Thick, comforting, and loaded with vegetables...this soup from Clean Eating magazine is so much better than I originally thought! The base freezes well, and add-ins can be varied.
Green Goodness Soup
2 t. olive oil
1/2 diced onion
2 cloves garlic, minced
1 carrot, peeled and diced
1 stalk celery, chopped
2 t. paprika
1 t. cumin
2 medium potatoes, diced
2 medium green zucchini, trimmed and diced
10 cups vegetable or chicken stock
1/4 cup cilantro (or rosemary or thyme)
1/2 jalapeno, seeded
6 cups kale, trimmed and chopped
12 oz. frozen chopped spinach
Juice from 1/2 lemon
Sea salt and black pepper
1) In a large soup pot, heat oil over medium and add onion, carrot, garlic, and celery. Sweat vegetables for 2-3 minutes. Add paprika and cumin; stir and cook 3-4 minutes.
2) Add potatoes and zucchini; saute for 1-2 minutes. Add stock, cilantro, and jalapeno. Bring broth to a boil. Reduce heat and simmer for 20 minutes.
3) Add kale and spinach to the pot. Simmer again for 8 minutes.
4) Remove soup from heat and puree with an immersion blender. Stir in lemon juice, salt, pepper, and any additional seasonings to taste.
5) Add selected add-ins. (I added 1-lb. chicken to the simmering broth for about 8 minutes, then stirred in 3/4 c. broccoli and 1/2 c. green beans. After 5 minutes, I added 2/3 c. quinoa and simmered for 10-15 minutes. In the last few minutes, I added 1 chopped yellow squash.)
6) Serve with yogurt or sour cream.
Green beans, broccoli, yellow squash, cabbage, tomatoes
Quinoa, barley, or brown rice
Various spices + seasonings (garlic salt, oregano, parsley, etc.)