Kid Chef Spring Green Soup is a nutritional powerhouse. Eat your greens! Greens are high in immune support, antioxidants, fiber, iron, calcium, heart healthy nutrients, and rich in vitamins A, B, C, and K! Leafy greens, such as spinach, Swiss Chard, Beet greens, pak choy, mustard, collard greens, and kale, growing in organic raised bed spring gardens, bring an outstanding broad base of nourishment to the table with vitamins, minerals, and a wide variety of phytonutrients.
Kids can chop 1 organic red potato, 1 organic carrot, ¼ cup organic red onion, 1 organic minced garlic clove, and 1 seeded organic red chili pepper. Steaming is the best way to cook veggies, as steaming retains the flavor, texture, and nutrition. Put the veggies in the steamer with 3 cups fresh picked leafy greens from the garden. Steam the veggies for 10 – 15 minutes or until tender, keeping the leaves a bright deep green.
Put the veggies in the blender with 1 ½ tbsp organic vegan butter, ½ cup organic almond milk, ½ tsp sea salt, and sprigs of fresh cilantro, parsley, and oregano and blend until smooth. Kids can harvest their own fresh herbs and veggies to create the best tasting and most nutritious meals.