This soup looks like grasssy mulch water, but trust, it is tasty and fresh as can be - like sipping on a Spring garden. This soup is also a dream for using up CSA staples such as kale, collards, etc. "kitchen sink" style. Spinach is the base so you will need quite a bit - I used one family sized pre-washed bag of organic spinach. Customize this recipe with whatever green you have on hand! Taste frequently and adjust to your taste.
- A bug chug of oil (e.g. canola, olive, avocado, etc)
- 2 Tbs butter
- A large bunch of spinach - approx 6 handfuls
- Collards - 2-3 leaves
- Kale - one bunch
- Garlic Scapes - 4 scapes (less if you don't like the flavor of garlic)
- Cucumber - 1/2 a large, 1 small
- Spring onions - to taste (3 stems and bulbs)
- Chives - 1 small bunch
- Sugar Snap Peas - Approx 1 Cup
- Baby Peas - Approx 1 Cup
- Any other greens you have - green beans, turnip tops, celery, parsley, cilantro, basil, mint to taste
- 1 L vegetable stock
- Sea or kosher salt
- Freshly ground black pepper
- Optional - a swirl of cream on top
In a large saucepan or dutch oven heat a good chug of oil and butter over medium-high heat. After butter has melted add finely chopped vegetables, a sprinkle of salt and cook until spinach is wilted stirring occasionally (this should take just a few minutes).
Add the stock. Stir to combine and lower heat to a simmer. Cover and cook for approx 20 minutes, until all vegetables are very soft.
Puree with a handheld immersion blender until desired consistency. Add salt and pepper to taste. Serve hot or cold with a drizzle of cream.
(If you don't have a food processor or immersion blender a counter top blender will work.)
