Clean Green Soup

No matter what nutritionists are debating at the moment – (Grains are good for you. No, wait – they’re bad. Cut back on meat. I mean, go paleo. GMOs will save us. Unnnless they destroy us. Et cetera, et cetera.), they have and will always agree on one thing:

We should all EAT MORE VEGETABLES.

Now is the time of year when fresh green vegetables abound in supermarkets, home gardens and local farmer’s markets. Buy them. Cook this soup. Love it. It’s delicious, super easy, and chock full of nutrition.

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And like most of my favorite recipes, there’s no need to be exact with which/how many veggies to use. Not a fan of asparagus? Skip it. Have an abundance of chard in the garden? Add more. The recipe below which includes approximate measurements is a good starting point. The basic gist? Put everything into a big pot, simmer, then blend with an immersion blender. Voila. A savory summer soup.

The one rule in preparing this soup is to use only green and white vegetables. Adding carrots or beets or sweet potato will cause your soup to look muddy. Save ‘em for another day and another recipe.

Basic Ingredients (Click here for printer-friendly version):

¼ cup GOOD olive oil + more to drizzle

Herbs:

about 1 tsp dried or a handful of fresh parsley, sage, rosemary and thyme

2-3 tsp saltDSC08478

1 tsp ground peppercorns

2 bay leaves

Veggies:

1 onion

1 celery root

3 stalks celery

1 head broccoli

1 head cauliflower

1 bunch asparagus

3 zucchini

1 potato

1 bunch kale

1 bunch Swiss chard

3 bunches or 1 box spinach (around 3-5 cups)

Other:

~ 8 cups pale chicken stock (use gold-colored stock, not brown)

juice from ½ lemon

¼ cup heavy cream/plain yogurt + more to drizzle

cheddar cheese

Directions

  1. In a large pot, gently sauté herbs in oil.
  2. Roughly chop veggies and add them one by one to the pot (except for spinach).DSC08480
  3. Add stock, bring to boil, then simmer for 20-30 minutes until veggies are soft.DSC08481
  4. Remove bay leaves.DSC08482
  5. Stir in spinach.DSC08483
  6. Blend with immersion blender.DSC08485
  7. Squeeze in lemon juice and any more salt to taste.
  8. Garnish with cream/yogurt/olive oil/pepper and cheddar cheese.DSC08487
  9. Enjoy!

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(Adapted from Grain Brain, by David Perlmutter, M.D.)

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