|Green Garden Soup
Help us celebrate St. Patrick's Day. Any day that goes by without green veggies – is not a complete day! Your body will thank you once you start to add in some form of GREEN. We're talking about any green veggies that ranges from spinach, to collards, to swiss chard, to zucchini, arugula, cabbage, green beans, broccoli, rapini, dandelion, salad greens and the list goes on.
If greens aren't already part of your life in some form, we encourage you to get on the green train and start munching. If it comes down to not knowing how to prepare some of these greens or how to incorporate them into simple recipes, that is where this recipe comes in.
Give this soup a try, it is a really easy way to get in a whole whack of different green veggies in one serving.
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 celery stalk, chopped
- 2 cups green beans, chopped
- 4-6 cups filtered water
- 1 small bunch of kale, chopped
- 1/2 head green cabbage, chopped
- 1/2 bunch broccoli, cut in to small florets
- 1/2 bunch cauliflower, cut into small florets
- 1 teaspoon each fresh parsley, thyme and basil (chopped) or herb d'provence
- Freshly squeezed lemon juice (optional)
- Sea salt and pepper to taste
This recipe was sourced from Fully Nourished by Marni Wasserman.
- In a medium soup pot turn on heat to medium, add a drop of olive oil along with onions. Sauté until transparent.
- Add celery and green beans and continue to cook until softened.
- Pour in water and bring to a boil.
- Add in cabbage, broccoli, cauliflower. Allow simmering for 15- 20 minutes – then add the kale.
- Stir in fresh herbs.
- Use a hand blender or add mixture to a glass blender and puree until a smooth and creamy consistency.