Verde Vida Soup

One of the tastiest experiences at The Ranch is our condiment bar with nuts, seeds, and spices to garnish your soups and salads. You can add texture and flavor or sprinkle a dash of red pepper to add a little heat to your lunch while staying true to our nutritional values. This green bowl of vegetable soup goodness is a perfect soup to experiment with and add a bit of seedy spiciness to your life.

Ingredients:

2 tablespoons olive or avocado oil

1 small onion, diced

2 garlic cloves, chopped

1-inch ginger, peeled and sliced thin

1 lb. summer squash (zucchini, chayote, etc.), cut into cubes

1 head of broccoli, chopped

1 cup organic coconut milk

3 cups vegetable broth or water Salt and pepper to taste

2 cups spinach, kale or chard

1 cup fresh basil, chopped and divided

Garnish:

Toasted pumpkin, sesame, and fennel seeds

Scallions and basil, finely chopped

Crushed red pepper

Method:

1. Place the oil in a soup pot and caramelize the onion, add the ginger and garlic. Add the diced squash and broccoli and cook for 5 minutes at medium heat. Add coconut milk and broth.
2. Once the soup boils reduce the heat to simmer until all the vegetables are fully cooked, add the spinach and basil, and let sit for 2 minutes. Blend the soup with the immersion blender until creamy and smooth. If you want, you can blend the soup in a regular blender, removing the center of the lid and placing a towel over the hole to allow the steam to escape.
3. Place the soup back in the pot and season it to taste with salt and pepper.
4. Serve hot with a spoonful of toasted seeds and fresh herbs.

See more healthy recipes from The Ranch or download the recipe Verde Vida Soup. Registered Dietician Linda Illingworth has advice on the benefits of leafy greens for slowing cognitive decline.