Nov 30, 2012
Green Mountain Soup
I call this Green Mountain Soup because of the mountains of fresh greens that make up the better part of its ingredients. I also perfected it while living in the Smoky Mountains! You can vary what you include when it comes to the greens. You can also add some cooked white or garbanzo beans at the end if you like.
• 1 1lb. bag of fresh chopped mustard greens (or kale or any other green)
• 1 1lb. container baby spinach
• 1 medium head bok choy
• 1-2 stalks leeks
• 5 celery stalks
• 3 medium zucchini
• 1 bunch cilantro
• 1 bunch parsley
• 1 head garlic
• 1 package frozen artichoke hearts, thawed (I prefer this to canned since there is no added salt)
• 1” piece fresh ginger, grated
• 2 TBS veggie base such as Vogue low sodium
• 2 TBS Bragg’s Organic Sprinkle (if you don’t have this substitute: 1 tsp dried rosemary, 1 tsp dried thyme and 1 tsp dried basil)
1. Put the chopped greens into a large pot and add about 3 inches of water.
2. Turn on low and let simmer while you prepare the rest.
3. Chop the bok choy, celery stalks and zucchini and leeks and add to the pot ( I chop all these rather small, into about ½” pieces.
4. Rough chop the parsley and cilantro and add those.
5. Peel and grate the ginger and add.
6. Crush the garlic, mince and add.
7. Add the veggie base and dried herbs.
8. Let these ingredients cook until all the veggies are tender.
9. Chop the artichoke hearts and add.
10. Add the baby spinach and continue cooking until just wilted (I add this last to give the finished soup a nice bright green color).
11. Now, if you prefer, put everything into a blender and blend away! I like to leave mine a little chunky, so I usually blend about ¾ of the ingredients and return it to the pot to combine with the unblended.
Makes about 12 cups.
|As you can see, leftovers abound with this large recipe!|