Spring has finally arrived! Seeing the tiny green buds once again bursting out of the many trees in my neighborhood, I am reminded that the greens-eating season has officially begun.
What comes to your mind when I mention eating greens? Green salads? Green juices? Or maybe green smoothies?
Let me share one green secret with you - green soups. I survived the cold winter months by making variations of green soups to supplement my greens intake when eating a green salad just seemed too cold and unappealing. Green soups are like the savory versions of green smoothies - you can pack almost any green veggies in them. All you need is a blender or food processor to puree the ingredients into a smooth paste. Believe it or not, you don't even have to add dairy or potatoes to achieve the desired creamy texture.
It is such an awesome way to add greens to my diet that I will for sure keep drinking them as cold gazpacho soups way into the hot summer months!
Broccoli Fennel Soup (based on Susan Blum's recipe)
- 1 tbsp extra virgin olive oil or coconut oil
- 1 small onion, diced
- 1 tsp minced ginger
- 3 garlic cloves, minced
- 1 celery stalk, chopped
- 1 leek stem, chopped (top 4 or 5 inches of greens removed)
- 3 cups chopped broccoli, florets and stems
- ½ head fennel, chopped
- 1 tsp salt (more to taste)
- freshly ground pepper
- 3 cups water
- Heat the oil in a medium saucepan on medium heat.
- Add the onion and ginger and cook until the onion is translucent.
- Add the garlic, celery, leek, broccoli, fennel, salt and pepper. Cook for 2 minutes.
- Add water. Bring to a boil, then cover, reduce the heat, and simmer for 10-15 minutes.
- Remove from heat and set aside to cool for 10 minutes. Place the soup in a blender and blend until smooth and creamy. Add salt and black pepper to taste.
Zucchini Pea Soup with Dill (based on Amy Chaplin's recipe)
- 2 tbsp olive oil
- 1 medium onion, diced
- 6 garlic cloves, chopped
- 1 tsp salt
- 1 leek stem, chopped (top 4 or 5 inches of greens removed)
- 5 medium zucchinis, diced (1 1/2lbs.)
- 1 1/2 cups frozen peas
- 3 1/2 cups water
- 1/2 cup chopped fresh or dried dill
- freshly ground pepper
- Heat the oil in a medium saucepan on medium heat.
- Add the onion and cook until translucent.
- Stir in garlic, salt and cook another minute. Add leek and continue to cook for 2 more minutes.
- Add zucchini, peas and water. Bring to a boil, then cover, reduce the heat, and simmer for 10-15 minutes.
- Remove from heat. Stir in dill and set aside to cool for 10 minutes. Place the soup in a blender and blend until smooth and creamy. Add salt and black pepper to taste.