Spring-Herb Soup

MEAL TYPE: Soup

DIETARY RESTRICTION: Dairy-Free, Gluten-Free

MAKES 4 SERVINGS

TAKES 30 MINUTES

Spring-Herb Soup

Here’s a scrumptious way to inject those ever-crucial greens into your day—without feeling like you are working at it. This soup is a terrific source of folate, vitamin A, and vitamin C, which promotes cell growth and regeneration. It’s a balanced meal all on its own, with the avocado’s healthy fat and the optional fish, an excellent protein source. You can also serve it as an appetizer, perhaps to accompany our Chicken Tacos or or Root Veggie Tacos With Cilantro Salsa Verde. Recipe courtesy of Lauren Chandler, barre3’s culinary wellness expert.

INGREDIENTS

2 Tbs. extra-virgin olive oil

1 large yellow onion (chopped)

3 garlic cloves (chopped)

1/2 jalapeño chili (chopped)

1 tsp. sweet smoked paprika (optional)

½ tsp. ground white pepper

10 cups (about ½ pound) dark leafy greens (such as spinach, kale, and/or nettle leaves and stems)

1 cup roughly chopped cilantro

1 cup roughly chopped mint

1/4 cup roughly chopped tarragon

3 Tbs. roughly chopped marjoram or oregano

2 large avocados (1 roughly chopped, 1 for serving)

1 ½ pounds salmon and/or cod (cut into bite-sized cubes; optional)

2 limes

Sea salt and freshly ground pepper to taste

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INSTRUCTIONS

Heat the oil in a large soup pot over medium-low heat. Add the onion, garlic, jalapeño, smoked paprika, and white pepper, and cook, stirring occasionally, until the onion softens, about 8 minutes. Be sure the onions do not brown.
Add 5 cups of water to the pot and bring to a boil. Simmer over low heat for 5 minutes, then stir in the greens, herbs, and avocado, and turn off the heat.
Using an immersion blender, process the soup until it is smooth. Alternatively, carefully purée in batches in a traditional blender, then transfer the soup back to the pot.
If you are including fish, add it to the soup and simmer for about 5 minutes, until it is just barely cooked through, then remove from heat. The fish will continue to cook in the hot soup, so it is better to remove from the heat before it’s cooked through than to overcook it.
If you are not including fish, simmer soup for 5 minutes.
Stir in the juice of one lime and add salt and pepper to taste. Add water if needed to thin soup to desired consistency. Serve with wedge of lime and garnish with additional avocado and a pinch of herbs.

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