It’s a fresh new year! I hope this finds all of you happy and well!
Today’s post is ridiculously easy. I happen to be a big fan of ridiculously easy. I’ve been infatuated with the Green Smoothie Revolution book I bought last fall. I’ve been stuffing spinach into my smoothies since I was in graduate school; slurping my vegetables just works for me and typically gets me off to a good start, even when I awake bleary, groggy, cranky, or all of the above.
I always regarded my blueberry-spinach smoothies a tad odd (until I learned, years later thanks to the world of blogging, that I was not alone), but my little concoction is milk-toast compared to some of the concoctions in G-S-R.
But the ones I’ve tried have been really good, and I’ve been adding fruits and vegetables that I hadn;t before considered as smoothie-worthy. Like Romaine lettuce, parsley, celery, and cilantro, all of which are refreshing and delicious in the right combination with different fruits. I should, as caveat, mention that I use the book for recipe ideas mostly; I took the introduction with a grain of salt (I’m not willing to stop cooking all my food. Doing so would make me a professional not-cook). Further, some of the recipes are truly nutty (e.g., (1) “Colon Surprise Pudding.” I, for one, do not like surprises where my colon is concerned; and (2) Probiotic Guacamole Spread (made with–I do not kid–sauerkraut). But the great majority of recipes are inspiring and delectable.
This morning, however, I simply wasn’t game for a smoothie. I could have used it; I was decidedly cranky. But it was chilly and I was shivery from the shower–sipping my breakfast through a straw did not appeal.
So I cooked my smoothie for lunch. It’s loaded with healthy goodness for energy, vitality and health. It is also delicious.
This is a very flexible recipe, made with simple, affordable, antixidant-loaded ingredients : peas, spinach, parsley and lemon. I am particularly fon of the peas: they add subtle sweetness and a velvety texture to the soup.
And forgive me for going all Martha Stewart on you, but, for heaven’s sake, don’t use bottled lemon juice. I’m all for using a smidge of bottled lemon juice in a pinch for a wide range of recipes, but it just won’t taste right here. If you don’t have a spare lemon or two, add a bit of apple cider vinegar (start by the teaspoon-ful) instead for the acid. I offer no promises for what this soup will do for your colon (I’m not that kind of doctor :), but I am confident it works wonders. I can assure that it will please your palate and promote peace of mind. Slurp away!Print
- Lemony Mixed “Greens” Soup (Spinach, Green Onions, Parsley & Peas)
- 1 cup chopped green onions (about 1 bunch)
- 2 tbsp olive oil
- 6 packed cups pre-washed baby spinach leaves
- 5 cups vegetable or chicken broth (plus, if desired, additional to thin soup)
- 1 16-oz bag frozen green peas
- 4 peeled garlic cloves (no need to chop)
- 1/4 cup fresh dill or 1 tablespoon dried dill
- 1 tbsp finely grated lemon zest
- 1 cup (packed) flat-leaf parsley leaves (just lop off top of 1 bunch parsley)
- 2 tbsp fresh lemon juice
- In a large saucepan set over medium heat, cook the green onions in the olive oil stirring, until softened, about 4-5 minutes. Stir in spinach, broth, peas, garlic, dill, and lemon zest. Simmer soup 10 minutes. Remove from heat and stir in the parsley.
- In a blender, purée soup in batches until smooth, adding additional broth to thin to desired consistency. Return to saucepan and whisk in lemon juice Generously season with salt and pepper to taste.
- Category: Soup, Lunch, Dinner