Soup is the perfect vehicle for wilting leaves (which are less suitable for salads). If you’re not quite ready to use your limp greens, pop them in the freezer and add them frozen to your soup pot.
Spring Green Soup
canola or olive oil, for cooking
2 tbsp (30 mL) butter (optional)
1 medium onion, peeled and chopped
1 garlic clove, crushed
2 cups (500 mL) chopped broccoli or cauliflower
8 loosely packed cups (2 L) baby spinach, chard, kale or other greens, tough stems discarded
4 cups (1 L) chicken or vegetable stock
1/4 cup (60 mL) torn fresh basil (optional)
salt and freshly ground pepper, to taste
heavy cream, crème fraîche or yogurt (optional)
In a medium pot or Dutch oven, heat a drizzle of oil with the butter. When the foaming subsides, sauté the onion for 4–5 minutes, until soft. Add the garlic and cook for another minute.
Add the greens, stock and basil and cook for 20–25 minutes, or until the vegetables are very soft. Cool slightly, season with salt and pepper, and puree using a hand-held immersion blender right in the pot, or carefully transfer to a blender in batches and pulse until smooth. Serve hot, drizzled with some cream, crème fraîche or yogurt, if you like. Serves 4.
PER SERVING: 231 calories, 5.3 g fat (1.1 g saturated fat, 2.8 g monounsaturated fat, 1.4 g polyunsaturated fat), 7 mg cholesterol, 32.7 g carbohydrates, 16.6 g protein, 9.5 g fibre.)
Originally published in ParentsCanada magazine, Spring 2017.