Happy Earth Day everyone! It seems like in today’s technological world that people have created remedies for everything, even that don’t need cures. Say for example, vitamins. Few people actually need to rely on man-made vitamins, if they simply eat a well-balanced diet with plenty of nutrient-rich fruits and veggies. Today people have come to rely on vitamin-enriched gummies and cookies for their daily dose of nutrients instead of focusing on the real issue of how to incorporate naturally nutrient-rich foods into their diets.
Just one cup of kale fulfills the daily Vitamin A, Vitamin C, and Vitamin K requirements while also providing calcium, iron, protein, fiber, potassium, and many other important,naturally-occuring nutrients. The greek yogurt, lemon juice, mushrooms, broccoli, onions, garlic, and peppers in this soup further enhance its nutritional power.
So if you’ve had too much easter candy or indulged in too many baked goods lately, this is the perfect way to get your body back on track the natural way. Of course it’s still fine to take a daily multi vitamin, but try to begin getting most of your nutrients from whole foods rather than man-made compounds. This not only ensures that you get the most out of your meals, but it also is less invasive and wasteful of the planet’s miraculously nutritious foods.
As a warning, this soup is not for the faint of heart. My mom and Goose looked at it, and could not believe that I was actually enjoying this green concoction. It’s made almost entirely of vegetables, and as a result it looks and tastes like vegetables. I think it’s delicious and comforting. This soup is a delicious combination of bitter, spicy, and tangy tastes.
Detoxifying Greens Soup
Adapted from Stetted
- 1 tablespoon olive oil
- 3 cloves of garlic, sliced
- 3 medium yellow onions, sliced
- 2 cups sliced button mushrooms
- 4 cups vegetable broth
- 4 bunches assorted greens(mustard, komatsuna, mizuna, beet greens, kale, or chard ), chopped
- 1 cup broccoli, broken into small pieces
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/2 cup greek yogurt
- In a large pot heat the olive oil over medium heat, then add the garlic, onions, and mushrooms.
- Reduce heat to medium-low and cook until onions take on a nice brown color, stirring occasionally for about 30 minutes.
- Add the vegetable broth and increase heat to just bubbling, then add the greens and the broccoli to the soup.
- Reduce heat to medium and cover the soup. Allow it to cook until the greens have wilted, about 10-15 minutes.
- Puree soup in a stand blender or with an immersion blender, and return it to heat.
- Stir in paprika, cayenne, and lemon juice, then season with salt and pepper.
- Just before serving, add a swirl of yogurt into individual bowls.