The Healthy Chef – Teresa Cutter

This soup was inspired by Kamalaya my favorite health spa. A potent blend of  alkalinizing vegetables and herbs to promote  health and detoxification. Rich in antioxidants, vitamins C, E and beta-carotene, folate and fibre necessary for a healthy body and immune system.

You can basically eat unlimited green high water based vegetables  such as asparagus, Asian leafy vegetables, broccoli, cabbage, spinach, zucchini to name just a few. They will fill you up, without many calories and without bulking you up, providing your body with vitamins and minerals to function at an optimum level.

1 leek, sliced
750 ml home made vegetable stock or water
fresh finely chopped lemongrass, galangal, Thai basil
500 g assorted green vegetables (broccoli, spinach, zucchini)
small bunch chopped parsley

In a large pot sauté the leek for 1 minute on a low heat with a little grape seed oil. Add the vegetables and the vegetable stock or water and bring to the boil then reduce the heat and simmer for about 3 minutes to heat through.  You specifically don’t want to cook these vegetables for too long – just long enough to heat through. Remove from the heat and blend the soup with a little parsley  in a good high speed blender like a vita mix. To serve the soup, pour into large deep bowls and sprinkle with finely chopped lemongrass, Thai basil and galangal before serving. Serves 4.

Add more protein:
I like to poach salmon or ocean trout  chunks in a little stock then place the chunks of omega 3 rich fish on top of the soup.  For vegetarians a cup of cooked green lentils is delicious.

Protein: 6.4

Fat: 0.5

Carbs: 1.7

158 kj / 37 calories

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