Looking for health food to counteract holiday overindulgence? For me, dinner salads and smoothies aren’t appealing in the colder months. Instead, this green soup fills me with vegetables while warming my belly.
As I enter my annual meat-free January, this soup will be my comfort food. (Who needs chicken noodle?) I pair it with whole-wheat crackers, a toasted slice of fresh bread, or homemade croutons.
When I heard “green soup,” I was picturing it to be the color of a Crayola crayon. Instead, it’s a forest green because cooked kale doesn’t maintain its bright color. With a swirl of goat cheese, it looks pretty enough in the bowl. Be forewarned, though, that the leftovers will brown in the refrigerator. They look more like black bean soup, but they still taste great.
- 1 sweet potato
- 1 Braeburn or Gala apple
- 2 cups water
- 2 cups low-sodium vegetable broth
- 8 oz kale, thick stems removed
- 8 oz chard, chopped
- 1 cup fresh cilantro, tough stems removed
- 1 heaping tbsp freshly grated ginger
- 1 bay leaf
- 1/2 tsp onion powder
- 1/4 tsp oregano
- 1/4 to 1/2 tsp cumin
- 1 tbsp olive oil
- 2 tsp rice vinegar
- sea salt
- 2 oz goat cheese
- Peel and dice the sweet potato and apple, and put them in a large soup pot with the water and broth. Thoroughly wash the kale, chard, and cilantro, and add them to the pot, along with the ginger and bay leaf.
- Bring the liquid to a boil then lower the heat and simmer the soup, covered, for 25 minutes. Add the onion powder, oregano, and cumin, and simmer for 10 more minutes.
- Discard the bay leaf. Puree the soup with an immersion blender until very smooth. Stir in oil and vinegar, and add salt to taste.
- Stir a half-ounce of goat cheese into each portion and serve.