I found this recipe on Rebecca Katz‘ website. She calls it Clean Green Soup. I’m not a fan of the word clean to describe eating, as no one wants to eat food that is “dirty.” I’ve re-named it Yummy Green Soup!
Makes about 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
Extra-virgin olive oil
1 large yellow onion, diced (I had white onions, and it worked just fine.)
1 large Yukon gold or Yellow Finn potato, peeled and diced small (I use whatever potatoes I had on hand. I don’t think you have to be potato picky.)
Sea salt
1 teaspoon minced garlic
1 generous pinch red pepper flakes
6 cups organic vegetable broth (I use 4 cups veggie broth and 2 cups of water)
1 bunch of collards, stemmed and coarsely chopped
1 bunch green chard, stemmed and coarsely chopped
(NOTE: I substituted the collards and green chard for kale and spinach! The soup turned out amazing!)
1 cup loosely packed chopped fresh parsley
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
To prepare:
Heat 2 tbsp. of the olive oil in a soup pot over medium heat, then add the onion, potato and about 1/4 tsp. of salt. Saute until the onion is golden, about 10 minutes.
Add the garlic and red pepper flakes and stir for another 30 seconds.
Pour in about 1/2 cup of the broth, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half.
Add in the greens and about another 1/4 tsp of salt. Stir well to combine so that the greens will wilt. Then add the remaining 5 1/2 cups of broth. Bring to a boil, reduce the heat to medium, cover, and simmer for about 5 minutes.
In a blender, (I use my Vitamix) puree the soup in batches until very smooth. Blend the parsley into the last batch.
Pour the soup back into the pot, heat gently, and stir in the lemon zest and juice. You may want to add a pinch more salt.
And you are ready to eat some Yummy Green Soup!
As an option, I make a batch of quinoa and put about 1/2 cup of quinoa in the bottom of the bowl of soup I eat for lunch or dinner!
Enjoy!
