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Hearty Greens Soup

By: Dr. Deborah Gordon, December 3, 2012
Flu, Real Food, Soups

Ingredients

4 Tbsp butter

1 yellow onion

2 cloves garlic

4 bunches of kale and/or spinach, cleaned and chopped, roughly 12 cups

4 cups homemade chicken broth

half a lemon

 

In a big soup kettle, melt the butter. Add in the chopped onion and garlic and in melted butter until translucent. Salt and pepper to taste: depending on how much broth you add, you’re seasoning 6-12 cups of soup.  Add the chopped greens and 1 cup of the broth, allow to boil or steam, turn the heat to low and cover. When the greens are fully wilted, add the chicken broth, bring just to a boil and reduce heat to a simmer. Blend well and add the juice from the lemon.

I love this soup and have a cup of it with any meal, including breakfast. It’s a great way to get a cup of broth and a serving of greens. Add some crumbled farmer’s cheese, yogurt, or sour cream on the top, and you have a homemade version of the Indian classic dish, Saag Paneer.