Practices for the Pandemic: 14 Days of Healing

Day 3: Green Soup Smoothie

Today we focus on deep, satisfying nutrition by eating more greens. The green soup recipe has origins in Bieler’s Broth, which was designed to support liver and gallbladder health and thin your bile to make your digestive power much stronger. Over the years, I adapted this recipe to become first a Green Smoothie and then my current incarnation of Curried Green Soup. The curry spices infuse the concoction with anti-inflammatory properties. This recipe enables you to ingest 5 of the 9 cups of vegetables per day recommended in the Wahls Protocol. It’s especially yummy with the addition of full fat coconut milk.

Curried Green Soup

1 tablespoon curry powder

1/3 cup celery

1/3 cup green beans or rainbow carrots

1/3 cup zucchini 3 cups any leafy greens: spinach, arugula, chard, watercress, kale

Handful of parsley or cilantro

2 cups water, vegetable broth, or bone broth

Salt to taste

Optional but highly recommended: a good splash of olive oil, ghee, coconut oil or full fat coconut milk

Put curry powder, hard vegetables and liquid into a sauce pan and simmer over medium heat until vegetables are soft. Add leafy greens and fat to a blender. Add the cooked vegetables and purée. Thin as desired with more water or broth.