Way better than V-8...

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

Serves 16

Base:

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

Plain yogurt

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.

Add-ins:

Green beans, broccoli, yellow squash, cabbage, tomatoes

Quinoa, barley, or brown rice

Chicken

Various spices + seasonings (garlic salt, oregano, parsley, etc.)