Green Soup with Ginger
When the cold weather comes I'm in the mood for soup. This gluten free Green Soup with Ginger that I found on Heidi's website 101cookbooks.com is quite comforting on a chilly day. And I must confess, I often eat it for breakfast to start my day out right.
I've probably mangled the work of art that Heidi had on her site, however, I was in the mood for something very soothing so I decided to puree this soup. I also used collards (my friend Patrick had just brought some over from Rachel's farm) instead of the green chard that Heidi had used and made a few other changes as well.
All in all I was more than happy with how the soup turned out. The combination of lemon, ginger and greens can't be beat taste or nutrition-wise.
2 tablespoons olive oil
1 large onion, chopped
1 teaspoon celtic sea salt
2 large leeks, white and green parts, sliced
1 bunch collards
2 tablespoons fresh ginger, minced (plus more to taste)
2 quarts chicken stock
1 tablespoon fresh lemon juice
- Heat oil in a large pot and cook onion over low heat with salt until soft and golden, about 20 minutes
- Add leeks to pot and cook for 10 minutes until soft, then add collards and ginger, sauteing for 5 more minutes
- Add chicken stock, then cook for 10 minutes
- Remove soup from heat and puree in Vita-Mix
(or other high speed blender) in batches until creamy and smooth
- Pour back into pot, heat and add lemon juice
- Serve
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Enjoy the soup and stay warm!
Posted on October 26, 2009 in soups by Elana
other entries you may like: Pumpkin Ginger Soup
or Green Chicken Soup
or Fennel Apple Soup
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"Check out Elana's FAQ page for info on substitutions -- there are just too many possibilities so she can't answer all of these : ) But the Forums are an excellent resource and I highly recommend posting your substitution questions there; everyone is friendly and helpful." -Katie
You have a special talent for recipes featuring greens. Wonderful! And, I love the Polish pottery bowl too! =)
You say mangled, I say perfect! My daughter wants all her soups pureed!
Yummm, this looks amazing =D. I love the colour of your soup & all of the flavours (and health benefits) sound lovely!
I love love love soup! We've had it for dinner 2 nights in a row now, and I still want more :-) Looks lovely.
Oh yum! I will chase the chill away with this soup come Wed when Colorado will be 20 degrees outside.
We had Sweet Potato and Cauliflower Soup last night. I think I will make this Green Soup tomorrow night. We have been doing a lot lately with ginger and lemon. Fighting off colds and flus. They work wonders so this will fit in nicely. I will be having surgery on a cheek bone, and I think soup will be much easier to make and eat! Does anyone have any gluten/dairy free suggestion to eat with it (for everyone else of course.)
Very soothing, indeed! Perfect for this time of year.
Soup looks great, Elana. I might try making something like this with kale, my all time favorite green!
Hi Elana,
I love the sound of the recipe for Green Soup, however can you or someone else recommend something other than Ginger as I'm actually allergic to it?
Thanks for a great website!
Annette
Yummy! I just got some collard green too. This just may be our dinner. :-)
I'm wondering if this could be made with spinach with the same fabulous result. I would eat this for breakfast too. The more veggies and less grains (even gf) I eat the better. Thank you Elana for your site it has helped me so much!
I must confess I have never in my lifetime tasted Collard Greens or Leeks. I made this this afternoon and it is delicious! I'm having my second bowl full as an after dinner snack right now. I used my immersion blender and it pureed beautifully in the large soup pot.
Did you mean for ginger to be in both step 2 and 3? Just checking... Thanks!