I have to admit, this soup was a complete accident. Turns out it was one of the best accidents of my life. Continuing on my train of trying to consume as many varied nutrients as possible to avoid any kind of cold or flu this year, I started adding basic veggies and ended up with something altogether different than I had planned, and it is SO GOOD! As you’ll know if you’ve read last weeks post, I’ve been trying to follow Dr Greger’s Daily Dozen, and that’s how I ended up with this nutritional powerhouse of a soup!
You will need:
- 2 cups diced butternut squash (mine was frozen)
- 3 cups sweet potato, peeled and diced
- 3 small carrots, roughly chopped
- 1 broccoli, roughly chopped – stem and all
- 2 red onions, roughly chopped
- 1 thumb of ginger, peeled and chopped
- 2 birds eye chillies, deseeded and chopped
- 1 bulb of garlic, peeled and crushed
- 8 cups spinach
- 2 packs silken tofu
- 1 cup fresh coriander
- 4 tbsp vegetable stock powder
How to make it:
Begin by water- frying the onion, garlic, chilli and ginger. Once the onion has begun to go translucent, add the butternut squash, broccoli, carrot and sweet potato to the pot.
Add the stock powder and cover the vegetables with boiling water. Cover and return to the heat until the vegetables are cooked through. This is when you can add the spinach cup by cup until it is well wilted into the soup.
This was where I was going to stop the first time I made this, but then I thought about how I wanted to bump it up with “beans” as per the daily dozen – but I didn’t want to add lentils, so decided on adding the tofu -the tofu content is lower than it should be per portion following the daily dozen, but I think any more tofu and it would be more of a tofu soup than anything though. Lastly I opened my fridge looking for last minute nutritional inspiration and saw the sad bag of coriander sitting there and thought “what the hell!”. I had actually forgotten about the ginger and chillies I had added at the start so wasn’t even expecting the flavour I got after mixing it all together!
Once all of the vegetables and the spinach is cooked, you can remove from the heat and add in the tofu and coriander. Blend with an immersion blender until smooth. Season with salt and pepper to taste. And there you have it, a nutritionally dense, Thai-inspired soup! Perfect for the cooling days, and would be super soothing if you were suffering with the dreaded lurgy! As with all soups, best served reheated the next day! -Or frozen in case of cold/flu emergency!
Let me know if you try this recipe by commenting down below and tagging me on Instagram! If you have any suggestions on ways you improved this recipe or your own little additions, please share! Also feel free to share/pin this recipe on Pinterest!