Contributor: Ashley Neese
Photographer: Ashley Neese

As we transition into summer lighter meals are often on the menu but that doesn’t mean they aren’t supportive for the body. These days I prefer to eat the majority of my veggies cooked which eases digestion and helps our bodies receive optimal nutrition.

Broccoli is in the cabbage family and is cooling in nature making it a great choice for warmer weather. This vegetable supports the bladder, liver, spleen and stomach. Broccoli contains loads of vitamin and is a great source of vitamins A and K. Broccoli is high in blood boosting chlorophyll which stays stable if not over cooked. If you have thyroid issues limit intake of all cruciferous veggies.

Basil is one of my favorite culinary herbs with effective medicinal properties to boot! Sweet basil is an excellent digestive herb. This incredible plant can also be used as a mild sedative and is helpful to treat anxiety, depression and insomnia. Herbs are best consumed fresh or dried for maximum potency.

The base of this soup is bone broth which pumps up the nutritional value, infusing it with grounding energy. If you’re not into bone broth this vegan mineral broth will work well too. Staying rooted, especially in warmer months is really important for our well being. You can enjoy this soup slightly warm or at room temperature so you don’t overheat!

BROCCOLI SPINACH SOUP WITH SWEET BASIL PURÉE

Serves 2

I N G R E D I E N T S F O R T H E S O U P

1 Tbsp. grass fed ghee
1/2 medium purple onion, roughly chopped
1 clove garlic, peeled, roughly chopped
1 medium head broccoli, chopped
2 c. bone broth
1/2 c. water
2 c. fresh spinach, rinsed well
2 pinches Celtic sea salt
1 Meyer lemon

F O R T H E P U R E E

1 bunch fresh basil
1 medium clove garlic
1/3 c. extra virgin cold pressed olive oil
Celtic sea salt

M E T H O D

Start with the soup.

In a medium pot melt the ghee over medium-low heat. Add the onion and garlic and sauté for a few minutes. Next toss in the broccoli and stir with a wooden spoon for a few minutes until the green color is really bright.

Pour in the broth and water and turn up the heat to high. When the liquid comes to a boil lower the heat back down to medium-low and simmer for 10 minutes. Turn off the heat and stir in the spinach for a minutes so it cooks just a little bit.

While the soup is cooking make the purée.

Blanch the basil leaves for 10 seconds in a medium pot of boiling water. Drain and add to a small food processor. Add the garlic and olive oil. Process until you have a thick purée. Season to taste with salt. Spoon into a small glass jar.

Next come back to the soup. Carefully pour the soup into a high speed blender, add the salt and process until smooth. Adjust flavors. Pour evenly into two bowls. Add a tablespoon of basil purée on top of each serving and squeeze fresh lemon juice.

Serve warm or at room temperature. Enjoy!

This soup and basil will keep in the fridge for two days.