Everything Green Soup
This green soup is full of feel-good veggies and greens, it’s quick and easy to make. It’s been a staple in my kitchen for years, my family knows it as the post-vacay, gotta-catch-up-on-those-greens, feel-good soup. This soup is great to ‘empty out the refrigerator’ kind of soup, the recipe is very flexible.
Ingredients
-Olive oil
-1 white onion, peeled and diced
-4 cloves garlic, minced
-1 small head cauliflower, chopped into bit-size florets
-2 small zucchini, chopped
-Sea salt
-Pepper
-pinch of crushed red pepper flakes
-4 cups baby spinach
-8 cups bone broth
-juice of 1 lemon
-1 jar white beans, rinsed and drained (optional)
Toppings: quinoa (my kids favorite), avocado, cilantro, pepitas).
Method
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened and translucent. Stir in the garlic and sauté for an additional 1-2 minutes, stirring occasionally, until fragrant. Add in the zucchini and sauté.
Add in the bone broth stock, cauliflower, white beans, cumin, 1 teaspoon sea salt, crushed red pepper flakes and black pepper, and stir until combined. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 5-8 minutes, or until the cauliflower is tender. Stir in the spinach and cook for 1 minutes, or until it is slightly wilted.
Use an immersion blender (or transfer the soup in batches to a traditional blender) to puree the soup until smooth.
Stir in the lemon zest and juice until combined. Then taste, and season the soup with additional salt and pepper if needed.
Serve warm, garnished with your desired toppings.