Yes,
yes, I know…I did not keep my promise about posting a recipe for Meatless
Monday on Sundays. My only excuse is I tend to be busy on weekends, thus
running out of time to get any writing done. I hope to get back on track and
just learn to write the drafts further ahead of time rather than the day
before
(!).
Today’s
Meatless Monday recipe is the green soup recipe that didn’t go as planned a
week and half ago due to my blender breaking. I got a brand new and
extra fancy blender for myself last weekend and the first thing I tried it out
on was this DELICIOUS recipe! If you normally shy away from such an abundance
of greens in fear that it will be bland and tasteless, you are in store for a
real treat if you give this one a try. The addition of Arborio rice makes the
texture nice and smooth, and the cayenne with the lemon gives it just the right
punch and balance of acidity to make it gentler on your taste buds as well as
your tummy.
Green
Goddess Soup
(based
off of a recipe called
“Basic Green Soup” from Eating Well)
Ingredients
2
tbsp extra virgin olive oil
1
large yellow onion, chopped
1
tsp salt, divided
3
cups + 2 tbsp water, divided
¼
cup Arborio rice
1
bunch green kale, rinsed and trimmed
1
10-14 oz package of spinach, rinsed and trimmed
4
cups vegetable broth
1
tsp cayenne pepper
1
lemon, juiced
Heat
the olive oil in skillet over high heat, then add the onion and ¼ tsp salt;
cook stirring frequently, until onions brown, for about 5 minutes. Reduce heat
to low and add the 2 tbsps of water and cover. Cook and stir frequently, until
the pan cools down, then just occasionally, until the onions become a rich
caramel color and are greatly reduced. Do this for about 20-30 minutes,
covering the pan again after each time you stir.
After
you get that going, bring the rest of the water, salt, and the rice to a boil
in a Dutch oven or large pot. Then, reduce heat to a simmer and cover and cook.
After 15 minutes, stir the kale and spinach in with the rice and cook on a low
simmer for about 10 minutes, then add the caramalized onions, broth and cayenne.
Return to a simmer and stir, then cover for about 5 more minutes. Greens should
retain a bright green color. Stir in the lemon juice last.
Once
it’s ready, puree it all in a blender; in this case, an immersion blender would
really help, but if you don’t have one handy, a regular blender works just as
well, only you will have to do the pureeing in batches unless you have an extra
large blender that can hold at least 10 cups. Return to pot once blended to
desired consistency. Serve garnished with extra lemon and/or a drizzle of extra
virgin olive oil (or any you have, extra virgin is just recommended, but it
will taste great either way!). This soup can be served alone, but as it is
rather light, I recommend a soup-and-sandwich combo; I actually had some with a
piece of curried chicken and it went perfectly!
For
baby, this would make the perfect, healthy mush food, I’d only recommend
omitting the cayenne pepper as it can cause gassiness. For a toddler or older,
pickier child, this may not go over too well as is, so you may want to play a
game with them, telling them it’s “alien brains” or “ectoplasm” due to the
green color. Since Halloween is right around the corner, if you have some
spooky-shaped cookie cutters handy, cut out some ghost-shaped bread for the
kids to dip into the soup, like the ones in the picture below.
Image courtesy orangehalloween.tumblr.com where they have lots of other Halloween goody ideas |
My
sister said it looked like “green gruel”, just to give you an idea of the
aesthetic appeal it may provide to picky eaters, but take a look below- do you
really think that’s what it looks like? I think it looks yummy!
Image courtesy EatingWell.com |
Kaleis another super green I really don’t use often enough! It’s loaded with many
of the same nutrients that spinach is, such as iron, vitamin A and calcium, and
it also contains a significant source of vitamins K and C, which spinach also
has, but kale trumps it! It’s also cancer-fighting and anti-inflammatory, as
well as full of antioxidants. I really enjoy kale, and I know a recipe for a
great kale side dish I will post in the near future that is really easy and
tasty.
Like
I described in my last post, kale is one of the Dirty Dozen when
it comes to pesticide residues. Buy it organic if you can, or use a veggie
cleaner. You can make a homemade cleaner with equal parts white vinegar and water
in a spray bottle; to use, spray produce thoroughly, scrub with a soft-bristled
scrub brush so as not to damage the item, then rinse thoroughly. With leafy
vegetables like kale, if the scrub brush you have seems too abrasive, just use
a sponge. The acidity vinegar of the vinegar will help to dissolve waxes and
residues, and also kill bacteria! And it will save you a bundle on often
expensive store-bought cleaners. I also clean my floors with this solution,
along with the juice of one lemon to dissipate the vinegar smell; the lemon
also acts as a natural anti-bacterial.
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