Got Greens Soup
I love leafy greens but sometimes they can be hard to digest or a challenge to store (they take up a lot of room in the fridge). So I came up with this soup which is dense with nutrition, flavor and easy to reheat.
Servings 4 people
- 10 ounces mixed greens See Note Below
- 12 ounces bone broth stock or water
- 3 cloves garlic minced
- .5 tsp apple cider or red wine vinegar
- 2 tsp Redboat Fish Sauce or two canned anchovies minced
- 2 ounces cream or coconut milk
- 2 ounces pastured butter
- Salt and pepper to taste
Get out a large pot and add the broth, greens and a bit of salt.
Heat over medium heat, stirring to make sure all the greens get wilted and cooked.
Turn the heat to medium-low for about 5 minutes to let those greens get tender.
Add the garlic and cook for another minute or so. Turn off the stove top.
Carefully remove the greens with a bit of liquid and blend them in the Blendtec or use a food processor to blend.
Add the blender contents back into the pot and heat on low.
Add the remaining ingredients and continue to heat for a few more minutes.
I like using a mixture of baby spinach, chard and kale (the prewashed Power Greens from Trader Joe's is a time saver). Change it up and try adding beet or mustard greens. A little arugula add a bit of peppery fun.