Thursday, December 26, 2013

creamy green soup


This seems like a good time of year to share this recipe for green soup. Tammy got me making this a couple of years back, and it's a great thing to have on hand when you're maybe not feeling at your best, or are stressed and busy, or just feel you need a boost of nutrition. I've used various kinds of greens in the past; beet, collard, spinach, it will work with whatever you have on hand. You just don't want to use all spinach, or the texture will be weird. The color will vary each time, but it's always such a pretty green to me. The texture is creamy and kind of addictive.

this is the vegetable broth I usually use
1 head of kale, big stems removed
1 red onion
6-8 cloves of garlic
2 small to medium red potatoes
1 large carrot
4 cups of water and 2 tsp veggie broth paste
salt and pepper
nutritional yeast and apple cider vinegar, optional

Roughly chop the vegetables and chop the garlic a bit finer. In a bit of olive oil, cook the onion, garlic, potatoes, and carrot for about 5 minutes. Tear or chop the kale and add to the pot with the water/broth and bring to a boil. Reduce to a low simmer, cover and cook for about 15 minutes until the potatoes and carrots are cooked through.
Cool a bit and then, in batches, blend in a high speed blender until smooth. Season with salt and pepper. When serving, sprinkle over with nutritional yeast and a drizzle of apple cider vinegar, if you like.


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