No matter what season it is, a warm, hearty, cozy, nourishing soup is always going to feel so good during your luteal phase. It has so many luteal phase benefits from the white beans, celery, and leeks. This soup has a mild flavor that will keep you from feeling like you're eating something really heavy, but still packs in protein and fiber to keep you full. Don't be afraid of the ingredient list! I promise this soup is incredibly easy to make and easy to omit or substitute ingredients.
Ingredients:
Makes about 4 servings
- 4 c veggie stock
- 2 c water
- 2 cloves garlic
- 2 leeks
- 2 carrots
- 1 c celery
- 1 can chickpeas
- 1 can great northern beans
- 1 can cannelini beans
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/2 tsp parsley
- 2 bay leaves
- 2 eggs
- juice of 1 lemon
- 2 strips lemon rind
- olive oil
- salt
- pepper
Directions:
- Wash leeks thoroughly then chop leeks, peel and chop carrots, chop celery, and mince garlic.
- Add olive oil to a large pot over medium heat. Once hot, add the veggies besides the garlic and sauté until wilted, about 3 minutes. Then, add the garlic and sauté for a minute.
- Add your stock, water, and all the beans after draining and rinsing them. Add the thyme, oregano, parsley, bay leaves, and lemon rind.
- Bring to a boil on high heat, then decrease the heat to medium low and simmer for 20 minutes uncovered.
- Beat the eggs with the lemon juice, and add a couple scoops of broth to the eggs to temper them. Then, add the eggs to the soup and mix until soup thickens a bit.
- For a thicker soup, scoop about two ladles of soup into a blender, and pulse until just combined, then add blended soup back to the pot. Let everything simmer for another 15 minutes.
- Remove the bay leaves and lemon rind. Season with salt and pepper, and serve with olive oil on top.
You can make this soup yours by changing up the herbs, changing up the beans, subbing leek for onion, or adding shredded chicken. Some other herbs that would go great in this soup include rosemary. You could also add navy beans instead, or do all chickpeas/cannelini/great northern. I prefer this soup not too thick, but if you want a really thick soup, blend up even more soup to add back into the pot, or simmer for longer. You can simmer for up to an hour if you want it reallyy thick. Enjoy!!