Alkaline Soup Recipe: Greens & Wild Rice Broth
I absolutely LOVE this soup. It’s another one that is SO quick to make, but it is packed with flavour, and bursting with goodness too.
The broccolini, asparagus, leeks, ginger, garlic…ooooh I want to have another bowl right now.
It takes a little longer, because you really want the flavour of the veggies to infuse into the stock, and the wild rice takes a bit longer than regular rice too (although you don’t want it to all go too soft!).
The Health Benefits of These Ingredients is Outstanding!
Check this out:
- Broccolini – High in powerful antioxidants, helps reduce the risk of cancer and promotes a healthy cardiovascular system. The sulforaphane in broccoli is particularly beneficial for your health.
- Parsley – Contains vitamins A, C and K as well as iron, calcium and folic acid. It is also a good source of beta-carotene which helps protect from stomach cancers – protect yourself!
- Coriander – helps in digestion, helps prevent bad breath and can help soothe an upset stomach, and is great for detoxification because it helps remove heavy metals from the body. It is also rich in B vitamins especially thiamin, and minerals like zinc, iron and calcium.
- Asparagus – This green is loaded with antioxidants that help protect your body’s cells from damage, as well as promote eye health and reduce high blood pressure.
- Leek – Leeks are one of my veggie staples because they are so versatile. They are high in fibre, as well as vitamin C, B6 and folate.
- Wild Rice – Wild rice is gluten-free and a good source of antioxidants and essential fatty acids. It also prevents cardiovascular disease, cancer, diabetes and more!
- Ginger – Ginger is an anti-inflammatory root that helps to soothe the digestive tract.
- Garlic – Garlic is a natural antibiotic, and is also high in vitamins B6 and C. It helps boost your immune system, lower blood pressure and cholesterol levels!
- Onions – They are an antioxidant powerhouse, and have great anti-inflammatory properties.
This recipe is super easy, and you’ll have it on the table in no time at all – only about 10 minutes of hands-on prep time, and 30 minutes of simmering.
The ‘hardest’ part is slicing up all your veggies – and don’t worry if they’re not quite as thin as mine…just make sure you slice them as thinly as possible (without cutting your fingers!).
Greens & Wild Rice Broth
- 1 cup wild rice
- 1 leek, sliced into rounds and washed thoroughly (use any green parts too)
- 2 cloves of garlic, minced
- 1/4 bunch of parsley (approx)
- 1-inch piece of fresh ginger, peeled and grated (or a teaspoon or so minced)
- *If you don’t have leeks or they are pricey where you live, just use extra onion instead.
- Bunch of broccolini, sliced into chunks (if you don’t have broccoli, use broccoli and chop the stalks into cubes)
- 1 bunch of asparagus, trimmed and chopped into 1/2 inch pieces
- 3 cups water or veggie stock (I use homemade, but you can use organic GF boullion powder)
- 1 cup of coriander leaves chopped (reserve handful for garnish if you like)
- 1tbsp tamari sauce
- 1/2 tsp each of cumin powder, fenugreek, black pepper powder
- 1 brown onion, diced
- 1tbsp coconut oil
To Make the Broth:
1. Start by finely chopping up about 6 cloves of garlic and 1 thumb-sized piece of ginger – and set aside for later.
2. Next, wash all your veggies, then dice up your leek, leafy greens and onion. I like to cut mine into strips, then across the strips to make little squares.
3. In a large stockpot (or dutch oven if you have one), heat up some coconut oil
4. Once the oil is warm, add the onion and sauté until soft (about 5 minutes).
5. Add in your garlic and ginger along with a pinch of salt, the tamari, powdered black pepper and other spices, then stir well to combine.
6. Now add in the leek, parsley, coriander and asparagus and the other veggies.
7. Stir well to combine, and then add in the rice and pour in your veggie stock (I use homemade, or organic bouillon) as well as some filtered water and simmer for 25-30 minutes.
I love this soup because it’s super easy to adjust the veggies according to what you have – add in some more onion if you want, or a few handfuls of baby spinach.
It’s wonderfully alkaline and anti-inflammatory and PACKED with antioxidants, making it perfect for my Alkaline Reset Cleanse (on the Pre-Cleanse or the Cleanse).
It’s a great recipe for any meal of the day…it makes the perfect lunch or is equally tasty as a light dinner. It keeps well in an airtight container in the fridge for up to 3 days, but I doubt it will last that long!
Let’s do this!