Parsley Juice with Ginger and Apple
Food trends come and go, but one food trend is here to stay, making juice out of fruits and vegetables. Who would have thought banana and kale tastes great together in a drink? They do, and it is a very popular combination in a variety of smoothies and juices. I do not usually juice my vegetables, but now and then I enjoy a juice made with bright vegetables or fruits for an invigorating snack.
Surprisingly, one juice I really enjoy is made with an unusual ingredient, parsley. Parsley is such an under-rated herb because it is over used as a garnish. As a result, parsley is often overlooked as a valuable and fresh tasting herb. I believe parsley has a bright taste that perks up rich foods, like stews. Also, it is the perfect foundation for many fresh herb blends. Despite the unassuming appearance, parsley also has some important nutritional benefits.
This recipe is from Seamus Mullen’s cookbook Hero Food. In his cookbook Seamus talks about growing up in Vermont, becoming a chef and being diagnosed with rheumatoid arthritis. His recipes focus on different foods he calls “hero foods” for their nutritional benefits and how they changed his life. Seamus discovered the most effective means for combating his illness and living without pain is through exercise and diet. Parsley is one of his hero foods and has a whole chapter all to itself.
According to Seamus, and additional studies, eating parsley can reduce the effects of rheumatoid arthritis (see link below about parsley). He knows firsthand the nutritional and health benefits of parsley, and drinks smoothies and juices made with parsley whenever he is not feeling well. There are studies showing eating parsley benefits people with rheumatoid arthritis, but there is some debate if it’s helpful for osteoarthritis.
I do not have rheumatoid arthritis, so I cannot speak about his claims, but I do believe one’s diet has an impact on how we feel. As the saying goes, “You are what you eat”. This juice drink is just one part of a larger group of foods with nutritional and healing benefits. It is not a cure-all, though I can honestly say I feel peppy after I drink it.
Parsley, an apple and fresh ginger blend into a drink providing lots of fiber, vitamin C, potassium, and easy on the digestion. The apple makes this a thick juice with some texture, but it still goes down smooth. My version has less honey than the original, and I also like to add some mint. The apple and ginger soften the parsley making a well-balanced and delicious juice. Drink this juice snack when you are craving something fresh and light.
Sugar snap peas with shiitake mushrooms has lots of ginger in this vegetable side dish. Add some extra parsley for some extra fresh flavor.
Health Benefits for Parsley Juice
Parsley Juice with Ginger and Apple
Ingredients
- 2 oz / 59 g fresh Italian parsley stems and all
- 1 medium green apple 7 oz / 95 g
- 1 TB honey
- 1 tsp peeled and grated fresh ginger
- A few mint leaves optional
Instructions
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Wash the parsley very carefully to make sure there is no sand and dirt clinging to the leaves. Set aside on a clean kitchen towel, (there is no need to spin it to dry). Core the apple and cut into wedges. (If you are using an immersion blender grate the apples, skin and all, and chop the parsley.)
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Add all the ingredients into a blender or the bowl of a food processor with 1/4 cup of cold water and 2 ice cubes, (smash the ice cubes if you are using an immersion blender.) Process all the ingredients until it becomes a liquid and you reach your desired consistency. Because of the apple this juice will seem thick and pulpy. You can add a little more water if you want to thin it out but careful not to make it too runny. Drink immediately or keep chilled in the refrigerator for an hour or so.
Recipe Notes
The blender is the best tool for making vegetable juices. I have good results using a food processor and an immersion blender. It takes a little longer, but you still get good results. If you use an immersion blender, blend all the ingredients in the container the immersion blender comes with or a quart size soup take out container. It is helpful to grate the apple and chop the parsley before mixing in a food processor or an immersion blender.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Purée of Vegetable Soup
Oh baby it’s cold outside and nothing warms up a numb body better than a steaming hot bowl of soup. Purée of vegetable soup is an easy recipe made with ingredients typically found in a well-stocked pantry and refrigerator. Canned tomatoes, canned or fresh cannellini beans, onions, carrots and celery make up the foundation for this hearty soup. The additional ingredients, like herbs, spices and other vegetables, add extra body and flavor for a bright tasting vegetable soup with great depth of flavor.
My original intention was to create a hearty tomato soup recipe. I love tomato soup, especially when paired with a grilled cheese sandwich. Essentially, I did develop a tomato soup, but one with a blended flavor of tomatoes, aromatics and legumes. As a result, compared to a traditional tomato soup, the tomato flavor is less pronounced. I found the generous amount of mixed vegetables softens the tomato flavor, creating a hearty and fresh tasting blend of garden delights.
I love living where there are four distinct seasons, but during this dark and chilly winter, I sometimes need a reminder of the sunny and warm days to come. These short days with harsh and biting temperatures can make a person feel sad and extra hungry. Do you find your appetite increases during the winter? Mine does. I believe the body needs extra calories to maintain a normal body temperature. That is my theory but some scientists disagree.
If you find you are always craving something extra during the winter, instead of reaching for a bunch of crackers, or cookies, make a bowl of vegetable soup. Not only will it provide sustenance and warm you up, the bright color and taste will lighten your winter mood and give hope for the spring days to come.
Warming winter foods:
Beef stew with Horseradish Sauce
Cod Braised in Tomato Saffron Broth
Purée of Vegetable Soup
Ingredients
- 2 TB extra virgin olive oil
- 1 onion (about 9 oz / 254 g), minced
- 3 celery stalks about 8 oz /223 g, minced
- 2 carrots about 6 oz/ 165 g, minced
- 1 bay leaf
- 1/2 tsp Herbs de Provence
- 1/2 tsp Kosher salt
- 1/2 fennel bulb about 7 oz / 219 g, minced (optional)
- 3 cloves garlic minced
- 1/4 tsp red pepper flakes
- 1/4 cup 60 ml dry white wine
- 1- 28 oz can 800 g whole peeled tomatoes in purée
- 1- 15 oz can 425 g cannellini beans
- 2 1/2 cups 625 ml vegetable broth
- Freshly ground black pepper
Garnish
- 2 TB raisins
- 2 TB chopped walnuts
- 2 TB chopped celery leaves
- 1 TB extra virgin olive oil
- 1-2 tsp sherry vinegar or red wine vinegar
- Small pinch of salt
Instructions
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Heat extra virgin olive oil in a large stock pot over medium-high heat. Add the minced onion, celery, carrots and bay leaf. Cook the vegetables until they begin to get soft but not browned, about 5 minutes. While cooking occasionally stir the vegetables so they don't brown or stick to the bottom of the pan.
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Add the fennel and cook for 5 more minutes, or until the vegetables are soft.
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Add the minced garlic and red pepper flakes, cook until the garlic becomes fragrant, about one minute.
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Add the white wine and cook until almost evaporated.
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Cut up the tomatoes into 3-4 irregular size pieces and add them and their juices to the vegetables. Add the vegetable stock and cannellini beans. Cook for about 15-20 minutes or until the vegetables are very soft. Taste the soup after 7 minutes and correct the seasoning with more Kosher salt and or fresh ground black pepper.
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Turn off the heat and remove the pot from the stove. Remove the bay leaf and discard.
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Purée the soup with a blender or an immersion blender, until smooth or to your desired consistency.
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Taste and correct the seasoning with salt and black pepper.
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Garnish with croutons, your favorite garnish, or the celery raisin walnut garnish.
Garnish
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Put all the ingredients into a small bowl and mix together. Taste and correct the seasoning. Let the garnish sit for 15 minutes before serving. Serve room temperature with the soup.
Recipe Notes
You can make this soup any consistency you like. If you do not own a blender or food processor, keep it chunky. Add more stock to thin it out if you think it needs it.
To make it smooth with chunks of vegetables, strain out about 2 cups (500 ml) of the cooked vegetables from the soup before you purée it. Once the soup is puréed to your desired consistency, add the mixed vegetables back in.
For more pronounced tomato flavor, add a tablespoon of tomato paste to the pot of cooked vegetables before you add the tomatoes and other liquid ingredients. You may need more stock to thin out the consistency.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
South Indian Style Vegetable Curry
I love curries and I love vegetables, but when I cook them together, the vegetables just fall apart. Despite my best efforts, the cauliflower and sweet potatoes always break apart in the sauce. Vegetable curry is one of my favorite meals, but I was ready to give up on it. Fortunately, a few years ago I mentioned my frustration to one of my brother’s in law, and he suggested roasting the vegetables instead of boiling them in the sauce. His suggestion was so simple, but was the perfect solution to improve the curry’s texture.
The original recipe is from Fine Cooking, “South Indian Style Vegetable Curry” by Ellie Krieger, which I’ve made several times. Unfortunately, the vegetables went from perfect to overcooked in a matter of seconds. Roasting the cauliflower flowerettes and sweet potato chunks made a huge difference in appearance and taste. This technique developed vegetables with a firmer texture and a sweeter flavor. As a result, the curry sauce did not overwhelm the vegetables, but created more body to stand up against the complexity of the spices. My beloved vegetable curry recipe was reborn.
Not that the sauce needed more flavor, but I couldn’t stop myself and added an additional curry spice blend to the roasted vegetables. To compliment the existing spices in the vegetable curry recipe, I sprinkled Massale curry, over the cauliflower and sweet potatoes. It is a sweet curry spice blend, like spices used in the vegetable curry.
The downside to roasting the cauliflower and sweet potatoes is, that the curry is no longer a one pot meal. Now, it is a one pot and one sheet-pan meal. Despite the additional cleanup, this recipe is worth the extra step because the cauliflower and sweet potatoes taste so much better this way. Besides, cleaning the sheet pan is easy if you deglaze it with extra vegetable stock then add the stock to the curry. This extra step is up to you if you want it. The good news is, that the vegetables roast while the onions, carrots, tomatoes and Swiss chard cook in the curry sauce on the stove. If timed right, both sets of vegetables will finish cooking around the same time.
If you want more vegan meals check out these links: Fennel and Chickpea Ratatouille and Quinoa Salad with Avocado, Apricots and Pistachios.
Fine Cooking and Ellie Krieger wrote a solid recipe, but I made several changes for extra depth of flavor. Roasting the cauliflower and sweet potatoes is key for creating a substantial body with the curry. Everything else I changed to enhance the flavor. First, I added wine to brighten the flavors. Then I swapped Swiss chard for the spinach to make it more substantial and added raisins because curries need some fruit to counter the heat. My last change is adding salted cashews for a garnish with some cilantro. The cashews add a crunchy bite against the tender vegetables while also adding more protein.
Don’t let the long list of ingredients and instruction scare you away. Making this curry is not as complicated as the lengthy lists implies. Like any vegetarian meal, the biggest hurdle is chopping all the vegetables. Once the chopping is done, the cooking is very straightforward.
Vegetable curry is a great meal for a vegetarian/vegan dinner. I love how the coconut milk compliments this signature blend of sweet and savory spices, especially the cinnamon. During these colder months, vegetable curry is a big soothing bowl full of comfort and joy.
Indian Style Vegetable Curry
Ingredients
- 1 small head cauliflower cut into flowerettes
- 1 lb sweet potatoes (1 large or 2 small), peeled and cut into 1-inch (2.5 cm) size pieces
- 1/2 red onion sliced into 1/2 inch (1 cm) wide wedges
- 1 tsp curry spice blend optional
- 1/2 tsp Kosher salt
- 4 TB 60 ml extra virgin olive oil, divided
- 1 large yellow onion minced
- 1 2- inch 5 cm piece ginger, minced
- 4 cloves garlic minced
- 1 TB ground coriander
- 1 tsp ground cumin
- 3/4 tsp ground turmeric
- 1/2 tsp ground cayenne
- 1 2-3 inch piece cinnamon stick
- 1 TB tomato paste
- 1/2 cup 125 ml dry white wine
- 1-13.6 fl oz 403 ml can coconut milk
- 1 1/2 cup 375 ml vegetable stock
- 3 medium size carrots peeled and sliced on a diagonal
- 4 oz 125 g Swiss chard, stems removed and chopped into bite size pieces, the leaves sliced across the width
- 3 plum tomatoes seeds removed and cut into bite size pieces
- 1/2 cup 80 g raisins
- 1 tsp Kosher salt
- 1/2 tsp fresh ground black pepper
- 1-15 oz 425 g can chick peas, drained and rinsed
- Juice and zest of one lime
- Handful of cilantro chopped
- Handful of salted cashews rough chopped
Instructions
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Preheat the oven to 400°F (200°C / Gas Mark 6) and place the rack in the middle position.
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Arrange the cauliflower, sweet potatoes, and onion slices on a large sheet pan in an even layer. Drizzle 2 TB (30 ml) extra virgin olive oil, the Kosher salt, and ground curry (if using) over the vegetables and toss until the vegetables are evenly coated. Place the vegetables in the oven and roast until just tender, about 30 minutes. After 20 minutes, check for doneness by piercing the cauliflower and sweet potatoes to see if they are tender. Continue to roast the vegetables, checking every 10 minutes as needed. You want the vegetables to be just cooked through and not too soft.
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Meanwhile, heat a 5 qt (4.75 L) Dutch oven over medium high heat then add the remaining 2 TB (30 ml) extra virgin olive oil and heat until it shimmers. Add the minced onions and cook until soft and slightly browned, about 10 minutes. While cooking, stir every now and then so the onions don't stick to the pan.
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Add the minced garlic and minced ginger to the cooked onions and cook until fragrant, about 1 minute. Add the Swiss chard stem pieces and stir to coat and cook for a minute.
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Add the ground coriander, turmeric, cumin, cayenne, and cinnamon stick to the pan and stir to mix. Gently toast the spices for one minute.
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Add the tomato paste and cook for one minute. Then add the wine and deglaze the pan. Cook until the wine mostly evaporates.
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Add the coconut milk and vegetable stock and stir until the coconut cream and water is mixed together.
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Add the carrots, Swiss chard, and tomatoes and cook until the vegetables are tender, about 20 minutes. Stir the pot every now and then to keep the coconut milk from separating. Control the heat and keep the sauce at a simmer and not a brisk boil. This will keep the coconut milk from curdling.
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Once the roasted vegetables and the vegetables in the curry sauce are done, add the roasted vegetables, chickpeas, and raisins to the pot with the carrots, tomatoes, and Swiss Chard. Stir to combine. Cook for 5 minutes to warm up the chickpeas.
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Turn off heat, and add the lime zest, lime juice, and chopped cilantro.
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Garnish with chopped cashews and chopped cilantro. Serve with white or brown rice.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Kabocha Coconut Curry Soup
Whenever I try a new food or learn a new trick I like to share it with you on my blog. This week I discovered a winter squash I never had before, kabocha squash. It is a gnarly looking green winter squash like a small pumpkin, and tastes like a blend of sweet potato and pumpkin. Kabocha is sweet and dense like a sweet potato, but with as silkier texture. Compared to a sugar pumpkin, it has a deeper burnt orange color, smoother texture, and a richer sweet squash flavor. It is not a new variety, but one that is gaining in popularity throughout the US. Like most winter squashes, you can substitute Kabocha in most recipes using winter squash.
My curiosity was piqued after reading a recipe for Red Curry Ginger Squash Soup. In the recipe the author described Kabocha squash as the sweetest of winter squashes available. Of course, I had to test her statement and bought it to make her soup. This soup is made up of some of my favorite flavor combinations, Thai red curry paste, coconut milk, fresh ginger, and lemongrass. I have a weakness for Thai coconut curries and love stews and soups made with them. With that in mind, I knew this soup recipe is a winner.
Red Curry Ginger Squash Soup comes from Meyers and Chang At Home, by Joanne Chang and Karen Akunowicz. This is a wonderful cookbook featuring dishes from the restaurant Meyers and Chang in Boston’s South End neighborhood. The book is filled with amazing recipes celebrating Taiwanese food and Joanne Chang’s Taiwanese American heritage. For their ginger curry soup recipe, they recommend using one of three different winter squashes, with Kabocha high on their list. I found soup is a great meal to make when trying an unfamiliar vegetable. In the event you are not totally in love with the flavor, it is easier to doctor-up soup into something preferable. Fortunately, kabocha’s flavor satisfied like I thought it would, and required no doctoring. The rich and sweet flavor, and silky texture of the kabocha was perfect with the fresh ginger and Thai curry paste. This soup is giving my all-time favorite pumpkin soup some competition.
This is an easy soup to make, but there are a couple of considerations.
How to peel Kabocha squash 2 ways
Like a lot of winter squash, Kabocha has a very tough outer skin. Peeling off the skin is tricky. You need a good cutting board and sturdy surface, and a sharp chef’s knife.
First, cut the kabocha squash in half, then pull the two sides apart. Then scoop out the seeds like you would for a pumpkin. Scrape out as many stringy strands too. Once cleaned, cut each half into 3 or 4 wedges depending on how big your kabocha is. Finally, lay each wedge on its side with the skin facing out, and run your knife down along the outer side, slicing along the curve of the wedge.
The alternative method is to roast the Kabocha then slice away the peel. First, cut the kabocha in half, scoop out the seeds, then slice in wedges like the method above. Place the wedges on a sheet pan. Drizzle a little olive oil over the kabocha wedges and sprinkle with some Kosher salt. Place the sheet pan in a pre-heated 400°F/ 204°C oven. Roast the squash until the flesh is very tender, about 40 minutes to an hour. Using a spoon or a knife, scoop or cut out the flesh away from the peel. This method cooks and peels the vegetable at the same time.
More delicious Asian Cuisine inspired recipes:
Sugar Snap Peas this Shiitake Mushrooms,
Tips for making Kabocha Coconut Curry Soup
The other consideration is keeping the coconut milk from separating or curdling. This happens when the coconut milk reaches a certain temperature and the proteins that link the fat to the water change shape, denaturing of the protein, and no longer stay emulsified. It is a natural process and does not cause coconut milk to go bad. It just looks unappetizing. To prevent the coconut milk from curdling it is important to make sure the coconut milk is at room temperature and the ingredients in the pot are not boiling. I work at controlling the temperature, so the coconut milk stays emulsified and smooth. Stirring the soup helps with this as well.
While making this soup, I lowered the temperature after the kabocha became tender and mushy. Then I let the liquids in the pot cool down to barely a simmer. Once the soup cooled, but remained warm, I added the coconut milk while stirring constantly until the coconut milk incorporated. Once the coconut milk is added, the soup needs to cook for an additional 30 minutes. It is important to control the soup’s temperature, so it does not boil. I slightly turned up the heat to a low simmer and continued to stir the soup at regular intervals.
I have yet to determine if Kabocha is the sweetest of winter squashes around, but I am eager to continue testing that theory. My next kabocha adventure might be adding it in my pumpkin pie recipe, or my sweet potato cake recipe. What is your favorite Kabocha or winter squash recipe? Let me know in the comments section below the recipe.
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Kabocha Coconut Curry Soup
Ingredients
- 2 TB olive oil or butter
- 1 small yellow onion chopped
- 2 TB fresh ginger peeled and minced
- 1 TB Thai Red Curry Paste
- 1 1/2 - 2 lbs 750 g - 1 k Kabocha or butternut squash, peeled and cut into 2" chunks
- 1 stalk lemongrass
- Zest from 2 limes (or preferable if you have access to Asian markets 2 makrut lime leaves)
- 1 13.5 oz 403 ml can of coconut milk
- 2 TB fresh squeezed lime juice more to taste
- 1 tsp sugar plus more to taste
- 1/2 - 1 tsp Kosher salt more to taste
Instructions
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Heat a large stock pot over medium high heat. Add the olive oil and heat for about a minute. Add the onion and garlic and gently cook until the onion is translucent, about 5 minutes. While the vegetables cook, stir frequently to prevent the onions and ginger from sticking to the bottom.
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Add the curry paste and stir until incorporated. Cook for about 1 minute.
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Add the kabocha, or butternut squash, and 2 cups (500 ml) of water. Bring to a gentle boil and cook until the squash is tender and mushy. About 15 minutes.
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Prepare the lemongrass. Peel off the outer papery layer and discard. If your lemongrass is not already trimmed, cut off the top 2/3 of the stalk, leaving about 6-7 inches of a pale and pliable piece. Cut off the dense base of the stalk. Slice the stalk down the center lengthwise.
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Turn down the heat to low. Add the lemongrass and lime zest, or lime leaf if using.
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Once the soup ingredients stop boiling and cooled to a low simmer, add the coconut milk. Constantly stir until the coconut milk is thoroughly mixed in. Be careful not to allow the soup to a boil, or the coconut milk will curdle. Frequent stirring will also prevent the coconut milk from curdling.
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Turn the heat up to medium-low and cook for about 30 minutes. Make sure the temperature does not get above a gentle simmer. Stir the soup at frequent intervals to prevent curdling.
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When done, remove the lime leaves (if using) and lemongrass from the soup. Use a fork to help fish out any loose lemongrass strings.
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Purée the soup. In a blender, food processor or immersion blender, process the soup until smooth. If you are using a blender leave a vent for the heat to escape. Also purée the soup in batches so the soup does not explode. I used my immersion blender with good results and avoided possible explosions with a blender. However, blenders do a better job at getting a smoother purée.
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Once puréed, pass the soup through a fine mesh strainer.
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Place your soup back in your stock pot and taste, and turn the temperature to medium low. Add the lime juice and correct the seasoning with the sugar and salt. Taste and adjust the seasoning. When adding the sugar and Kosher salt, start with less amounts then taste. You can easily add more. Add more lime juice if needed. Also, add more water if the soup is too thick. The texture should be light and smooth and not too thick.
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Serve warm right away.
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Can be made 2 days in advance and stored in an airtight container in the refrigerator, or freeze up to 2 weeks.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Broccoli Soup with Spinach and Mint
Broccoli. Spinach. Fresh herbs. These three ingredients are all that is needed to develop a nutritious and velvety smooth soup. No fat. No diary. Just vegetables and fresh herbs. It doesn’t get any purer and simpler than this. What I am talking about, is broccoli soup with spinach and mint. This broccoli soup recipe is deliciously satisfying, and so wonderfully smooth you won’t believe there is no added cream. Broccoli soup with spinach and mint is also the easiest soup that I have ever made.
This recipe is from the cookbook, Fresh Happy Tasty: An Adventure in 100 Recipes by Jane Coxwell. I love this cookbook. The recipes are inventive, not complicated to make, and Jane likes to enhance the flavor of her food with a lot of fresh herbs. Jane Coxwell is the personal chef to Diane von Furstenberg aboard her sailing yacht. She gets to sail around the world, shop at international seaport markets, and cook delicious food for Diane von Furstenberg and the boat’s crew. The photographs of the food and markets are sunny with vibrant colors, and Jane always has a laughing smile on her face.
If you have never made soup before and want to try, this is the soup recipe for you. Most soups begin with a base sometimes called mirepoix or sofrito. They usually consist of celery, carrots and onions that are sautéed until softened. Mirepoix is the bodybuilder for stews, soups and some regional foods. However, this broccoli soup does not have it or need it. Broccoli is the base, spinach mellows the broccoli and contributes to the smooth texture, and the fresh herbs add interest. All the ingredients contribute to the soups bright and pure flavor. If you love broccoli and spinach, then you will love this soup.
Keys to Success Making Broccoli Soup with Spinach and Mint
The number one key to success is all about the blending. You will need special equipment to make broccoli soup with spinach and mint. The original recipe specifies using a blender, but I do not own one. I have made this recipe at different times using a food processor or an immersion blender. Both appliances worked with excellent results. My advice is to be patient, and keep at it. The whole blending process will take time. Just when you think you are done blending, blend some more. Later when you think you are done, blend some more. As you continue to whirl, the soup will become thicker, velvety smooth and develops an amazing bright green color. I have never been to Ireland, but I imagine the soup is the color of Ireland’s grassy emerald fields.
Another key to success comes from the secondary ingredient, the spinach. I believe the raw spinach, along with the blending, is responsible for creating the luxurious texture. Broccoli alone will not blend so smoothly because of its own texture. Understand that if you substitute the spinach with other leafy green vegetables like chard, it might taste great, but omitting the spinach will create a completely different soup.
This is a minor suggestion: I cut off the stems of the raw spinach before it is added the blender or food processor. Sometimes, even baby spinach leaves can have stringy stems.
What to serve with Broccoli Soup with Spinach and Mint:
Broccoli Soup with Spinach and Mint pairs beautifully with goat cheese and olives. If you are lucky enough to have access to a delicious olive rosemary bread, toast it and spread it with creamy goat cheese.
Or, make croutons with the olive rosemary bread and garnish the soup with the croutons and a drizzle of yogurt or crème fraîche.
Additionally, any open face melty cheese sandwich made with crusty bread is yummy with soup.
We like to serve broccoli soup with spinach and mint for dinner smorgasbord style. Accompanied with grilled herb marinated chicken breasts, marinated artichokes, olives, goat cheese, and toasted bread. Joe refers to this type of meal as, “Soup and Stuff” and is one of his favorite dinners.
Anything salty, crunchy, tangy, creamy is divine served with broccoli soup with spinach and mint. Enjoy!
Broccoli Soup with Spinach and Mint
Ingredients
- 2 heads of broccoli
- 2 garlic cloves peeled sliced in half and green germ removed
- 2 handfuls of baby spinach leaves
- 1 small handful mint leaves
- 1 small handful basil leaves
- Flakey Sea Salt such as Maldon
- Freshly ground black pepper
- Juice from 1/2 a lemon
- Honey or agave to taste optional
Instructions
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Fill a saucepan large enough to accommodate all the prepared broccoli with water add about 1/2 tea of Kosher salt, and bring to a boil.
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Cut the broccoli heads by separating the florets and the stems. Trim the florets into small pieces. Set aside. Then cut the rough and thick end off each broccoli stem and discard, Chop the remaining stems into 1/2 inch pieces.
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When the water comes to boil add the garlic halves and the chopped broccoli stems. Cook for 5 minutes. Then add the broccoli florets and cook until the florets are tender, but still bright green. About 5 minutes.
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Turn off the heat. Using a slotted spoon, remove the broccoli and put into a bowl of a blender or food processor. (*If you are using an immersion blender you will need to do some juggling. Once you have removed the broccoli, pour the broccoli water into a container and reserve. Put the broccoli back into the stock pot that you cooked them in.)
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Measure 2 cups of the broccoli water and place in the blender (or pot) with the broccoli. Reserve the remaining broccoli water.
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Blend the broccoli until it is smooth. Add the spinach, mint and basil and continue to blend until very smooth. If you think you are done blending, blend some more. One of the outstanding features of the soup is getting the soup to have a luxurious and smooth texture. The blending step is what will set this soup apart from any other broccoli soup. It will take awhile to accomplish, even longer depending on what equipment you are using. The blending should take at least 5 minutes but possibly longer.
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If using a food processor or blender, pour the vegetable puree into a clean pot. Turn on the heat to medium and add broccoli water, a little at a time, into the stock pot with the vegetable puree. Keep adding until you reached your desired consistency. Taste the soup and season with the lemon juice, about 1/2 teaspoon flaky sea salt, and freshly ground pepper. (Be careful with the amount of lemon juice you add. The acid reacts with the green vegetables and changes the color from bright to drab.) Sweeten with about 1 teaspoon of honey or agave if needed. (optional) Taste and correct for seasoning.
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Serve warm for lunch or dinner. The soup will keep in the refrigerator for a couple of days. The color might change after a day or more in the refrigerator.
Recipe Notes
The amounts of the ingredients are somewhat open to interpretation. Every head of broccoli is not the same size, as well as every handful is not the same. But one of the great characteristics about making soup is you can play around with the amount of ingredients without totally messing it up. The key ingredients are the broccoli and spinach. To give you some guideline, the two heads of broccoli weighed a total of 1 lb 8 1/2 oz / 697 g and the total amount of spinach weighed 2 1/8 oz / 61 g.
I once bought a head of broccoli at the farmers market that was so big, it could have been the equivalent of two or three heads of broccoli. Use your judgement and let your eyes and tastebuds be your guide.
You can add around 3 -4 sprigs, or less, of each fresh herb to your liking.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
