Green Soup Recipe
I’m going to share with you one of my favourite soup recipes. This is from an excellent cookbook called Love Soup by Anna Thomas.
This soup is super healthy because it’s full of greens, and it’s also really really delicious. My body was craving some health after this happened:
I’m not gonna lie. I have zero self control. Bad things were happening (ie. me eating a bunch of mini Oh Henry bars for lunch!) so I needed to step in and get myself back on track. 🙂 I also like this soup whenever I feel myself getting sick. It’s super comforting.
Anna also has about 5 other Green Soup variations in the recipe book. They’re all great, but I really love this one in particular. I think it’s the cilantro, which is strange, because I actually don’t like cilantro too much normally. But in this soup, the cilantro mixed with the earthiness of the greens is really fresh tasting and wonderful.
Anna Thomas’s Original Green Soup Recipe:
1 bunch chard or spinach
1 bunch kale
4-5 green onions, sliced, white and green parts
1/2 cup loosely packed cilantro
1 tsp sea salt, plus more to taste
1 medium Yukon Gold potato (or any type of potato)
1 medium yellow onion
1 1/2 Tbs olive oil
Marsala or dry sherry (optional)
1-2 cloves garlic, finely chopped
2 1/2- 3 cups vegetable broth
freshly ground black pepper
1 Tbs fresh lemon juice, plus more to taste
Garnish: fruity green olive oil
Optional garnishes: crumbled white fresh cheese/ croutons
1. Wash greens thoroughly, trim off their stems, and slice the leaves.
2. Combine the greens, green onions, and cilantro in a large soup pot with 3 cups water and a teaspoon of salt.
3. Peel or just scrub the potato and cut it into small pieces, and add it to the pot.
4. Bring the water to a boil, turn the heat to low, and let the soup simmer with lid on.
5. While the soup simmers away, chop the onion. Heat a tablespoon olive oil in a skillet, and cook the onion with a sprinkle of salt over medium/medium low heat until it’s golden brown and soft. This usually takes 15 minutes to half an hour.
6. Once the onions are done, transfer them into the pot and stir and cover.
7. Put the remaining 1/2 tablespoon olive oil in the skillet, add the chopped garlic. Heat for a couple of minutes on low heat, until the garlic sizzles and smells great. Add the garlic to the pot.
Optional Step: Place empty skillet back on burner. Heat on medium, then pour in a bit of Marsala or sherry to deglaze the pan. Then pour the leftover liquid into the soup pot.
8. Simmer the soup for 10 minutes more.
9. Add enough broth to make the soup a soup- it should pour easily from a ladle. Either puree in batches in a blender (wait for it to cool a bit first!!) or if you have an immersion blender, use that. Don’t overprocess or the potatoes can turn gummy. If using a blender, return the soup to the pot.
10. Bring soup back up to a simmer and taste. Add salt if needed, add black pepper, some cayenne, and lemon juice. Take your time seasoning and tasting until you get it just right.
11. Serve the soup! Add a little drizzle of olive oil to each bowl when serving. It adds a super yummy element. And it’s fancy. I like to add crunchy grey rock salt as well. Croutons are also amazing topped on this soup!
This soup can easily be doubled. The greens cook down a fair bit, so the amount of soup you’re left with in the end is much smaller than it can appear in the beginning.
The sizes of bunches of greens you use can vary, depending on where you purchase them. I find that this recipe is yummy no matter what, so variations on actual sizes of bunches and other vegetables is no big deal.