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Healthy And Hearty Green Super Soup

Get all your greens in without sacrificing flavor! This hearty green super soup is made with nutritious broccoli, asparagus, kale, spinach, and creamy avocado as well as topped with spiced nuts that add crunch and extra flavor. This soup is the perfect way to start off the new year’s winter on top of your health game!

by Matthew Johnson

Inspired by theawesomegreen.com

Ingredients

for 6 servings

Spiced Seeds and Nuts

  • 1 cup
    hazelnuts, toasted and crushed (120 g)
  • 1 tablespoon
    nigella seed
  • 1 tablespoon
    sesame seed, toasted
  • ½ teaspoon
    ground cinnamon
  • 1 teaspoon
    ground turmeric
  • ¼ teaspoon
    ground coriander
  • ¼ teaspoon
    cayenne pepper
  • ½ teaspoon
    garlic powder
  • ¼ teaspoon
    ground ginger
  • kosher salt, to taste
  • pepper, to taste

Soup

  • 2 tablespoons
    olive oil
  • 1 cup
    carrot, diced (120 g)
  • 2 cups
    yellow onion, diced (300 g)
  • 1 cup
    celery, diced (225 g)
  • 1 cup
    parsnip, diced (135 g)
  • 5 cloves garlic, minced
  • kosher salt, to taste
  • pepper, to taste
  • 2 cups
    broccoli floret (300 g)
  • 2 cups
    asparagus, chopped (250 g)
  • 3 cups
    vegetable broth (720 g)
  • 1 lemon juice
  • 2 bunches lacinato kale, sliced
  • 10 oz
    fresh spinach (280 g)
  • coconut cream, for serving
  • ¼ cup
    chia seed, for serving (45 g)
  • avocado, sliced, for serving
    Calories 327
    Fat 20g
    Carbs 31g
    Fiber 12g
    Sugar 8g
    Protein 11g

Estimated values based on one serving size.

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Preparation

  1. Make the spiced seeds and nuts: In a small bowl, combine the hazelnuts, nigella seeds, sesame seeds, cinnamon, turmeric, crushed coriander, cayenne pepper, garlic powder, ground ginger, salt and pepper. Mix together and set aside for garnish. These seeds and nuts will keep in an airtight container for up to 1 week.
  2. Make the soup: Heat the olive oil in a large pot over medium hight heat. Add the carrot, onion, celery, parsnip, garlic, salt, and pepper. Stir and cook until the vegetables are fully softened, about 10 minutes.
  3. Add the broccoli, asparagus, and vegetable broth. Bring to a boil. add the lemon juice, kale, spinach, and stir to wilt the greens in the hot soup. Do not cook the greens for longer than about 3 minutes.
  4. Once the greens have wilted, puree the soup to your desired consistency.
  5. Serve immediately. Top with coconut cream, chia seeds, avocado, and the spiced seeds and nuts.
  6. Enjoy!
 

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