Amanda and I talk so much about our green soup, I know we sound obsessive-compulsive. Well, we are! Both of us latch onto those things that work, that really deliver on health and a sense of well-being. Within a week of eating green soup at least once a day, I felt better than I had in over a year. I’ve made some serious changes and added nutritional supplements to my regimen in the last year so I thought I would just wait a bit before going totally crazy over the soup. Within two weeks I could walk up the steps of the back porch without moaning by the time I reached to the top. My hip, that had been really cranky this past year, suddenly got quiet and started working like it used to. Now I am crazy over the soup! (Editor’s note: Mom is almost 70 years old and doing pretty well with the steps regardless. — Amanda)
We have lambs quarters in the freezer that we foraged to add to the greens we can pull from the garden. As we use different combinations of greens, we are trying different seasonings to be compatible with those greens and to give ourselves a little variety in flavor.
This soup used A LOT of greens. If you must pay the full retail price, the soup will cost you. If you have a garden to harvest, it will only cost you time in the kitchen. This is not an instant meal. You can tell by the amounts listed below we are only making this two gallon pot of soup once a week. We freeze a couple of pints and eat the rest through the week, usually in the morning. We have all experienced a slight energy boost for a few hours after eating the green soup, so we do not have it later in the day.
You may well want to cut this recipe in half. Do what works for you. Don’t worry about the amounts of greens or the types of greens. This recipe simply records what I used in the last batch. Adapt the recipe to your needs, resources, and pallet.
I used dried orange zest and dehydrated oranges because when I got started in the kitchen I realized the fresh oranges were history. Do not be afraid to punt. The greens in this recipe are fairly mild in flavor and I wanted to try fine marriage of fennel and citrus to see what happened. It was great. Next time I will make provision for fresh oranges and I’m sure that will be great as well.
The onions, garlic, and fennel came from our garden and the broth came from our stock pot. The quality of the ingredients for this super-food soup was exceptional.
Green Soup Ingredients
- 2 pounds Russian kale
- 3 pounds chard
- 1 pound lambsquarters (leaves only)
- 2 1/2 cups chopped onions
- 1 large heads of garlic, cloves cleaned and chopped
- 1 tablespoon fennel seed
- 1 teaspoon red pepper flakes
- 1/4 cup coconut oil
- 1 dozen dried orange slices, using only the pulp, not the skins
- 1 tablespoon dried orange zest
- A bundle of fresh fennel leaves (the fern-like tops)
- 1/2 gallon bone broth (or substitute a rich vegetable broth)
- 1/3 cups potato flour
- Salt and pepper to taste
Green Soup Steps
- Keeping the lambsquarters, kale, and chard separate, pull the greens from the stems. We send the stems to the chickens who love the windfall.
- Put on a pot of water to boil for the lambs’ quarters. Since this green has a high oxalic content, it’s a good practice to let it boil out and then dump the water with the oxalic acid in it.
- Heat the coconut oil in a large skillet. Sprinkle in the red pepper flakes and fennel seed. Roast in the oil for about three minutes. You want fragrance to be released, but not burn the flakes or seeds.
- Add the garlic to the skillet and stir for a few seconds.
- Add the onion. Saute the onion and garlic together until transparent.
- Add the fresh fennel, orange rind, and orange meat from the dehydrated slices of orange. Place a lid on the skillet and turn off the heat. The orange pulp will rehydrate and the fennel leaves will steam.
- While the veggies start sauteing, bring the bone broth to a simmer in a large stock pot, one that will accommodate three gallons.
- Add the kale to the broth and allow it to simmer for about 10 minutes. The kale needs more cook time than the chard.
- After 10 minutes, add the chard leaves and cook and additional 10 minutes.
- Add the drained lambsquarters to the pot and cook another minute or two.
- Using the largest food processor or blender you have, blend the contents of the skillet until smooth. Scrape the creamed mixture back into the skillet.
- Place the soup pot next to the food processor and using something like one of those fingered tools for pulling pasta from a pot, pull greens out of the pot and into the processor. This will need to be done in several batches. Scrape the pureed greens into the skillet with the onion-orange mixture.
- When all is pureed, scrape the puree into the soup pot which still has a quantity of broth in it. Dip out 4 cups of the broth for mixing with the potato flour. Return the pot to the stove top with heat set on medium.
- In a medium size bowl mix the potato flour and 2 cups of broth together. Work fast. Depending on how hot the broth is, the flour will begin to set up fast.
- Pour the potato flour mixture into the soup, stirring constantly. If you would like the soup thicker, repeat the previous step using broth from the pot.
- Check the soup for salt and pepper. Make any needed adjustments.
For a heartier soup, add coconut milk or heavy cream.
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