Winter green goddess soup is a hearty, healthy, and easy way to get all your greens in before you find the donuts, cookies, etc.
3 small white or yukon gold potatoes, cut into 1/2 inch dice
2 T olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 inch ginger, sliced
5 scallions, roughly chopped
6 cups chopped kale
6 ounces baby spinach
4 C vegetable broth
2 C water
1/2 tsp ground cumin
1 tsp kosher salt
2 C parsley, lightly packed
2 C basil leaves, lightly packed
2 tsp lemon juice
1 14 ounce can cannellini beans, rinsed and drained
Place potatoes in a microwave safe bowl along with a tablespoon of water. Cover with plastic wrap and microwave for 2-4 minutes or until potatoes are tender – shaking the bowl halfway through. Set aside
Heat the olive oil over medium-low heat and add the onions, garlic, and ginger along with a pinch of salt. Cook until onions become soft and translucent – 5-7 minutes.
Add the scallions, kale, spinach, salt, and cumin. Cook for an additional 5 minutes, or until the kale is wilted.
Stir in the broth and water. Bring to a boil, lower heat, and simmer for 10 minutes.
Add the basil, parsley, and lemon juice.
Remove from heat and puree with an immersion blender or in the jar of a traditional blender.
Return soup to pot and add white beans and potatoes. Season to taste and serve.
Chickpeas would be a fine substitute for white beans
Keywords: detox soup, healthy recipe