| OWL Venice
Nourishing Greens Soup
Total Time: 40 minutes | Servings: 4
with broccoli (stalks included) spinach, kale, sweet onion, lemon, garlic and ghee topped a crunchy chickpea and seed mix and a drizzle of olive oil
Ingredients:
- 2 tbsp ghee
- 1 clove of garlic *sliced* (optional)
- 2 heads of broccoli (with stalks)
- 1 sweet onion *diced*
- 3 cups chicken broth elixir
- 4 cups kale leaves *chopped*
- 2 cups arugula
- 2 cups spinach leaves
- 1 lemon *juiced*
- Sea salt + pepper *to taste*
Chickpea & Seed Topping:
- 1 (16 oz) can chickpeas
- 2 Tbsp olive oil
- ¼ cup sunflower seeds
- ¼ cup pepitas
- 1 tbsp sesame seeds (white & black)
- 1 tbsp hemp seeds
- Sea salt + pepper *to taste*
Directions:
- Preheat your oven to 350℉. In a roasting pan mix together the chickpeas, olive oil, sunflower seeds, pepitas, sesame seeds and hemp seeds. Season with salt and pepper. Roast for 20-25 minutes.
- While the chickpeas are roasting, make your soup. Heat up a large pot with ghee. Add in your garlic and onions and saute until fragrant.
- Cut up your broccoli florets into small pieces. Save the stalks and cut off the outside layer and then dice the stalks into pieces. Add into the pot.
- Pour in the chicken bone broth and bring to a simmer. Let cook for 15 minutes. Then add in your greens. Continue to simmer for another 5 minutes. Squeeze in the lemon.
- Remove the soup from the heat and blend with an immersion blender or regular blender. Season with salt and pepper.
- Serve soup with the crunchy chickpea topping and a drizzle of olive oil.
Claire Sporck
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.