Spring Cleaning Part 1: Spring Greens Soup

I just wanted to drop a quick beat here and follow up my last blog post on athleisure wear. If you haven’t had a chance to read it, check it out here.

With spring right around the corner, many of us are getting into the “Spring Clean” mindset.
Whether you’re looking to spruce up your dinner recipes, morning skin routine or daily fitness routine, I’ve put together a three-part blog post to help you spring ahead this year.

Take advantage of the plentiful produce of springtime with this creamy Spring Greens Soup. Simmering shallots, garlic shoots, and piles of fresh greens results in a bright, flavorful, and satisfying soup. Add in healthy fats from coconut milk to get a rich, creamy texture when blended up. Vital Proteins Collagen Peptides or Proteins both work well for added protein in this vegetable-based soup.

Spring Greens Soup

Yields: 2-4 servings

2 tbsp. ghee, tallow, lard, or coconut oil

2 shallots, peeled & minced

3 celery shoots, chopped

½ lb. garlic shoots, chopped small (or sub 2 garlic cloves)

1 bunch kale, roughly chopped

2 c. spinach or other mild spring greens

2 c. arugula

4 c. bone broth or stock of choice

1 14-oz. can light coconut milk

6-8 fresh mint leaves, chopped

½ c. fresh parsley, chopped

sea salt and black pepper, to taste

1-2 scoops Vital Proteins Collagen Peptides (per serving)*

Optional to garnish: additional coconut milk or cream, sliced nuts, or seeds or good-quality extra virgin olive oil (as desired)

Directions:

Add the ghee to a large stock pot over medium heat. Add the shallot, celery, and garlic shoots. Sauté until the vegetables are softened, about 5 minutes. Add the kale, spinach, and arugula and sauté until wilted. Stir in the broth and coconut milk. Bring the liquid to a simmer, cover, and cook for 20 minutes.

Take the pot off the heat. Add in the fresh mint and parsley. Season with sea salt and black pepper, to taste. Using an immersion blender or regular blender, blend the soup until smooth (using caution when blending hot liquids; it’s best to work in batches).

Serve the soup into bowls, adding 1-2 scoops of Collagen Peptides to the hot soup, as desired. Garnish with coconut cream, chopped nuts or seeds, or extra virgin olive oil, as desired.