**laughing** so I’ve already mentioned to you that I broke my immersion blender … what I am only revealing now is that I broke it while making my Green Soup. LOL
I dreamed up this soup when I felt like I needed more greens in my diet. Knowing how good broccoli and kale are because of their dark green color, I decided that I would prefer a smooth soup made with these ingredients.
(Makes 4-5 Mason Jars)
Buy the best you can afford
1 potato, cut up
1 bundle of kale, stems discarded
1 cauliflower, cut up in chunks
2 stalks broccoli, cut up in chunks
2 big handfuls spinach
1 red pepper, cut into pieces for even frying
1 onion, chopped
Coconut oil
2 tsp – 2 TBL Better than Bouillon Vegetarian Paste, to suit your taste
I give instructions based on blending the soup … if you would like the veggies to be chunky in the soup, by all means cut them up to your preference.
Fill a stock pot about ¾ full of water, start boiling, toss in the potatoes.
Add some of the Better than Bouillon …. You might add more at the end to taste. You can also add a little coconut oil if you wish.
While that is underway, I fry up the onion & red pepper in a little coconut oil … I like the onions browned and the pepper to have scorch marks on it … remove from heat and set aside.
While frying the onion and pepper, cut up broccoli and cauliflower and set aside.
Strip the kale leaves from the stems.
When the potato chunks are about half cooked, add cauliflower and broccoli, cook until a little tender …. Because I blend it, I cook for about 5 minutes; you’ll know when the broccoli has a nice color to it.
Remove from heat, add spinach and kale, pushing down into soup until just wilted, then add the onions & pepper, and stir it all up.
I use an immersion blender to whizz it all up until it’s reached the preferred texture.
(**wink** now I will be using my Ninja! Blender)
Add Better than Bouillon to taste, and then chill either in the pot or in glass jars.
I like to store in mason jars and I only heat up one serving, on the stovetop, at a time … It sure comes in handy when I'm tired, it’s late, or I just want to eat something that satisfies and is wholesome .... or all of the above at the same time. =)
I sometimes change it up a little in
my bowl …
dash of nutmeg
dash of celery salt/seeds
dash of cayenne
squirt of Tapatio
tastes quite lovely with sour cream
and a bit of cheese =)
Change it up to suit your favorites, whether it’s veggies, quantities of each, and/or spices.
I dreamed up this soup when I felt like I needed more greens in my diet. Knowing how good broccoli and kale are because of their dark green color, I decided that I would prefer a smooth soup made with these ingredients.
(Makes 4-5 Mason Jars)
Buy the best you can afford
1 potato, cut up
1 bundle of kale, stems discarded
1 cauliflower, cut up in chunks
2 stalks broccoli, cut up in chunks
2 big handfuls spinach
1 red pepper, cut into pieces for even frying
1 onion, chopped
Coconut oil
2 tsp – 2 TBL Better than Bouillon Vegetarian Paste, to suit your taste
I give instructions based on blending the soup … if you would like the veggies to be chunky in the soup, by all means cut them up to your preference.
Fill a stock pot about ¾ full of water, start boiling, toss in the potatoes.
Add some of the Better than Bouillon …. You might add more at the end to taste. You can also add a little coconut oil if you wish.
While that is underway, I fry up the onion & red pepper in a little coconut oil … I like the onions browned and the pepper to have scorch marks on it … remove from heat and set aside.
While frying the onion and pepper, cut up broccoli and cauliflower and set aside.
Strip the kale leaves from the stems.
When the potato chunks are about half cooked, add cauliflower and broccoli, cook until a little tender …. Because I blend it, I cook for about 5 minutes; you’ll know when the broccoli has a nice color to it.
Remove from heat, add spinach and kale, pushing down into soup until just wilted, then add the onions & pepper, and stir it all up.
I use an immersion blender to whizz it all up until it’s reached the preferred texture.
(**wink** now I will be using my Ninja! Blender)
Add Better than Bouillon to taste, and then chill either in the pot or in glass jars.
I like to store in mason jars and I only heat up one serving, on the stovetop, at a time … It sure comes in handy when I'm tired, it’s late, or I just want to eat something that satisfies and is wholesome .... or all of the above at the same time. =)
I sometimes change it up a little in
my bowl …
dash of nutmeg
dash of celery salt/seeds
dash of cayenne
squirt of Tapatio
tastes quite lovely with sour cream
and a bit of cheese =)
Change it up to suit your favorites, whether it’s veggies, quantities of each, and/or spices.
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