Green Soup

Happy Sunday my sweet petunias! I hope your weekend was fantastic. They pass all too quickly don’t they?

I spent the weekend working, mostly, but I did manage to breath some air, do some yoga, relax (sort of) over a foam roller with candlelight on Friday night. Yeah, that’s how racy I am. Candlelight and a foam roller for a Friday night date. I think I was in bed by 10.

Anyway, I just thought I’d stop in and share an awesome and easy meal I threw together. We’ve been picking zucchini and kale like crazy over here. Seriously, the zucchini are beginning to frighten me.

Huge Zucchini Plus, we had visited the farmer’s market and scored some local leeks and garlic. And OMG we were starving and time-starved. Thank goodness dinner came together in a flash.

We put our Brooklyn blackberries in a bowl as centerpiece, roasted this maitake mushroom…

Mushroom Roast!

…and sat down to an incredible gourmet meal in about 20 minutes. Not too shabby.

You can pair this soup with anything. It’s just the green part. But super delicious and filling and satisfying. And healthy like drinking a green smoothie…only so savory.

Get thee to a farmer’s market and make this pronto! You won’t be sorry.

Very Green Soup

Serves at least 4


2 medium zucchini, halved and sliced
1 bunch kale, torn
2 medium leeks, thinly sliced
4 cloves garlic, minced
Sea salt to taste
2 tablespoons olive oil
Hemp seeds (optional, for sprinkling)

Green Soup MakingDirections:

Add zucchini, leeks, kale and garlic to a large soup pot.

Add 4 cups water to the pot.

Bring to a boil then reduce heat and let simmer about 10 minutes, or until all vegetables are soft.

Ladle most of the broth and about 1/2 of the veggies into a blender and blend until smooth. Return to the soup pot.

Ladle into soup bowls. Drizzle each portion with olive oil and sprinkle with sea salt.

Optional: top with hemp seeds.

Dive in!

Green Soup 2 I’ve made something similar but added peas to the mix, which make it heartier, and fresh and springy at the same time. I’ve pureed the whole batch and eaten it smooth, but the BHH doesn’t love it that way as much. What I mean to say is, it’s malleable, make it your own. Got spinach instead of kale? Great. Got onions instead of leeks? Go for it! Use the veggies you have on hand. They seem to ‘work out their differences in the pot’ as Ayurveda says about kitchari.

And with that, I am finally turning off my computer until tomorrow morning. Time for a little wind down.

With love and green veggies,