Creamy Spring Greens Soup


Creamy Spring Greens Soup


small yellow potatoes
ribs of celery
1 tablespoon
Olive Oil
salt and pepper
3 cups
Sprouts' 50/50 Blend Spring Greens
1 1⁄4 cup
Peas (frozen, but thawed)
1⁄2 tablespoon
Minced Garlic
1⁄2 tablespoon
toasted sesame oil
1 cup
Silk unsweetened almondmilk
2 tablespoons
Sprouts' unsalted tahini
1 tablespoon
Sprouts' Grade A Maple Syrup
1⁄2 tablespoon
rice vinegar
juice from 1/2 a lemon
1 cup
Veggie Broth
1⁄2 teaspoon
Sea Salt
1 teaspoon
Sprouts' sesame seeds
celery leaves (for garnish, optional)


  1. Preheat oven to 425 degrees.
  2. Chop 2 yellow potatoes and 2 ribs celery into approximately 1 inch pieces.
  3. Lay the chopped pieces onto a parchment-lined baking sheet in a single layer.
  4. Brush on 1 Tbsp olive oil and sprinkle with salt and pepper.
  5. Roast for 20 minutes, until potatoes are softened and celery is lightly browned.
  6. Meanwhile, in a skillet over medium heat, warm up ½ Tbsp sesame oil and ½ Tbsp garlic.
  7. Then stir in 3 cups Sprouts greens. Stir frequently for about 4 minutes.
  8. Add peas to the wilted greens and stir for another minute or two. Reserve 2 Tbsp to garnish the soup in a small bowl. Add the rest to a high speed blender.
  9. In the high speed blender, also add 1 cup almondmilk, 2 Tbsp tahini, 1 Tbsp maple syrup, ½ Tbsp rice vinegar, juice from ½ a lemon, 1 cup veggie broth, ½ tsp sea salt, and all of the roasted potatoes and celery.
  10. Blend on high until smooth.
  11. Serve hot, immediately. Garnish with the reserved peas + greens, extra celery leaves, and sesame seeds.

Yields 3 Servings