I know, I know:
“a GREEN soup? Who craves a green soup?”
But the truth is that YOU will crave this Super Green Soup, packed with protein, bitter and astringent flavors and warming spices, when you have a spoonful and feel how it makes your body hum on a chilly spring day.
If you’ve read All About Kapha in my blog, you know that spring is a time of year green veggies are EVERYTHING for our bodies – the specific astringent and bitter flavored medicine our systems need to shed the weight and heft of winter, and spring forward strong into summer. But then you also know that it’s absolutely critical to keep our bodies warm so that they can do this important detox job. Which means that salads and cold juice cleanses are preeeettty much the worst thing you can do to prime your system.
Enter warm, cooked greens and specifically this Super Green Soup that delivers all the nutrients and energetic benefits of super green veggies, but in an easy-to-digest format. If you Google “green soup,” you’ll find there are lots of versions out there, but most of them look more like stark temple cuisine with little flavor than they do a fortifying soup that can keep up with the nutritional demands of active, high-achieving folx. Many of them leave out protein, which is achieved here with a nice lentil base, capped off with steamed quinoa and some gentle goat cheese. Others are completely devoid of flavor and salt, and this recipe calls for warming spices that will hit your tastebuds where it counts.
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