Satisfying Blended Soup: Something Green to Warm You Up…

I don’t know about you, but the weather in Orlando has me feeling a bit cold, and I wanted to cozy up to a bowl of yummy greens while reading a few issues of the Health in High Heels newsletter: www.healthinhighheels.com I learn something new every time!

Blended soups are nutritious, easy to digest, and very easy to make once you get the hang of it. It took me a while to really enjoy the flavors of the blended soups because I was so used to sweet green smoothies.

One day while I was outside tending to some of my herbs I decided to be adventurous. I picked a bunch of herbs and looked to see what I had in my produce bin, and decided to go for it. After a few times, I finally got the hang of it and really started using as many fresh herbs as I could find, and I think the fresh herbs made all the difference in changing my taste buds to start really enjoying the savory flavor of the soups. This blended soup recipe is a great way to enjoy a full bounty of fresh veggies that will keep you wanting more while you taste the bold flavor of the cilantro.

Cilantro

Whenever I think of cilantro, I think of big bold flavors that just pop in your mouth. Cilantro (Coriandrum sativum) is a member of the carrot family and is also referred to as Chinese parsley and Coriander.  It is actually the leaves (and stems) of the Coriander plant.

Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking.   The Cilantro leaves look a bit like flat Italian parsley and in fact are related.

Cilantro protects against Salmonella bacteria, aids in digestion, and lowers blood sugar and bad cholesterol. It is an anti-inflammatory, and is a good source of fiber, calcium, iron, magnesium, phytonutrients and flavonoids.

Satisfying Green Blended Soup Recipe

• One handful of collard greens or whatever greens you have on hand
• One handful of cilantro
• ½ cucumber
• 1 stalk of celery
• ½ lemon, juiced
• 1 handful sprouts (choose whatever sprouts you have on hand)
• 1 red bell pepper (you can also substitute and use yellow or orange)
• 1 avocado (optional – this adds a nice creaminess to the soup)
• ½ cup sundried tomatoes (soak in water for 2 hours, please do not throw out liquid)
• ½ cup of sun dried tomato liquid (optional – this will help to thin out the soup if you like a thinner consistency

Using a blender, especially a blender with a powerful motor, will gently warm up your soup.

I hope this recipe inspires you to create your own version of a blended soup using whatever fresh produce you have on hand.

Blend and enjoy!

Tracy