to make as you just chuck all of the ingredients into a blender until smooth then fry them up in under 5mins.
For a similar kind of fruity pancake recipe check out my apple pie pancakes