1 bunch Swiss Chard, stems chopped
1 bunch Kale, de-stemmed and chopped
1 bunch Mustard Greens, de-stemmed and chopped
1 bulb of garlic, whole peeled cloves
1 cup chopped Carrots
1 Leek, chopped
1/2 cup Basil, fresh
1 teaspoon crushed red pepper
1-3 Tablespoons Nutritional yeast
fresh ground Black Pepper and Sea Salt to taste
Veggie Broth (8 cups)
Throw everything into a large pot and bring to a boil. Once boiling lower heat to medium/medium low and let simmer covered for 1-2 hours. The lower the heat the longer this can sit on the stove. After an hour or so, use a hand/immersion blender to puree all solids. If you do not have an immersion blender you can pour the soup into a blender in batches until it is all pureed. Serve immediately or store for later use.
This is an extremely easy and healthy recipe which I often like to use to jump start my spring cleanse.
2 Large handfuls of greens (Spinach, Beet Greens & Radish Greens)
1 Clove Garlic, Pressed
1″ Ginger, minced
1 Tbsp or less Oil
Sea Salt and fresh ground Pepper for taste.
This does not even feel sufficient enough to be called a recipe for me! I pretty much took a large handful of spinach, another large handful of greens (beet greens and radish greens) and sauteed them in a pan over medium heat with a bit of Oil, a pressed clove of garlic and about an 1″ of ginger minced.
Thats it! You can get creative with your greens, your oil, the amount of aromatics (Garlic and Ginger) and if you want to add either salt or pepper to enhance the flavors of the dish. I made these greens to go with my macrobiotic bowl and so I didn’t feel I needed to add much else to make this delicious besides my Miso Ginger Dressing.
1 bunch Kale, ripped into pieces
1 small Cabbage, chopped
1 medium onion, chopped
1 bulb garlic, cloves minced or pressed
1 Tbsp fresh Thyme
1 Tbsp fresh Sage
1 Tbsp Basil
1 Tsp Cayenne Pepper (if you like a kick)
Salt and pepper
8 Cups Veggie Broth
1 Tbsp Butter
1. Heat Butter in a soup pot over medium heat. Add chopped onion and minced garlic and cook until aromatic (about 3-5 minutes).
2. Add Broth, Kale, Cabbage, and herbs and bring to a boil. Lower to a simmer and cook for 25-45 minutes on medium-low to cook everything thoroughly and allow flavors to develop.
3. Allow soup to cool and use an immersion blender or standing blender to puree. Serve to eat or store for later enjoyment!
I am sorry I do not have a photo of this dish at present. The next time I make it (or when I defrost what I froze for later) I will make sure to add it on. I know it can be hard to want to eat something you haven’t looked at!