Green Soup Recipe

Green Soup

This is a loose guideline rather than a strict recipe…

• one sweet potato, diced (a regular potato should work just fine)
• one parsnip, diced (optional)
• one medium large yellow onion, chopped
• one medium leek (white and most of the light green parts), chopped
• Four cloves garlic, smashed
• About 4 to six cups of mixed greens*, roughly chopped
• Two stalks celery, chopped
• Four cups homemade veggie broth (or any veggie broth, or chicken broth)
• About a teaspoon salt
• About 1/2 teaspoon red chile powder
• A few sprinkles black pepper

* Any collection of three or more greens should work.  I used black kale (stemmed), chard (stemmed), collard greens (stemmed), parsley, cilantro, and a little bit of mint (about 1/4 cup – just because we had some).  Spinach would be great, but we didn’t have any at the time.

• Sauté the onions and leeks and garlic about 10 minutes on low.
• Add sweet potato, parsnip, and broth and seasonings and bring to simmer and cook covered for 20 minutes
• Add greens and simmer another 10 minutes
• Let cool slightly and then puree in blender (or use an immersion blender)

Taste and correct seasonings.

When serving, add a little lemon juice to the bowl and/or maybe a dab of good extra virgin olive oil.