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.
Rinse the spinach really well – no one wants gritty soup!
Continue reading “Health Nut Greens Soup”
There’s something about potato soup. Any variation of potato soup. It’s comforting, warming, indulgent and oh so delicious.
When I’m in the mood for potato soup and feel little giving myself a treat (and a night away from watching caloric intake!) I usually spoil myself with a cheesy, bacon filled cream of potato soup.
But this Friday, I’ve used all the vegetables from last weekend’s farmer’s markets except for one sad, lonely leek and some brussels sprouts. I’ll be restocking at the farmer’s market over the weekend (my two favorite in San Francisco are the Saturday Fillmore & O’Farrell market and the Sunday market at Divisadero and Grove and, yes, proximity to home is a factor), so I’m going to use the rest of last week’s produce by making Potato and Leek soup as the starter for our dinner of mustard and thyme chicken thighs and garlic brussels sprouts.
The soup reheats while the mustard and thyme sauce thickens and the brussels sprouts carmelize.
Continue reading “Potato and Leek Soup”
Cabbage soup. It’s easy, delicious, and so good for you. Cabbage is low in calories, low in fat and high in fiber and potassium. It has Vitamin C, Vitamin K, antioxidants and it fills you up!
Make a whole batch and keep it in the fridge for the next week. I usually have a bowl of the soup with a salad and a few crackers. Perfect lunch.
My German relatives gave me an appreciation for cabbage as a kid. If you haven’t yet developed your appreciation for this vegetable, maybe this recipe will help!
Continue reading “Classic & Quick – Cabbage Soup”