Nourishing Green Smoothie Soup AKA "Use Up ALL Your Greens"

Pantry Recipe

Nourishing Green Smoothie Soup AKA “Use up ALL your Greens.”

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 nutrient 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. Note: The short on time recipe is below, I make this a few times a week.

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 1-2 smoothies)

1 tbsp. olive or avocado oil

1 onion diced, about 1 cup

1/8 tsp. salt

3-5 cranks of fresh ground pepper

1-inch piece of ginger, diced, about 1 tbsp.

1 clove garlic, diced, about 1 tsp.

1 quart bone broth or veggie stock or purchase Brodo (that’s what I use, it’s the perfect fast food)

1 tbsp. apple cider vinegar

1 tsp. tamari or coco aminos

4 cups spinach or kale

1/4 cup cilantro, leaves and stems

1/4 cup dill, leaves only

1 scoop of Collagen powder

Lemon juice (optional garnish)

Instructions:

1. In a large pot, like a Dutch oven, add olive oil and diced onion. Cook on medium for 5 to 7 minutes or until slightly golden and translucent. I like to season this with 1/8 tsp. salt and 3-5 cranks of fresh ground pepper. 

2. Add the ginger and garlic and cook for 1 to 2 minutes longer.

3. Add the apple cider vinegar and cook until almost gone (1 to 2 minutes). 

4. Add the bone broth and cook for 10 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. 

5. Pull off the stove and let cool, if you do blend hot be extra careful the lid is on tight!

6. Add the soup to a blender, add the spinach, cilantro, dill, and collagen powder. Blend on low at first and gently increase the speed until smooth and creamy about 1 minute. I have put up to 6 cups of spinach in my soup. I love how thick it is. If you don’t like cilantro, add parsley instead. 

7. 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. 

8. Store in the fridge up to 3 days or in the freezer up to one month.

Short on Time Recipe:

1. Add 2 cups of warm bone broth or 1 container of Brodo to a blender.
2. Add 1-2 cups of spinach or baby kale + 2 Tbsp. coconut milk (I freeze these in ice cube trays).
3. Add 1 inch piece of raw ginger or garlic.
4. Blend in a blender until smooth (be careful the lid is on tight).
5. Drink!

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