Sunday, January 31, 2010

Green Soup

This soup is made with zucchini squash and greens of your choosing, such as spinach, chard, and kale. It turns out bright green, and is packed with nutrition. It’s so good that even the children will eat it.


1 bunch of kale, chard, spinach and/or other greens
2 medium or 3 small zucchinis
1 celery stalk (or 1 tsp celery seed)
1/3 cup onion (or 1-1/2 tsp onion powder)
2 tbsp olive oil
1/3 cup milk or plain unsweetened soy milk (for the lactose-intolerant)
1 tbsp dill weed
½ tsp black pepper
garlic powder and/or salt optional (to taste)
1 tsp Bragg’s amino acids (optional)
2 cups vegetable stock OR 2 cups water and 1 vegetable bouillon cube


Wash the greens so they are free of dirt and grit. Remove the central vein from each piece of kale, chard, or other heavy leafy green. For spinach there is no need to do this. It is not necessary to cut the greens up any further as you will purée the soup before serving. Chop the zucchini (no need to peel it), onion, and celery into large pieces and put them into a large, covered pan/pot with the olive oil and ½ cup of the water or vegetable stock. If you use a bouillon cube, place it in the pan and be sure it is down into the liquid. Steam the vegetables covered over moderate heat until they are almost soft. Do not overcook. After the vegetables have a head start, but are not quite soft, add the greens. Put the lid back on the pan to steam the greens down on top of the other vegetables. The greens should be steamed until just wilted and still bright green.

Once all the vegetables are soft, place them in a blender with the liquid from the pan. Add the rest of the water or vegetable stock, milk, and spices. (If this is more than your blender will hold, then reserve some of the liquid ingredients and add after puréeing, when you return the soup to the pan.) An added taste treat is a teaspoon of Bragg’s amino acids (optional). Purée the soup until it is smooth, then pour it back into the pan. You can add more liquid if you want it thinner. Reheat the puréed soup in the pan. It can be served with a dollop of yogurt, sour cream, or tofutti sour cream.

There are many variations on this recipe. I have made it with steamed broccoli, asparagus, and leftover potatoes. Occasionally I have even thrown a medley of leftover vegetables into the blender with the soup. The key ingredient is the zucchini, which makes the soup whir up and become slightly frothy. Remember that vegetables with other colors, such as red peppers or carrots, will change the color of the soup and make it look muddy (also, carrots are too sweet for this soup and ruin the flavor). However, bearing that in mind, have fun experimenting with green soup combinations.

Eat well, be well, live deliciously!

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