With winter white on its way out, now’s the perfect time to start thinking green. Take a break from hearty, heavy stews and cold-weather comfort casseroles with a refreshing, vibrant veggie soup. Green goodness from zucchini, celery and avocado mingle with fresh flavor from lemon or lime to create a light, spoonable meal that fills your bowl with the renewed feel of spring!
Spring Green Soup
Olive oil or coconut oil
4 medium-sized zucchini, chopped
4 stalks celery, chopped
1/4 cup parsley, chopped
1/4 cup basil
1/4 cup green onions, chopped
Juice of 1 lime or lemon
1-2 tsp. lime or lemon zest
2-4 Tbsp. chopped onion, to taste
1 small clove garlic, diced
Freshly ground black pepper
1/4 cup of water (or more as needed)
Optional: sea salt, pumpkin seeds, pistachios
- In a large pot, saute garlic and onions in oil, then slowly add in veggies (except avocado, basil and parsley) and cook until tender.
- Add all ingredients to food processor or high-speed blender and blend into a creamy green soup.
- Soup can be served hot or chilled.
Top with toasted pumpkin seeds or pistachios to keep it green!