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Many Greens Soup

From the cookbook Superfood Soups.

Too cold to have a salad? Here’s your answer in a cup of cozy soup. You can use any variety of baby greens in this Many Greens Soup—spinach, watercress, baby beet greens, et cetera. Just be sure not to include lettuces, which don’t heat well.

January 14, 2019 by Julie Morris
Many Greens Soup

Recipe created for

Vitamix

Main ingredient

Miso Broth

Cook time

20 Minutes

Serving size

4

Ingredients

  • 4 cups Miso Broth
  • 1/2 cup raw cashews
  • 2 medium leeks, white and light green parts only, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme, minced
  • 1/2 pound broccoli, stem peeled and finely chopped, florets chopped small (about 4 cups)
  • 1 cup fresh or frozen peas
  • 6 ounces mixed dark baby greens, like spinach, arugula, and kale (about 6 cups, packed)
  • 1/2 cup (packed) chopped parsley
  • 2 tablespoons fresh lemon juice
  • Sea salt and ground black pepper
  • Fresh chives for serving (optional)
  • Thinly sliced radishes for serving (optional)

Quick Tip

From a molecular standpoint, the chlorophyll found in green foods is very similar to hemoglobin, a critical part of our blood that’s responsible for transporting oxygen. This explains why chlorophyll-rich vegetables are so effective in replenishing our red blood cells, aiding in increased purification, oxygenation and energy.

Recipe Preparation

  1. In a blender, combine the broth and cashews, and process until smooth. Set aside.
  2. Warm oil in large heavy-bottomed pot over medium heat. Once hot, add leeks and saute for 3 to 4 minutes, stirring occasionally to soften. Mix in garlic and cook for 1 minute longer.
  3. Add blended cashew-miso broth, thyme, broccoli and peas to pot and bring to a simmer over medium-high heat. Partially cover, leaving lid slightly ajar, and reduce heat to medium-low. Cook mixture for 5 minutes, or until broccoli is bright green and tender. Uncover and add baby greens and parsley. Stirring constantly, cook for no more than 1 minute longer—just long enough to wilt the greens.
  4. Remove pot from the heat and transfer the mixture to the blender. Add the lemon juice, 1/4 teaspoon sea salt, and 1/2 teaspoon ground black pepper. Blend until very smooth—this may take a moment.
  5. Taste for seasoning and adjust if needed. Ladle into soup bowls and garnish with fresh chives and radish slices, if desired.
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