Power Greens Soup

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Power Greens Soup

Yield 6

ingredients

• 1 tablespoon extra-virgin olive oil
• 1 yellow onion, chopped
• Sea salt
• 1 large leek, white parts only, rinsed and chopped
• 1 Yukon gold or Yellow Finn potato, peeled and diced small
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes or freshly ground black pepper
• 6 cups vegetable broth
• bunch Swiss chard, stemmed and coarsely chopped
• 1 bunch dinosaur kale, stemmed and coarsely chopped
• ¼ cup loosely packed chopped fresh flat-leaf parsley
• 1 teaspoon lemon zest
• 1 tablespoon freshly squeezed lemon juice

Instructions

1. Heat the olive oil in a soup pot over medium heat, then add the onion and ¼ teaspoon salt and sauté until the onion is golden, about 10 minutes.
2. Add the leek and potato and sauté for 3 minutes more. Add the garlic and red pepper flakes and stir for another 30 seconds. Pour in ½ cup of the broth, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half. Add the chard, kale, and another ¼ teaspoon salt.
3. Stir well to combine so the greens will wilt. Then add the remaining 5½ cups of broth and bring to a boil. Cover, and simmer for 5 minutes, or until the greens are just tender.
4. In a blender, puree the soup in batches until very smooth, each time adding the cooking liquid first and then the greens. Blend the parsley into the last batch. Pour the soup back into the pot, heat gently over medium-low heat, and stir in the lemon zest and juice. Adjust the salt.
5. Serve.

Nutrition Facts

Calories

78

Fat

3 g

Sat. Fat

0 g

Carbs

13 g

Fiber

2 g

Sugar

3 g

Protein

3 g

Sodium

208 mg

Cholesterol

0 mg

Net carbs

11 g