As I was preparing this soup last night, I looked over and said, “Either this is going to be very good or it’s going to put us in the hospital.” I truly hoped it was the former and I’m happy to report that it was. This is very good soup and I’ll tell you right off the bat, it’s going on my list of favorites. It’s wicked healthy and you won’t find anything as robust out there. It knocked it out of the park.
I came across this recipe a while back and checked it out because it was billed as an immunity boosting green soup. I wasn’t specifically looking for an immunity boosting soup, but what the heck, I checked it out anyway. After I read through the ingredient list, I decided to place this recipe on my todo list because I liked what I saw. The soup includes broccoli, spinach, Swiss chard, oregano, scallions, avocado, a few different spices and more. Everything is pureed at the end, which makes the individual flavors combine into something fresh and wonderful. Whoever came up with this one should get a pat on the back. I approve.
2 Tablespoons Olive Oil
8 Teaspoons Garlic, Minced
2 Teaspoons Ground Ginger
4 Scallions, Chopped
1 Tablespoon Dried Oregano
1 Cup French Parsley, Chopped + More for Garnish
1/4 Teaspoon Cayenne Pepper
1 Teaspoon Turmeric
1/2 Teaspoon Ground Black Pepper
2 Tablespoons Soy Sauce
4 Cups Broccoli Florets
6 Cups Vegetable Broth
4 Cups Swiss Chard, Stemmed, Chopped and Packed
1 Pound Baby Spinach
1/4 Cup Lemon Juice
1 Teaspoon Salt
1/4 Cup Pumpkin Seeds, Toasted
I’d like to thank Tasty for this recipe. It’s genius and I appreciate having the opportunity to prepare it.
Sauté Ginger, Garlic & Scallions
Warm a large pot over medium heat on your stove top. Then, add in the olive oil, scallions, garlic and ginger. Stir and let these ingredients simmer for about three minutes. Be sure not to burn them or brown them too much.
Add Parsley, Oregano & Spices
Next, add in the oregano, parsley, cayenne, turmeric, black pepper and soy sauce. Stir and allow to simmer for two minutes.
Add Broccoli & Broth
After that, add in the broccoli florets and let cook for five minutes, stirring occasionally. Then, add in the vegetable broth and raise the heat to high just until the liquid begins to boil. Finally, cover the pot and reduce the heat to low and let the liquid simmer for ten minutes.
Add Swiss Chard & Spinach
Slowly add in the Swiss chard and then the baby spinach. Both of these leafy greens will wilt after a few seconds, so add them to the pot slowly to give you as much room as possible. Cook everything for just two minutes and then turn off the heat and allow the soup to cool for 15 minutes.
Puree the Soup
With a hand blender or a traditional blender, puree the soup. Then, add in the avocado, lemon juice and salt and blend those ingredients in as well.
As you can see, you’ll end up with a very green soup. Give it a taste. I think you’ll like it.
Plate & Serve
Divide the soup between bowls and then sprinkle some toasted pumpkin seeds on each and add some chopped parsley as well. Serve and enjoy!
The Final Healthy Green Soup
I still don’t know what to make of this soup. It’s just so green. It was good though, I can assure you of that. Go ahead and give it a try and if you do, please leave your thoughts down below in the comment section. Thanks for reading!