Green Soup

Green Soup

This is long overdue. I promised to post this ages ago but didn’t get around to it. I have been busy experimenting in the kitchen since I got my results back from my ALCAT food intolerance and sensitivity test. In fact, of late I have been really preoccupied trying to figure out how to feed myself and my two kids since they were tested also! As a result I haven’t made this recipe in ages because I am going through a real learning curve with which foods to combine. More on that another time. However, when I did make this soup, I sure did love it! It was great to have in the fridge as a left over and I often found myself having it for breakfast as a cold soup! Smoothie eat your heart out; no fruit necessary!! 🙂

Broccoli & Kale Soup 

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INGREDIENTS

  • 4 Cups organic broccoli florets & stalks, cut small
  • 1 Cup organic Kale, chopped (experiment with varieties for taste)
  • 1 TBSP Olive Oil
  • 1 Cup organic sweet onion, chopped
  • 1 TBSP fresh organic Thyme (1/4 tsp dried)
  • 1 tsp fresh organic garlic minced
  • 32 oz. (4 Cups) Low Sodium organic Chicken, Turkey or Vegetable broth/ stock

METHOD

  1. On medium, heat olive oil in a large soup pot.
  2. Add chopped sweet onions until soft.
  3. Add chopped broccoli, kale, thyme, garlic and broth.
  4. Cover with tight fitting lid.
  5. Cook over medium-low heat for 20-25 minutes or until vegetables are very tender.
  6. Remover from heat.
  7. Purée in the pot with a hand held blender OR wait until cool before attempting to purée in a blender. Use caution in either case.
  8. Reheat and serve immediately. Or allow to cool and place into glass food safe containers in the refrigerator.

Freezing tip: Allow to cool overnight in the refrigerator before transferring to freezer. Because the liquid will expand when frozen, always leave about an inch of space from liquid to top of container.

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Broccoli & Kale Soup Variation I

INGREDIENTS

  • 4 Cups organic broccoli florets & stalks, cut small
  • 1 Cup organic PURPLE Kale & LACINATO Kale, stems & spines removed
  • 1 TBSP Olive Oil
  • 1 Cup organic green onions (scallions), chopped
  • 1-2 organic carrots, peeled and chopped
  • 1 TBSP fresh organic mint leaves OR 5 leaves
  • 32 oz. (4 Cups) Low Sodium organic Chicken, Turkey or Vegetable broth/ stock

METHOD

Follow the method as written above. Same strategy, different ingredients.

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Broccoli & Kale Soup Variation II

INGREDIENTS

  • 3 Cups organic broccoli florets & stalks, cut small
  • 1 Cup organic Kale (of your choice), stems & spines removed
  • 1 Cup organic Collard Greens, stems & spines removed
  • 1 TBSP Olive Oil
  • 1-2 organic carrots, peeled and chopped
  • 32 oz. (4 Cups) Low Sodium organic Chicken, Turkey or Vegetable broth/ stock

METHOD

Follow the method as written above. Same strategy, different ingredients.

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Broccoli & Kale Soup Variation III

INGREDIENTS

  • 3 Cups organic broccoli florets & stalks, cut small
  • 1 Cup organic Kale (of your choice), stems & spines removed
  • 1 Cup organic Collard Greens, stems & spines removed
  • 1 TBSP Olive Oil
  • 1-1/4 Cup organic celery, cut up (de-stringed or not)
  • 1/8 tsp. dried thyme (less than a smidgen)
  • 1 organic carrot, peeled and cut up
  • 32 oz. (4 Cups) Low Sodium organic Chicken, Turkey or Vegetable broth/ stock

METHOD

Follow the method as written above. Same strategy, different ingredients. Sweat the celery as you would the onions but only for a moment, they should remain crisp and bright green. Add the remaining ingredients and continue as before.

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