It’s cold out, you’re super busy, and you are sure that guy sneezed on you during your train commute. This soup uses all the greens to make a light, delicious, vitamin packed, soul satisfying meal to help you deal.
So here we are, right smack in the midst of the holiday marathon. I find it so easy to let so much good eating go right town the tubes this time of year. It’s hard enough on a good day. Enter my favorite Mess of Greens Soup.
It is made with kale, chard, spinach, broccoli and leeks. It’s super easy to make and make a lot of it. Even better is that it can delightfully be consumed out of a nice fat mug while your jingling and jangling through all those to-do’s.
Another benefit to this soup is that it has the potential to be a fridge sweeper. I have listed the proportion of greens that I used, but feel free to use up what you have. This is perfect for anything that is still good but a little too limp for a salad.
I will say that one benefit to my mess of greens soup is that it is also low in calories. I find this a perfect thing especially if I have events coming up where I miiiiiight indulge a little, or as a bit of a recoup after one such evening. If you are looking for something a little heftier you could add in a diced potato or two, you could even toss in some white beans too. This will make it creamier and more robust.
Don’t forget the lemon zest and juice at the end. It does two wonderful things. The first is it really brightens up the flavor in a way that is inexplicable. If you don’t have a lemon on hand try some light vinegar or even a small spoon of horseradish. The second it will help boost the iron absorption- which is always a good thing.
I can happily say that I have always struggled with my iron levels, as many women do. Not sure why, perhaps because I move so much, stress? But since adopting a wfpb lifestyle my numbers have been stellar, along with calcium. It’s a real relief since it’s really something I do not think about.
As you know, greens are nutritional powerhouses. A serving of this yummy soup offers the following:
- 200%+ daily requirement of calcium
- 12 g of protein
- 8 g of fiber
- 22% daily requirement of iron
- 200% vitamin C
- 500% vitamin A
- 1000g potassium
- 0% saturated fat
- Low in calories
Enjoy!
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Heat a large soup pot over medium heat. Add the leeks and sautee, adding water so they don't stick and burn in small amounts, until soft, about 4 minutes. Add the garlic and cook for 1 more minute. Add all the greens and the stock and bring to a boil. At first the greens will not be covered, but as they cook they will diminish. Cook for 15 minutes. Remove from the heat and add the tofu. Blend the soup using either a hand held mixer or carefully in batches use a blender. Add salt and pepper to taste. Serve with a pinch of the lemon zest and a healthy squeeze of the lemon juice. This soup does freeze very nicely. You may also make it heftier by adding a diced potato during the cooking processes, or some white beans before blending.
Ingredients
Instructions
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