Leafy greens are a food powerhouse, there’s no doubt about it. Eating them the same way day after day (salads, sautéed spinach and kale chips are getting old) is boring, so today, I share one of my favorite ways to use greens – in soup!
I thank my dear friend Molly for this delicious recipe. She said she found a variation of this in a cookbook, but I’m not sure which cookbook, so we can just give her the credit!
Fresh, in-season greens are relatively inexpensive and easily accessible, and this soup is a healthy and easy way to get tons of those leafy greens into one tasty bowl.
This soup can be made with a single type of green or a combination of several types, and by adding a protein you can make it even more filling. It’s great paired with a big salad, or served as a soup starter to an entrée.
For this version, I started with a medium yellow onion, three garlic cloves and 1 tablespoon of ghee (you can use olive oil or coconut oil instead of ghee) and 48oz of chicken broth. Substitute vegetable broth if you prefer.
For my greens, I used a big bunch of swiss chard (washed and bottom of the stalks removed), about 6 small bunches of fresh spinach (washed and the bottom of the stalks removed) and one small bunch of kale (the stalks on the kale were short, so I just left them on). Just use whatever you have on hand.
Start by melting the ghee in a large soup pot, then add the chopped onion and minced garlic and saute until soft. I add a healthy shake of red pepper flakes at this point to spice it up, but just leave it out if you’re not a spice lover.
Then, add the broth and bring to boil.
Once the broth is boiling, add the greens (I rip them into large pieces before I add them to the pot) and turn down to a simmer.
After 20 or so minutes, the greens will be wilted and soft. Add in a protein if you’d like – my favorite in this soup is chickpeas. In this version, I used a can of rinsed red kidney beans, because someone in my house (not me) ordered several cases of them in bulk…don’t ask me why, but know if the apocalypse comes, we will keep the neighborhood alive with our kidney beans. I just hope someone brings a can opener. Anyway, I digress.
Let cool slightly, and transfer to a food processor or use an immersion blender to puree the soup thoroughly. Add back into the pot and reheat.
Add one 14oz can of low-fat coconut milk (I like Thai Kitchen’s Lite Coconut Milk), mix well, and serve!
So, it may not be the most beautiful thing (the kidney beans make it brownish, while the chickpeas let it retain a greener color), but it tastes incredible and it’s so good for you. It freezes well and it’s so easy. Enjoy!