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Copyright Meg Pearson, 2020

  • Meg

Mean Green Soup!



If you weren't already in the know, I do a live cooking demo/food talk every week over on the Rythmia Facebook Page. Each week since late 2017 I have been hitting the FB airwaves to share recipes, wellness tools, cooking tips, and food philosophy. Gerry, Dr. Jeff, John Jacob Mubarak, and Kim Stanwood Terrnovva are also in the live broadcast lineup and it is an honor to sit along such greats. These videos are a great instrument for me to share my not-so-secrets, and also to allow potential guests to get to know us before they join us for a retreat!


Last weekend I was focusing on greens (my fave!) and made a soup that my family loved! It packed in all sorts of goodness, pureed into a smooth slurpable dish even my 11 month old could get behind. So I thought I would share it today!


Did I mention I have a brand new cookbook in the works, featuring 40 of my Facebook Live recipes? It's gonna be a goodie, and it should be available by the end of this month (around the same time we launch out children's book series!)


Here is a link to last week's live video:


And here is the recipe!


Mean Green Soup

1 teaspoon cumin

1 teaspoon curry powder

1 teaspoon coconut oil

1 medium red onion, diced

3 inches fresh ginger root, peeled and chopped

3 cloves garlic, minced

1 medium zucchini, chopped

1 bunch of celery, chopped

1 medium apple, peeled + chopped

6 cups vegetable stock

sea salt and ground black pepper, to taste

4 cups chopped and packed greens (kale, chard)

1 14-ounce can full fat coconut milk

juice of 1 lime (about 2 tablespoons)


Toast the spices in a soup pot over medium high heat just until fragrant.


Add oil and onions, cooking until slightly soft. Add in the garlic and ginger, stirring until translucent, adding water as needed to stop sticking to the bottom of the pot.


Add in the remaining ingredients except the greens, lime, and coconut milk, stirring. Cover and let steam for 5-10 mins. Add in stock and bring to boil. Reduce and simmer until veggies are all cooked through.


Season with salt and pepper, add in the lime, coconut milk, and greens. Cook until greens soften and turn bright green.


Add all to blender in batches and puree until smooth.


Serve topped with topping s of choice.




Toppings:

cooked brown rice

cooked lentils or chickpeas

sliced ripe avocado

extra coconut milk

chopped basil or chives

homemade kale chips (recipe in the video or my cookbook MAP Wellness Morsels)