Wednesday, November 9, 2011

Favorite Green Soup

I was looking at the recipes I have posted thus far and realized that I had omitted this very basic and favorite soup in my repertoire.  Use whatever types of greens you have available.   When I wasn't feeling well at the beginning of September, a gracious friend, Tracy, harvested  the Swiss chard, typhon greens and kale from my husband's abundant vegetable garden, then made large batches of this soup and froze it for me. What a gift to be able to go to the freezer and pull out this soup whenever I don't have the energy to make something nourishing for myself.  

1/2 cup chopped onion
1 Tablespoon coconut oil
3 medium potatoes, peeled and cubed           
2 cups water
2 cups chicken broth
7 cups chopped fresh spinach
(or other greens such as kale, Swiss chard, mustard greens, collards, etc)
1/2 teaspoon salt
1/4 teaspoon pepper

Saute onion in oil.  Add potatoes and the water.  Cook until potatoes are tender.  Add greens and the chicken broth, salt and pepper and simmer until tender.  Puree.  

Servings per recipe: 6
Serving Size: Approx. 1 cup
Calories: 97
Total Fat: 3 g
Cholesterol: 2 mg
Sodium:  543 mg (this used regular chicken broth, not low-sodium)
Total Carbs:  16 g
Dietary Fiber: 3 g
Protein: 4 g

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