SalmonBerry

Archive for April, 2015|Monthly archive page

Green Soup

In Mindfulness, Nutrition, Recipe on April 8, 2015 at 3:48 am

“Don’t wait. The time will never be just right.” ~Mark Twain

green soup - cilantro in pot

Start with cilantro and a big pot

I’m so sick of waiting for the perfect time. To say what’s on my mind. To write what’s on my heart. To learn that new skill. To move into the perfect house. To take that trip. To be good enough. To feel safe. But then I realized that I’m not waiting. I am slowly moving in that direction with daily micro decisions and just mere thoughts of how badly I want to be there, feel that, know it. Slowly it (all that I want and desire) is coming to me and, when I take the time to realize this, the sheer gratitude takes my breath away. This grateful recognition would not be felt, if I had not deliberately slowed things down from all the wanting and striving and hoping and pushing and pulling and yearning. Consciously choosing throughout the day to do what feels aligned to me (and only me – no advice or input from anyone else) is the most direct way to stay on the path meant for me. The only path that feels right and that comes to me with grace and ease.

I have no idea what this has to do with making green soup but I just had to say it and I wasn’t going to wait.

Spring has sprung and so have the greens! Although the birds are chirping and there are more sunlight hours, it is still a bit chilly so this soup allows you to get your fresh greens and still feel warmed from the inside out.

1 bunch chard

1 bunch kale

green soup ingredients

Kale, chard, scallions, and cilantro

4 to 5 green onions, sliced, white and green parts

1/2 cup loosely packed cilantro

1 -3 tsp sea salt

1 medium potato (whatever type suits you)

1 medium yellow onion

1-3 TBSP olive oil

1 – 6 cloves garlic, smashed with the back of your knife

Some vegetable broth

Meyer lemons

Freshly ground black pepper

Cayenne

Wash the greens thoroughly, trim off their stems, and slice the leaves. Combine the chard, kale, green onions and cilantro in a large soup pot with 3 cups water and a teaspoon of salt. Peel the potato, cut it into small pieces, and add it to the pot. Bring the water a boil, cover and let the soup simmer for about half an hour.

green soup - caramelized onions

Caramelized onions

Meanwhile, chop the onion, swirl the olive oil in a cast-iron skillet, and cook the onion with a sprinkle of salt over medium flame until it is golden brown and soft. This will take up to half an hour. Don’t hurry; give it a stir once in a while, and let the slow cooking develop the onion’s sweetness. Don’t be afraid of oil and salt. As long as they don’t come in the form of a potato chip, they are not to be feared. Add the caramelized onion to the soup.

Using the same skillet, pile up the smashed cloves of garlic in the middle of the pan and pour some oil over them and generously salt. Let them sizzle and smell good, then add the garlic to the pot and simmer the soup for 10 minutes more.

Use an immersion blender to puree the soup but don’t over process, potatoes can turn gummy it you work them too much. Add only as much broth as you need to thin it to the consistency that works for you. I just added a splash or two of broth. Lastly, squeeze half a Meyer lemon and plenty of fresh ground black pepper into the pot and perhaps a pinch of cayenne.

green soup - final

Drizzle with fruity olive oil & fresh cracked pepper

 To serve garnish with a drizzle of fruity (blood orange?!) olive oil…delicious.