Saint Patrick’s Day is over, but that’s no reason not to cook up this delicious and uber-nutritious “green soup.” This is not The Splendid Table’s recipe, but like Lynne’s, it does require an immersion blender to get the right consistency. Feel free to add more veggies to your liking!
Miranda’s Green Soup from Pocket Pause
- 1/2 head cauliflower
- 1 leek
- 1 potato or turnip
- Pinch dried or fresh rosemary
- 2 cloves garlic
- 1 dried cayenne pepper
- 1 pint condensed chicken stock + 3 pints water or 1 quart regular strength stock
- 1 bunch kale (or chard)
- splash lemon juice
Coursely chop all the veggies. Saute the leek with a bit of butter until dark green and softening, then add the rest of the ingredients. Bring to a boil then cover and simmer until all veggies are soft (20 minutes to an hour). You can’t overcook it. Blend with your immersion blender to smooth out the soup and get that nice creamy consistency without the cream!
Serve in a nice large bowl with a dollup of yogurt and maybe some shredded mozz. Seen with some sausage added to the top, because i was feeling sausagey for some reason this night.
Really warms the soul and is a great dose of leafy green veggies when it’s too chilly outside for salad!