Spring supposedly arrived about a month ago. Try telling that to the courageous folks who braved the freezing temps and torrential downpours to run the Boston Marathon today. Can we just pretend it really is spring by eating lots of fresh spring produce? You bet! This spring greens soup uses lots of fresh greens and herbs and is sure to give you a healthy dose of energy, which is exactly what’s needed to confront these dreary cold days.
In the spring, the abundance of leafy greens and herbs helps us alkalize, detox and lose some extra pounds after a long winter of heavier foods. There are many ways to incorporate greens into your meals. Soup is a nourishing, simple and tasty addition to a healthy diet. This spring greens soup is simple to make, keeps well in the fridge and can be served cold or hot. Use this recipe for a simple homemade veggie stock.
SPRING GREENS SOUP BENEFITS:
PROTECT AGAINST TOXINS: Chlorophyll found in green leafy veggies has a neutralizing effect on cancer producing toxins
SUN PROTECTION: UV protection at the cellular level
LOADED WITH FOLATE: deficiencies lead to digestive disorders, heart disease, and birth defects.
BURN FAT: greens contain compounds that convert fat-storing to fat-burning.
ANTI-AGING: greens are anti-inflammatory, contain essential fatty acids, antioxidants and Vitamin K.
CELL REGENERATION: cell division is vital for growing new skin, blood, bones and ensures cells live longer before die off.
FEED YOUR GUT: PH balance, immune balance, healthy gut microbiome.
HEART HEALTH: greens help reduce blood clots plus the fiber in greens helps regulate cholesterol and triglyceride levels.
BUILD ENZYMES: greens help us digest food and absorb the nutrients in it. Benefits range from the microscopic, molecular level to the tissue level (building healthy skin, nails, hair).
FIGHT DIABETES: help regulate glucose imbalances.
I absolutely LOVE everything about this soup. The health benefits, the flavor, texture, taste and abundance of energy I get from eating it. It’s simple to make and stays good in the fridge for up to a week. My favorite way to enjoy this spring greens soup is cold, sprinkled with hemp seeds and shredded radish. It’s one of my favorite breakfasts and just perfect after the gym. It’s nourishing, loaded with protein and helps to replenish what was lost during a workout.
Dreaming of spring? This spring greens soup will help!
- 1 Tablespoon olive oil
- 1 medium onion, diced
- 1 teaspoon sea salt
- ½ teaspoon white pepper
- 1 stalk celery, diced
- 1 small clove garlic, minced
- 4 cups green peas (frozen is OK)
- 4 cups vegetable stock
- ¼ cup fresh tarragon leaves
- ½ cup fresh mint leaves
- ½ cup fresh parsley
- 1 Tablespoon honey
- 1 lemon, juiced (approx. ¼ cup)
- 1 cup loosely packed greens (spinach, chard, kale, arugula, collard greens)
- 1 cup filtered water
- Heat olive oil in stock pot over medium heat. Saute onions with salt and pepper until softened, about 4 minutes. Stir in celery and garlic, continue to cook for 2 minutes. If pan becomes too dry, add 1 Tablespoon veggie broth or water at a time, as needed.
- Stir in peas and veggie stock and bring to a boil, turn down heat and simmer uncovered for 5 minutes.
- Turn off heat. Stir in the honey, parsley, tarragon and mint, allowing the herbs to wilt.
- Using a blender, puree greens with water. Add contents of soup pot to blender and puree until smooth and creamy. You may need to do this in batches.
- Gently stir in the lemon juice. Taste for seasoning, adding more S=P or lemon juice as needed.
- Serve hot, room temp or cold.
- Pass around optional toppings and lemon wedges.
- Soup will stay good in fridge for up to a week.
Serve soup hot or refrigerate and serve cold. I like to drink a large mug of this, sprinkled with hemp seeds for an energy boost first thing in the morning.
Amount Per Serving: Calories: 733Total Fat: 14gCarbohydrates: 114gProtein: 31g