Recipe: Wilted Greens SoupPat Crocker April 3, 2017
From the Vitality Food Feature ‘The Bitter Tastes of Spring‘.
Greens and beans are a balanced combination of protein, fibre, vitamins and minerals. This is a perfect spring soup. Use sorrel and chives or other green herbs that are just now emerging from their long winters’ sleep.
- 2 Tbsp olive oil
- 1 sweet onion (Vidalia or Bermuda), coarsely chopped
- 2 cloves garlic, minced
- 1 stalk each: celery, carrot, parsnip, scrubbed and coarsely chopped
- 6 cups vegetable or chicken stock
- 3 Tbsp soy sauce
- 2 tsp balsamic vinegar
- 1 can (10oz/540g) white beans or chickpeas or lentils
- 3 cups packed, shredded greens: mustard, dandelion, Swiss chard, or a combination
1) In a large soup pot, heat olive oil and sauté onion over medium heat until soft, about 15 minutes. Stir in garlic, celery, carrot and parsnip and cook another 5 minutes. Stir in vegetable stock, bring to a boil, reduce heat and simmer for 25 minutes, skimming off foam as required.
2) Meanwhile, rinse and drain beans or lentils. Stir beans and greens into soup and cook for 5 minutes, until beans are heated through and greens are wilted. Makes 4 to 6 servings.
As a professional Home Economist (BAA, Ryerson U., Toronto) and Culinary Herbalist, Pat’s passion for healthy food is fused with her knowledge and love of herbs. She has honed her wellness practice over more than four decades of growing, photographing, and writing about what she calls, the helping plants. In fact, Crocker infuses the medicinal benefits of herbs in every original recipe she develops. An award-winning author, Pat has written 23 herb/healthy cookbooks, including The Healing Herbs Cookbook,The Juicing Bible, and her latest, Cooking with Cannabis (<a href="https://www.sterlingpublishing.com/9781454940753/?category=STSU1CUL">Sterling</a>) and The Herbalist’s Kitchen (Sterling, 2018). <a href="www.patcrocker.com">www.patcrocker.com</a>