Veggie-Packed Green Soup
Recipe by Megan Horsley
Ingredients
14
Time
45m
Serves
4
The bright green colour of this soup is sure to entice you to eat your greens! Packed with liver supportive and cancer-inhibiting ingredients like cauliflower, garlic and onion, plus gut-supportive fibre, this soup is definitely a nutrition knockout. If you’re looking for a way to get more vegetables into your diet, this is an easy way to do it.
High Protein
Side
Vegan
Ingredients
3 stalks
Celery
1 large
Zucchini
2
Garlic Cloves
1 small
Spanish Onion
2 Tbsp
Extra-Virgin Olive Oil
1/2 tsp
Kosher Salt
1/4 tsp
Black Pepper
4 cups
Vegetable Stock
1 handful
Baby Spinach
1 Tbsp
Hemp Seed Oil
3 Tbsp
Hemp Hearts
2 Tbsp
Sesame Seed
3 Tbsp
Pumpkin Seed
1 handful
Microgreens
Instructions
1
PREHEAT: the oven to 375F. Line a baking sheet with parchment paper.
2
ROAST: toss all of the vegetables except for the spinach with olive oil, salt and pepper. Spread out on the baking sheet. Roast for 15 minutes, flip and roast for another 15 minutes.
3
BLEND: the vegetables in a blender or food processor with the water/broth and spinach. Adjust seasoning as needed.
4
GARNISH: each serving with hemp oil, microgreens, pumpkin seeds, sesame seeds and hemp hearts.
5
Note: If you don’t have a blender or food processor, keep the soup chunky.
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Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
