Spring Greens Soup
This Spring Greens Soup is so easy and you will enjoy it’s fresh taste.
The fresh chard and spring onion from the farm make all the difference. The deep greens add magnesium and folate important to energy production. The onion is good prebiotic fiber for our gut bacteria, which we need to be happy right now. Did you know a large part of our immune system is in the intestines?
This recipe calls for frozen green peas, however right now all I had in my freezer was a mixed bag of peas and carrots. I did not want to venture out to the store for just one item, so I substituted the peas and carrots for the green peas. I like to think I benefited from the extra beta- carotene from those carrots in my soup!
It’s quick to cook, just 15 minutes to simmer once you have added all the ingredients. Top with chopped cilantro or parsley and know you are feeding your body well today!
Ingredients
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2 Spring onions, chopped
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2 cloves garlic, minced
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3 Tablespoons olive oil
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Pinch of red pepper flakes
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1 pound frozen green peas
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1 1/2 cups canned white beans
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4 cups greens (spinach or chard)
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4 cups vegetable or chicken broth
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Salt and pepper to taste
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Juice of 1 lemon
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Handful of chopped cilantro
Directions
In a soup pot, heat oil over medium heat. Add the chopped onion and minced garlic. Sauté 5 minutes until it softens. Add red pepper flakes, season with salt and pepper. Add peas, beans, greens and broth. Simmer for 15 minutes. Season with salt, pepper and lemon juice. Add herbs of choice. Taste, then adjust for more seasoning.
With a food processor or blender (or immersion blender), working in batches, puree soup. Serve in bowls and enjoy with a side of roasted sweet potato.
