Where Soul Meets Body: Green Soup For What Ails You (v, gf)

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

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!


Provençal Fish Soup (pes, gf)

The change of seasons must be triggering my cravings. I don’t know what it is about summer-to-fall, but the transition puts me into cooking and Pinterest overdrive! Two nights ago, I stopped at the grocery store on a mission: TO MAKE FISH SOUP. I had to have fish soup! A warming yet light, garlicky, fresh and fragrant tomato-based fish soup. IMMEDIATELY. The drive was so intense that I completely neglected to pick up the other items on my grocery list!

feeling rustic?

feeling rustic?

The soupy cravings I had were a perfect compass to a healthy and sustaining meal. We tend to eat large portions, and this recipe fed Dave and me for three meals straight. Please, if you’re a fish lover, give it a shot! It’s a boulliabaise-y dream come true. Would be even more delectable with a crusty loaf of French bread, and shrimp could be left out for those avoiding shellfish. Bonus: I felt quite rustic and womanly while making it. Ha! Bon appétit!

I love little fishes, don't you?

I love little fishes, don’t you?

PROVENCAL FISH SOUP

Adapted from Emeril Lagasse, bless his soul

Ingredients:

  • 1 1/2 lbs cod or  halibut, chopped into 1-inch chunks
  • 1 lb shrimp, peeled and deveined
  • 3 tbsp olive oil
  • 1 large onion, chopped
  • 2-3 stalks celery, chopped
  • 10 cloves garlic, smashed (trust me on this)
  • 1/3 c white wine
  • 2 tbsp tomato paste
  • 1 bottle (16 oz) clam juice
  • 6 c vegetable broth, or 6 c water and 5 tsp vegetable base
  • pinch crushed red pepper
  • 1 orange, juiced and rind reserved
  • 2 fennel bulbs, cut in half width-wise and chopped
  • 2 yellow potatoes, diced
  • 1 large tomato, seeded and chopped
  • salt & cracked black pepper
  • 2 tbsp fresh parsley, chopped

Directions:

In a large stockpot, heat the olive oil over medium heat. Add the onion, celery, and garlic, cooking until tender.

mmm, aromatics

mmm, aromatics

Add the white wine, tomato paste, crushed red pepper, orange juice, clam juice, and vegetable broth. Cut a few inch-long strips off of the orange peel, and toss into the pot. Bring this stock to a boil and reduce by one-third. This took me about 10 minutes; feel free to taste-test to gauge your reduction time or cook at a lower heat if you’re blessed with this elusive “patience” I keep hearing about.  Sounds interesting. I haven’t had time to check it out.

nourishing goodness

nourishing goodness

While the stock is reducing, finish chopping your tomato, fennel, and potatoes. Add these veggies when the stock has reduced, and cook at a simmer, uncovered, for 15 additional minutes. Salt and pepper your fish and cut into chunks. When the potatoes and fennel have cooked for 15 minutes, add the fish chunks, shrimp, and parsley. Cook for 5 minutes at medium heat, stirring to make sure the fish is well-immersed in the hot broth. Do a taste test and add salt and pepper, if you like (I added lotsa black pepper). Ladle into bowls and enjoy! And enjoy again!