This recipe is inspired by Anna Thomas' Green Soup. Consuming fiber and green leafy vegetables can be challenging due to lap band surgery so I make this recipe fairly regularly to deliver hearty antioxidants to my diet. So perfect this time of year. To save time and eliminate a step I sauté the onion and garlic together and then begin my soup in the same pot. The greener the better so I doubled the green ingredients, eliminated the wine or sherry it originally calls for and add two small potatoes for thickness. The lemon juice I couldn't leave out - it really does brighten this soup up and gives it a unique flavor. It's totally vegetarian so that makes it adaptable to anyone's diet. A spritz of sriracha and you're good to go. Enjoy! —Ruthy
cloves crushed garlic
kale, cleaned and chopped
green onions, trimmed and sliced
loosely packed cilantro
small potatoes, diced
fresh lemon juice
In This Recipe
In your soup pot, sauté the onion in a tablespoon or two of oil on medium heat. Let them sweat a bit. Once translucent, add the crushed garlic and stir the pot so to speak.
Add your hearty greens, potato, salt and stir as best as you can because the pot will be quite full. The greens will wilt and I like to distribute the onion and garlic among the leaves. Once sufficiently mixed, add the water. Bring to a boil and then turn the heat to low for about a half hour.
Once the ingredients are soft and completely cooked, add the vegetable broth and bring back to a healthy simmer, about 5-10 minutes. At this point the soup can cool a bit before using the immersion blender or free-standing blender. I like to wait so that it's not boiling hot when I blend. I'm thinking safety only.
Once blended, add the lemon juice and adjust your seasonings including the sriracha sauce. All to your taste. Soup is ready to go, top with your favorite crouton, cheese or olive oil. Deep green color and deceivingly delicious!