Eat Yo' Greens Soup

A heart and healthy soup packed full of nutrients

📝 Ingredients

• 2 tablespoons extra virgin olive oil
• 2 carrots, chopped
• 1 celery stalk, chopped
• 1 onion, chopped
• 2 shallots, chopped
• 1 teaspoon minced garlic (not pictured)
• 2 teaspoons oregnano
• 1 teaspoon marjoram
• 1 teaspoon thyme
• 4 cups vegetable broth
• 2 apples, peeled and cut into chunks
• 2 medium red potatoes, peeled and cut into chunks
• 1/2 cup split peas, picked over and rinsed
• 7-8 button mushrooms, quartered
• 1/4 cup cashews
• 5 cups greens (I used a variety)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon lemon juice
• 1/4 cup almond milk

👨‍🍳 Instructions

1. 1Heat the oil in a heavy-bottomed stock pot or Dutch oven. Add the carrots, celery, and onion and allow to cook for 5 minutes. Then add the shallots and garlic and cook another 2 minutes. Add in the oregano, marjoram, and thyme and stir for a minute.
2. 2Add the broth, apples, potatoes, and split peas. Bring to a boil, then reduce heat and simmer until the split peas are tender, about 35-40 minutes.
3. 3Next, add the mushrooms, cashews, greens, salt, pepper, and lemon juice. Cook until the greens are wilted, 5 minutes or so.
4. 4Transfer the soup, in batches, to a blender and blend until smooth. Alternatively, you can use an immersion blender, but I like the smoothness a blender generates. Return the soup to your pot and stir in the almond milk. Serve immediately.