This is one of my favorite soup recipes. Its versatile and easy to change up according to what’s in season. It’s also a great way to get in lots of green vegetables in a soothing, easy to digest form and it’s delicious. My 5 year old also LOVES it which makes it a recipe I come back repeatedly especially when I feel he needs a good hit of greens!
Please don’t get hung up on amounts. Use what you have and adjust your broth so you get the texture you like. If you like it a little thicker just decrease the broth and if you prefer a thinner soup increase the broth. Pretty simple stuff! Cooking should be fun and the more you feel free to make a recipe your own, the more enjoyable the process is.
The following recipe uses broccoli, spinach and leeks. Its also wonderful in the spring with stinging nettles, asparagus or steamed artichoke hearts. I find one leafy green combined with another green vegetable and the leeks makes for a great texture and flavor.
1-2 Tlbs ghee
2 heads (approximately 3 - 4 cups) broccoli florettes
4 -5 cups washed spinach
3 - 4 leeks, washed and sliced into thin whole moons
1 quart homemade chicken broth or stock
White pepper (optional)
Sautee leeks in ghee in a small stock pot until nice and soft. Season with salt and pepper. In a steamer, steam broccoli until soft but still green and spinach until it wilts. Once the leeks are soft add the broth and steamed vegetables. As the greens are already steamed, just cook long enough for the flavors to marry and the broth to get warm. Puree with an immersion blender, blender or food processor until smooth. Adjust salt and pepper to taste and add more broth to thin it out. Serve with creme fraiche. Yum!