Green Goddess Soup
Maybe when you think of pureed, hot soups, you think butternut and potato, but this Green Goddess Soup utilizes all our heart healthy deep green leaf veggies, shallots, garlic, and fresh Cilantro to make an amazing warm soup to boost your immunity as we roll into fall!
1 bunch Kale, destemmed and roughly chopped
1 bunch Rainbow Chard, destemmed and roughly chopped
1 bunch Collar Greens, destemmed and roughly chopped
1 bag baby kale, saute greens, or another bunch of any of the above greens
1 large Shallot, minced
4 cloves Garlic, minced
2 TBSP Olive oil or Butter
6 cups Broth
Salt and Pepper and Lemon Juice
Cook onions in oil until slightly translucent, then add garlic and continue cooking until very fragrant. Add all your greens and toss to coat in oil. Cover the pan and let greens cook down for a few minutes until they soften.
Add the broth, tsp of Salt, and some pepper. Let simmer for 5 minutes. Turn off the heat and add the lemon juice. Puree with stick blender or transfer to stand blender and run until smooth. Serve hot with a drizzle of olive oil, a few twists of a pepper grinder, and with a big, hearty grilled cheese.
1 bunch Kale, destemmed and roughly chopped
1 bunch Rainbow Chard, destemmed and roughly chopped
1 bunch Collar Greens, destemmed and roughly chopped
1 bag baby kale, saute greens, or another bunch of any of the above greens
1 large Shallot, minced
4 cloves Garlic, minced
2 TBSP Olive oil or Butter
6 cups Broth
Salt and Pepper and Lemon Juice
Cook onions in oil until slightly translucent, then add garlic and continue cooking until very fragrant. Add all your greens and toss to coat in oil. Cover the pan and let greens cook down for a few minutes until they soften.
Add the broth, tsp of Salt, and some pepper. Let simmer for 5 minutes. Turn off the heat and add the lemon juice. Puree with stick blender or transfer to stand blender and run until smooth. Serve hot with a drizzle of olive oil, a few twists of a pepper grinder, and with a big, hearty grilled cheese.