Pureed PEERtrainer Energy Soup Recipe. This is the one. I created it because I wanted a way to get in tons of vegetables easily and I wanted it to taste great. It’s the gift that keeps on giving. You make a salad and all that work gets eaten up in one sitting. You spend 45 minutes making this soup and it lasts for days. And you can freeze half.
Wait until you see your skin after just ONE day.
People call me and write me almost every day and tell me that they lose weight when they add this soup to their diet. Here it is:
Ingredients you will need:
- 4 cups chicken stock broth (if you can, please get the organic stock without gluten and preservatives. Pacific organic makes a great one. If you are vegan, this is the only ingredient you need to change. Substitute Vegetable Broth).
- 3-5 stalks of broccoli (cut off the stalk ends)
- 1 bag of frozen spinach
- 1 pk of mushrooms- 10-16 ounces (make them shitake or a mixed blend if possible. If not, regular white mushrooms will do. Regular square box)
- 1 head of Cauliflower, or 16 ounces of frozen Cauliflower
- 1 can of coconut milk (unsweetened)
- 2 fresh bay leaves (available in any grocery)
- 1 medium yellow onion, chopped
- 1 Tbsp olive oil
- 4 1 x 1 inch chunks of fresh ginger
- 6 medium cloves of fresh garlic
- 2 – 3 fresh limes (depending on your taste, these can be strong)
- crushed red pepper (anywhere from a teaspoon to a tablespoon or more, depending on your preference. I prefer a more than less)
- handful (a palm full) of fresh cilantro (chopped)
- Few shakes of salt
Place broccoli, spinach, mushrooms, cauliflower and bay leaves in a large stock pot with the chicken broth and the can of coconut milk. Turn on high until boil. Once it’s boiling, turn down to simmer for 18 – 20 minutes. (If you have questions about coconut milk and the saturated fat content, we have two blog posts that address this further down this page, featuring the input of Jonny Bowden who has a PhD in Nutrition.)
Slice onion into pieces (size and shape are not important) In separate sauce pan, drop in the olive oil and sautee the onion in a large skillet in the olive oil, until translucent and slightly soft and browned. You must care for the onions and be sure to not burn them. Do not go do something else in this part of the process. In a Cuisinart or other food blender, grind up the garlic and ginger and stir in ginger and garlic for less than a minute. Then place the mixture into the large stock pot of vegs and broth/coconut milk.
In same sauce pan that you sautéed the onions, place the juice of two limes, a handful of crushed red pepper (more or less depending on how hot you like things), and a handful of cilantro into a sauce pan and sautee at high for a few minutes. Pour into large stock pot.
Then with your Cuisinart smart stick, puree, puree until smooth. It should be a bit ‘thick” and this will help with your hunger and keep you satiated. The more you water it down, the less full you’ll feel. Add a few shakes of salt. Taste. Depending on taste, add a bit more lime, red pepper flakes, or cilantro as needed and puree.
This soup makes probably 10 servings. Suggested pairings:
- A bowl of black beans (you can throw them right in the soup)
- Extra firm tofu (sautéed for 5 minutes with a bit of olive oil, fresh sesame seeds and red hot chili pepper flakes.
- 4 oz of baked salmon or other protein.