A healthy and cleansing green soup filled with vegetables that’s made to nourish and revitalize your body anytime of year.
I know it’s almost summer and the so-called soup season has long passed, but I just had to share this clean green soup with you because it’s so light and suitable for anytime of the year.
Frankly I see no reason to limit my soup consumption to the winter months. A bowl of soup is always welcome lunch or dinner fare in my opinion. It’s a quick and satisfying option that feels so nurturing to your body.
This past week brought back a few cool, crisp days, just a little reminder that summer isn’t quite ready to make its appearance and I found myself wanting something a little warm and soothing without being overly hearty or heavy.
This healthy, clean green soup is like a bit of spring in your spoon, with its bright clean flavors and vibrant green color. You’ve got the sweet grassy taste of petite peas, baby spinach, broccoli and green beans all mingling together in velvety harmony with just a touch of garlic and chives lingering in the background.
It’s a straightforward affair you can make in less than 30 minutes. I like to make extra to reheat during the week.
The super velvety texture comes from blitzing everything up in the blender with a swig of olive oil at the end which makes it entirely dairy-free. Wonderfully versatile, you can add extra fresh vegetables to it to make it more substantial, or even thin it out with a bit of water and sip it chilled. I like to finish mine with an extra sprinkle of sea salt and drizzle of fresh olive oil.