I feel like as soon as the temp. drops below 60, my daughter’s nose starts running. It’s gross. I find myself wiping snot off her face and onto my clothes just like I saw moms do when I was younger and swore I’d never replicate. Awesome.
But then there’s this soup. I honestly believe that if you just ate a bowl of this soup with dinner every night, you would never get sick. It’s just 70 calories per cup and absolutely BURSTING with nutrients. Another recipe that I’ve been saving to try – how can you ignore a soup with this title? SO, SO glad I made it – truly a highlight of my week.
So when you’ve turned the corner to eating healthy, your taste expectations lower a little bit. For instance, I say “oh I looove lentils!”. Really, though, how can you love the taste of lentils? All of the flavorful herbs and oils you add serve to (mostly) hide the (barely) underlying flavor of dirt. But you eat them because you know they’re good for you. And if something as crazy good for you as lentils tastes pretty good you’re going to fawn all over it. Like when people are in my kitchen and I give them one of my “muffins for baby” that I always have around for Tess. I hand it to them and say, “they’re healthy. There’s no sugar. There’s no butter”. Essentially, they taste good for what they are – “healthy” muffins.
Why am I getting carried away with this point? Well, my mother is a healthy eater but somehow never turned that proverbial corner I just referenced. She only wants to eat things that taste good, period. Not “good for healthy food”. She popped in yesterday and I had some of this soup leftover. I heated up a bowl to make her try it. As it’s heating I chatter on about how healthy it is and she’s skeptically eying the bright, kelly green color. Great news – she LOVEd it! It tastes like soothing, thick version of rosemary flavored chicken broth with a tiny kick at the end from the hot pepper. She wanted the recipe, and STAT. To avoid the snot wiping this winter, try some soup, won’t you?
Goodness Greens Soup
Makes 16 cups
Adapted from Clean Eating
1 tbsp. olive oil
1 small onion, diced
3 cloves garlic, minced
1 carrot, peeled and diced
1 stalk celery, chopped
1/4 tsp. salt
2 tsp. paprika
1 tsp. cumin
2 white potatoes (preferably Yukon Gold), peeled and diced
2 zucchini, trimmed and diced
10 c. chicken stock or broth
1 sprig fresh rosemary (or 1 heaping tsp. dried)
1 hot pepper, whole (habanero or red chili)
7 c. greens, chopped (kale, collards, Swiss chard or a mixture)
1 6 oz. bag fresh spinach
3/4 tsp. salt
1/2 tsp. black pepper
*The main pic for this soup has a garnish of nonfat Greek yogurt and scallion as the recipe suggested. I didn’t actually like the flavor of the yogurt with the soup, so I didn’t include it in the recipe. The scallions were great, though. Try either (or neither) with your soup!
1. In a large soup pot, heat oven over medium high heat. Add onion, garlic, carrot, celery and salt and stir to combine.
2. Reduce heat to medium and cook, stirring occasionally for about 5 minutes.
3. Add cumin and paprika and stir to coat veggies; cook for 3 more minutes.
4. Add potato and zucchini and stir, sauteeing 1-2 minutes.
5. Add chicken broth, rosemary and hot pepper. Bring mixture to boil, reduce heat to medium-low and simmer for 20 minutes.
6. Add greens to pot and stir to submerge. Increase heat to high and boil again. Reduce heat to medium low and cook for 5- 8 minutes.
7. Turn off heat. Remove hot pepper and stem from rosemary (if using fresh). Add spinach and stir to submerge.
8. Using hand blender, puree soup. If you don’t have a hand blender, add soup to blender with ladle then return pureed soup to pot.
9. Add remaining salt and pepper and stir. Taste for seasoning, and serve.
*Additions such as lentils, black beans, chickpeas, chicken, or turkey would go nicely with the flavor and would increase the protein.
*Soup will last frozen up to 4 months