Thyroid Healing Green Soup Recipe
If you are feeling heavy, sluggish and bloated with cold hands and feet, thinning hair, and brittle nails, your thyroid may need some TLC!
Your thyroid gland’s primary role is to regulate your metabolism. Acting as kindling to the fire, your thyroid plays a direct role in your body composition, energy, mood and internal body temperature. When this gland is suppressed (even slightly), commonly referred to as hypothyroidism, everything moves slower, including your digestion.
By eating more “pre-digested” foods such as cooked (rather than raw) veggies, pureed soups and sprouted nuts, seeds and beans, you assist your body in breaking down these foods down, and more importantly, absorbing the essential nutrients they provide. No nutrient absorption = no fuel = no energy.
A few of the top things that you can do to support your thyroid include: eating a high-protein diet, incorporating sea veggies and eliminating inflammatory foods such as gluten, dairy and soy. This soup recipe covers it all!
Packed with easily-digested, high-fiber veggies, collagen, gelatin, B vitamins, and minerals such as iodine and potassium, this soup is nourishing, sustaining and balancing. Great for healing the gut, it also supports thyroid hormone production, promotes weight loss, curbs cravings, detoxifies, fights inflammation AND boosts the immune system!
Enjoy this soup topped with sprouted pumpkin seeds as a snack or accompanied by a simple salad at dinner. Incredibly clean with heaps of liver-supportive ingredients, I also recommend including soups such as this and the Creamy Carrot Vegan Soup as part of a detox protocol.
Thyroid Healing Green Soup Recipe:
Ingredients:
2 tbsp. refined coconut oil
2 cloves fresh garlic, minced
1 large yellow onion, diced
2-inch piece fresh ginger, minced
2 tsp. sea salt
1 large Japanese sweet potato, diced
3 cups broccoli florets
5-6 cups grass-fed bone broth
3 cups curly kale, chopped
1 bunch cilantro
2 full sheets kombu
Juice from 1 lemon + 1/2 lemon zest
Yield: 5-6 servings
Instructions:
Melt the coconut oil in the bottom of a pre-heated large stockpot. Add garlic, onions, ginger and sea salt, and sauté over medium heat for 2-3 minutes or until onions become fragrant and translucent.
Stir in sweet potato, broccoli and bone broth. Bring to a gentle boil. Then, lower the heat, cover (with a slightly tilted lid) and simmer for 13-15 minutes, or until the vegetables are fork-tender.
Remove from heat and immediately add kale and cilantro - stir well to combine. Add whole kombu strips (off to the side so they are easy to remove).
Once cooled, remove the kombu strips, add lemon juice and zest, and stir well to combine one last time.
Add to a high-powered blender and puree until your desired texture* is reached (*I prefer this soup completely pureed and smooth, but you can leave it chunkier, if desired).
Enjoy immediately or store in glass containers in the refrigerator for up to 5 days.
Gluten-free, dairy-free and packed with protein, minerals and antioxidants, this soup is especially nourishing in the colder winter months. Bon appetit!
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