This is my favorite soup to make for myself because I always feel like my body thanks me for it when I eat it. It is so healthy because it’s packed with three green superfoods – kale, spinach, and broccoli. Chick peas add protein and all of the health benefits of beans. The best part is that it’s a great soup to make to use up any greens you have kicking around in the fridge or freezer. With a base of onion, garlic, herbs, and vegetable broth, you can really add anything you want from there. I hope you feel as good eating this soup as I do!
3 tablespoons extra-virgin olive oil
2 medium yellow onions, chopped
4 cloves garlic minced
½ TBS dried thyme
½ TBS dried oregano
4 cups vegetable broth*
1 cup fresh or frozen broccoli, preferably organic (If using fresh, chop small)
1 can organic chickpeas
1 large bunch kale, preferably organic (about 1 pound), washed, ribs removed, torn into pieces
14 cups gently packed washed spinach preferably organic (about 1 pound)
1 handful of fresh parsley
½ cup guacamole or chopped avocado (optional)
2 TBS basil pesto or chimichurri (optional)
Salt & Pepper
Big pinch of cayenne pepper, to taste
1 tablespoon lemon juice, or more to taste
*I highly recommend making your own vegetable broth to have on hand as needed. Store bought always tastes strange to me, and can throw off the whole flavor of the soup. You may use just water if you don’t have broth, just use extra onion, garlic, herbs, and seasonings to increase the flavor.
- Heat 2 tablespoons olive oil in a large pot or dutch oven over medium-high heat. Add onions and and a pinch of salt. Cook, stirring frequently, until the onions begin to soften and turn translucent, about 4 minutes. Be sure to stir frequently because you want the onions to soften, not burn.
- Reduce the heat to medium-low and add the garlic and dried herbs. Sautee until fragrant, about 2 minutes. Again, be sure to stir often because you don’t want the garlic to burn.
- Add the broth, bring to a boil, then turn down to simmer and add broccoli and chick peas. Simmer for 5 minutes.
- Add kale and spinach and simmer until soft, but still bright green, about 3 minutes.
- Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches.
- Stir in the guacamole and pesto, if using. Stir in 1 tablespoon lemon juice. Season with salt and pepper, and a pinch of cayenne to taste. Adjust seasonings as needed. Stir in another tablespoon of olive oil. If serving immediately, garnish each bowl of soup with olive oil.
Other green additions you can use – watercress, wheatgrass, asparagus, peas, celery, swiss chard, dandelion greens, mustard greens, matcha, basil, cilantro.
Eat well, and live your best, bravest life!