Prep Facts
Servings 6
8 cups (2 L) loosely packed spinach
2-3 tbsp (30-45 mL) lemon juice
1 tbsp (15 mL) coconut butter (raw is best)
1/4 cup (60 mL) green onions (use greens)
3 cups (750 mL) heated vegetable stock (OR 3 cups (750 mL) boiling water with an organic bouillon cube*)
1/3 cup (85 mL) Manitoba Harvest Hemp Hearts to taste
pink or grey sea salt (if using low sodium stock or bouillon)
Garnish: 1 tsp (5 mL) Hemp Hearts on top of each bowl
1. Put all ingredients (except Hemp Hearts) in a blender and blend on high.
2. Let soup cool slightly for about a minute, then add Hemp Hearts and continue to blend till silky smooth.
3. Garnish with Hemp Hearts and enjoy.
Photo courtesy of Julie Daniluk
Chef's Notes
Nutritionist Julie Daniluk hosts The Healthy Gourmet on the Oprah Winfrey Network (OWN), a reality cooking show that looks at the ongoing battle between taste and nutrition. Her first book, Meals that Heal Inflammation advises on allergy-free foods that both taste great and assist the body in the healing process. Check out more amazing recipes and nutrition tips at www.juliedaniluk.com.
www.manitobaharvest.com