'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!