Smoothies are a great way to up nutrient intake.
Now that it’s getting into winter, it may officially be too cold for smoothies, so it’s time to make a strategic swap to a warmer but equally as nourishing meal.
Super soups are one such alternative and could in fact be superior to smoothies, especially since they contain less sugar.
Designed by nutritionists Eva Humphries, of www.wholefoodwarrior.co.uk, this super soup recipe brings together superfoods to create a comforting and tasty bowl of goodness.
It makes the perfect portable lunch or light supper alongside some sourdough bread.
Here is what’s so good about this super soup:
Bone broth base
Bone broth is a source of collagen and glutamine, both of which can support skin and gut health.
Spinach is high in Vitamins A and K, folate and magnesium.
Chia seeds contribute extra fibre that supports digestive health.
In addition, these tiny seeds are a plant source of Omega 3 fatty acids.
Miso is a fermented soya bean paste that is teaming with friendly bacteria.
Friendly bacteria are present in great numbers in the small intestine of healthy individuals. Sadly, they are sensitive creatures so their numbers can deplete with stress, caffeine and alcohol overuse as well as a diet too high in sugar.
Eating fermented foods such as miso, sauerkraut or kimchi may boost numbers of friendly bacteria in the gut.
This super fruit powder is a source of antioxidants, Vitamin C and calcium.
Ingredients (Serves 2) Cooking time: 5 minutes
500ml Ossa Bone Broth
150g frozen peas
100g fresh spinach
1cm piece of ginger, peeled
1 large tablespoon of miso paste
1 tablespoon of chia seeds
1 tablespoon of baobab powder (optional)
Freshly cracked black pepper to season
Add the bone broth, peas and ginger to a saucepan and bring to the boil over a medium heat.
Allow it to cook for a minute or so.
Take it off the heat and stir in the spinach. The residual heat will wilt the spinach and reduce it in volume.
Transfer the hot liquid to a blender, add the miso, chia seeds and baobab if using and season with freshly cracked black pepper.
Blend until smooth.
Divide between two bowls and serve immediately.
The soup stores well for up to 3 days refrigerated in an airtight container and is also suitable for freezing.
When reheating, just bring it to boil, don’t allow it to cook for long periods as this will impair the flavour.
Thank you @wholefoodwarrior for the post! See www.wholefoodwarrior.co.uk
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