3 Greens Soups That Will Put a Spring in Your Step

Ready for spring? Try these twists on green soups for a tasty way to kick-start a sluggish system.

Winter for me is all about root vegetable and squash soups, but as we enter into spring, my focus turns entirely to greens. That’s because I sense the time is coming when I might have to start baring a little more flesh, but predominantly because I feel like my hibernating body is in need of a spring cleaning. Greens are just the thing to kick-start the immune system, help flush out toxins and put the pep back in my step.

Sometimes it’s a challenge to come up with creative ways to get your greens quota, beyond having them as a side with a little garlic, so I like to get my fix by combining them with different herbs and spices into a delicious, healthy soup.

Here are three quick and easy recipes to keep you excited about getting your daily fill of greens. All recipes serve two large bowls and four smaller bowls and take less than 45 minutes to prepare.

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1. Leek, Zucchini and Parsley Soup

Leeks are loaded with Vitamin K and folate—as is parsley. The zucchini turns this soup into a satisfying meal that allows us to leave the bread to one side. Add in a cup of cooked garden peas when adding the stock for an extra shade of green and fiber. Full disclosure, the cookbook that inspired this recipe creation is Gwyneth Paltrow’s It’s All Easy.

DOWNLOAD THE RECIPE – LEEK ZUCCHINI AND PARSLEY SOUP

 

2. Bok Choy, Kale and Spinach Soup

The caramelized shallots and lemon juice jazz up these trusted greens with a sweet and sour shot of vitamins. If you are looking for a collagen boost, use chicken broth instead of vegetable.

DOWNLOAD THE RECIPE – BOK CHOY KALE AND SPINACH SOUP

 

3. Broccoli, Spinach and Cilantro Soup

This is my go‐to soup for spring! The cilantro really takes this from a winter soup to an invigorating cup of spring. It is also versatile. For a Thai twist, you could add half a can of coconut milk and 1/3 teaspoon of Thai green curry paste to the blender and then reheat the blended mix. For a summer twist, add half a minced red chili pepper when adding the garlic, and once blended allow to cool, refrigerate and then serve chilled.

DOWNLOAD THE RECIPE – BROCCOLI SPINACH AND CILANTRO SOUP

 

 

Photo Credit: iStock

 


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