This savory, silky soup is a great way to drink your vegetables, while keeping your blood sugar balanced and your whole system fueled. Liquid meals remove burden from the digestive tract, freeing up resources for repair & restoration in your body. Green soups maintain fiber content & allow for the addition of a protein source, like grass-fed collagen or pea protein.
2 tbsps extra virgin olive oil
1/2 small onion or 1 shallot, chopped
1 tbsp fresh thyme leaves, stripped from the stem, or ½ tsp dried
2 small (or 1 larger) green zucchini, cut into ½ inch half-moons
4-6 cups broth or water
6 cups roughly chopped mixed salad greens, tightly packed (such as Boston, romaine, arugula,
iceberg, red oak, and/or green oak; if using baby greens, no need to chop!)
1 ½ cups frozen organic shelled sweet peas, thawed
1 avocado
½ preserved lemon
1 generous squeeze lemon
Pink Himalayan salt, freshly ground organic black pepper
Grass-fed collagen or pea protein
Heat oil in a medium saucepan over medium heat. Cook shallot, onion and thyme, stirring often, until onion is translucent and tender, about 5 minutes. Add zucchini and cook, stirring occasionally, until it begins to soften, about 4-5 minutes.
Add broth, bring to a boil, and cook until zucchini is tender, 6-8 minutes. Stir in greens and peas, remove from heat, and let sit 10 minutes to allow greens to soften. Add avocado and preserved lemon. Add approximately 1 tbsp collagen or pea protein for each cup of soup. Purée soup in batches in a blender until smooth (or use a hand blender). Season with salt, pepper, and fresh lemon to taste. Serve soup topped with Cashew Crema and chopped mixed fresh herbs, or a dollop of Mineral-Rich Pesto.
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Lily Mazzarella
Author