| 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

Nourishing Green Soup Ingredients - OWL Chicken borth elixir, broccoli, chickpeas...


  • 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*


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the soup from the heat and blend with an immersion blender or regular blender. Season with salt and pepper.
  6. Serve soup with the crunchy chickpea topping and a drizzle of olive oil.

 Process of making green soup 

Claire Sporck

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.