Eye-Healthy Niagara Springtime Soup Sippers Recipe
See also: Broccoli rabe with tempeh and pine nuts • Chicken chopped salad • Deli-style kale salad • Infused water • Orange pepper, spinach and sundried tomato frittata • Pumpkin mousse • Roasted salmon with melon salsa • Sunset gazpacho • Tangy carrot salad • Tropical post-run smoothie • Turkey burgers with roasted orange peppers
Chilled soup sipper or juice? This versatile recipe by chef Anna Olson can work both ways.
The green peas are full of vitamin C, with a significant amount of vitamin A as well. The apples and leafy greens contain other important nutrients for eyes.
Recommended For You
The mint is a good source of several antioxidants. And the Greek yogurt offers a beneficial dose of protein.
Niagara Springtime Soup Sippers
(makes about 6 cups)
1 English cucumber
2 Granny Smith apples
1 lime, peeled
4 cups loosely packed spinach leaves
4 cups loosely packed baby kale
2 cups fresh or thawed frozen peas
2/3 cup loosely packed mint leaves
1-1/2 cups plain Greek yogurt
honey, to taste
lightly toasted sliced almonds, as garnish
- Wash all of the vegetables and fruits thoroughly. Cut the cucumber and apple into large pieces.
- Push all of the ingredients except the yogurt, honey and almonds through a juicer.
- Whisk the juice into the Greek yogurt and add the honey to taste.
- Pour into bowl or little glasses for sipping, and top with the toasted almonds.
[Page updated February 2017]