Puree of Spring Greens
For some years, my family has belonged to a community-supported farm. In late spring, there is a plethora of greens of all kinds—Asian greens, spinach, and lettuce. At some point there seems to be more than can be used in a week, even by my veggie-loving family. That’s when I turn to this recipe—it has become an annual tradition! Make sure all greens are very well washed.
6 to 8 servings
CostInexpensive
Total Timeunder 1 hour
One Pot MealYes
OccasionFamily Get-together
Recipe Courseappetizer
Dietary Considerationegg-free, gluten-free, halal, high fiber, kosher, lactose-free, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian
Equipmentfood processor
Mealdinner, lunch
Taste and Texturecreamy, frothy, garlicky, rich, savory
Type of Dishhot soup, vegetable
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 to 3 cloves garlic, minced
- 3 cups water with 2 vegetable bouillon cubes
- 2 large potatoes, peeled and diced
- 1 bunch Asian greens, any variety, thick midribs trimmed, leaves coarsely chopped (see Note)
- 8 to 10 ounces fresh spinach, well washed and stemmed
- 2 heads green lettuce, coarsely chopped
- ½ to 1 cup parsley leaves
- 1 to 2 cups rice milk, or as needed
- Salt and freshly ground pepper to taste
- Silk creamer for garnish, optional
Instructions
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Heat the oil in a soup pot. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden.
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Add the water with bouillon cubes and the potatoes. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes are tender, about 15 to 20 minutes.
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Add the Asian greens and cover. Simmer gently for 5 minutes. Add the spinach leaves and cover; cook just until they wilt down.
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Add the lettuce and parsley and simmer over low heat for 5 minutes, or until all the greens are just tender.
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Puree the mixture in batches until smooth in a food processor. Return to the soup pot and stir in enough rice milk to give the soup a slightly thick consistency. Season with salt and pepper and serve.
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For an optional, pretty garnish, pour some creamer into a small-spouted pitcher and pour a spiral design onto the top of each serving.
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For Asian greens, you can use a small bunch of regular or baby bok choy, tatsoi, or mizuna.
2009 Nava Atlas
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eve 8555637
Nov 27, 2012
This is a delicious, intensely green soup, both in color and flavor. It is fun to reduce a huge pile of various leafy greens into a soup. It's super healthy and satisfying, and both my kids ate it willingly, which is a plus. Use an immersion blender, if you can -- it makes things easier. And use a very large pot, because although the greens wilt down, they start out quite voluminous.
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