Spring Greens Soup
This green soup provides AMAZING energy! Loaded with alkalizing greens, this soup is great for the gut microbiome...and it's tasty too!
Servings: 6 servings
Calories: 733kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Calories: 733kcal | Carbohydrates: 114g | Protein: 31g | Fat: 14g