Recipes.

Power Green Soup

By Rebecca Katz


I Quit Sugar - Power Green Soup
  • 6 servings
  • Prep - 15 mins
    Cooking - 25 mins
  • Total - 40 mins
I Quit Sugar - Power Green Soup

This vibrant soup is sure to power you through the cooler months. It's packed with flavour, making it a great choice to get those good-for-you greens in the most delish way possible.  

Servings: 6
Preparation: 15 mins
Cooking: 25 mins

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling.
  • 1 brown onion, chopped.
  • Sea salt.
  • 1 all-purpose potato, peeled and diced small.
  • 2 cloves garlic, crushed.
  • 1/4 teaspoon chilli flakes, or freshly ground black pepper.
  • 1 1/2 l homemade broth.
  • 1 bunch silverbeet, stemmed and coarsely chopped.
  • 1 bunch cavalo nero, stemmed and coarsely chopped.
  • 1 medium handful flat-leaf parsley, chopped.
  • 1 teaspoon lemon zest.
  • 1 tablespoon freshly squeezed lemon juice.

Directions

1. Heat the olive oil in a soup pot over medium heat, then add the onion and ¼ teaspoon salt and sauté until the onion is golden, about 10 minutes. Add the leek and potato and sauté for 3 minutes more. Add the garlic and chilli flakes and stir for another 30 seconds.

2. Pour in 125 ml of the broth, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half. Add the silverbeet, cavolo nero and another ¼ teaspoon salt. Stir well to combine so the greens will wilt. Then add the remaining broth and bring to a boil. Cover and simmer for 5 minutes, or until the greens are just tender.

3. In a blender, puree the soup in batches until very smooth, each time adding the cooking liquid first and then the greens. Blend the parsley into the last batch. Pour the soup back into the pot, heat gently over medium-low heat, and stir in the lemon zest and juice.

4. Taste; you may want to add a pinch more salt. Serve garnished with a drizzle of olive oil and topped with the gremolata, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.


Note

Images and recipes from Clean Soups by Rebecca Katz (Murdoch Books RRP $35)
Clean Soups_CVR

This vibrant soup is sure to power you through the cooler months. It's packed with flavour, making it a great choice to get those good-for-you greens in the most delish way possible.

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling.
  • 1 brown onion, chopped.
  • Sea salt.
  • 1 all-purpose potato, peeled and diced small.
  • 2 cloves garlic, crushed.
  • 1/4 teaspoon chilli flakes, or freshly ground black pepper.
  • 1 1/2 l homemade broth.
  • 1 bunch silverbeet, stemmed and coarsely chopped.
  • 1 bunch cavalo nero, stemmed and coarsely chopped.
  • 1 medium handful flat-leaf parsley, chopped.
  • 1 teaspoon lemon zest.
  • 1 tablespoon freshly squeezed lemon juice.

Directions

1. Heat the olive oil in a soup pot over medium heat, then add the onion and ¼ teaspoon salt and sauté until the onion is golden, about 10 minutes. Add the leek and potato and sauté for 3 minutes more. Add the garlic and chilli flakes and stir for another 30 seconds.

2. Pour in 125 ml of the broth, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half. Add the silverbeet, cavolo nero and another ¼ teaspoon salt. Stir well to combine so the greens will wilt. Then add the remaining broth and bring to a boil. Cover and simmer for 5 minutes, or until the greens are just tender.

3. In a blender, puree the soup in batches until very smooth, each time adding the cooking liquid first and then the greens. Blend the parsley into the last batch. Pour the soup back into the pot, heat gently over medium-low heat, and stir in the lemon zest and juice.

4. Taste; you may want to add a pinch more salt. Serve garnished with a drizzle of olive oil and topped with the gremolata, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Note

Images and recipes from Clean Soups by Rebecca Katz (Murdoch Books RRP $35)
Clean Soups_CVR

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