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Too Cold For A Smoothie? Try This Warm & Savory Many Greens Soup



In case there was any doubt, writing a cookbook is an especially abundant time in the kitchen. There’s ideas to be explored, recipes to created, foods to shoot photos of, and retests to make for Guinea pigs (aka friends and family, not actual Guinea pigs of course!). My experience with my bestselling cookbook, Superfood Soups, was certainly no different: We were certainly very grateful to enjoy such an edible plethora during the of its creation.


But, over time, it’s always interesting which recipes from such an extensive project make their way to the subjective “top.” Favorite book recipes often vary for different people, dependent upon the reader’s lifestyle and general taste preferences. Such “classics” from Superfood Soups include recipes like the Minestrone with Farro & Chia Pesto, the Quinoa Ratatouille Stew, and the chilled Watermelon-Goji Gazpacho is a must-have for summer. Or so I’ve heard.

But personally, it’s the Many Greens Soup recipe that’s become a borderline staple in our household. While this preference is mostly due to yum-factor and its amazing health benefits like copious vitamins and minerals, there’s also the practicality aspect of it too. I seem to always have the majority of the ingredients around—peas in the freezer, greens in the fridge, parsley in the garden, etc—so all that’s needed is maybe a couple leeks at the store and my shopping is done.


So while I certainly hope you’ll try out the other 99 recipes in Superfood Soups too (and even go on to learn the basics of nutrient-dense soups in our on-demand Immunity-Boosting Soups cooking course) I can’t help but share my go-to weeknight soup with you. We’ll likely be enjoying it tonight. I hope you’ll join us!


WATCH HOW WE MAKE OUR MANY GREENS SOUP HERE:

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MANY GREENS SOUP PREP TIPS:

When it comes to this soup, it’s quite easy being green. Keep these notes in mind while you make your ultra-fast batch.

  • Change up those greens! Baby spinach is the most neutral-tasting green to use, but you can use virtiually any kind of hearty green you wish, like beet greens, kale, arugula, chard etc. Just be sure to use a “baby” greens variety else your soup will taste overly bitter.

  • Don’t overcook. Many soups do well by a long slow cook. This soup is not one of them. To preserve the maximum amount of nutrients found in the fresh ingredients, pay close attention to the cooking times, and be sure to remove the pot from the heat as soon as the leafy greens are wilted to avoid them turning brown. (Tip: the greens will continue to cook for several minutes longer just by being submerged in the hot liquid regardless of being on the stovetop.)

  • Blend safely. Because you’re blending a hot soup, be sure to take off the removable center from the lid and cover it with a paper towel to allow steam to safely escape.


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