Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
The environmentalists are always urging you to go green, and now we are too?at least when it comes to soup.
Admittedly this is more of a side dish than a full dinner entree, but we couldn’t pass on the opportunity to share a recipe that includes all those beautiful and delicious early spring greens. And besides, “What’s for Side Dish Tonight?” doesn’t quite have the same ring to it.
6 green onions, chopped
2 tbsp butter
2 tbsp olive oil
6 stalks of asparagus, ends trimmed and cut into bite-sized pieces
2 cups spinach, chopped (fresh is preferable, but if all you have is frozen, that will work too!)
1 cup watercress
1 cup arugula or other dark leafy green, chopped
3 cups vegetable broth
Salt and pepper to taste
1 lemon, zest only
In a large saucepan, melt butter with oil and saute onions until translucent. Add the asparagus, spinach, watercress and lettuce and cook, stirring occasionally. Add half of the broth, cover, and simmer mixture over medium heat for about 15 minutes. Next, place broth mixture ? this is easiest done in batches ? in a food processor or blender and pulse to puree. Once entire mixture is pureed, return to saucepan, add remaining broth and simmer, uncovered for about 10 minutes. Add salt and pepper to taste and serve hot, garnished with the lemon zest.
Courtesy of Fitday.com based on ¼ of the total recipe:
Calories: 141 calories
Fat: 12.7 grams (79% calories from fat)
Carbs: 5.5 grams (14% calories from carbs)
Protein: 2.8 grams (7% calories from protein)