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Cleansing Green Soup Recipe For Fall

By Author: David John
Total Articles: 85

Did someone say comfort food? And no, we weren't talking about pot pie. Since Autumn is often associated with hearty stews and baked carbs, we thought we'd throw something a little healthier into the mix. Though we don't recommend sitting seasonal carbs out indefinitely, we do hope you'll take a healthier approach to their intake. Cue cleansing green soup recipe!

Spinach, cauliflower, asparagus, onion and yogurt. What could go wrong? As we said in our last recipe, asparagus is great for your skin because it contains vitamins A and E whose antioxidant properties prevent the formation of free radicals. Spinach also has its pluses. This leafy green vegetable is rich in nutrients and antioxidants. Spinach is loaded with lutein, which keeps your eyes healthy and sparkling.

Trust us, you won't want to miss out on this hearty, veggie packed soup, easily servable at any temperature. Sounds like a self-care appropriate recipe to us!

Cleansing Green Soup Recipe

Serves 4-5


1 head cauliflower

1 bunch green asparagus

2 cups baby spinach

1 medium-large white onion

2 cups water

1 cup Greek yogurt (I like Fage)

Sourdough, gluten-free, or other toast of your preference

Juice of 1 lemon

Extra virgin olive oil, for pan

Himalayan or sea salt, to taste

Lemon zest, for garnish


Drizzle olive oil liberally into large pot and bring to medium-low heat.

While that's happening, dice onion. Add to pan. Allow to caramelize, stirring every few minutes. This will take 5-7 minutes.

Keep heat at medium-low to avoid browning. Sprinkle with salt.

Rinse cauliflower and asparagus, trim, and chop into florets and 2-inch pieces, respectively. Add to pot and increase heat to medium-high. Stir. Cook for 5-7 minutes. Sprinkle with salt.

Add water to pot, reduce heat to medium-low, cover with lid, and allow to simmer and steam for 10 minutes.

Transfer contents of pan (carefully) to a high-speed blender (I love my Vitamix – just got it for my birthday) and blend until creamy. Add in raw baby spinach and blend again.

Check consistency and add more water if desired, depending on how thick you like it.

Check for salt and adjust if necessary.

Toast or grill bread in pan.

Transfer Greek yogurt to bowl and add in lemon juice. Whip with a fork or whisk.

Serve soup garnished with a dollop of lemon yogurt, lemon zest, and grilled bread.

Can be served warm, room temperature, or even cold.

Store leftovers in the fridge for up to 4 days, then transfer to freezer.

This recipe comes courtesy of Lula Brown, an Integrative Nutrition Health Coach, writer and chef based in New York City. She works with women to lose weight, gain energy and get focused. Lula writes for the Institute for Integrative Nutrition and Mind Body Green, among other online publications. Photo: Brad Ogbonna

Though eating well will keep you looking good, we can all use a little extra help at times. Whether you're recovering from a long night, a long week, hectic travel or whatever life has thrown your way, the "Post-Game Pretty Pack" is here to help. It hydrates your skin to fade signs of fatigue while restoring and replenishing Vitamins A, D and E and revitalizing weary skin by increasing blood circulation.


This article originally appeared on Sonage Skincare Blog.

Total Views: 55Word Count: 553See All articles From Author

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