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85% would make again

Immunity Boosting Green Soup

Tasty Team

Ingredients

for 8 servings

  • 2 tablespoons olive oil
  • 8 cloves garlic, minced
  • fresh ginger, peeled and sliced 3 inches (7cm)
  • 4 scallions, chopped
  • 3 tablespoons fresh oregano leaf
  • 1 cup fresh parsley (35 g), plus more for serving
  • ¼ teaspoon cayenne
  • 1 teaspoon ground turmeric
  • ½ teaspoon black pepper
  • 2 tablespoons low sodium soy sauce
  • 4 cups broccoli florets (600 g), tough stems trimmed
  • 6 cups chicken stock (1.5 L), or vegetable stock
  • 4 cups swiss chard (145 g), loosely packed, thick stems trimmed, roughly chopped
  • 1 lb baby spinach (455 g)
  • 1 avocado, ripe, diced
  • ¼ cup lemon juice (60 mL)
  • kosher salt, to taste
  • pumpkin seed, toasted, for garnish

Nutrition Info

  • Calories 698
  • Fat 49g
  • Carbs 58g
  • Fiber 7g
  • Sugar 10g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Heat the olive oil in a large pot over medium heat. Add the garlic, ginger, and scallions. Sauté for about 3 minutes, until very fragrant but not browned.
  2. Add the oregano, parsley, cayenne, turmeric, black pepper, and soy sauce. Cook for 2 minutes, until the herbs begin to wilt.
  3. Add the broccoli and cook until bright green and beginning to release some moisture, about 5 minutes.
  4. Add the chicken stock. Cover, reduce the heat to low, and simmer for about 10 minutes, until the broccoli starts to soften.
  5. Add the Swiss chard and stir until wilted, about 30 seconds. Add the baby spinach, a few handfuls at a time. Cook until just wilted and stir to incorporate into the soup before adding more. Once the spinach is wilted and the broccoli stems can be easily pierced with a fork, remove the soup from the heat. It is important not to overcook the greens, as they will begin to lose their vibrant color and nutrients.
  6. Cool the soup for 15 minutes, until it can be safely transferred to a high-speed blender, if using. With a standing blender or immersion blender, puree the soup briefly to combine, then add the avocado, lemon juice, and salt and blend until creamy, with no lumps remaining.
  7. Enjoy the soup hot or cold, garnished with toasted pumpkin seeds and parsley, if desired.
  8. Enjoy!

Ingredients

for 8 servings

  • 2 tablespoons olive oil
  • 8 cloves garlic, minced
  • fresh ginger, peeled and sliced 3 inches (7cm)
  • 4 scallions, chopped
  • 3 tablespoons fresh oregano leaf
  • 1 cup fresh parsley (35 g), plus more for serving
  • ¼ teaspoon cayenne
  • 1 teaspoon ground turmeric
  • ½ teaspoon black pepper
  • 2 tablespoons low sodium soy sauce
  • 4 cups broccoli florets (600 g), tough stems trimmed
  • 6 cups chicken stock (1.5 L), or vegetable stock
  • 4 cups swiss chard (145 g), loosely packed, thick stems trimmed, roughly chopped
  • 1 lb baby spinach (455 g)
  • 1 avocado, ripe, diced
  • ¼ cup lemon juice (60 mL)
  • kosher salt, to taste
  • pumpkin seed, toasted, for garnish

Nutrition Info

  • Calories 698
  • Fat 49g
  • Carbs 58g
  • Fiber 7g
  • Sugar 10g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Heat the olive oil in a large pot over medium heat. Add the garlic, ginger, and scallions. Sauté for about 3 minutes, until very fragrant but not browned.
  2. Add the oregano, parsley, cayenne, turmeric, black pepper, and soy sauce. Cook for 2 minutes, until the herbs begin to wilt.
  3. Add the broccoli and cook until bright green and beginning to release some moisture, about 5 minutes.
  4. Add the chicken stock. Cover, reduce the heat to low, and simmer for about 10 minutes, until the broccoli starts to soften.
  5. Add the Swiss chard and stir until wilted, about 30 seconds. Add the baby spinach, a few handfuls at a time. Cook until just wilted and stir to incorporate into the soup before adding more. Once the spinach is wilted and the broccoli stems can be easily pierced with a fork, remove the soup from the heat. It is important not to overcook the greens, as they will begin to lose their vibrant color and nutrients.
  6. Cool the soup for 15 minutes, until it can be safely transferred to a high-speed blender, if using. With a standing blender or immersion blender, puree the soup briefly to combine, then add the avocado, lemon juice, and salt and blend until creamy, with no lumps remaining.
  7. Enjoy the soup hot or cold, garnished with toasted pumpkin seeds and parsley, if desired.
  8. Enjoy!

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