Eat Your Colors - Green Foods

Many of us are drawn to bright, colorful foods because they are visually appealing.  But did you know that eating a variety of colors is good for your health too?  Eating a wide array of colors every day is the best approach to getting all the vitamins and minerals your body needs.  

Why eat green fruits and veggies?

Green foods get their color from chlorophyll, a natural blood purifier that supports the liver and kidneys in the elimination of toxins. Among many other nutrients, green foods also contain high amounts of Vitamin K, which is necessary for blood clotting and building strong bones.

Examples of green foods include kale, broccoli, spinach, green beans, and avocados.

Chilled Asparagus Bisque

It’s the perfect summer soup, and packed with greens — asparagus, leeks, and spinach, to name a few — this cold soup a powerfully healthy choice.


  • 3 pound(s) Asparagus
  • 4 cup(s) Chicken (or veggie) Broth 
  • 2 cup(s) Water
  • 2 large (1 ½ pounds) Leeks, white and light green parts only, sliced
  • 2 tablespoon(s) Olive Oil
  • Salt & Pepper
  • 2 clove(s) Garlic, coarsely chopped
  • 5 ounce(s) Baby Spinach
  • ½ cup(s) Heavy Cream
  • 1 tablespoon(s) Fresh Lemon Juice


Peel bottom halves of asparagus stalks; place peel in 4-quart saucepot along with broth and 2 cups water. Heat to boiling, then simmer 10 minutes. Strain through fine-mesh strainer and discard solids (keep liquid).  

Cut off and reserve 24 asparagus tips; set aside. Cut remaining asparagus into 2-in. pieces; set aside. 

In 6-quart saucepot, heat oil on medium. Add leeks and ½ teaspoon salt. Cook 4 to 7 minutes or until translucent, stirring often. Add garlic and reserved asparagus pieces (not tips). Cook 4 minutes or until garlic begins to soften, stirring. Add strained broth and ½ teaspoon salt. Heat to boiling, then reduce heat to maintain simmer. Simmer, partially covered, 20 to 25 minutes or until asparagus is very tender. Stir in spinach until just wilted.

While soup simmers, place asparagus tips and 1 tablespoon water in microwave-safe bowl. Cover with vented plastic wrap and microwave on High 1 to 2 minutes, until just tender-crisp.

In batches, puree soup in blender until very smooth; transfer to large bowl or clean saucepot. Stir in cream and ⅛ teaspoon freshly ground black pepper. Cover and refrigerate at least 4 hours or up to 1 day. Stir in lemon juice just before serving and garnish each with 2 asparagus tips.

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