Hulk Green Vegetable Soup - THE FIT MUM FORMULA

Hulk Green Vegetable Soup

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If there’s one thing virtually everyone can benefit from it’s eating more vegetables. And you can’t get a more veggi packed soup than this Hulk Green Vegetable Soup!

 

Each serving has a whopping 200g of vegetables in it (2 portions), so all you need to turn it into a complete meal is to add some protein, and maybe some extra fat or starchy carbs depending on your needs.

 

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On that note, everyone needs protein. It helps preserve, build and repair muscle; especially important when exercising, or when eating fewer calories in order to lose weight. It means the weight you lose will be unwanted fat, rather than the muscle that makes you strong and look toned.

 

If you’ve done an intense workout or plan on doing one that day, you might like to add some extra starchy carbs for fuel. If you’ve been more sedentary, or are doing low level activity like walking, then it’s a good time to get some healthy fats in from seeds, yoghurt etc.

 

Don’t get too worked up over being perfect. Just make sure you get your vegetables and protein at least.

 

Read this afterwards too > Easy Ways to Eat More Vegetables

 

I pureed my soup completely but you could leave yours a little chunky.

 

Also feel free to experiment with different green vegetables; courgettes, kale and peas have all featured in recipes I’ve seen around the place. Frozen veg is great, or it could be a way of using up a glut of vegetables, common if you grow your own.

 

For only around 100 calories for a reasonable bowlful (not including any additional ingredients) it’s very filling. It contains a lot of fibre, which is good for most people, but if you have IBS that is worse with too much fibre, simply reduce the quantities.

 

 

Hulk Green Vegetable Soup

Serves 4

 

INGREDIENTS

1/2 head broccoli

1/2 head cauliflower

½ an onion

100g spinach

2 garlic cloves

2 spring onions

2 leeks

1 stick celery

Salt and pepper

500ml vegetable stock

Handful fresh Basil

Handful fresh Parsley

Handful fresh Coriander

1/4 tsp. turmeric

 

OPTIONAL TOPPINGS

Plain Greek yogurt or dairy free yoghurt

Pesto

Fresh herbs to garnish

A sprinkle of Parmesan or cheddar cheese

Seasonings to taste

Protein like chopped chicken or ham or chickpeas

Thicken with plain pea protein (Pulsin’ do a good one, use code PTC20 for 20% off) or blend chickpeas while pureeing

Quinoa for extra carbs

 

METHOD

Put all the ingredients into a large saucepan. Or a slow cooker if you have time for it to cook for longer.

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Simmer until very soft, around 30 minutes in a saucepan, longer if slow cooking.

Blend the mixture in a blender or using a hand blender. Be careful of hot liquid splashing!

Return to the pan and reheat if needed, adding any extra add on ingredients.

Serve with toppings, if using, or refrigerate for three days. Alternatively freeze in portions.

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What are your favourite soup add-ins or toppings? Do you have a good healthy, veg filled soup recipe you can share?

Tell us in my free Facebook Group Here!

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