Greens are one of the healthiest foods you can eat. And many of us don’t get enough in our diets. Here is my favorite soup recipe super yummy too!
2tsp olive oil
1 medium onion, diced
2 cloves garlic, minced (I always use more)
1 carrot peeled and diced
1 stalk celery chopped
2 tsp. smoked paprika (regular paprika is fine too)
1 tsp. cumin
2 medium Yukon gold potatoes, diced
2 zucchinis, diced
10 cups organic low sodium vegetable stock
1 sprig thyme or rosemary
1 jalapeno, seeded and chopped
6 cups green (mixture of kale, collards and swiss chard) chopped
1 6oz. bag spinach
Juice 1/2 lemon
Sea salt and fresh ground black pepper, to taste
1 tsp. green onion
In a large soup pot heat oil over medium heat. Add onion, garlic, carrot and celery, stir well and sweat vegetables for 2-3 minutes. Add paprika and cumin, stir to coat vegis cook an additional 3 – 4 min.
Add potatoes and zucchinis, saute 1 – 2 min. Add stock, herb sprig and hot pepper. Bring mixture to a boil, reduce heat and simmer for 20 min.
Add greens to pot and stir carefully to submerge greens completely in liquid. If additional liquid is required, add a bit more stock or water. Return to simmer cook for 5 – 8 min.
Remove soup from heat. Stir in spinach. Using a hand blender, puree soup right in pot. Or let cool and blend in blender in batches. Then add lemon juice, salt and pepper.
Enjoy! This soup freezes well too!