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    THE FIT MRS

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    BABY FOOD: MAMA & BABY FRIENDLY GREEN SMOOTHIE

    November 21, 2016

    BABY FOOD 101 + MY FIRST BABY PUREE RECIPE

    October 25, 2016

    Flourless, Grain Free Banana Bread

    September 26, 2016

    SAVORY VEGETABLE CRUMBLE

    August 18, 2016

    Turmeric Ginger Oatmeal

    August 10, 2016

    ADVICE: HIDDEN SUGARS

    August 5, 2016

    ADVICE: Mama's Milk - The Good, the Bad and the Delicious

    July 27, 2016

    IT TAKES TWO...

    June 2, 2016

    MY FAVORITE PREGNANCY SAFE BEAUTY PRODUCTS

    February 8, 2016

    5 HEALTHIEST BREAKFASTS DURING PREGNANCY

    February 2, 2016

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    DETOX ZUCCHINI AND SPINACH SOUP

    December 9, 2014

     

     

    There is nothing better than a homemade warm soup on a freezing, rainy night. We were in Miami for Art Basel over the weekend, and eating out really gets to me after a few days, so this soup was very welcome. My husband also really loves zucchini in all it's forms.

     

    Husband approved.

     

    Ingredients:

    4 zucchini

    3 yellow squash

    1/2 bag of spinach

    1/2 sweet onion

    1/2 tsp turmeric powder

    1/2 tsp garlic powder

    1/4 tsp curry powder

    1/4 tsp sea salt

    1/4 tsp cumin

    2 tbsp coconut oil

    4 cups of water or homemade vegetable broth

    2 sprigs of sage

    1 tsp almond oil 

     

    Directions:

    Chop the onions, zucchini and squash. Add coconut oil to a large soup pot and turn on heat to medium-high. Add the onion and cook until slightly brown. Add the zucchini, squash, spinach, turmeric, garlic, curry and cumin. Let cook for about 20 minutes.  Add the water and stir. Let the soup simmer on low heat for minimum 30 minutes, until all of the vegetables are fully cooked. When cooled, pour into a blender, Vitamix or use an immersian blender to puree the soup. Add back to the pot to reheat. 

    To make the sage, put a small pan on medium-high heat and add the almond oil and sage. Let crisp for 3-4 minutes. 

    Sprinkle the soup sea salt and sage. 

    Can also be topped with toasted pumpkin or sunflower seeds, or even goat cheese. Serve with brown rice or quinoa. 

     

    Bon appetite!

     

     

     

    Tags:

    #thefitmrs #zucchini #spinach #vegan #glutenfree #soup #detox

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