With the weather changing, it might be a good time to use up those garden green in this light garden green soup!
One of my favorite summer-fall transition recipes is to make a vegetable broth-based green soup with hearty greens from the garden. This garden green soup is a great way to utilize hearty greens that you have in the garden. This soup is also a great way to squeeze more greens into your diet if you find that challenging because it tastes so delicious!
If you don’t garden or have a garden at home, check out your local farmers market or make a grocery trip to pick these up.
A Closer Look at Dark Leafy Greens
You can truly use whatever garden vegetable you have available to you or what’s in season right now. Or you can incorporate these tried and true favorites. Like most of these dark leafy greens listed below, many have similar nutrition profiles, except some are richer in antioxidants than others.
Dark leafy greens are excellent sources of vitamin K, A, C, magnesium, manganese, calcium, and phosphorus. In addition to the micronutrients, dark leafy greens are a great source of fiber, low in fat, and low in protein.
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