
Remember as a kid being reminded to eat your greens? This yummy soup makes them easy to go down, and with the added nutritional value of peptides and bone broth.
Emily Schromm is a personal trainer, Nutritional Therapy Practitioner, and entrepreneur helping others empower themselves by way of food and movement. Emily combines her knowledge of health and wellness with a passion for teaching others how to lead healthy, strong lives. Her work as an entrepreneur includes the EmPack, a backpack-turned-weight-training invention, Element Tea, a holistic tea line, online strength programs and challenges, her podcast, Meathead Hippie and Platform Strength, a strength and conditioning gym in Denver.
Ingredients
1 tablespoon ghee, coconut oil, or avocado oil 1 bunch rainbow chard, chopped and stems removed 1 bunch bok choy, chopped 3 cups bone broth (beef, chicken, or turkey) 1/2 cup coconut milk 1 inch knob of ginger, peeled and grated 2 cloves of garlic, chopped Salt and pepper 4 scoops Vital Proteins Collagen Peptides Optional: Add fresh lemon, cayenne, paprika, olive oil to taste. To make soup:- Saute garlic and ginger in oil of choice. Once they start to brown, add in chopped greens.
- Saute until veggies are wilted. Sprinkle with generous amount of salt and pepper.
- While veggies are sauteing, warm up 3 cups bone broth of choice.
- Mix greens, bone broth, coconut milk, and Vital Proteins Collagen Peptides into high powered blender.
- Blend on high until soup is creamy and smooth.
- Serve with a pinch of cayenne pepper or paprika, 1/2 lemon, and a drizzle of olive oil.
Learn from Emily in the 10-Day Wellest Challenge!
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