While living in Paris, I made soupe often. Soupe aux légumes verts was a favorite! Très facile - This recipe is easy enough and loaded w vitamins. You can add any green vegetable and frozen organic vegeatables may be used. You may serve this soupe hot or chilled.
Serves 4-6 - This recipe freezes well
Serves 4-6 - This recipe freezes well
1 large bunch organic broccoli, washed and roughly chopped including stems
1-2 medium organic white potatoes, peeled, washed and quartered (cauliflower can be added instead)
2 large handfuls of washed, organic spinach
1 small onion, peeled and quartered
4 sprigs thyme for flavor or dash of cayenne
1-2 large peeled garlic cloves
2 Tbs extra virgin olive oil
2 C water
Low sodium, organic vegetable broth enough to cover the height of veg in pot
2 Tbs extra virgin olive oil
2 C water
Low sodium, organic vegetable broth enough to cover the height of veg in pot
1 Tbs Kuzu Root starch or corn starch to thicken (see below)
1 Tbs unsalted butter (optional)
1 Tbs unsalted butter (optional)
4-5 spears organic asparagus, ends removed (optional)
1/4 C cream or dairy substitute (optional)
Salt and pepper to taste
*A VitaMix or hand immersion blender work best for this recipe!
Cooking Instructions
- Place all washed/chopped veg in tall soup pot.
- Fill pot w vegetable broth and 2 cups water, or enough to immerse vegetables.
- Fill pot w vegetable broth and 2 cups water, or enough to immerse vegetables.
- Medium heat.
- Add 1 Tbs of Kuzu root starch to 2 Tbs cold water and mix. Set aside.
- Add thyme sprigs to pot which you will remove before blending (optional).
- Add peeled garlic cloves.
- Simmer on medium heat for 15 minutes until potatoes and veg are soft.
- Remove Thyme springs.
- Remove Thyme springs.
- Turn off heat and use immersion blender to puree. Be very cautious with the hot liquid!
- Add the Kuzu root or corn starch to soup.
- Add olive oil.
- Add olive oil.
- Stir and taste.
- Add 1/4 tsp of salt.
- Add ground black pepper.
- Stir and taste and add more salt and pepper as necessary.
* Best to add cream when you serve soup, not while cooking.
*If using a VitaMIx or blender, place batches of vegetables in blender w 2 ladles of the liquid. Carefully blend holding lid of blender w a towel until smooth. Pour this puree back into the soup pot and stir.
* Best to add cream when you serve soup, not while cooking.
*If using a VitaMIx or blender, place batches of vegetables in blender w 2 ladles of the liquid. Carefully blend holding lid of blender w a towel until smooth. Pour this puree back into the soup pot and stir.
KUZU ROOT STARCH can be found at Wholefoods and may be used in place of corn startch as thickening agent. I first heard of Kuzu while learning about macrobiotic eating programs with macrobiotic counselor Warrren Kramer in Boston. For more information about macrobiotic eating also look at Kushi Institute.
"Kuzu root has been used by Eastern healers for almost 2,000 years and is most often utilized in foods to impart its ability to heal and balance natural sugars. While other roots such as ginseng, burdock, beets and carrots are prized for their nutritional value, none comes close to kuzu and its ability to quell digestive disturbances and calm the nerves. Kuzu is also noted for its high flavonoid composition and is gaining traction in the medical community for its ability to treat a variety of health concerns..." www.mindbodygreen.com
1 comment:
Can't wait to try this soup!
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