I am posting this recipe for Super Green St. Patrick’s Day Soup a week early so you can get the needed ingredients and be ready on the 17th. Rob and I created this recipe from a combination of a few different ones and just made it up as we went along. We wanted it to be Super Green, super healthy, and super tasty. I think we have achieved our goal if you can judge that by how fast it disappeared from our fridge. I hope you enjoy this “green” recipe for St Patty’s.
Super Green St. Patrick’s Day Soup
1 full stem of broccoli (not just florets)
2 stalks of celery, chopped
1/2 a medium bok choy
1/2 bunch of asparagus, chopped into 2″ lengths
1 cup edamame beans (frozen and thawed)
2 leaves of Swiss Chard
2 leaves of kale (your favorite kind, but keep it green!)
1 leek, chopped
3 cloves of garlic, pressed or minced
1 bay leaf
1 cup raw cashews
5 cups vegetable soup stock
1/2 Tbsp dried basil (or fresh if you can get it)
3 Tbsp Braggs seasoning
Celtic sea salt and fresh ground pepper to taste
Wash and rinse all vegetables in a good veggie rinse to rid them of any dirt, pesticides (hopefully you’ve chosen organic to cut down on those), etc.
Cut the stem off the broccoli and peel off the outer layer with a knife or potato peeler. The inside part is much more tender and sweet. You’ll know when it’s peeled enough because you can see the outer layer looks stringier. Cut into 1/2″ length, put into a large soup pot with a small amount of the soup stock. Chop the florets into smaller pieces, set aside for now.
Chop stems from bok choy, add to pot with broccoli stems. Chop leaves into large pieces, set aside also. Do the same with the Swiss Chard – add chopped stems to pot – set aside leaves.
Also add to the pot: chopped leek, garlic, and celery. Cook over medium heat, stirring a few times, until the onions start to soften.
In the meantime de-stem the kale and chop the leaves into large chunks, set aside. Discard stems or save in a zip lock bag to make your own veggie soup stock later – add the broccoli peelings too. Do the same with the spinach.
When onions and veggies are softened, add the rest of the ingredients, except seasonings, to the pot: broccoli florets, edamame beans, chard leaves, kale leaves, spinach, asparagus, bok choy leaves, bay leaf, basil and remaining soup stock. This is how fabulous and GREEN this soup looks while it is cooking. I couldn’t resist taking an extra photo of it.
Bring to a boil, cover and turn down to simmer until all the vegetables are cooked, about 10 minutes. While it is cooking, put the cashews into a blender with 1 cup of distilled water. Blend until it is a creamy consistency. Add to soup pot, heat through.
To blend soup, either transfer to a blender in batches or use a hand blender (I use a high power one like a Bamix) right in the pot like I do. Add Braggs and salt and pepper to taste.
Enjoy your Super Green St. Patrick’s Day Soup, and may the luck of the Irish be with you this March 17th.
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Super Green St. Patrick’s Day Soup Photo Credit: Her View Photography
This green soup is one of my top 3 soups that Darlene and I make. I LOVE it. We make this about two times a month and make enough for three or four days each time
Mmm, I will make this during the week. It’s very timely your post. I have an Irish friend who reminices about her childhood and how Kale and Leeks were a staple in her household. Unfortunately her Mom boiled the heck out of the veggies, taking all nutrients out. This didn’t give her good feelings about Kale to this day…
I Managed an Irish store for 10 years and I’m not even Irish! The Irish people are welcoming, incredibly hospitable, spin a good yarn and love to have fun. Now some of my favourite Irish quotes:
May those who love us love us,
May those who don’t love us,
May God turn their hearts,
If he may not turn their hearts,
May he turn their ankles so that we know
Them by their limping…
Cead Mile Failte, One Hundred Thousand Welcomes!
May the road rise to meet you.
May the wind be always at your back.
May the sun shine warm upon your face.
And rains fall soft upon your fields.
And until we meet again,
May God hold you in the hollow of His hand.
Have a great week and I look forward to the next recipes..
Sounds nice but an Irish recipe without a potatoe in it? come on
true about the potatoes being truly Irish – but we’re about making Healthy alternatives here and white potatoes just don’t cut it – sorry. Too much starch and turn to sugar too fast.
I have to agree. This soup is simple and amazing. We give it a thumbs up!
Cool blog Rob, love where you’re going with this.
Thanks buddy. Read your post today about the VitaMix. Known about them for years, gotta get me one.
This soup looks absolutely fabulous! The kids and I often eat soup for lunch so I’ll likely be trying this very soon.
Annie, this soup is out of this world. All your greens in one easy to make, tasty recipe. My personal fav (so far)
In the ingredient list it doesn’t list spinach but in the directions, it says to add the spinach…how much? Also, do I use the top part of the leek or just the white?
Yes the whole leek, green and white parts. Spinach – hmm, that’s interesting – one bunch I’d say. Can’t remember now. You can’t really do it wrong.