Green Soup

Green Soup- For The Love of Expression

Jon and I have been a couple of sickies lately. First me, then him. Thankfully our Little Miss Harper has stayed healthy through it all. I don’t know about you but when I’m sick, all I want is something warm to eat, which generally means soup. A few years back I purchased one of Martha Stewarts cookbooks called Power Foods; it has become one of my favorites. It not only has great recipes but it also educates you on why certain foods are good for you and their nutritional information. Anyways, when we’re sick I tend to look for something that packs a nutrient punch.

This green soup is one of our favorites. The original recipes calls for mixed greens of chard, spinach, and kale. After making it a few times, we prefer it without the chard unless we can find baby chard. Chard tends to muddy the flavor a bit in our opinion.  I actually found a mixed bag of greens at TJ’s called Power to the Greens. It is an organic blend of baby kale, baby spinach, and baby chard. This was super convenient and made for some tasty soup! One other thing I like to do, if I have it on hand, is sweat my onion in a little bacon fat. This just gives the soup another layer of flavor. If you don’t have bacon fat or this seems too indulgent, just use some olive oil.

Green Soup- For The Love of ExpressionGreen Soup 

Adapted from Martha Stewarts Power Foods, Autumn Greens Soup

1 tsp bacon fat or olive oil

2 cloves garlic crushed

1 small onion small dice

1 medium russet potato

1 quart chicken or vegetable stock

3 cups mixed leafy greens such as spinach, chard, and kale, trimmed, washed, drained, and chopped

Red pepper flakes

Salt and pepper

Shaved parmesan cheese

1. Using a heavy bottomed pot, sweat your onions and garlic till softened but not brown. Add red pepper flakes and stir till fragrant, and then add the broth and bring to boil; add potato, mixed greens, and salt. Simmer until potato is tender, about 5 to 10 minutes.

2. Let soup cool slightly. Working in small batches, puree soup in a blender or food processor till smooth. Season with pepper. Garnish with parmesan shavings, a drizzle of olive oil and more red pepper flakes if desired.

Yields 4 servings.

What do you think, would you try green soup? Post a comment and let me know some of your favorite soups.


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2 thoughts on “Green Soup

  1. Zach Gembis says:

    I want to know when bacon fat is EVER too indulgent?

    • Zach, I personally think it’s always allowed! Especially when the rest of the soup is so healthy! We all seriously need to get together the next time we’re in town.

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