Spring-Herb Soup

Name: Spring-Herb Soup
Ingredients: 2 Tbs. extra-virgin olive oil; 1 large yellow onion (chopped); 3 garlic cloves (chopped); 1/2 jalapeño chili (chopped); 1 tsp. sweet smoked paprika (optional); ½ tsp. ground white pepper; 10 cups (about ½ pound) dark leafy greens (such as spinach, kale, and/or nettle leaves and stems); 1 cup roughly chopped cilantro; 1 cup roughly chopped mint; 1/4 cup roughly chopped tarragon; 3 Tbs. roughly chopped marjoram or oregano; 2 large avocados (1 roughly chopped, 1 for serving); 1 ½ pounds salmon and/or cod (cut into bite-sized cubes; optional); 2 limes; Sea salt and freshly ground pepper to taste

blog.barre3.com

Spring-infused soup packed with greens, avocados, and optional fish—dairy-free, gluten-free, and full of vitamins A, C, and folate. Perfect as a meal or appetizer.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at blog.barre3.com.

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Ingredients

2 Tbs. extra-virgin olive oil
1 large yellow onion (chopped)
3 garlic cloves (chopped)
1/2 jalapeño chili (chopped)
1 tsp. sweet smoked paprika (optional)
½ tsp. ground white pepper
10 cups (about ½ pound) dark leafy greens (such as spinach, kale, and/or nettle leaves and stems)
1 cup roughly chopped cilantro
1 cup roughly chopped mint
1/4 cup roughly chopped tarragon
3 Tbs. roughly chopped marjoram or oregano
2 large avocados (1 roughly chopped, 1 for serving)
1 ½ pounds salmon and/or cod (cut into bite-sized cubes; optional)
2 limes
Sea salt and freshly ground pepper to taste