Leafy Green Soup

vmisslin · March 2011

This is a great homemade soup that's a beautiful bright green color - it just says "Eat me, I'm healthy!" You can mix in more/less of any of the veggies to ramp up your favorite flavors. You will need an immersion blender (or a food processor would work) and a pretty big stock pot to hold all the fresh leafy goodness!

1 lb spinach
2 cups romaine lettuce
2 cups chard
2 red/orange/yellow bell peppers
4 cups chicken or vegetable stock
4 cups water
2 small yellow onions
1 tbsp canola oil
1 tbsp white pepper
1 tbsp black pepper
2 tsp salt (or to taste)
1 tsp Penzey's Green Goddess herb mix

Roughly chop all the vegetables. Heat the stock pot over medium-to-high heat, and coat the bottom with the canola oil. Sautee the onions and peppers until tender, then turn down the heat to medium. Deglaze the pot with about 1/4 cup of the chicken or vegetable stock.

Add the remaining chopped vegetables, stock, and water, and simmer over medium heat for about 30 minutes until the chard is tender. Remove from heat and let cool.

When the soup has cooled, use the immersion blender to puree everything into a smooth liquid consistency. You can store it in an airtight container until ready to serve, and then reheat it for 10-15 minutes. It's also great cold for a fresh cool summer dinner soup.