Dr. Lani’s Vegan Green Soup (you can also add yogurt if you consume dairy) This recipe makes 3-5 quarts, so you can freeze small amounts for future use.
I use a Vitamix high-speed blender for this soup.
The recipe below varies every time I cook it depending on the greens I have – sometimes I will use two chards or more kale – it depends on what I have on hand.
Save all cooking water to use when you blend the soup
3 cups water and more, depending on the consistency that you want.
I bunch each – Collard greens, kale, Swiss chard, spinach (sometimes to make it easy I buy a 2 lbs. of organic mixed baby greens, in fact, this is my favorite way to prepare the soup now)
One large carrot
One large parsnip
One piece of celery
½ bulb of fennel
Two medium onions
2 Medium Potatoes – any will do, but I love Yukon gold next would be blue, red or russet.
I T curry powder
½ small lemon juiced – Meyer is best, but others are fine too – add at the end to taste
Sea Salt to taste
In a small pot add the potatoes (1/4 them) with peels and simmer until soft
Medium pan - Dice onions and sauté with curry and sunflower oil or some other high heat oil – sauté until translucent
Get out the biggest pot you have
Add the water to the pot and fire it up until boiling add everything but the greens and onion. Let simmer until just soft.
Clean and cut greens or use the baby greens instead
Add collards first and simmer for 5 minutes
Add the Kale and chard and once that cooks down a bit add the spinach - steam or just put in the pot since you will be keeping and using the liquid.
Once the greens have cooked down, but not completely dead, just soft, remove the ingredients to a large bowl and put the water in a large cup so you can add for blending.
Blend all ingredients, and as you go, put them back into your large pot. Use your cooking water from spuds and greens – when you run out, add more water if needed. Once blended the texture should be smooth and not too thick or thin – this is to your liking.
Now that you have everything blended and back in the pot salt to taste using a good sea salt. You won’t need much.
Add lemon juice to taste. The lemon with greens adds a Mediterranean flare – for this amount of soup I use ½ to 1 meyer lemon. You can overdo lemon so less is more and you can always add more. Once the soup is a consistency that you like pour yourself a wonderfully nutritious bowl and freeze the rest in mason jars. Let the soup cool in the refrigerator first overnight, then freeze – leave 1” free at the top for expansion.
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