Green Soup
This is one of my favorite soup recipes. It's versatile and easy to change up according to what’s in season. It’s also a great way to get greens in a soothing, easy to digest form. It’s delicious and kid-friendly which makes it a recipe we come back to repeatedly!
Don’t get hung up on amounts. Use what you have and adjust your broth so you get the texture you like. If you like it a little thicker, use less broth and if you prefer a thinner soup increase it. Pretty simple stuff! Cooking should be fun and the more you feel free to make a recipe your own, the more enjoyable the process is.
The following recipe uses broccoli, spinach, and leeks. I’ve made it many times without spinach if I don’t have that on hand. It's also wonderful in the spring with stinging nettles, green garlic, asparagus, or steamed artichoke hearts. I find one leafy green combined with another green vegetable and the leeks makes for a great texture and flavor.
Ingredients
1 - 2 Tbsp ghee
2 heads (approximately 3 - 4 cups) broccoli florets
4 -5 cups washed spinach
3 leeks, washed and sliced into thin whole moons
2 quarts homemade chicken broth or stock (or you can use 1 quart broth and one quart filtered water)
2 tablespoons grass fed butter
Sea salt
White pepper (optional)
Directions
Saute leeks in ghee in a small stockpot until nice and soft. Season with salt and pepper.
Once the leeks are soft add broth and bring to a boil. Reduce heat and simmer.
Add in spinach and broccoli. Turn off heat and cover. Let sit until the spinach wilts and the broccoli is tender. If you struggle with digestion, you can let it sit longer until the broccoli is completely soft.
Add butter
Puree with an immersion blender, blender, or food processor until smooth and creamy.
Adjust salt and pepper to taste. Add more broth if you’d like to thin out the soup.
Enjoy!
