This super greens soup works with whatever greens you have to hand in the fridge. Cruciferous vegetables are great for the liver to help with oestrogen detoxification so try to include one or some of these: broccoli, kale, Brussels sprouts, pak choy, collard greens and watercress.
This recipe contains just under 20g of protein per serving. You can sprinkle some extra feta cheese on top to increase the protein.
RECIPE
Serves 4
INGREDIENTS
- Butter or coconut oil, for fryingÂ
- 1 onion, chopped
- 2 garlic cloves
- 1.25 litres of Bone Broth or Meat Stock
- 1 jar of butter beans, drained
- 2 heads of broccoli, chopped
- A large handful of kale
- A large handful of spinach
- 1 lemon
- Splash of Cashew Nut Milk (optional)
Method
Melt the butter or coconut oil in a saucepan over medium heat and saute the onion for 5 minutes until softened. Add the garlic and cook for a few minutes. Add the stock and butter beans, bring it to a boil.
Add the kale and cook for a few minutes. Add the broccoli and cook for a few more minutes (don’t overcook). Then add the spinach and stir through to wilt. Season well with salt and pepper.
Transfer the soup to a blender and blend until smooth. Add the lemon juice and the nut milk, if using, season again if it needs it then blend once more.
Serving suggestions
Serve with a side of sheep’s cheese or why not try our chicken liver pate on rye sourdough.
