Easy Nourishing Green Blender Soup
Pantry Recipe
Easy Nourishing Green Blender Soup
This recipe is like drinking a warm, nourishing, green hug and it’s your answer for “it’s too cold for a smoothie.” Perfect for when you need an extra nourishing boost or when you feel that slight tickle in your throat.
It freezes well, which means you can make it ahead of time and have it ready and waiting for you! Make sure to shake it up, it separates. If you need more blender soup tips, check out The Chef’s Guide to Making Soups.
Def let me know if you make this recipe! Tag me @chefcarlacontreras on Instagram.
Eat Well,
xo Chef Carla
PS: Get my book, Collagen A Love Story: Inside you'll find 20 Beauty Food Recipes: Smoothies, Drinks, Soup, and Sweet Treats Download your Free Copy
Ingredients:
Makes: 1 big mug
16 ounces bone broth or veggie stock or purchase Brodo (that’s what I use, it’s the perfect fast food)
1 cups spinach or kale
1 Tbsp. white miso paste
1/8 tsp. salt
3-5 cranks of fresh ground pepper
Optional Add in’s:
1-inch piece of ginger, finely grated, about 1 tbsp.
1 clove garlic, sliced thin, about 1 tsp.
squeeze of lemon juice (optional garnish)
1/4 cup cilantro leaves
1/4 cup parsley leaves
1 Tbsp. fresh dill fronds
Note: This is a quick version of my Green Smoothie Soup
Instructions:
Add the bone broth to a medium saucepan and cook for 5 minutes on medium high. If you use store-bought bone broth or stock, be mindful that it may have salt. Taste your soup before adding more.
Pull off the stove, if you do blend hot be extra careful the lid is on tight!
Add the add the spinach and miso (and optional add in’s) to a high speed blender and blend on low at first and gently increase the speed until smooth and creamy about 1 minute.
Season with salt and pepper to taste (about 1/8 tsp. salt 3-5 cranks of fresh ground pepper) Add a squeeze of lemon for garnish.
Store in the fridge up to 3 days or in the freezer up to one month.
Add-in's Notes:
I add the garlic and ginger in raw. These have a more pungent taste you can saute them in olive oil and then add them in as well for a milder taste.
For a super fast meal, I also make the soup and steep a Tadin Ginger Root Tea bag in the soup for about 10 minutes, it's delcious!
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