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'Eat Your Greens' Soup

Last week, Leah Mojer made green soup using just the extra greens that were on hand in the farm kitchen.  Here, In Leah's words, is her method.  It's very nutritious and very delicious! 

By Leah Mojer

I made the soup realizing the amount of bright green veggies we had in the farm kitchen. Broccoli,
zucchini, bags and bags of spinach. It originally was going to become broccoli cheddar but as this is my
time of year- and I'm sure I'm not alone- where pounds sneakily reappear on my body I decided to take
advantage of the healthful power of green!
Alliums (garlic & onions) and black pepper stand in as the flavor enrichers rather than cream or butter
and just a handful of grated pecorino cheese went a surprisingly long way in making this soup ultrasatisfying.
Here's my best effort to size down the recipe from almost four gallons down to a proper soup pot!

1 large white onion, chopped
6 cloves garlic, minced
2 heads broccoli, cut into florets, stems chopped and set aside
2 medium zucchini chopped
1 lb baby spinach or adult spinach stems removed
Bunch of Fresh basil and fresh tarragon chopped
1/2 C finely shredded Pecorino Romano cheese Olive oil Salt and pepper
Heat olive oil in a deep pot and sauté onions and garlic until fragrant. Add broccoli stems and add
enough water just to cover the broccoli. Let simmer 10 minutes until tender. Add broccoli florets,
zucchini and salt to season and cook until bright green and just tender, about 5 minutes. Stir in spinach
and shut off heat. Add pepper, chopped herbs and pecorino and blend with an immersion blender,
seasoning to taste, adding more salt, herbs, etc until desired green flavor.
For an even smoother texture, blend the soup in a blender, taking care not to fill to high!

Voila. One. Mean. Green. Eating machine!


Had this at the farm last week and it was delicious!  so happy for the recipe, thanks, Hilary!

Peter B. Brace's picture

Try this green soup,

Green Soup with Sweet Potatoes
Makes 4 to 6 servings

2 tablespoons olive oil, plus more for garnish

2 yellow onions, chopped

Sea Salt

1-1/4 pounds sweet potatoes, peeled and diced

3-1/2 cups water

2 to 3 tablespoons chopped fresh sage leaves

1 bunch kale

1 bunch green chard

8 cloves garlic, peeled

3 cups vegetable broth

Freshly ground black pepper

Fresh lemon juice

1. Heat olive oil in a medium pot over medium-low heat. Add the onions and a pinch of salt and stir frequently until the onions are soft and golden brown, 30 to 40 minutes.

2. Meanwhile, place the sweet potatoes in a large pot with 3-1/2 cups water, 1/2 teaspoon salt, and the sage.

3. Wash the kale and chard, trim away the tough stems, and chop. Add to sweet potatoes along with garlic and vegetable broth. Cover and simmer gently for 20 minutes.  Add the onions to the soup and let cool slightly.

4. Puree the mixture in a blender, in batches, and return the pureed soup to the pot. Season to taste with salt, pepper, and lemon juice. To serve, drizzle olive oil over individual bowls of soup.



Hilary Newell's picture

Peter, that sounds great, too!