Greens and Sprouts Soup

This is a quick way to get an intense dose of easily-digestible greens. You could even try this soup for breakfast as a warming alternative to a green smoothie or juice. The taste will vary depending on which combination of greens and fresh herbs that you use – so have fun experimenting. Although all greens have a bitter taste component, spinach and chard are sweeter than the others and can therefore be used alone. Kale is more assertive, and arugula and watercress have a pungent, peppery flavour so are better blended in combination with milder greens– especially if this is your first experience with this high-impact soup!

GREENS

Greens are essential to any diet. Green foods are special because of their abundant chlorophyll which helps to purify and revitalize the body by enriching the blood and counteracting toxins. Many greens are also rich in antioxidants and minerals, making them what we consider to be a master food. Welcome green foods such as kale, chard, spinach, broccoli, wheat grass, and micro algae into your life, and your body and mind will thank you for it. ~ Meghan Rathwell, RHN

Cooking Instruction

1. Bring water or stock to a boil in a medium pot. Add sprouts, onion, celery, ginger and garlic (if using), and simmer for 2 to 3 minutes.
2. Remove the pot from the heat, and stir in the greens.
3. Add fresh herbs, lemon juice, miso or salt and cayenne.
4. Puree soup, adding extra water or stock if needed. Serve immediately.

Variations:

• For a creamier version, add 1/4 cup soaked sunflower seeds while blending (in place of some of the mung sprouts).
• Add other green vegetables of your choice, such as broccoli or asparagus, and cook until just tender, before removing from heat.
• Use other sprouts in combination with, or in place of, the mung sprouts – such as lentil, daikon, broccoli, etc.
• For a sweeter version, replace the mung sprouts with 1 cup of shelled green peas.

About the Author

JILL BOADWAY is a Holistic Chef and Culinary Coach, who supports health-conscious professionals lacking the time, energy, skills or inspiration to cook, to prepare nourishing food in a fast, easy and enjoyable way.

Over a decade of Jill’s 16 years as a professional chef has been focused on creating whole-foods cuisine, (for yoga ashrams to Ayurveda spas and for private clients) and teaching holistic cooking classes. Together with her training in the realms of yoga and personal transformation, Jill inspires her clients to break through their blocks in the kitchen, discover their playful inner chef, and fulfill on their healthy eating goals.

For more information, please visit:
www.conscioustable.com

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