Green Soup...again and again!

The rain is still here in Portland and it's feeling more like Winter than Summer. Cold and windy calls for a nice warm soup. This soup is so easy. It can be served many different ways and can be modified to suit your own personal tastes and nutritional needs. You can make it with a vegetarian or non-vegetarian broth, corn or not, blended or not....you choose! This version was created by my son Isaaac.

Isaac's Green Soup

2 tablespoons ghee/olive oil

2 medium sized shallots, sliced into half moons

2 cloves garlic minced

3 medium sized red skin potatoes cut into 1/2 inch cubes

4-6 cups broth (or enough to cover veggies by 2 inches)

8-10 oz. corn (fresh or frozen..organic non gmo of course!)

3-4 cups green leafy kale, chopped

salt and pepper to taste

Saute shallots and garlic in ghee until soft, add potatoes, broth, and corn. Bring to a boil and simmer for about 10 minutes until potatoes are soft. Add kale and simmer for another 2-3 minutes. I like to eat the soup as is.....Isaac likes it blended so I just remove some of the soup, add a few more fresh kale leaves, and blend until smooth which creates a bright green "fun" soup to eat. Here is a simple vegetable stock recipe or you could follow directions for this Medicinal Chicken Stock by Frank Giglio.

Homemade Easy Vegetable Broth

ingredients:

4 tablespoons ghee or olive oil

4 onions cut into large chunks

4 shallots cut in half

4 celery stalks sliced

3 teaspoons sea salt

2-3 tablespoons thyme _

1 bunch parsley

4 quarts of water

preparation:

Heat oil on low/medium heat in a large pot and sauté onions, shallots, garlic, celery and thyme for 7 minutes. Add salt, water and parsley. Bring to a boil and lower heat and simmer for 1-2 hours. Strain and store in glass jars until ready to use.

Makes 4 quarts (enough to store and use some later for other recipes)

Other News!

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