Green Soup
Refreshing, healthy but also delicious soup
Servings: 4 -6 servings
Ingredients
- 3 ounces (½ bunch) kale
- ½ tablespoon olive oil
- 1 medium yellow onion sliced
- 3 small cloves garlic minced
- 7 ounces (½ bunch) asparagus
- 2 cups vegetable stock I use Better than Bouillon brand
- 1.5 cups water
- ¾ cup fresh spinach leaves loosely packed
- ½ ounce (½ cup or ¼ bunch) arugula, loosely packed
- ½ pound (½ normal-sized package) frozen peas
- salt and white pepper to taste
Instructions
- Remove the tough center stalks of the kale (Little Flower recommends discarding, but you could also use these in a different dish).
- Tear kale leaves into pieces and wash well in cold water several times. Don't slouch about washing the kale, otherwise you'll wind up with gritty or "dirty" tasting soup.
- Heat the olive oil over medium-low heat in a large soup pot, saute onion for 5 minutes.
- Add garlic to the onion, saute another 5 minutes until soft (but not browned).
- Trim the woody ends from the asparagus, cut into 1-inch lengths.
- Add kale, asparagus, vegetable stock, & water. Bring to boil, then turn down heat to a simmer. Cook until vegetables are tender, about 5 minutes.
- Remove pot from heat and add spinach, arugula, and frozen peas.
- Puree soup until smooth, add salt and white pepper to taste (this is important, the right amount of salt makes a huge difference in the taste of this soup - I used about 1-2 teaspoons).
- Serve hot or cold, the soup is delicious either way.
Notes
In addition to being more specific about quantities of vegetables, I also scaled the recipe down to half the original amount. I tested the recipe both ways, and the end result is equally delicious, but I think 4-6 (normal) servings is a more reasonable quantity of soup than the original 6-8 (huge) servings. The arugula adds a spicy dimension to the soup. If you think you don't think arugula, you probably will still appreciate it here, but it can be left out, just add a little lemon juice to make up for the lost dimension.