1-23-17-power-greens-featured

Fat Melting Recipe “Power Green Soup”

Who says you have to get your vitamins from pills?

This delicious and nutrient-dense soup is like taking a multivitamin in a bowl.

Makes 6 servings

Ingredients:

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 yellow onion, chopped
Sea salt
1 large leek, white parts only, rinsed and chopped
1 Yukon gold or Yellow Finn potato, peeled and diced small
2 cloves garlic, minced
¼ teaspoon red-pepper flakes or freshly ground black pepper
6 cups vegetable broth
1 bunch Swiss chard, stemmed and coarsely chopped
1 bunch dinosaur kale, stemmed and coarsely chopped
¼ cup loosely packed chopped fresh flat-leaf parsley
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
Crunchy Kale Crumbles, parsley or cilantro for garnish

Preparation:

1. Heat the olive oil in a soup pot over medium heat, then add the onion and ¼ teaspoon salt and sauté until the onion is golden, about 10 minutes.

2. Add the leek and potato and sauté for 3 minutes more. Add the garlic and red-pepper flakes and stir for another 30 seconds.

3. Pour in ½ cup of the broth, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half.

4. Add the chard, kale, and another ¼ teaspoon salt. Stir well to combine so the greens will wilt.

5. Then add the remaining 5½ cups of broth and bring to a boil. Cover, and simmer for 5 minutes, or until the greens are just tender.

6. In a blender, puree the soup in batches until very smooth, each time adding the cooking liquid first and then the greens. Blend the pars­ley into the last batch.

7. Pour the soup back into the pot, heat gently over medium-low heat, and stir in the lemon zest and juice.

8. Taste; you may want to add a pinch more salt.

9. Serve garnished with a drizzle of olive oil and topped with the cilantro or parsley for garnish, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Enjoy!

Love and Light,
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