Clean Green Soup [HMC]

Here's a recipe where, if it's leafy and green, it'll work. I use chard and collards, but kale or spinach would be brilliant too--in fact, put it this way: if you think Popeye would eat it, it's in. The flavor enhancers are onion, garlic, red pepper flakes, and lemon zest, with a yellow potato thrown in for creaminess. The whole pot gets blended, and you'll swear you're eating emeralds (albeit luscious ones): that's how shimmering green this soup looks. It's a smart, calming soup, with whichever cruciferous greens you use (kale, bok choy, watercress, collards) providing a ton of folate, which may help ward off depression.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 2 tablespoons of the olive oil in a soup pot over medium heat, then add the onion, potato, and 1/4 teaspoon of salt and saute until the onion is golden, about 10 minutes. Add the garlic and red pepper flakes and stir for another 30 seconds. Pour in 1/2 cup of the broth, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half.

Step 2

Add in the collards and chard and another 1/4 teaspoon of salt. Stir well to combine so that the greens will wilt. Then add the remaining 5 1/2 cups of broth, bring to a boil, reduce the heat to medium, cover, and simmer for 5 minutes.

Step 3

In a blender, puree the soup in batches until very smooth, each time adding the cooking liquid first and then the greens mixture. Blend the parsley into the last batch. Pour the soup back into the pot, heat gently, and stir in the lemon zest and juice. Taste; you may want to add a pinch more salt. Serve garnished with a drizzle of olive oil.

Step 4

Here's an important physics-based safety note: blending hot liquids causes pressure to rise in the blender har, which can blow the lid right off. TO help prevent this, leave at least one-third of the jar empty. Another way to be safe, avoiding both burns and unwanted spin art on your kitchen walls, is to seal the blender lif tightly, put a kitchen towel over the lid, and hold the lid in place before you hit the power button. And always add liquid to the jar fist, then solids, for the smoothest blending.

Step 5

Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month. Calories: 145 per serving.