Popular Conditions & Diets
Ingredients
14
Time
45m
Serves
4
Recipe by Megan Horsley
Ingredients
14
Time
45m
Serves
4
3 stalks
Celery
1 large
Zucchini
chopped
2
Garlic Cloves
minced
1 small
Spanish Onion
chopped
2 Tbsp
Extra-Virgin Olive Oil
1/2 tsp
Vegan
High Protein
Side
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
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.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
