This Detoxifying Soup Is A Multivitamin In A Bowl

Photo: Eva Kolenko

Green soups are a wonderful alternative to green smoothies in the winter and a potent way to detoxify while having a warming, nourishing dinner. This version, excerpted from Rebecca Katz’s Clean Soups, is chock full of leafy greens and other healing ingredients while maintaining a bright and savory flavor that will leave you craving more.

If a soup could do push-ups, this one would. It's nearly nuclear in terms of energy, and there's hardly a vitamin or mineral out there that can't be found among the kale, chard, leek, fennel, garlic, and shiitake mushroom base of the Immune Broth. The challenge here was making a green soup that tasted delicious. I think this one passes with flying colors, highlighted by the gremolata topper.

Power Green Soup

Makes 6 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 yellow onion, chopped
  • Sea salt
  • 1 large leek, white parts only, rinsed and chopped
  • 1 Yukon gold or Yellow Finn potato, peeled and diced small
  • 2 cloves garlic, minced
  • ¼ teaspoon red-pepper flakes or freshly ground black pepper
  • 6 cups vegetable broth
  • 1 bunch Swiss chard, stemmed and coarsely chopped
  • 1 bunch dinosaur kale, stemmed and coarsely chopped
  • ¼ cup loosely packed chopped fresh flat-leaf parsley
  • 1 teaspoon lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • Kale Gremolata (see below) for garnish (optional) or Crunchy Kale Crumbles

Preparation

  1. Heat the olive oil in a soup pot over medium heat, then add the onion and ¼ teaspoon salt and sauté until the onion is golden, about 10 minutes. Add the leek and potato and sauté for 3 minutes more. Add the garlic and red-pepper flakes and stir for another 30 seconds. Pour in ½ cup of the broth, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half. Add the chard, kale, and another ¼ teaspoon salt. Stir well to combine so the greens will wilt. Then add the remaining 5½ cups of broth and bring to a boil. Cover, and simmer for 5 minutes, or until the greens are just tender.
  2. In a blender, puree the soup in batches until very smooth, each time adding the cooking liquid first and then the greens. Blend the pars­ley into the last batch. Pour the soup back into the pot, heat gently over medium-low heat, and stir in the lemon zest and juice. Taste; you may want to add a pinch more salt. Serve garnished with a drizzle of olive oil and topped with the gremolata, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
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Kale Gremolata

Makes ¾ cup

Gremolatas are garnishes—usually made of chopped parsley, grated lemon zest, and garlic. Me being me, I just have to tinker with things, so sometimes I swap cilantro for parsley and orange zest for lemon zest and, what the heck, throw some basil into the mix. Don’t worry: it works.

Ingredients

  • 1 small bunch kale, stemmed and finely chopped
  • ⅓ cup finely chopped fresh
  • flat-leaf parsley
  • 1 tablespoon finely chopped
  • fresh mint
  • grated zest of 1 lemon
  • 1 clove garlic, minced

Preparation

Put all of the ingredients in a small bowl and stir to combine. Store in an airtight container in the refrigerator for up to 2 days.

Reprinted with permission from Clean Soups, copyright by Rebecca Katz with Mat Edelson, 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

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