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Kitchen Greens Soup

October 15, 2015

soup recipes
Author: Lily Mazzarella
Come and get your greens! Greens consumption tends to suffer in the fall as we move towards heavier foods and root vegetables, and away from summer’s salads. This easy, delicious puree makes use of most of the green matter in your kitchen. Kale and broccoli contain more vitamin C than oranges, and spinach contains abundant beta-carotene. You’ll feel light, bright, and well-nourished after eating this soup!

Ingredients

1-2 small green zucchini, roughly chopped (approx. 1⁄2 inch rounds)
1 small leek (white and light green parts), or small onion or 2 medium shallot, chopped
1 stalk celery, chopped
1 large handful kale leaves, de-stemmed and chopped
1 bunch spinach, chopped or 1⁄2 bag frozen organic spinach, thawed
2 cups broccoli florets, chopped
6-8 cups of broth
Pea Protein or Grass-fed Collagen
Himalayan pink salt or high quality sea salt
Freshly ground pepper

Preparation

In a medium to large sauce pan, sauté leeks/onions and celery, in olive or coconut oil over moderate heat, until they start to turn translucent.

Add zucchini & broccoli, & sauté until just the outside of the zucchini starts to turn translucent.

Add the spinach & wilt. Cover with liquid & bring to a boil, then simmer for about 3-5 minutes, stirring occasionally.

Blend soup, using a hand blender or Vitamix (Vitamix gives the soup a silky texture).

Add salt & pepper to taste.

Add approximately 1 tbsp of Collagen or Pea Protein for each cup of soup you consume. Drizzle with olive oil or add a dollop of pesto as desired.




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