Green Zesty SoupPrep time: 30 minutes
Yield: 6 servings
This soup uses vegetable broth and is full of healthy greens, with lemon zest and pepper flakes for pop and potato for creaminess. Lime juice will also increase that tart zesty flavor. You can easily add or replace the listed greens with any other green you prefer.
INGREDIENTS: 3 tablespoons olive oil 1 large yellow onion, diced 1 large (or 2 small) Yukon gold potato, peeled and diced Salt, to taste 2 teaspoons minced garlic 1 pinch red pepper flakes 6 to 7 cups low-sodium vegetable broth 1 bunch collards, stemmed and coarsely chopped. 1 bunch green chard, stemmed and coarsely chopped 1 small bunch kale (any variety is fine), stemmed and coarsely chopped 1 cup loosely packed chopped fresh parsley 1 teaspoon lemon zest 1 tablespoon lemon juice 1 tablespoon lime juice PREPARATION In a Dutch oven or other soup pot, warm the olive oil. Add the onion, potato and 1/4 teaspoon of salt and sauté about 10 minutes. Add the garlic and red pepper flakes and stir for another 30 seconds. Pour in 1/2 cup of the broth, stirring to loosen any bits stuck to the pot, and cook for a few minutes. Add the collard greens, chard, kale and another 1/4 teaspoon of salt to the pot. Stir well to combine so that the greens begin to wilt. Add the remaining broth, bring to a boil, reduce the heat to medium, cover, and simmer for 5 minutes. In a blender, puree the soup in batches until very smooth, each time adding the cooking liquid first and then the greens mixture. (Or, use an immersion blender if you prefer.) Blend the parsley into the last batch. Pour the soup back into the pot, heat gently, and stir in the lemon zest and juice, as well as the lime juice. Taste and serve!
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