Many Greens Soup Recipe

Stay warm and increase your produce consumption to 10 servings per day with a dense greens soup.


greens-soup
Photo by Oliver Barth

Too cold to have a salad? Here’s your answer in a cup of cozy soup. You can use any variety of baby greens — spinach, watercress, baby beet greens, etc. Just be sure not to include lettuces, which don’t heat well.

Yield: 6 cups.

Ingredients

  • 4 cups miso broth
  • 1⁄2 cup raw cashews
  • 1 tablespoon olive oil
  • 2 medium leeks, white and light-green parts only, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh thyme
  • 1⁄2 pound broccoli, stems peeled and finely chopped, florets chopped small (about 4 cups)
  • 1 cup fresh or frozen peas
  • 6 ounces mixed dark baby greens, such as spinach, arugula, and kale (about 6 cups, packed)
  • 1⁄2 cup packed chopped parsley
  • 2 tablespoons fresh lemon juice
  • 1⁄4 teaspoon sea salt
  • 1⁄2 teaspoon ground black pepper
  • Fresh chives for serving (optional)
  • Thinly sliced radishes for serving (optional)

Instructions 

  1. In a blender, combine the broth and cashews, and process until the mixture is smooth. Set aside.
  2. Warm the oil in a large, heavy-bottomed pot over medium heat. Once hot, add the leeks, and sauté for 3 to 4 minutes, stirring occasionally to soften. Mix in the garlic, and continue cooking for one additional minute.
  3. Add the blended cashew-miso broth, thyme, broccoli, and peas, and bring to a simmer over medium-high heat. Partially cover, leaving the lid slightly ajar, and reduce the heat to medium-low. Cook the mixture for 5 minutes, or until the broccoli is bright-green and tender. Uncover and add the baby greens and parsley. Stirring constantly, cook for no more than a minute longer, just long enough to wilt the greens.
  4. Remove the pot from the heat and transfer the mixture to the blender. Add the lemon juice, sea salt, and ground black pepper. Blend until very smooth — this may take a moment. Taste for seasoning and adjust if needed.
  5. Ladle into soup bowls and garnish with fresh chives and radish slices, if desired.

For more information on getting 10 servings of produce per day:


Reprinted with permission from Superfood Soups © 2016 by Julie Morris, Sterling Publishing Co., Inc.



Joshua
12/14/2019 10:56:06 AM

Great soup! Made it today and all my family liked it! Thank you for this healthy recipe!




Subscribe Today - Pay Now & Save 64% Off the Cover Price

Get the latest on Natural Health and Sustainable Living with Mother Earth News!

Mother Earth News

Your friends at Mother Earth Living are committed to natural health and sustainable living. Unfortunately, the financial impact of COVID-19 has challenged us to find a more economical way to achieve this mission. We welcome you to our sister publication Mother Earth News. What you sought in the pages of Mother Earth Living can be found in Mother Earth News. For over 50 years, “The Original Guide to Living Wisely” has focused on organic gardening, herbal medicine, real food recipes, and sustainability. We look forward to going on this new journey with you and providing solutions for better health and self-sufficiency.

The impact of this crisis has no doubt affected every aspect of our daily lives. We will strive to be a useful and inspiring resource during this critical time and for years to come.

Best wishes,
Your friends at Mother Earth Living and Mother Earth News

Save Money & a Few Trees!

By paying with a credit card, you save an additional $5 and get 6 issues of Mother Earth News for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).


Facebook Pinterest Instagram YouTube Twitter

Classifieds