Power Green Soup

Posted: January 20, 2017 in Recipes
Tags: , , , , , , , , , ,

This Detoxifying Soup Is A Multivitamin In A Bowl Hero Image

If a soup could do push-ups, this one would. It’s nearly nuclear in terms of energy, and there’s hardly a vitamin or mineral out there that can’t be found among the ingredients 🙂

Serves 6

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • sea salt
  • 1 large leek, white parts only, rinsed and chopped
  • 1 potato, peeled and diced small
  • 2 cloves garlic, minced
  • ¼ teaspoon red-pepper flakes or freshly ground black pepper
  • 6 cups vegetable broth
  • 1 bunch silver beet, stemmed and coarsely chopped
  • 1 bunch kale, stemmed and coarsely chopped
  • ¼ cup loosely packed chopped fresh flat-leaf parsley
  • 1 teaspoon lemon zest
  • 1 tablespoon freshly squeezed lemon juice

Preparation

  1. Heat the olive oil in a soup pot over medium heat, then add the onion and ¼ teaspoon salt and sauté until the onion is golden, about 10 minutes. Add the leek and potato and sauté for 3 minutes more. Add the garlic and red-pepper flakes and stir for another 30 seconds. Pour in ½ cup of the broth, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half. Add the silver beet, kale, and another ¼ teaspoon salt. Stir well to combine so the greens will wilt. Then add the remaining 5½ cups of broth and bring to a boil. Cover, and simmer for 5 minutes, or until the greens are just tender.
  2. In a blender, puree the soup in batches until very smooth, each time adding the cooking liquid first and then the greens. Blend the pars­ley into the last batch. Pour the soup back into the pot, heat gently over medium-low heat, and stir in the lemon zest and juice. Taste; you may want to add a pinch more salt. Serve garnished with a drizzle of olive oil or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
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