Super Green Soup
Course
Main Dish
,
Side Dish
,
Snack
,
Soup
Diet
Anti-candida
,
Dairy Free
,
Eggless
,
Gluten Free
,
Lactose Free
,
Low FODMAP
,
Nightshade Free
,
Nut Free
,
Paleo
,
Rice Free
,
Soy Free
,
Sugar Free
,
Vegan
,
Vegetarian
Cook Method
Stove Top
Prep and Cook Time
Quick Prep
Servings
Prep Time
6
15
minutes
Cook Time
55
minutes
Servings
Prep Time
6
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
.