Cleansing Green Soup
Ingredients
Serves 4-5
1 head cauliflower
1 bunch green asparagus
2 cups baby spinach
1 medium-large white onion
2 cups water
1 cup Greek yogurt (I like Fage)
Sourdough, gluten-free, or other toast of your preference
Juice of 1 lemon
Extra virgin olive oil, for pan
Himalayan or sea salt, to taste
Lemon zest, for garnish
Method
Drizzle olive oil liberally into large pot and bring to medium-low heat.
While that’s happening, dice onion. Add to pan. Allow to caramelize, stirring every few minutes. This will take 5-7 minutes.
Keep heat at medium-low to avoid browning. Sprinkle with salt.
Rinse cauliflower and asparagus, trim, and chop into florets and 2-inch pieces, respectively. Add to pot and increase heat to medium-high. Stir. Cook for 5-7 minutes. Sprinkle with salt.
Add water to pot, reduce heat to medium-low, cover with lid, and allow to simmer and steam for 10 minutes.
Transfer contents of pan (carefully) to a high-speed blender (I love my Vitamix – just got it for my birthday) and blend until creamy. Add in raw baby spinach and blend again.
Check consistency and add more water if desired, depending on how thick you like it.
Check for salt and adjust if necessary.
Toast or grill bread in pan.
Transfer Greek yogurt to bowl and add in lemon juice. Whip with a fork or whisk.
Serve soup garnished with a dollop of lemon yogurt, lemon zest, and grilled bread.
Can be served warm, room temperature, or even cold.
Store leftovers in the fridge for up to 4 days, then transfer to freezer.
Photo: Brad Ogbonna