Soup season is here! 🙌
Homemade soups (creamy, pureed ones in particular) are one of my favorite things to make, mostly because they’re so easy! It sure feels like I have to wait out a loooong Texas summer to earn my soup weather 😜.
It’s also (unfortunately) the time of year when everyone starts getting sick. A hearty, nourishing soup is one of the most nutrient-dense, gut-healing, immune boosting foods you can eat to cure or prevent illness.
Have you ever noticed how you lose your appetite when you get sick? It’s actually your body’s natural way of telling you not to eat. Anything you input (food) requires a huge amount of energy to digest.
And did you know that a whopping 80% of your immune system is in your gut? That’s almost the whole thing!
So, when your body comes down with an illness or bug, any food that goes in is robbing the attention of your gut to digest rather than to fight illness. It prolongs the healing process.
I once worked for a naturopath who said the quickest way to recover from illness is to fast. However, it’s not entirely necessary to be so extreme and still heal quickly. By eating lighter, nutritious and digestible foods, like soup (!), your body is able to feel nourished and still effectively fight infection.
Good old-fashioned chicken soup, also known as “Jewish penicillin,” didn’t get its reputation for no reason. 🥘
In case you missed me live on Facebook and Instagram last week, you can catch the replay here! It’s all of my immune-boosting tips for cold/flu season and what to do if you do get sick–important reminders at temperates continue to drop.
But you certainly don’t have to be sick to enjoy a warm bowl of comforting soup!
I make them almost weekly this time of year using whatever ingredients I have on hand, i.e., leftover produce that would otherwise go bad. I call it “garbage disposal soup,” and believe me, it’s delicious every time. Which is how I came up with this recipe. It’s too good not to share!
Other things I always keep on hand to make soup:
- Organic bone broth (whole-food ingredients only, no fillers, preservatives or added sodium)
- Organic coconut milk (full-fat, canned, no guar gum if possible)
Here’s my other little secret: whenever I make a batch of soup, I store half in the fridge to eat on for a few days, and I freeze the other half in individually portioned containers. That way, whenever I have a hectic day, or if I happen to feel under the weather, I have something ready to grab and go.
For all my meal preppers out there, I highly encourage keeping freezer-friendly meals on hand at all times. It will save you in a time of need!
Creamy Broccoli Potato Soup
1 head broccoli, roughly chopped
1 head cauliflower, roughly chopped
4 medium red potatoes, roughly chopped
1 bunch celery, roughly chopped
1/2 onion, diced
4 cloves garlic
1 bunch oregano, chopped
32 oz. organic broth
1 can coconut milk (full-fat, canned)
4 tbsp Dijon mustard
2 tbsp coconut oil
Salt and pepper to taste
- In a large stock pot, melt coconut oil over medium heat. Add broccoli, cauliflower, potatoes, celery, onion and garlic and sauté for about 8 minutes.
- Add organic broth + water to fill to top of vegetables. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low and add oregano, salt and pepper to taste.
- Cover and simmer on low for about 20 minutes, until vegetables are tender.
- Remove from heat and stir in coconut milk and Dijon mustard.
- Use an immersion blender to puree ingredients until smooth in texture.
- Optional to garnish with an olive oil drizzle before serving.