0

Green Goddess Soup

 
This recipe was inspired by the beautiful image that graces the cover of Heidi Swanson’s Cookbook – Super Natural Cooking. I was gifted that cookbook, along with so many other amazing cookbooks this year. I’m a huge fan of Heidi Swanson’s work/blog/cookbooks, so I decided to adapt that recipe and make it my own. This soup tastes incredibly healthy and is filled with so many yummy green vegetables. If you’re looking for a way to refuel, then this is surely the way to do it. This recipe is very forgiving, so I stuck with a “green” theme, but you can use whatever veggies you’d like. I’ve changed the ingredients depending on the season and depending on what veggies I currently have in my fridge. For an optional filler, I’ve added Pearl Barley to this version, but I’ve also used Brown Rice in the past. You can also add beans or even pasta. For the broth, I added in some Garlic, a pinch of Red Chili Flakes and Lemon Juice to give it a slight kick, which I think compliments this soup really well. And for the non-vegans/cheese lover’s out there, a good sprinkling of Parmesean Cheese, is a nice finishing touch.

Recipe: Serves 4 – 6

Ingredients:

2 cups of Brussel Sprouts (sliced – rough ends cut off and discarded)
1 medium Onion (diced)
2 – 3 cloves of Garlic (minced)
3 tablespoons of Olive Oil

6 – 8 cups of Vegetable Stock or Water
10 – 12 thin stalks of Asparagus (cut in to 1 inch pieces – with hard stalky ends discarded)
3/4 cup of Edamame-shelled (I used the frozen kind – Peas can be substituted here)
1 medium Zucchini (diced)
1 cup of Kale (cut into bite size pieces)
The juice from 1 Lemon
3/4 cup of cooked Pearl Barley (cooked according to package)
(feel free to substitute with a grain of your choice or omit it all together)

A few grinds of fresh Ground Black Pepper
A pinch of Red Chili Flakes (optional)
Sea Salt or Garlic Salt to taste
(I started with at least a teaspoon of both and then went from there)

 Optional Toppings:

Grated Parmesean Cheese(for non-vegans)
Freshly Baked Croutons
Freshly Chopped Herbs such as: Basil, Chives, or Cilantro
Green Onions
A small squeeze of Lemon

Instructions:

In a large pot, on a medium heat, heat oil, then add in brussel sprouts, onions, and garlic. Saute them until onion and brussel sprouts have broken down some and are a bit transparent in color. Then add in stock and bring to boil and then add in the rest of your ingredients and turn heat down to a low simmer. Simmer for about 5 – 10 minutes. You’re basically just thoroughly heating your vegetable, so be sure to not overcook them. Trust me, it’s very easy to do so, so try to keep that pretty green color and crispness of your veggies. Then taste your broth and see how much sea salt or garlic salt you may want to add, until you get it to your liking.

Then immediately serve up your portions, add your toppings and enjoy! xoxo

You Might Also Like

No Comments

Leave a Reply