Many Greens Soup (Because Really, Can You Ever Have Too Many?)

In case there was any doubt, writing a cookbook is an 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, of course!). My experience with my last cookbook, Superfood Soups, was certainly no different: we were certainly very grateful to enjoy such an edible plethora for the year during its creation.

But over time, it’s always interesting which recipes from such an extensive project make their way to the subjective “top.” Interestingly, the most popular book recipes often vary for different people, dependent on the reader’s lifestyle and general taste preferences. A few “classics” from Superfood Soups appear to include the warming Minestrone with Farro & Chia Pesto, to a toothsome Quinoa Ratatouille Stew, and the chilled Watermelon-Goji Gazpacho. Or so I’ve heard.

But personally, the Many Greens Soup has become a borderline staple in our household. It’s mostly a result of taste and health preference, but there’s a hint of practicality in it too, as 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. Though I hope you’ll try out the other 99 recipes in Superfood Soups too (and/or learn the basics of nutrient-dense soups in our Immunity-Boosting Soups cooking course to create your own recipes) I can’t help but share our go-to soup with you. We’ll likely be enjoying it tonight … and I hope you’ll join us!

Many Greens Soup

Too cold to have a salad? Here’s your answer in a cup of cozy soup. You can use any variety of baby greens in this soup—spinach, watercress, baby beet greens, etc. Just be sure not to include lettuces, which don’t heat well.

Makes 6 cups / 4 servings

  • 4 cups miso broth or vegetable broth (homemade or store bought)

  • ½ cup raw cashews

  • 1 tablespoon olive oil

  • 2 medium leeks, white and light green parts only, thinly sliced

  • 3 cloves garlic, minced

  • 1 tablespoon fresh thyme, minced

  • ½ lb broccoli, stem peeled and finely chopped, florets chopped small (about 4 cups)

  • 1 cup fresh or frozen peas

  • 6 oz mixed dark baby greens, like spinach, arugula, and kale (about

  • 6 cups, packed)

  • ½ cup (packed) chopped parsley

  • 2 tablespoons fresh lemon juice

  • Sea salt and ground black pepper

  • Fresh chives for serving (optional)

  • Thinly sliced radishes for serving (optional)

In a blender, combine the broth and cashews, and process until smooth. Set aside momentarily.

Warm the oil in a large heavy-bottomed pot over medium heat. Once hot, add the leeks, and sauté for 3–4 minutes, stirring occasionally to soften. Mix in the garlic and cook for 1 minute longer. Add the blended cashew-miso broth, thyme, broccoli, and peas, and bring to a simmer over medium-high heat. Partially cover, leaving the lid slightly ajar, and reduce the heat to medium-low. Cook the mixture for 5 minutes, or until the broccoli is bright green and tender. Uncover and add the baby greens and parsley. Stirring constantly, cook for no more than 1 minute longer, just long enough to wilt the greens. Remove the pot from the heat and transfer the mixture to the blender. Add the lemon juice, ¼ teaspoon sea salt, and ½ teaspoon ground black pepper. Blend until very smooth—this may take a moment. Taste for seasoning and adjust if needed. Ladle into soup bowls and garnish with fresh chives and radish slices, if desired.

Reprinted with permission from Superfood Soups (c), 2016 by Julie Morris, Sterling Publishing Co., Inc

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