Lauren’s Kitchen: Soup Not Salad
February 23, 2015
My plan today was to be posting a series of my favorite salad dressings that I make in batches but look at this weather! While I hope you are eating plenty of salad it’s still clearly soup season and thankfully Jessica Nadel, author of Greens 24/7, offers up this great way to get your daily greens. Fitting them into you or your family’s daily diet can require some imagination and wonderful recipes help.
I gave this one a test drive over the weekend and it’s a winner. Here are the ingredients I subbed in: coconut oil, leeks over the shallots, basil, parsley and oregano, romanesco rather than broccoli florets and dino kale instead of collards and red pepper flakes. And with a growing 13 year old in my home I tripled this recipe and still there were no leftovers!
The dish is pack with alkalizing veggies to balance your pH and encourage lymphatic drainage and white beans offer a healthy serving of plant based protein.
White Bean and Three Green Soup, Greens 24/7
- 1 tbsp (15 mL) olive oil
- 2 shallots, diced
- 19-oz (540-mL) can white beans (such as kidney or cannellini), drained, rinsed
- 3 cups (750 mL) vegetable broth or water
- 2 tbsp (30 mL) nutritional yeast
- 1 tsp (5 mL) chopped fresh herbs (such as rosemary, thyme, oregano)
- 2 large collard green leaves, chopped
- 1 cup (250 mL) chopped or baby spinach
- 1 cup (250 mL) chopped broccoli florets
- Sea salt + freshly ground black pepper
In a large pot over medium-high, heat oil. Add shallots. Cook, stirring, 3 minutes to soften. Add beans, broth or water, nutritional yeast and herbs. Bring to a boil. Reduce heat to low. Simmer 7 minutes.
Remove pot from heat. Using immersion blender (or in a blender in batches), purée until smooth (or mostly smooth). Enjoy!
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