Broccoli, potato and shiitake - March Soup of the Month

We at Embodied Empowerment are strong believers in the power of nourishment through food. Food is a wonderful way to connect to nature, ourselves and each other. In fact whenever our team meets up or we hold our ‘Practitioner meet-ups’ we always share food together.

“I’ve always been a strong believer in ‘Soup Therapy’ ,'' explains Sophie co-founder of Embodied Empowerment. “Whenever I feel stressed, overwhelmed, emotional or just a bit meh, I make soup! Taking the time to choose the right recipe to suit my mood, carefully selecting the stars of the show - my chosen vegetables! Followed by the wonderfully grounding and simple act of chopping and stirring when cooking. Finally finishing with being able to nourish myself from the inside, by eating up a delicious soup I took the time to create all for me… and any lucky pals I chose to share it with!”

Enjoy our monthly Blog Post - Soup of The Month where we share a new seasonal, nourishing soup recipe every month.

Here’s this month's recipe from our resident Chef Nicoletta Tavella - La Cucina del Sole.

This soup will be ready in no time if you cut the potatoes in small chunks. The broccoli will only need about 10 minutes and in the meantime, you can sauté the shiitake that will be added to the soup just before serving.

You can make this dish completely vegan by substituting the butter with the same quantity of extra virgin olive oil. I’ve used a very delicate goat butter which is a lot more digestible for people with lactose intolerance.