It’s that time of the year again when everyone is trying to be healthy! I know that’s rather boring but after the Christmas period when most of us over indulged and ate less than our share of healthier foods January is a time to nourish ourselves. It makes us feel better to do some good after all that excess. I have yet to decide which diet I am doing this January! (I’m only half-joking!) While I ponder over that decision I am avoiding processed foods, drinking lots of water and stuffing myself with healthy vegetables, especially greens. Green is the colour this January! On a recent trip to the local market I came home with a bag stuffed with greens including kale, spinach, cavalo nero and brussels tops. I had however got carried away with all these greens, too much just for me, my husband has an aversion to greens! I find the shelf life of greens shorter than some other vegetables so as speed to use them was necessary I whipped up a speedy soup using the spinach and some of the kale.
This is a use what you have kind of soup, with a base of potato, onion and garlic and what greens you have or fancy. The greens are only wilted so they retain their vibrant green colour and their nutrients. Its very green, something this green has to be good for you! Although my husband hates most vegetables he will eat spinach so I hoped that by mainly using spinach he would at least try it! Well he did try and whats more really enjoyed it! He knows me well though and while eating said ” I know there is more than just spinach in here and that you will tell me when I’m finished”!
I did tell him about the kale in the soup when we had finished but he declared it to be delicious! Ever keen to feed my husband vegetables I will be making this again.
Healthy Green Soup
- 1 medium potato, peeled and chopped into chunks
- 1 white onion, chopped
- 2 cloves of garlic, crushed
- 1 tablespoon vegetable oil
- 350 gram spinach leaves, washed
- 150 gram kale (I used curly kale) washed
- 1 litre stock, vegetable or chicken as you prefer
- salt and pepper to taste
- In a large saucepan heat the oil and add the potato and onion. Coat with the oil and turning the heat right down cover and leave to sweat for about 5 minutes.
- Add the garlic to the pan and stir.
- Add the stock and bring to the boil, reduce heat and simmer until the potato is soft.
- Add the green leaves to the pan, no need to stir. Put the lid on and leave until the greens have wilted, about 5 minutes.
- Remove from heat and puree to desired consistency using a blender or as I did an immersion blender.
- Season with salt and pepper to taste and serve hot.