Eat Your Greens
Nourishment comes in many forms, including connecting with others in real time and eating real food. This delicious vegan green soup is a crowd pleaser. It is easy to make and can be adjusted for those who like to experiment in the kitchen.
The recipe calls for lots or greens and also potatoes, which get a bad rap even though they are filled with antioxidants and certain vitamins. You can eliminate the potatoes altogether for a thinner soup, or keep them in for a soup with more substance. When sharing this soup for a family meal, you can serve it with quinoa, rice or croutons.
2 bags of baby greens
8 cups water
sea salt/black pepper/cayenne pepper
In a large pot, cook onions in olive oil until translucent and soft. Peel and cube potatoes and add to the pot with sea salt. After a few minutes, add about 1 cup of water and stir to scrape the bottom of the pot. Add the greens to fill the pot and add more sea salt. When the greens have wilted, add the remaining water and simmer until all vegetables are cooked. Puree with an immersion blender and add the juice of 2 lemons. Add pepper to taste, with extra cayenne pepper in the spring.