Happy St. Patrick’s Day!
I’m not Irish. But I can certainly get into celebrating with great food on this day. I’ve shared a wonderful Corned Beef & Cabbage Salad with a Creamy Carrot Caraway dressing. And that was more typical of the food fare of this day.
Now, I’m celebrating with something green. Why is this called Lucky Green Soup?
Consider yourself to be lucky to be eating a warm vegetable soup that is full of vitamins, protein and flavor!
This soup could not be easier or quicker to make. Everybody into the pool! Your greens will wilt in their warm vegetable broth bath. Add some white beans and peas. Then puree!
You know, I’ll be honest and tell you that I’m the first person to shy away from ‘healthy green things’. I never saw the appeal of green tea, green smoothies and the like. And I never jumped on the kale bandwagon.
And you may be thinking the same thing. How could this soup be so good when it looks like she’s placed her lawn clippings in the blender!
Listen……kale, rainbow chard, spinach, leeks, broccoli, peas, garlic, white beans, sherry vinegar, lemon zest, lemon thyme and Parisien Bonnes Herbes = flavor, FLAVOR, FLAVOR! And I’m a believer now that green food can be good!
What are these Parisien Bonnes Herbes? It’s a sweet all purpose herb mix that I get from Penzeys Spices. Chives, dill weed, basil, French tarragon, chervil & white pepper add a lot of bright flavor to this soup. I also use their Sunny Paris seasoning a lot, too. It’s a blend of purple shallots, green peppercorn, basil, French tarragon, chervil, bay leaf & dill. I use these a lot for my eggs. But either would work nicely in this soup full of greens!
So if you are in need of a bit of luck, and want to feel like you are doing a good thing for yourself, give this warm, luscious, addictive vegetarian green soup a try.
Counting calories becomes completely unnecessary when your food doesn’t come with labels.
- 1 Tablespoon of olive oil
- 2 leeks, trimmed and sliced
- 3 cloves of garlic, sliced
- 12 ounces of broccoli, chopped
- 16 ounces of baby spinach
- 1 bunch of swiss chard, roughly chopped
- 1 bunch of kale, roughly chopped
- 1 cup of peas
- 15 ounces of cannellini beans, rinsed and drained
- 8 cups of vegetable stock
- 2 Tablespoons of sherry vinegar
- zest of 1 small lemon
- 3 sprigs of lemon thyme
- 2 Tablespoons of Parisien Bonne Herbs
- salt & cracked black pepper to taste
- Heat oil in a large soup pot over high heat.
- Add the oil, leeks and garlic and cook until very soft, about 5 minutes.
- Add the broccoli, kale, spinach, chard and vegetable stock.
- Bring to a boil and then reduce the heat, cover the pan and cook for another 5 minutes or until the greens are tender and wilted.
- Add the peas and white beans and stir.
- Add the lemon zest, sherry vinegar, herbs, and salt and pepper.
- Use an immersion blender to puree until smooth.
- Or working in batches, puree in a blender until smooth.
- Return to the soup pot, heat for another 10-15 minutes and taste to correct seasonings to your liking.
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