Hey everyone! I'm back again today with some more meal prep inspiration. As usual, I have been buying so much of the fresh produce from my local farmers that I'm getting creative finding ways to use it all up before any of it goes to waste. That seems to be especially true with all of the leafy greens right now!
I do try to incorporate green smoothies often, as I have posted about before, but sometimes they just don't sound appealing to me. However, this week I came across an easy blended soup recipe that sounded like an awesome way to incorporate some of those abundant greens in my refrigerator in a slightly different way. As with gazpacho, there are all kinds of other soup preparations that are brilliant served cold on a hot day!
This recipe came out of the latest spring issue of the Forks Over Knives magazine. My boyfriend's mother gave it to me to peruse when we saw her over the weekend, and this soup just caught my eye. For one, it couldn't be simpler to make, and two, it is a great way to boost our intake of leafy greens. I keep all the main ingredients on hand at any given time, as well! Frozen peas, leafy greens (I used brilliant chard), avocado, lemon juice and broth. The magazine had a lovely radish slaw on top, which I had already made a similar version with beautiful carrots and kohlrabi to boot.
Can we take a moment to talk about how stunning these carrots are? Not your standard grocery store orange here. These I purchased from the guys at Pinewood Springs Farm here outside of Atlanta. Of course any fresh carrots pack a punch of beta carotene, fiber and other nutrients, but these purple ones also contain anthocyanins and other antioxidants to support health from the gut and beyond. Vitamins packaged as nature intended!
Though the soup would have been creamy and luscious on its own, the slaw really did add a nice crunch to make it that much more satisfying to slowly chew and enjoy. This first batch will be gone in no time, but luckily I have plenty of the ingredients left to make another batch with plenty of the slaw left to finish it off!
If salads aren't your thing, perhaps something like this would be a great dish to try for you to incorporate more of those awesome leafy greens into your weekly meal plan. The fat from the avocado and vitamin C from the lemon really help make this soup a powerhouse of nutrients as those items help our bodies absorb the other nutrients in the greens and peas. Plus you can't beat that fresh pop of citrus to transform a mundane soup into something that sings on your palate.
This definitely isn't Linda Blair's pea soup. 😜 (Any Exorcist fans out there?) It's been a minute since jumping in with the 
Time to start getting ready to hit the market again tomorrow morning!
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