Becky’s Miracle Soup – Rebecca J. Clark
As a personal trainer (when I’m not writing romances), I am constantly asked for healthy recipes. And this time of year people also ask me what they can do to stay healthy during this cold and flu season. Answer to both of the above question.
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BECKY’S MIRACLE SOUP
(it might look ugly, but it works)
I use fresh vegetables when available, but frozen works fine, too.
Throw together into a big stock pot or crockpot:
A bag of spinach (not the plastic bag, just the greens inside LOL)
2 zucchini, chopped not peeled
2 cups or so of green beans
2 cups or so of broccoli
1 chopped leek
1 bunch of asparagus, chopped
Any other green or white vegetable you have in your fridge
Organic vegetable stock to cover
–Bring ingredients to a boil. Simmer until very tender (about 10 minutes).
–Pour into blender in batches to puree. (Tip: put a towel over blender lid so hot veggies don’t spill through.)
The soup is good eaten as is. I keep it in an airtight container in the fridge, and warm up a mugful instead of drinking tea or coffee in the afternoon.
Variations when warming it up:
–Stir in soy milk or almond milk
–Stir in the milk and add a pinch of curry powder
If you drink a mugful or eat a bowlful every day, you’ll help strengthen your immune system to help you fight off all the crud that’s going around. And if you’re currently sick, it’ll help get you strong again (unless you’re throwing up. In that case, the look and smell of this soup will make you want to throw up more.)
Enjoy and stay healthy, my friends!
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