Tuesday, July 9, 2013

Super Green Summer Soup

With the abundance of vegetables in gardens and available at farmer's markets, it's the right time to make this delicious summer soup.  It is a wonderful first course and can be heated gently or eaten cool.  It is refreshing and nutritious!  If you don't have fresh vegetables available, then substituting frozen vegetables is fine, too.  (I used the frozen California Blend of broccoli, cauliflower and carrots in place of some fresh vegetables called for in the recipe.  Also, frozen broccoli or sliced leeks can be substituted for fresh, if it is more convenient.) It's a very quick and easy to prepare meal and will keep well in the refrigerator for several days, making it easy to grab something nutritious to bag and go for a work day lunch.

Super Green Summer Soup
Makes 4 servings

1 teaspoon organic coconut oil or olive oil
1/2 medium onion, chopped
1 leek, sliced
3 cups broccoli florets
1 cup cauliflower florets
1/2 cup carrot, chopped
1 celery stalk, sliced
1 cup chopped kale leaves
2 cloves garlic, minced
2 and 1/2 cups chicken or vegetable broth
1/2 cup unsweetened coconut milk (or Coconut Almond milk)
salt and pepper, to taste
juice of 1/2 lemon (or dash or two of hot sauce or cayenne pepper, as desired)

1. Melt the coconut oil over medium heat in a large skillet.  Saute the onion, leek, broccoli, cauliflower, carrot, celery and kale until beginning to soften and kale leaves are wilted, about 4-5 minutes.  Add the garlic and cook, stirring often, until fragrant.  Remove from heat.

2.  Into a blender, measure the broth and coconut milk.  Add the vegetables, salt, pepper, lemon juice or hot sauce.  Blend until smooth.  Taste and adjust seasonings, if necessary.  Serve immediately or can be refrigerated for several days.  Serve warm or cool, as desired.

Nutritional Information per serving: 81 calories, 12.6 g carbohydrate (2.6 g dietary fiber, 4.7 g sugars), 1.8 g total fat (1.1 g saturated fat, 0 g trans fat), 0 mg cholesterol, 678 mg sodium, 116 mg calcium, 142 mg potassium, 2 g protein.

Recipe by Kathy Sheehan, copyright 2013

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