Super Green Soup
Servings 6
Prep Time 15 minutes
Cook Time 55 minutes
Ingredients
- 2 medium purple topped turnips
- 3 leeks
- 1 bunch collard greens
- 1 medium zucchini
- 1 bunch kale
- 1 tsp Celtic sea salt
- 3 Tbsp extra virgin olive oil
- 5 cups water
Instructions
- Peel the turnips. Chop into ½ inch thick pieces. Put the pieces in a medium-large pot.
- Derib the collard greens. Coarsely chop the leaves. Add them to the pot.
- Add the oil and salt to the pot. Cook on medium for 10 minutes. Stir occasionally.
- Meanwhile, cut the white part off the leeks. Wash the remaining green part very well. Chop the leeks into ½ inch thick pieces. Set aside.
- Cut the zucchini into ½ inch thick rounds. Set aside with the leeks.
- Derib the kale. Coarsely chop the leaves.
- Add the kale, leeks, and zucchini to the pot. Cook for an additional 10 minutes.
- Add the water to the pot. Bring to a boil.
- Turn the heat to medium low. Put a lid on the pot. Cook for 35 minutes.
- Transfer the hot soup to the blender. USE CAUTION!
- Blend until smooth. Avoid creating a vacuum seal with the blender lid.
Recipe Notes
Serving Suggestions:
- Serve with paneer.
- Serve with little fried potato pieces.
- Top with herb skillet chicken.