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.

Veggie-Packed Green Soup

Name: Veggie-Packed Green Soup
Cook time: 45 min
Yield: 4 servings
Ingredients: Celery; Zucchini; Garlic Cloves; Spanish Onion; Extra-Virgin Olive Oil; Kosher Salt; Black Pepper; Vegetable Stock; Baby Spinach; Hemp Seed Oil; Hemp Hearts; Sesame Seed; Pumpkin Seed; Microgreens

Recipe by Megan Horsley

Ingredients

Time

45m

Serves

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.

Vegan

High Protein

Side

Ingredients

3 stalks

Celery

1 large

Zucchini

chopped

Garlic Cloves

minced

1 small

Spanish Onion

chopped

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

PREHEAT: the oven to 375F. Line a baking sheet with parchment paper.

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.

BLEND: the vegetables in a blender or food processor with the water/broth and spinach. Adjust seasoning as needed.

GARNISH: each serving with hemp oil, microgreens, pumpkin seeds, sesame seeds and hemp hearts.

Note: If you don’t have a blender or food processor, keep the soup chunky.