green soup

The icky gray weather is getting to me as it does every February.  Spring fever hits when I know there is a lot of winter left.  Ugh.  My body is feeling heavy and sluggish.  And I am feeling completely flat.

It an attempt to perk myself up I have been enjoying daily restorative practices, at least an hour, and adding lots of greens to my diet to give me wholesome energy (disregard the strawberry milkshake from DQ last night...that I drank sitting in front of the fire pretending I was at some lovely beach...true story).

I made this soup and I think it turned out awesome.  Not much salt.  The only fat is a bit of olive oil...and of course the cheese.

The recipe was inspired by Anna Thomas.  I heard her on an episode of The Splendid Table recently.  If you need an actual recipe try this one which was the inspiration for the following.

Kale Chard Spinach Soup

• couple of handfuls of kale, middle stem removed and coarsely chopped
• couple of handfuls of chard, coarsely chopped (I like a little stem, especially if you use rainbow chard because it is colorful and makes the soup pretty)
• couple of handfuls of spinach
• one onion
• one parsnip
• half can of black beans
• box of vegetable stock (I used unsalted chicken stock cause it is what I had)
• couple cups of water (ish)
• cumin
• chili powder or red pepper flakes
• salt and pepper to taste
• olive oil
• fresh lemon juice
• feta cheese

1. chop up the onion and throw it in a pot with some olive oil and cook until it turns brownish, get a little carmelization
2. season onions with a pinch of salt, pepper, cumin, and red pepper flakes (to taste, you can adjust later)
3. pour in stock and add greens and parsnip and black beans
4. bring to a boil and then let simmer covered (20-30 minutes ish)
5. add a little water if you would like it more soupy
6. taste, add salt (I really didn't use much) cumin or more pepper)
7. simmer a bit longer so the greens are cooked as is the parsnip
8. finish with some fresh lemon juice
9. feta cheese optional, but it is so good

Notes:  If it had been in my pantry, I would have used white beans instead of black.  I like the spicyness of them and how they break down and thicken the soup.  Next time.

Nom. Nom. Nom.

Comments

[Keli Campbell]

I think you should take trips to Hawai'i in February:). Or March, even. I couldn't concentrate on the soup because you're kitchen is so lovely!!

[Eating as a Path to Yoga]

Sounds like lovely self-care. A personal retreat!