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
- high speed blender
- 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
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.
- 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.
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