standard green soup

makes 3-4 servings

ingredients

2 medium-large zucchini (chopped)

half bunch (~15 stems) asparagus, small chopped

3-4 collard leaves, chopped

2-3 c baby spinach

½ large or whole (white part) small leek, sliced

4 garlic cloves, peeled

½ vidalia or yellow onion (small if using whole leek)

cayenne or chili flakes

3 c-1 quart organic vegetable broth (low sodium/no salt if available)

3/4-1¼ c (3-4 x your portion size) pre-cooked starchy carbs as protein (such as white beans, lentils or brown rice)

handful parsley

¼-⅓ cup nutritional yeast

1 teaspoon salt (grey + flaky)

directions

wash, chop, and add everything through broth to the instapot. you could do this in a dutch oven or other soup pot, but pressure cooking is an awesome way to maximize your nutrient intake, as it keeps so much more of the nutrient content contained! i just love that. 

for instapot, cook on high pressure 5 minutes. 

let it sit for 8-10 minutes.

add the cooked soup to a blender along with salt and nutritional yeast (the best) and blend until smooth/puréed. or blend with an immersion blender. 

if you are making this all for yourself, measure how many meals this whole batch will be (3-4 if you follow the recipe) and then measure out that many servings of your of starchy/protein portion before blending. then, blend in the starchy/protein and divide the whole batch into mason jars for later meals.

before serving, reheat (the saved meals), remove from heat, and stir in nutritional yeast. to serve, add your favorite fresh oil on top for your fat portion, and chopped herbs (eg. dill for cooling, parsley for drying, basil for warming).