Don’t forget to carve out some time for yourself over this holiday season. It’s so easy to get caught up in the hustle and bustle and the frenetic energy that abounds at this time of the year. But pushing yourself beyond your own personal limits or stretching yourself too thin serves no one, least of all yourself.
Super Simple, Very Green Soup
Servings: 10 cups, or 6-8 servings
- 1 tablespoon olive oil
- 1 white or yellow onion chopped
- 2 cloves garlic mincd
- 3 teaspoons minced ginger to taste
- 2 medium yellow or yukon gold potatoes peeled and roughly chopped (about 3/4-1 pound)
- 1 teaspoon salt
- 4 cups low sodium vegetable broth
- 2 heaping cups broccoli stems or florets or chopped asparagus, chopped baby bok choy, or roughly chopped zucchini
- 4 cups tightly packed roughly chopped kale, Swiss chard, beet greens, or spinach
- 1 cup unsweetened soy or almond milk or 1/2 cup cashew cream
- Black pepper to taste
- For serving: white beans cooked rice, cooked quinoa, coconut bacon, toasted chickpeas, toasted pepitas, fresh herbs, etc.
Heat the olive oil in a large stock or soup pot over medium heat. Add the onion. Saute onion for 5 minutes, or until it’s clear and soft. Add the garlic and ginger and cook for another minute, or until the garlic is very fragrant.
Add the potatoes, salt, and broth to the pot. Bring to a boil. Reduce to a simmer. Simmer, covered, for 10 minutes, or until the potatoes are fork tender. Add the broccoli (or other vegetable). Simmer for 5-10 minutes, or until the vegetables are tender. Stir in the kale or other leafy greens, cover, and simmer for 5 minutes, or until the kale is bright green and wilted.
Transfer the soup to a blender in batches to puree thoroughly, adding water as needed if the soup is too thick (remember that you’ll also add some soy or almond milk after blending). Return the soup to the pot and stir in the plant milk and black pepper to taste, as well as a pinch of salt if desired. Serve with toppings of choice.
Soup will keep in an airtight container for up to three days and can be frozen for 2-3 weeks.