When prepared and cooked right these green veggies digest surprisingly well. Add in some simmered ginger and fresh parsley, both wonderful digestive aids, and you have a nourishing soup.
Each 1/2 cup contains less than 2 grams of fiber and can be sipped warm or cool on it's own. Enjoy added to white rice or some diced potato with option for protein such as egg, fish, tofu or chicken for a complete mini meal.
1 medium zucchini, skin peeled
1/2 cup frozen green beans
1 stalk celery
1 thin slice of ginger
Handful of parsley leaves
Chop zucchini into thin slices and celery into 2-3 large pieces.
Add to pot with 1/2 cup of green beans, slice of ginger and enough water to cover veggies. Bring to a boil and cover with lid, turn down to low heat and allow to simmer for 20-30 minutes. Remove celery and place into blender with parsley and add enough water to make about 2 cups. Blend well and enjoy immediately or allow to cool. Broth can be refrigerated for a few days or frozen. Tip: Freeze in ice cube trays for future soup cubes, easy to defrost and reheat in GP friendly portions (each cube = 1/8 cup).