I can’t believe I’m typing a Collard Green Soup recipe—you know I’ve come a long way in my food journey when you see this one! Now, after years of transition, I crave greens, and collards are one of them. I use them in my smoothies, as “bread” for my sandwich wraps, sautéed as a side dish, and now in a soup. If you have leftovers from your garden, this is the perfect way to use them up before they spoil. This recipe is packed full of nutritional goodness and will get you a great serving of your dark leafy greens!
Four years ago, I would spit my food across the table (ok, that’s a little dramatic), if I saw or tasted a red pepper in my food. Now, I’m creating soups ON PURPOSE that are packed full of them! I say it all the time, so this time is no different. Your taste buds do change and you start craving vegetables, and even ones you never liked! Roasted red peppers are not just great in soup–try topping a salad with some or adding them to a sandwich! I love having a rainbow of colors in my meals so I know I’m getting a wide variety of vitamins and nutrients. Now, if I could just get myself to like celery!!! There’s always next year, right??
Before you make your soup, you need to roast your red peppers. I use Detoxinista’s recipe! Roasted Red Peppers