Greens Soup

Last night, I really wanted a large salad, but ended up eating a frozen pizza.  It wasn't what I really wanted, but sometimes, that happens when it's late at night and there isn't much in the way of fresh produce.  I vowed that I would make something with greens the next day.  So, here I am in the next day, enjoying a lovely bowl of Greens Soup.

Anyone that regularly follows this blog knows that I have a love affair with greens, especially mustard greens.  What's included in Greens Soup, you ask?  Cup after cup of antioxidant rich, vitamin loaded, phytonutrient packed spinach and mustard greens.  A bit of curry powder, turmeric, and crushed red pepper.  Some prebiotic onions and garlic. A healthy splash of lemon juice and a very small dollop of dijon mustard.  And some white beans to add some protein!

Normally, my impulse would be to add coconut milk to this soup, but I wanted to try to make this soup with less fat.  I used  unsweetened almond milk and felt that it worked very well; however, this can easily be made with a non-dairy nut free milk of your choice.  I also used a curry powder that contained the following spices: coriander, turmeric, fenugreek, cumin, mustard, black pepper, and cayenne.  I chose white beans to add protein and thicken the soup.  If you care more about having a thicker soup and less about protein, you may want to substitute 1 large peeled, cubed, and boiled baking potato for the white beans, or do a combination of white beans and boiled potato.

This soup works great for any time of year.  It's comforting and nutritious.  Enjoy with your favorite crackers on the side!

Greens Soup

Greens Soup

1 medium onion, chopped

3 garlic cloves, coarsely chopped

2 Tbsp olive oil

1 tsp curry powder

½ tsp crushed red pepper

½ tsp ground turmeric

2 cups broth (fake chicken or vegetable)

2 cups non-dairy milk

4 cups of mustard greens

8 cups of fresh spinach, divided

1 cup white beans (see note above)

Juice of 1 large lemon

½ tsp dijon mustard

Salt, to taste

Black pepper, to taste

1. In a large pot or dutch oven, add onions, garlic, olive oil, salt and black pepper, and sauté over low heat for 5 minutes or until onion is soft.  Add curry powder, crushed red pepper, and turmeric, and saute another minute or so.  

2. Then, add broth and non-dairy milk, and bring to a boil.  Once it boils, remove from heat and add mustard greens and 4 cups of spinach.  Stir until it wilts.  Add the greens mixture and the white beans to a blender and blend until smooth.  

3. Dump the contents of the blender back into the pot, and stir in lemon juice, dijon mustard, and the remaining 4 cups of spinach.  Taste, adjust seasonings, and serve.

Greens Soup