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

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.

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