Souper soups and bangin’ broths: Tuesday

The second in our week-long series of healthy, hearty soups to make lunchtimes that bit more interesting. Take that sucky rainy weather, we’re all warm and healthy inside. Ps, today’s soup is officially FIT!

Green soup with almonds

Green soup with almonds

Recipe from: nutritionist Libby Limon

Libby LimonSoup is a delicious way to warm up in the winter months and can be a complete meal in a bowl, however a lot of vegetable-based soups are missing a protein element so are less likely to sustain you and maintain a healthy blood sugar. This soup is protein-packed as it’s full of almonds, which add healthy fats and 17g of protein per portion to keep you full for longer. The almonds also make it super creamy and delicious.  It’s packed full of antioxidants and it only takes about 10mins to make, it really is an all round winner of a soup!


Libby Limon is a degree-qualified nutritional therapist and yoga teacher who works on the philosophy that health and happiness are best reached through balance, moderation and listening to your body. Libby is hosting her popular holistic  REBOOT–CAMP at Frame Shoreditch from Friday 8-15 November. Including a nutrition workshop, two days of delicious juices, a nutritional plan, delicious recipes (we can vouch for this, we’ve tried them), two-hour restorative yoga workshop, daily inspirational emails and Frame classes throughout the week, it’s a great way to give winter a hefty kick up the ass and feel amazing inside and out. Find out more here.


How to make

Ingredients (serves 2)

1tsp olive oil
2 leek (roughly chopped)
2 clove garlic (finely chopped)
500ml water
1½tsp bouillon powder
200g fresh spinach
125g  watercress
100g ground almonds
¼ nutmeg (grated)
Juice of ½ lemon
Salt & pepper to taste


1. Steamfry the garlic and leek in a little olive oil until soft.
2. Add water, bouillon and almonds.
3. Bring to the boil, then turn the heat down, and add the spinach and watercress. They will wilt in under one minute.
4. Blend until smooth and creamy with a hand blender.
5. Add lemon juice, nutmeg and salt and pepper to season.
6. If you wish add sheep’s milk yogurt, almonds or watercress to garnish.

Monday’s soup was butternut squash and bacon from EatEvolve. Check it out here
Tomorrow’s recipe is pear and fennel soup from the guys at Honestly Healthy. Yumster.



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