Green Soup

This soup is very healthy and a great way to get a lot of vegetables into your meal schedule.  Strangely enough, when made properly it tastes creamy or cheesy, although there is no cheese in it.  Different things can be blended in to accent the taste at the end.  Roasting some of the vegetables helps to give it more dimension.

Soup Base

·         2 leeks (or onions) – chopped

·         Olive oil

·         Salt and pepper

·         Vegetable stock – 4 to 6 cups

Vegetable Options

·         Broccoli – pre roast in the oven

·         Potato – one small

·         Spinach

·         Cauliflower  - pre – roast in the oven

Roast broccoli and cauliflower in the oven for about 25 min at 400 until they start to brown and soften.  Start sauteing the onion in olive oil in a large soup pot.  Add the vegetable stock, salt, and pepper.  Cut up a potato and add to the mix.  Add the broccoli and cauliflower once they are ready.  Simmer together for a bit.  Add the spinach and cook into the soup until it is wilted and absorbed.  Blend small batches in the food processor or use a hand mixer to blend well and puree the mixture.  Season to taste.  Add additional toppings as desired.

Possible Toppings

·         Greek Yogurt

·         Sumac or Crushed Red Pepper

·         Hot Sauce

·         Parsley

·         Lemon

·         Roasted Nuts

·         Chopped Andouille or Canadian Bacon