Six servings of greens a day. That's the recommendation of famed Cleveland Clinic surgeon Dr. Caldwell B. Esselstyn. You can find out why but watching this video I posted awhile back. Here is a fantastic soup that serves up lots of those greens. The greens plus lots of root vegetables, squash, and apples, all make for flavorful soup additions and endless possibilities. I used brussel sprout greens which can be hard to find, but kale, swiss chard, and collards are also great options. And is there really anything like the scent of a pot of soup simmering on the stove? I think not.
Great Green Veggie Soup
Serves 6-8
1/2 cup whole wheat couscous
1 32-oz. carton vegetable broth
1/2 head broccoli, including stalk, cut up (about 1 1/2 cups)
1/2 cup frozen green peas
2 scallions, sliced
1/2 fennel bulb, chopped
1 inch piece ginger, minced
1/2 tsp dried dill
2 to 3 Tbsp. soy sauce
1 bunch greens, chopped
1/4 cup chopped fresh cilantro or parsley
In a small container, combine the couscous with 1 cup boiling water. Cover and set aside. In a soup pot, combine broth with 2 cups water and bring to a simmer. Add broccoli, peas, fennel, scallions, ginger and dill. Return to a rapid simmer, cover and cook 3-4 minutes until the vegetables are done. Stir in soy sauce to taste, greens, and cilantro/parsley. Cook about 5 more minutes or until the greens have wilted and are tender. Stir in the couscous and serve at once. Happy Plant-Based Eating!
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