Hi! Long time no talk! Not sure how things have gone during your November, but mine has involved a nasty running fall, bronchitis, and various culinary and alcoholic over-indulgences. Okay, the last few are on me but I found myself in need of purification tonight (soul, mind, and body) and whipped up this tasty and heart-warming soup. I’m nursing myself back to health from the brink of my antibiotic haze and from the over-zealous discovery of my new favorite cocktail, the old-fashioned. Yowza.

ignore my creepy, crepey hand

Though the ingredient list below seems long, it’s a chop, boil, and puree kinda soup. The easy kind. The easy kind you can add your own favorite healing green veggies to. Enjoy!

GREEN SOUP FOR YOUR TARNISHED SOUL

• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 1 bag spinach
• 1 16-oz bag frozen broccoli
• 3 stalks kale, deveined and chopped (or 3 cups chopped kale)
• 1 medium yukon gold potato, chopped
• 1 can garbanzo beans
• handful roasted garlic cloves or 3 fresh garlic cloves
• 1 tsp thyme
• 1 tsp curry powder
• cracked black pepper
• a few dashes cayenne pepper
• 4 cups vegetable stock (or 4 cups water and 4 tsp vegetable base )
• dollop of yogurt for serving, if you like (recipe is vegan if not)

Directions:

In a large stockpot, heat the olive oil over medium. Add the onion and sauté until translucent, about 5 minutes. Add the chopped kale and the entire bag of spinach, stirring until the greens are completely wilted. Add the thyme, curry powder, and as much black pepper as you’d like, and cook until fragrant, about one minute more. Ready for the easy part?

Add everything but the yogurt to the pot. This mixture will look super hearty and amazing, because it is. Good for you for making this. Your body will thank you. I reserved a handful of broccoli florets to add back to my soup for texture- do so here but it’s completely optional. If you’re rushed or are fine with your broccoli in liquid form (it’s cool with me), bring all of the ingredients to a boil. Cover, reduce heat, and simmer 20 minutes.

When cooking time is up, blend the soup in batches. Taste for seasoning once it’s all whipped up. You may want to add salt depending on the saltiness of your broth and garbanzos. Ladle up a big bowl and turn your life around!