Many Greens Soup Recipe

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.

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