Green Soup

This recipe is flexible, simple, comforting, and delicious with cheese and crackers, similar to tomato soup. If you don't have broth, just make it with water and it'll come out fine. That's what I often do.

If you want more protein, use lentils, chick peas or white beans to thicken it up rather than the potatoes. With the beans it makes a good warm savory substitute for a protein and greens smoothie.

 

Ingredients 

5-6 cups chicken broth, vegetable broth, and/or water

1 bay leaf
1 tsp thyme
1 tsp salt (only if not using salted broth)
1/4 tsp black pepper or peppercorns

2-3 cubed potatoes or 1 can lentils, or white beans (1.5 - 2 cups cooked beans)

1 cup chopped celery  (can add onions or garlic too, if desired, but I prefer a milder flavor)

1.5-2 lbs various chopped fresh or frozen greens and herbs (parsley, escarole, romaine lettuce, spinach, kale, swiss chard, etc)

Lemon zest and juice from one lemon, or 1/4 diced preserved lemon (optional)
1/4 cup white wine (optional)

Dash of nutmeg (optional)

1/4 tsp of white pepper (optional)

Hot pepper flakes or cayenne pepper to taste (optional)

Salt to taste (less salt if using preserved lemon - they are very salty)

Lots of black pepper

Olive oil and/or Romano cheese to serve (optional)

In a large pot heat the broth/water and seasonings on high until boiling, then add the potatoes or beans and celery. Lower the heat to medium and cook until vegetables are tender.

Add the greens and lemon juice (or optional white wine) and lower the temperature to a low simmer for about 5 minutes. It might take longer for tougher greens like kale. yet less time for baby spinach. The greens should be just wilted.

Once the greens are wilted, remove from the heat, remove the bay leaf, and (carefully) use an immersion blender to puree the soup until smooth. Season to taste with nutmeg, white pepper, cayenne pepper, black pepper, and salt. 

Serve hot in bowls with a drizzle of nice grassy olive oil and a generous sprinkling of Romano cheese. Pesto is also good with this soup. I have been known to drink it straight out of mason jars like a smoothie in a pinch. It is even good at room temp or just slightly warm.

This soup keeps in the fridge for about a week if using vegetarian broth, freeze leftovers within 4 or 5 days if using chicken broth.

Distracted Dish © 2013-2017

Caraway Cauliflower Soup

This is a spicy soup, reminiscent of rye bread. I would have a picture, but I usually serve it in canning jars that I take to work. They aren't photogenic.

Ingredients:

1 head of cauliflower, chopped into florets
Enough water in a large pot to cover all the florets
Salt for the water (to taste, start with a tsp or two)
6 garlic cloves, peeled and crushed
1 tbsp caraway seeds
1 tsp ground peppercorns
1 tsp rosemary leaves
1/2 tsp hot pepper flakes (optional, and to taste)


Bring to a boil over high heat, then turn it down to medium-low and simmer until the cauliflower is fork tender. Drain off most of the water into a dish, reserving at least 2 cups of it.

Puree cauliflower until creamy and smooth, adding the reserved water back as you blend to get the desired consistency. I use a stick blender right in the pot to do this. With a regular blender, make sure to open the vent in the lid and cover it with a dishcloth to prevent the steam from building up and exploding hot soup all over. Don't ask me how I know this.

Serve with more black pepper and a little olive oil drizzled into the soup.

Alternatively, you can skip the puree part and just serve the drained cauliflower florets with butter and pepper.

Sometimes I cook rice in the rest of the reserved broth.