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Green Soup

 

 


My niece, Lucy, gave me a wonderful cookbook called Love Soup, by Anna Thomas. I remember being given cookbooks by this author in 1978 and being mystified and impressed by the idea of vegetarianism as a life choice. I have to confess that those books were a bit too advanced for me at the time, but I still have them and I'll be delving into them soon and sharing my experiences, I promise!

Back to Love Soup: I adapted her recipe for Green Soup, using items I had on hand, and of course, eliminating non-permitted foods (you recall that I am sensitive to foods, including wheat and corn, lettuce and broccoli, lemon and maple, etc). The results were so fantastic I had to share the recipe! When the weather gets cool again, give this a try!

Ingredients:
1/2 sweet onion
chopped kale, spinach and arugula (about a handful of each)
1 TBLSP dried cilantro (if you have fresh, even better!)
1/2 tsp salt
grind of pepper
1 cup veggie broth
2 TSPs Better Than Bouillon vegetable paste
3 cups of water

Saute the onion, add the remaining ingredients and bring to a simmer, then add:
1 chopped potato
1 chopped sweet potato

Simmer for about 20 minutes until veggies are soft, then puree with immersion blender, but leave some chunkiness.


Enjoy! The greens in this soup were so healthy and refreshing!


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