This green soup recipe is refreshing and surprisingly hearty. Made with spinach, chard, and chicken bone broth it's brimming with vitamins and minerals. I love that it's highly customizable and can accommodate vegan, vegetarian, dairy-free, paleo, and Whole30!
2lbsgreens, such as spinach, kale, and swiss chardstems removed and coarsely chopped (I use equal parts swiss chard and baby spinach)
4c.homemade bone brothor vegetable broth
1lemonzested and juiced
sea saltto taste
cracked black pepperto taste
fresh mintto taste, chopped
heavy cream or coconut creamto taste
Heat a large dutch oven or soup pot over medium-high heat. Add the butter and heat until it foams (if using oil, heat until shimmering). Add the onions and stir to coat with the fat, then sprinkle with 1 tsp salt. Reduce heat to medium, then cover and cook the onions, stirring every 5-10 minutes, until deeply browned and caramelized, 30-40 minutes.
Deglaze the pan with a little bit of stock, water, or broth (a couple of tablespoons) and scrape up the browned bits from the bottom. Cook until the liquid evaporates.
Push aside the onions in the center of the pan and add the extra teaspoon of butter or oil. Allow the fat to heat for a minute or two, then add the garlic and sauté until fragrant, about a minute.
Add the leeks to the onions and garlic and stir to combine. Cook until the leeks are soft, an additional 5-8 minutes.
Add the greens and broth/stock. Increase heat and bring the liquid to a boil, then reduce to medium-low and simmer until the greens are soft but still bright, 5-7 minutes.
Add the lemon juice and zest, then puree the soup with an immersion blender. Taste for seasoning and add additional salt and/or cracked black pepper.
Garnish with fresh chopped mint and a splash of heavy cream. Serve immediately.
Detox Green Soup https://oursaltykitchen.com/green-vegetable-soup/