Categories: Eats

Salad Soup

Happy Monday!

(For the next few weeks I am taking the opportunity to feature favorite recipes from the earlier days of m.e.l.t. While this recipe is not new, I hope you remember it fondly and enjoy the opportunity to make it again. Enjoy!  JC)

Eating a green salad is a quick, simple, healthy way to help get your daily share of vitamins, minerals, and fiber. Just the act of preparing the fresh, vibrant greens with a light dressing of vinaigrette is usually enough to spark anyone’s appetite.

Yet there are days when the thought of eating One More Salad threatens to push you over the edge.  Especially on these increasingly cold days/nights.  So why not SIP your salad? Uh, no thanks, you say–a green smoothie is even less appealing than a salad!  But I’m not talking about green smoothies, I’m talking soup–Salad Soup!

Too weird for your tastes?  Aww, c’mon–give it a try! You didn’t want to choke down a salad anyway, and those bags of greens you so optimistically bought this weekend aren’t getting any fresher. So get out those lettuce greens and a few other veggies and make yourself a pot of delicious Salad Soup!

 

Salad Soup

Serves 4

Any mix of greens will work in salad soup. Iceberg lettuce does not count towards the 8 cups (because it is mostly water and has very little nutritional value); but definitely add it rather than letting it go to waste. Dark greens such as spinach, escarole, romaine, watercress, arugula, and kale are all excellent additions. Any purple/red lettuces may give an “unusual” hue to the soup, but this will not affect the flavor.

Ingredients:

  • 2 tbs olive oil
  • 1 cup chopped onions, scallions, and/or shallots–whatever needs using up!
  • 1 cup chopped cauliflower or diced parsnip
  • 2 garlic cloves, minced
  • 3/4 tsp ground coriander
  • 3/4 teaspoon salt
  • 1/4 tsp black pepper
  • 1/4 tsp crushed red pepper
  • 8 cups coarsely chopped lettuce leaves/salad greens, including ribs (approx 3/4 lb)
  • fresh herbs,* chopped (or 1 tbs dried oregano)
  • 3 cups vegetable stock or chicken stock
  • 1 tbs pastured butter
  • 1 tbs  of fresh lemon juice or white wine vinegar

Directions:

  1. In a 6-quart stockpot, heat 2 Tbs olive oil over medium-low heat. Add the onions and the parsnip/cauliflower and cook, stirring occasionally, until softened, about 5 minutes. Throw in the garlic and cook for 1 more minute.
  2. Add coriander, salt, pepper, and crushed red pepper and cook, stirring, 1 minute.
  3. Pour in the stock. Stir in lettuce/greens and any herbs* and bring to a boil, then reduce heat and simmer, covered, for 10-12 minutes.
  4. If you have an immersion (stick) blender, puree the soup directly in the stock pot. Otherwise, purée soup in batches in a blender or food processor, and transfer to a 2- to 3-quart saucepan.
  5. Bring the soup back to a simmer and stir in the butter and the lemon or white wine vinegar. Taste and adjust the salt and pepper. Serve hot in a bowl or mug.

Note: *You can incorporate any herbs you have languishing in the fridge–just be careful when adding strongly-flavored ones. For example, throw in all the cilantro or parsley that you want. But adding an entire package of rosemary needles or sage leaves will negatively overwhelm the soup.

 

#happyeating
#toyourhealth

JC   

Joe Carabase is an Entrepreneur, Coach and Author. Check out his latest book here. You can follow @joecarabase on Instagram and Facebook for more inspiring content! 

ILLUSTRATION via: pinterest

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