At the end of every winter, my brain automatically deletes all memory of the previous 3 month’s temperatures. So when winter comes back around, I’m always taken by surprise, as if I’ve never lived through frigid temps a day in my life!
When the temp dips, I, like everyone else, turns to soup.
And while I enjoy hearty soups with grains or noodles, I am a complete sucker for a good pureed soup. It must be its silky sexiness that I love the most. The way it glides over your tongue, bursting with flavor…
ahem Sorry, got lost for a moment there! Focus, focus.
Green soups are my favorite way of getting nutrients, without having to slurp down a green smoothie when the weather is uninviting.
Super Greens Super Soup
Prep Time: 10
Cook Time: 20
Keywords: blender appetizer entree soup/stew gluten-free low-carb low-sodium soy-free sugar-free vegan vegetarian Vegetable winter
Ingredients (serves 2-4)
1 tbsp olive oil ½ onion, chopped 2-4 cloves garlic, chopped (amount is preference based) 3 medium zucchini, roughly chopped, skins on 3 cups chopped greens of choice EXCEPT mustard greens 3 cups broth or stock of choice 2 tbsp regular or vegan sour cream OR same amount of strained plain (“greek”) yogurt salt and pepper
Sweat onion and garlic in oil with a small pinch of salt for a few minutes till softened. Add the garlic, and continue to cook for 3-4 minutes, making sure the garlic doesn’t burn. Add in the zucchini chunks and broth. Bring to a simmer. When it starts to simmer, add in your chopped greens and continue to cook till the zucchini and greens are tender, about 5-6 minutes. Remove from heat and puree in batches to desired consistency. Pour pureed soup back into the pot, stir in the sour cream or yogurt. Taste for seasoning and adjust with salt and pepper to preference. Ladle into bowls and enjoy!
Parsley garnish is totally optional, but I needed a focal point in all that green goodness. Two bowls of this deliciousness and I was warm inside and out. Give it a try!