Green Soup

by | Jul 7, 2024 | Food | 0 comments

This is the default soup I use for when I have an abundance of greens — spinach, kale, chard, etc., AND when I want all the kids including the picky teen to eat their greens. The original recipe comes from Deborah Madison’s The Greens Cookbook, though her recipe only uses spinach. I also don’t provide amounts because it really depends on what you have. I either grow my own greens, or receive my CSA and have to deal with whatever’s in there.

The recipe is easy enough to adapt to your own tastes/supplies:

Green Soup

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Servings 0

Equipment

  • high speed blender recommended

Ingredients
  

  • olive oil or butter or fake butter
  • red onion, chopped
  • garlic, minced
  • a few spoonfuls cooked rice see note
  • salt
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • chicken stock or veggie stock or whatever stock you have
  • large bunch greens, rough/thick stems discarded, rinsed clean I've used spinach, kale, chard, etc
  • coconut milk to taste see note
  • lime zest
  • lime juice
  • freshly ground black pepper

Optional toppings

  • croutons
  • chopped crisp bacon

Instructions
 

  • Saute the onion and garlic in the olive oil over low-medium heat, until limp.
  • Add and stir in the rice.
  • Add spices and cook over low heat, stirring occasionally, about 5 minutes.
  • Add stock, bring to a boil over high heat, then lower heat to a simmer and cook 10 minutes.
  • Stir in greens and cook until wilted but still a vibrant green, 5 minutes or so.
  • Transfer (very carefully) to a high-speed blender, and puree (very carefully, I've had accidents!! I cover my blender cover with a kitchen towel and make sure I'm holding it firmly before pressing that button) until smooth.
  • Return to pot and add coconut milk, lime zest, lime juice, and pepper.
  • Taste and adjust seasonings if needed.
  • Serve hot, topped with croutons and/or bacon, or by itself.

Notes

  • The original recipe calls for raw rice, which cooks as you put the soup together, but we usually have cooked rice in the fridge anyway so that’s why I usually use. If you have to use raw rice, just make sure it’s fully cooked by tasting the rice grains, before you puree.
  • The original recipe calls for light cream, but since we’re dairy free I just use coconut milk, careful not to use too much so the soup doesn’t end up too coconut-y. Nothing wrong with that though, if that’s how you prefer your soup.
  • I specify starting amounts for the spices here, but you can certainly adjust them to taste. 
Tried this recipe?Let us know how it was!

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