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Friday, 13 May 2016

Spinach, Pea & Butter Bean Soup


I find there's something really healing and comforting about a bowl of soup. I especially love to eat soup if my digestion is feeling a little off because soup is a lot kinder, more gentle and soothing on your tummy than solid foods. Making your own soup is the best way to make sure you're getting lots of nutrients, aren't consume any refined sugars, masses of salt, unhealthy oils and preservatives....plus, it's so easy and cheap too! My go-to soup recently has been this spinach, pea and butter bean soup which is so full of flavour, packed full of protein & vitamins, super filling and leaves you feeling energised, happy and satisfied.


The one thing that sometimes puts me off about soup is that it often isn't filling enough, but that isn't a problem with this recipe thanks to the high protein and fibre content! Peas, spinach and butter beans all pack a plant-based protein power punch that'll leave you feeling super energised and awesome.


Peas may seem like a pretty boring vegetable but they're one of my favourites and you wouldn't believe the goodness that's in them. Peas contain both anti-inflammatories and anti-oxidants which makes them extremely beneficial to those suffering from chronic illness, the phytonutrients in them have also been shown to have anti-cancer effects. Peas are a great source of vitamin K which supports blood sugar stabilisation, vitamin A which promotes healthy skin and manganese which keeps your metabolism happy & healthy.
Spinach is a leafy green we should all incorporate into your diets, not only days it taste delicious but the goodness it gives us is amazing! Spinach is really high in vitamin A and vitamin K, it's also rich in vitamin E and C, iron, potassium and B vitamins.
I added butterbeans to this soup to provide some hearty goodness, thicken the soup, make it more filling and add some incredible nutrients. Butter beans a very good source of cholesterol-lowering fibre, they release energy slowly which keeps you feeling fuller for longer and reduces your risk of blood-sugar spikes and they contain plenty of iron which is important for transporting oxygen around the body.
I've also added garlic and turmeric to this soup which add such a anti-inflammatory kick, help fight of illness and will make you feel like a superstar!

This soup will last up to 3 days if kept in an airtight container in the fridge or you can freeze it and eat it within 3 months.








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