Blended Soup: The New (Better) Green Juice


Everyone is jumping on the soup cleanse train, and I can see why. Unlike juice fasts which are filled with sugar and leave you famished, soups are nourishing, filling, and provide all the nutrients you need.

If you want to eat clean for a few days and take a break from sugar and processed foods, going the soup route is a good option. One route is to leave all the planning to the professionals and order a soup cleanse. Soupure delivers nationwide with seven jars including alkaline drinks, nut blends, and delicious soups like Lentil Chickpea and Zucchini Basil. You can also stock up on soups from your favorite eateries. In New York, Indie Fresh sells soups like Chilled Shrimp Gazpacho, Moroccan Carrot & Red Pepper, and Bison Borscht. Juice Generation, famous for the cult favorite Hail to Kale green juice, also sells in-house soups like Creamless Corn and Green Gazpacho. Another lunchtime favorite of Bobbi Brown HQ, Dig Inn, sells a vegan bone broth made of umami-packed sea greens and vegetable scraps. Over on the west coast, where green juice purveyors like Kreation Organic rule, they are expanding into soups too with options like Spicy Avocado, Carrot and Ginger, and Gazpacho.

If you prefer to DIY, you can whip up soups at home quickly with a high speed blender. My favorite combination is just four ingredients: zucchini, spinach, baby kale and veggie broth. If you want to start making your own blends, Founder of Foodtrainers, Lauren Slayton, M.S. R.D., shares her best tips for making healthy and delectable blended soups below:

Keep some texture for a “full mouth” feel.

“Fifty percent of my clients say they like to eat, not drink their calories,” Slayton says. “With soup, you can have the best of both worlds.” Using your blender, you can customize the texture of your soup, whether you prefer a smooth puree or a chunky stew.

Add some good fats to your soup.

Most green juices don’t have healthy fats, which are important for your body!  Slayton recommends adding coconut oil, grass-fed butter, cashews, avocados, coconut milk, or ghee to your soup. They will not only add some necessary calories if you’re going to make it a full meal, but also add some extra umami flavor and texture. Some recipes call for sautéing the vegetables in fats, while other recipes call for adding it directly to the blender.

Spice up your soup.

Especially if you’re eating soup for multiple meals, adding spices like turmeric or ginger or cumin are key to add flavor and bonus nutritional benefits. “In my experience, eating soup can get monotonous,” Slayton notes. She also tries to add one fresh herb to every soup to boost the taste.

Don’t forget the protein fix.

Slayton recommends adding some protein to your soup, especially if you’re eating it for lunch. “For dinner, you can just have veggies,” she says. “But you need the protein for the hours between lunch and dinner.” Slayton likes to use bone broth, which is pure protein, instead of vegetable or chicken stock as her base. Another option is to add some leftover protein from previous meals—shredded chicken, chopped shrimp, or even some nuts and cheese.

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