Although we do not want our kids to cleanse in a dieting way, here is a great soup that is both cleansing for spring and nourishing for our kids’ growing bodies. This is the perfect thing to make on a crisp spring day leading up to summer! Heidi Lllovet featured this soup on her blog and she has terrific recipes and tricks for a healthy and practical lifestyle! Plus, she is an amazing nutritionist and soul who I have known for so long that it wouldn’t be flattering for either of us to disclose! 🙂


  • 2 tablespoons extra-virgin olive oil, plus more for garnish
  • 2 large yellow onions, chopped
  • 1 bunch asparagus tips
  • 1 teaspoon salt, divided
  • 2 tablespoons plus 3 cups water, divided
  • 1/4 cup quinoa
  • 1 bunch green chard (about 1 pound)
  • 14 cups gently packed spinach (about 12 ounces), any tough stems trimmed
  • 4 cups vegetable broth, store-bought or homemade
  • Big pinch of cayenne pepper
  • 1 tablespoon lemon juice, or more to taste


  1. Heat 2 tablespoons oil in large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water, and cover. Cook, stirring frequently until the pan cools down and then occasionally, always covering the pan again, until the onions are reduced and have a deep caramel color, 25 to 30 minutes.
  2. While onions are cooking, bring a pot of water to a boil. Add the asparagus tips and blanch for one minute; then drain and transfer asparagus to a bowl full of ice water. Set aside.
  3. Meanwhile, combine 3 cups water and 3/4 teaspoon salt in a soup pot or Dutch oven; add quinoa. Bring to a boil. Reduce heat to maintain a simmer, cover, and cook for 15 minutes.
  4. Trim the white ribs out of the chard (save for another use, such as to add to a stir-fry or other soup). Coarsely chop the chard greens and spinach.
  5. When the quinoa has cooked for 15 minutes, stir in the chard greens. Return to a simmer; cover and cook for 10 minutes. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the quinoa along with the spinach, asparagus, broth, and cayenne. Return to a simmer, cover, and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
  6. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Stir in 1 tablespoon lemon juice. Taste, and add more lemon juice if desired. Garnish each bowl of soup with a drizzle of olive oil.

Makes eight servings.

Per serving: 97 calories/4 g protein/ 4 g fat (Source:

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