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