It’s currently the middle of winter and I’m noticing the effects of less sun and movement in my physical and mental health. My body is craving comfort and nourishment. Soup is one of my favorite easy comfort dishes to make – and it can be an incredibly healthy super food as well! This soup is all of those things: Comforting, fast, simple, healing, nourishing, delicious – and packed with lots of greens, vegetables, and protein rich broth.
I wanted to make a small batch (which is something I find nearly impossible to do) – so this is my little recipe for Green Soup For Two. The ingredient amounts might sound a little funny, I’m just describing what I used as I started cooking tonight. It turned out pretty darn great if I do say so myself. This would be amazing served with some crusty bread slathered in butter (which I did not have).
This soup is gluten free and can be dairy free (if an alternative oil is used in place of the butter). It also falls into the “S” category for anyone following THM. It can ALSO easily be made vegetarian or vegan by using an alternative broth option! Super easy to tweak to whatever you require.
2-3 cups chicken bone broth (or chicken or veggie broth)
Salt and Pepper to taste
Coarsely chop all of the ingredients (chop kale and parsley more finely). Melt butter in a medium stock pan. Sauté the leek until it is beginning to brown slightly, add the garlic and continue sautéing. Add the bone broth, celery, and zucchini and cook until tender. Add the kale and parsley and cook for a few minutes until tender but still bright green. Use an immersion blender to blend soup until mostly smooth. You may end up with little bits of greens that do not blend all the way. That is ok as long as the larger pieces are smooth. Squeeze half a lemon and season to taste with salt and pepper. Serve hot and enjoy!
Please let me know if you try this recipe! What do you think?
I was inspired today while reading the book Eat Fat, Lose Fat by Dr. Mary Enig & Sally Fallon. This fascinating book takes an in-depth look at good fat (animal fat, nuts, whole dairy, anything from the coconut, etc.) and the positive effect it can have on our weight and health.
Halfway through page eight the idea for a delicious new soup struck me and I immediately jumped up and rushed off to make it.
Some trial and error later and I landed on the perfect combination of savory mouth-watering richness. If you love spice: add some cayenne pepper or extra chili flakes. Serve on it’s own or with some warm, crusty bread.
This soup is creamy and satisfying – the perfect dish for a rainy day. I hope you enjoy it as much as I do!
For dinner tonight I just thickened up last nights beef stew by throwing in a couple handfuls of flour as I reheated it. Then I made some easy cheddar biscuits that I baked in a dutch oven on top of my beef “stew” – to create an instant… Beef Pot-Pie!
Combine first four ingredients in a medium/large bowl.
With a pastry blender or two knives, cut in butter and cheddar.
Pour in milk and stir together until just blended.
Lightly flour cutting board or clean counter and gently roll out dough to desired thickness.
Cut dough to desired size and place on a greased baking sheet.
Bake for 20 minutes or until golden brown on top and done inside.
(I pretty much just tore pieces of dough off and flattened them into biscuit shapes that mostly fit together to cover the pot-pie. Then I baked the whole thing in the oven at 400 for about half an hour. So that’s an option too.)
Everyone loved this impromptu pot-pie!
This ends the Feed the Family Challenge. My dad is home now so he and Rosie will be taking care of feeding the kids tomorrow! Rosie has plans for breakfast that involve using up a bunch of frozen berries and some spinach…
Keep an eye out for my next “mini series” – Why Fat IS Good For You!
This soup was made up almost entirely of freezer stuff! I used up:
2 qt bags chopped asparagus 1 qt bag carrot “coins” one large container of “mystery” soup (turned out to be mostly beef and mushrooms from a crock pot roast) the rest of the rump roast from yesterdays dinner the rest of the large can of cream of mushroom soup from yesterdays lunch leftover broccoliand rice soup from earlier this week some other random leftovers that just happened to contain broccoli, beef and rice
In an attempt to do more then just dump it all in a pot, I diced up the rump roast, tossed it with some flour and salt and pepper, and fried it in some hot olive oil. It gave the meat a nice crunch even after it was added to the soup! But after that – I literally dumped everything in a big pot, added a few cups of water and just let it bubble away. I have to say – I thought it turned out to be pretty good. And these leftovers are going to make a fantastic beef pot pie tomorrow!
Dessert is in the oven – although it looks like we might be having some more soup. I’m attempting to make a kind of rhubarb strawberry crumble to use up some more freezer stuff. Only problem in we’re missing some of the key ingredients for a crumble… and there is way to much liquid since everything was frozen. If I leave it in there long enough it might turn into something that doesn’t have to be eaten with a spoon! I’ll keep you posted…
From Nourishing Traditions by Sally Fallon – on fish sauce in soup
“Another excellent addition to soup is fish sauce. You can make this yourself (see below), or buy a Thai or Vietnamese variety (called nam pla or nuoc mam). These clear brown fermented sauces, made from small whole fish including the head and organs, are rich in iodine and other substances that benefit the thyroid gland. On heating the fishy taste disappears but the nutrients remain. You may add fish sauce to any heated soup instead of salt.”
Fermented Fish Sauce – makes about 2 cups
1½ lbs small fish, including heads, cut up (sardines work well)
3 Tbsp sea salt
2 c. filtered water
2 cloves garlic, mashed
2 bay leaves, crumbled
1 tsp peppercorns
several pieces lemon rind
1 Tbsp tamarind paste (optional)
2 Tbsp whey
Toss fish pieces in salt and place in a wide-mouth, quart-sized mason jar. Press down with a wooden pounder or meat hammer. Mix remaining ingredients and pour over fish. Add additional water to cover fish thoroughly. The top of the liquid should be at least 1 inch below the top of the jar. Cover tightly and leave at room temperature for about three days. Transfer to refrigerator for several weeks. Drain liquid through a strainer and store fish sauce in the refrigerator.
Doesn’t this just sound so good?! I found this recipe in a book that makes me feel like I really CAN eat the way God intended me to… Nourishing Traditions by Sally Fallon.
Now, I have yet to make this soup – but I’m going to the first chance I get! (If you try it before I do – let me know what you think…)
Coconut Chicken Soup
1 qt chicken stock 1½ c. whole coconut milk ¼ tsp. dried chile flakes 1 tsp. freshly grated ginger juice of one lemon sea salt or fish sauce (more later on fish sauce) several green onions, finely chopped 1 Tbsp. finely chopped cilantro
Bring the stock to a boil, skim any foam that rises to the top and add coconut milk, lemon juice, chile flakes and ginger. Simmer for about 15 minutes, Season to taste with salt or fish sauce. Ladle into soup bowls or mugs and garnish with onions and cilantro.