This soup makes a weekly appearance at our house this time of year. It gives us all the greens we need until the weather warms up and we’re ready to eat salads everyday. We dubbed it “green” soup, not because of its ever-rotating list of ingredients but, because it is always one shade of green or another. Never the same soup twice, this is more of a method than a recipe. It’s a great way to use up whatever leftover green veggies you have lurking at the end of the week.
Here’s the method:
- Sauté in olive oil, avocado oil, or beef tallow, an onion (or half), a couple carrots, and some celery (if you have it). Throw in a garlic clove or two if you feel like it. I use a giant 9 qt dutch oven for this. If you don’t have many veggies, use something smaller.
- Add the stems of whatever leafy greens you may have (chard, kale, collards, etc.) and sauté for a few more minutes.
- Add the rest of your green stuff – here’s where you can get crazy. Add whatever might need to be used up – cabbage, kale, chard, collards, broccoli, kale raab, bok choy, leeks, etc.
- Just barely cover with homemade beef or chicken bone broth or store-bought organic stock.
- Simmer gently for 15 minutes and remove from heat. Add any veggies that don’t need cooking – like parsley and spinach (love both of these in green soup!).
- Transfer to a Vitamix or other blender and puree until smooth. Alternatively, use an immersion blender and puree right in the pot.
- Season with quality unrefined salt and pepper to taste.
- Store in the fridge and reheat as needed.
We serve up mugs of steaming green soup at lunchtime or before dinner. And even my kids love it! With each mug of soup, you are getting an incredible amount of well-cooked veggies and nourishing bone broth – both very easy on digestion. Enjoy! Just don’t get too attached – next time it will be different.