So, this month my doctor told me to try to eat 10 fruits and veggies a day. That’s a combo – not 10 of each, but still… seriously. On a good day I usually get what? 5? Aye yie yie!
In an effort to try to cram as many veggies into one meal as possible I decided to try out Souper Jenny’s Super Power Green Soup.
Ah! Souper Jenny. One of my most favorite restaurants in ATL (http://www.souperjennyatl.com/) . Everything is super fresh, delicious and healthy (or at least they put up the weight watchers points so you can know if it’s not). Jenny also has some amazing tricks up her sleeve to make soups taste much more indulgent than it really is (greek yogurt vs. cream). I’m down with these tricks.
I think it was 2 YEARS ago that my new year’s resolution was to make more soup at home (this should not have been hard because I did not make ANY before….). I bought an immersion hand blender (why didn’t I have this before? I thought they were super expensive and it was maybe $30). And then… it sat. I didn’t open the box until THIS week to make this veggie packed cauldron of wonderful.
I loaded up on the green ingredients at the Dekalb Farmer’s Market (I think I may have needed a loan for all of them if I purchased elsewhere) and got to work. Honestly, I did forget to buy broccolini and subbed fresh spinach for frozen – so per my usual style – there were a few substitutions. Again, I have to encourage you – just because you don’t have everything exact for a recipe doesn’t mean you can try it out and it will probably work. I caution you not to try this with baking which tends to be more of an exacting science – but for cooking, go nuts!
The most work was chopping and cleaning all of my ingredients. Why did I buy fresh spinach again? Uh!!! After that it’s in a pot and then you use the blender to make it smooth.
I’ve taken to ditching the spoon with eating this one and just slurping from the bowl. It’s beyond healthy, tasty and I love the parsley taste (you add towards the end, which is why I think I can still taste it in the soup vs. losing all its flavor).
Are you looking for a post-Turkey day veggie fest? Holiday season break from butter? New Year’s veggie loading? Give Souper Jenny’s Super Power Green Soup a try (or just check their daily menu online and buy some at their restaurant).
Here’s the recipe:
Super Power Green Soup
What you’ll need:
1 bunch broccolini, cleaned and chopped
1 10 oz package frozen spinach
2 zucchini, chopped
2 bunches asparagus, woody ends cut off and sliced into 3-inch spars
1 8 oz can artichokes in water, drained
1 bunch kale, cleaned, removed from stem and chopped
1 bunch Italian parsley, rinsed and removed from stem
4 quarts low sodium vegetable broth
Tbsp fresh lemon juice
Salt and pepper
In a heavy duty stock pot combine everything except the broth, lemon juice and parsley. Add broth until it just covers the vegetables and save remainder for another day. Bring soup to a boil and then lower heat and simmer for 45 minutes. Add parsley and lemon juice. With a hand blender, puree soup to desired texture. Add salt & pepper to taste.