By Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist
Wondering what to do with all that leftover pulp from your juice? This spin on a classic Lebanese dish uses pulp from your favorite green juice for extra flavor and fiber. Saving some for soup recipes is a great way to get all the goodness from the vegetables you are juicing. Store pulp in the freezer to use when you are ready.
Phytonutrients that promote health and wellness are abundant in flavorful herbs and spices and fruits and veggies. I dehydrated fresh mint leaves which had the added benefit of filling our home with a light, fresh aroma. Mint is a plant source of potent anti-inflammatory omega-3 fats.
Lemons give this soup a fresh, clean taste and supercharged nutrition! Lemons are high in vitamin C and anti-inflammatory compounds. Lemons and limes contain limonene which may help to prevent breast cancer growth. The mint also contains natural anti-nausea and overall digestive-aid properties.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Trans Fat: 1.5g