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!
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 (more lemon juice? bit more dijon?), and serve.