Recipes for a Soup-Er Summer Body!

Balance Me: Berries and Greens

Ingredients

  • 1 cup filtered water 
  • 1 small frozen banana 
  • 3 frozen strawberries 
  • ½ cup frozen blueberries 
  • 2 cups baby spinach 
  • 2 teaspoons almond butter 
  • 2 teaspoons chia seeds 
  • Power Up: 1 TBS of Watermelon seeds

Instructions

  1. Place the filtered water, banana, strawberries, blueberries, spinach, almond butter, and chia seeds in a high-powered blender and puree until smooth. 
  2. Dress with toppings, if desired. 

Invigorate Me: Spanish Red Pepper

Ingredients

  • 4 large tomatoes, chopped
  • 3 medium red bell peppers, cored, seeded, and chopped
  • 1-2 cloves garlic, chopped
  • 4 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • Himalayan or sea salt and black pepper, to taste
  • Power Up: Celery Leaves

Instructions

  1. Place the tomatoes, bell peppers, garlic, vinegar, oil, and lemon juice in a high-powered blender and puree until smooth. 
  2. Season with salt and pepper to taste. 
  3. Chill before serving.

Debloat me: Green Pea, Asparagus, and Parsley

Ingredients

  • 1 tablespoon coconut oil (or avocado oil, Rachel’s new favorite)
  • 1 1/2 cup leeks, chopped 
  • 8 cups low-sodium vegetable broth
  • 6 cups frozen green peas 
  • 2 bunches asparagus (approximately 30-40), tough ends removed, and cut into 1-inch pieces
  • ½ cup parsley, chopped
  • Himalayan or sea salt and pepper, to taste 
  • Power Up: Watercress

Instructions

  1. Heat the oil in a large pot over medium heat. 
  2. Add the leeks and sauté for 4 minutes, until softened. 
  3. Add the broth and and bring to a simmer. Stir in the peas and asparagus and simmer, covered, for 3 minutes longer. 
  4. Carefully place half of the soup in a high-powered blender and puree until smooth, then return it to the pot.